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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer US

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1935-5149

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Interaction Between Some Phenolic Compounds and Pr

Authors: Osman Sagdic Ismet Ozturk Hasan Cankurt Fatih Tornuk
Publish Date: 2011/05/28
Volume: 5, Issue: 8, Pages: 2964-2971
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Abstract

In this study effect of ellagic acid EA gallic acid GA grape seed extract GSE pomegranate peel extract PPE and peppermint essential oil PEO supplementation on sensorial and antioxidative properties of ice cream was determined Additionally survival of Lactobacillus casei Shirota in ice cream and its interaction with the supplements were also investigated All the supplements increased total phenolic content of ice creams significantly P  005 DPPH radical scavenging activities of ice creams supplemented with EA GA PPE or GSE were higher than that of control group Moreover PPE made the best contribution to phenolic content and antiradical activity of ice cream L casei Shirota was highly adapted to ice cream media and survived with high numbers 721 log cfu/mL during the storage period for 60 days Supplementation of ice creams provided lower decrease in bacterial number and the best bacterial behaviors were observed in the ice creams supplemented with GA or PPE All ice cream samples tested in this study had generally acceptable sensorial scores In conclusion EA GA PPE GSE and PEO could be used to enhance the phenolic content of ice cream and to gain antioxidant property and there was a good interaction between L casei and these phenolic compounds Additionally PPE supplementation provided the best result for all concerns

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  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
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