Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

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dc.contributor.authorPehlivanoglu, Halime
dc.contributor.authorSunal, Zeynep
dc.contributor.authorYaman, Mustafa
dc.contributor.authorAksoy, Asli
dc.date.accessioned2024-10-29T17:59:15Z
dc.date.available2024-10-29T17:59:15Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIce cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 mu g/100 g and an average of 114 mu g/100 g in the control sample, in the oral environment these values were determined as 85-251 mu g/100 g in protein gel ice cream and 291 mu g/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as protein sources. Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out.
dc.identifier.doi10.33462/jotaf.1399931
dc.identifier.endpage806
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85195700990
dc.identifier.scopusqualityQ3
dc.identifier.startpage795
dc.identifier.trdizinid1238097
dc.identifier.urihttps://doi.org/10.33462/jotaf.1399931
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1238097
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14679
dc.identifier.volume21
dc.identifier.wosWOS:001243820700015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcream
dc.subjectPhenolic
dc.subjectIn vitro
dc.subjectDigestion
dc.subjectBlueberry
dc.subjectWhey
dc.subjectProtein gel
dc.titleInvestigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel
dc.title.alternativeInvestigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel
dc.typeArticle

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