Antioxidant capacity and rheological, textural properties of ice cream produced from camel’s milk with blueberry

2022 ◽  
Author(s):  
Esra Sayar ◽  
Mustafa Şengül ◽  
Bayram Ürkek
Keyword(s):  
Antioxidant Capacity ◽  
Textural Properties ◽  
Ice Cream ◽  
Camel's Milk

Antioxidant capacity and functionality of oleaster (Elaeagnus angustifoliaL.) flour and crust in a new kind of fruity ice cream

2014 ◽  
Vol 50 (2) ◽  
pp. 472-481 ◽  
Author(s):  
Songül Çakmakçı ◽  
Elif F. Topdaş ◽  
Pınar Kalın ◽  
Hatice Han ◽  
Pınar Şekerci ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Ice Cream

scholarly journals Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 280
Author(s):  
Daniela Rossin ◽  
Letricia Barbosa-Pereira ◽  
Noemi Iaia ◽  
Barbara Sottero ◽  
Alice Costanza Danzero ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Inflammatory Responses ◽  
Radical Scavenging ◽  
Ice Cream ◽  
Cholesterol Oxidation ◽  
Cocoa Bean ◽  
Related Factor ◽  
Intestinal Damage ◽  
Food Ingredient

Background: Cocoa bean shell (CBS), a main byproduct of cocoa processing, represents a source of components such as polyphenols and methylxanthines, which have been associated with a reduced risk of several diseases. Therefore, CBS has potential application as a food ingredient. Intestinal mucosa is exposed to immune and inflammatory responses triggered by dietary agents, such as oxysterols, which derive from cholesterol oxidation and are pro-oxidant compounds able to affect intestinal function. We aimed at investigating the capability of the Forastero cultivar CBS, added or not added to ice cream, to protect against the intestinal barrier damage induced by a dietary oxysterol mixture. Methods: Composition and antioxidant capacity of in vitro digested CBS and CBS-enriched ice cream were analyzed by high-performance liquid chromatography and 1,1-diphenyl-2-picryl-hydrazyl radical-scavenging assay, respectively. CaCo-2 cells differentiated into enterocyte-like monolayer were incubated with 60 µM oxysterol mixture in the presence of CBS formulations. Results: The oxysterol mixture induced tight junction impairment, interleukin-8 and monocyte chemoattractant protein-1 cell release, and oxidative stress-related nuclear factor erythroid 2 p45-related factor 2 response Nrf2. Both CBSs protected cells from these adverse effects, probably thanks to their high phenolic content. CBS-enriched ice cream showed the highest antioxidant capacity. Theobromine, which is in high concentrations of CBS, was also tested. Although theobromine exerted no effect on Nrf2 expression, its anti-inflammatory cooperating activity in CBS effect cannot be excluded. Conclusions: Our findings suggest that CBS-enriched ice cream may be effective in the prevention of gut integrity damage associated with oxidative/inflammatory reactions.

scholarly journals Sweet Potato Peel Flour Applications in The Textural Quality of Waffle Ice Cream Cone and Other Food Products

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Zanariah Mohd Dom ◽  
Nurul Atikah Mohd Zulkeple Amin ◽  
Roslizah Kadir Basha
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Textural Properties ◽  
Ice Cream ◽  
Food Products ◽  
Physical Analysis ◽  
Potato Peel ◽  
Food Applications

Sweet potatoes are nutritious vegetables commonly grown in Malaysia. However, its beneficial skins are mostly peeled and thrown away. The sweet potato peel has a slightly bitter taste with its good nutritional food value in producing healthy food products. In this study, sweet potato peel flour (SPPF) is added to the existing wheat flour in the formulation of ice cream waffle cones. The amount of wheat flour added in the mixture depends on the SPPF amount added. Preliminary study on the content of protein, moisture, crude fiber, protein, carbohydrate and fat were conducted and determined. Then, the SPPF was added based on the formulation of 5%, 10% and 15% addition to the wheat flour at 95%, 90% and 85%, respectively, in a batter mix formulation for the making of ice cream waffle cones. The control was made out of 100% wheat flour, in order to compare with the newly formulated ice cream waffle cones batter mixture. Addition of SPPF has impacted the quality of waffle ice cream cone in regards to its physicochemical properties such as colour, odour, tensile strength and textural properties. As the results, waffle cones of SPPF had lower value of L*, a* and b*, which turned darker than a controlled sample. The 5% formulation of sweet potato peel flour (SPPF) resulted to the highest crispiness of the waffle cones. Tensile strength of fiber materials in sweet potato peels flour became stable and balanced with the cone structure. Overall SPPF formulated waffle cones have passed the physical analysis and food applications’ requirements. As the SPPF have high value in water holding capacity, it can contribute to other food applications.

Sensory Textural Properties of Stabilized Ice Cream

1981 ◽  
Vol 46 (2) ◽  
pp. 399-402 ◽  
Author(s):  
LISA J. MOORE ◽  
CHARLES F. SHOEMAKER
Keyword(s):  
Textural Properties ◽  
Ice Cream

ASHA Convention 2013

ASHA Leader ◽  
2013 ◽  
Vol 18 (7) ◽  
pp. 46-48
Keyword(s):  
Ice Cream ◽  
Annual Convention ◽  
The City ◽  
Rich History

This year's Annual Convention features some sweet new twists like ice cream and free wi-fi. But it also draws on a rich history as it returns to Chicago, the city where the association's seeds were planted way back in 1930. Read on through our special convention section for a full flavor of can't-miss events, helpful tips, and speakers who remind why you do what you do.

Trans-resveratrol supplement lowers lipid peroxidation responses of exercise in male Wistar rats

2020 ◽  
pp. 1-6 ◽  
Author(s):  
Masoud Nasiri ◽  
Saja Ahmadizad ◽  
Mehdi Hedayati ◽  
Tayebe Zarekar ◽  
Mehdi Seydyousefi ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Wistar Rats ◽  
Enzymatic Antioxidants ◽  
Acute Response ◽  
Total Antioxidant ◽  
Male Wistar Rats ◽  
Exercise Induced ◽  
And Control

Abstract. Physical exercise increases free radicals production; antioxidant supplementation may improve the muscle fiber’s ability to scavenge ROS and protect muscles against exercise-induced oxidative damage. This study was designed to examine the effects of all-trans resveratrol supplementation as an antioxidant to mediate anti-oxidation and lipid per-oxidation responses to exercise in male Wistar rats. Sixty-four male Wistar rats were randomly divided into four equal number (n = 16) including training + supplement (TS), training (T), supplement (S) and control (C) group. The rats in TS and S groups received a dose of 10 mg/kg resveratrol per day via gavage. The training groups ran on a rodent treadmill 5 times per week at the speed of 10 m/min for 10 min; the speed gradually increased to 30 m/min for 60 minutes at the end of 12th week. The acute phase of exercise protocol included a speed of 25 m/min set to an inclination of 10° to the exhaustion point. Superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT) activity, non-enzymatic antioxidants bilirubin, uric acid, lipid peroxidation levels (MDA) and the total antioxidant capacity (TAC) were measured after the exercise termination. The data were analyzed by using one-way ANOVA. The result showed that endurance training caused a significant increase in MDA level [4.5 ± 0.75 (C group) vs. 5.9 ± 0.41 nmol/l (T group)] whereas it decreased the total antioxidant capacity [8.5 ± 1.35 (C group) vs. 7.1 ± 0.55 mmol/l (T group)] (p = 0.001). In addition, GPx and CAT decreased but not significantly (p > 0.05). The training and t-resveratrol supplementation had no significant effect on the acute response of all variables except MDA [4.3 ± 1.4 (C group) vs. 4.0 ± 0.90 nmol/l (TS group)] (p = 0.001) and TAC [8.5 ± 0.90 (C group) vs. 6.6 ± 0.80 mmol/l (TS group)] (p = 0.004). It was concluded that resveratrol supplementation may prevent exercise-induced oxidative stress by preventing lipid peroxidation.

The Role of Polyphenols in the Modulation of Plasma Non-Enzymatic Antioxidant Capacity (NEAC)

2012 ◽  
Vol 82 (3) ◽  
pp. 228-232 ◽  
Author(s):  
Mauro Serafini ◽  
Giuseppa Morabito
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Intervention ◽  
Ex Vivo ◽  
The Body ◽  
Dietary Polyphenols ◽  
Enzymatic Antioxidant ◽  
Endogenous Antioxidant

Dietary polyphenols have been shown to scavenge free radicals, modulating cellular redox transcription factors in different in vitro and ex vivo models. Dietary intervention studies have shown that consumption of plant foods modulates plasma Non-Enzymatic Antioxidant Capacity (NEAC), a biomarker of the endogenous antioxidant network, in human subjects. However, the identification of the molecules responsible for this effect are yet to be obtained and evidences of an antioxidant in vivo action of polyphenols are conflicting. There is a clear discrepancy between polyphenols (PP) concentration in body fluids and the extent of increase of plasma NEAC. The low degree of absorption and the extensive metabolism of PP within the body have raised questions about their contribution to the endogenous antioxidant network. This work will discuss the role of polyphenols from galenic preparation, food extracts, and selected dietary sources as modulators of plasma NEAC in humans.

Sign in / Sign up

Export Citation Format

Share Document