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This study investigated a novel probiotic-enriched ice cream containing fermented white kidney bean homogenate to explore its potential health benefits in the future. We assessed the viability of various probiotic strains during ice cream production and storage, focusing on their potential to reach the gut, and evaluated overall antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and total polyphenol content (TPC) assays. The incorporation of fermented white bean homogenate significantly increased antioxidant capacity compared to the control group. Notably, strains such as Lacticaseibacillus rhamnosus GG and Lactiplantibacillus plantarum 299v demonstrated the most pronounced effects on antioxidant activity, suggesting potential synergistic benefits between probiotics and bioactive compounds in fermented white beans. Although all probiotic strains experienced decreased viability during storage, certain strains, particularly L. plantarum 299v and Lacticaseibacillus casei DN-114001, showed promising survival rates even after 6 months. These results suggest the potential for developing probiotic ice cream containing viable bacteria capable of reaching the gut and contributing to a healthy gut microbiota. Overall, this study highlights the potential of probiotic-enriched ice cream with fermented white kidney bean homogenate to combine the established benefits of probiotics for gut health with the enjoyment of consuming ice cream.

Ten types of classic and probiotic (Saccharomyces boulardii) ice cream were produced using different mixture combinations containing 10 or 20% Saruç, a traditional Turkish snack containing dried Cimin grape, Kemah walnut, and 0.5 or 1.0% grape seed. Physical, chemical, and microbiological analyses conducted during the storage period (days 1, 15, 30 and 60 at -20 ± 1°C) were used to assess the probiotic shelf life and quality properties of the ice cream samples. The desired therapeutic effects of S. boulardii levels in probiotic products were from 106 to 108 CFU/g during storage. The results revealed that Saruç, grape seed, and S. boulardii had a significant effect on the quality properties of ice cream samples. Titration acidity, total dry matter, fat, protein, ash, glucose, fructose, total sugar, viscosity, first dripping time, complete melting time, a* value, and calorie (kcal) values increased with increasing concentration of Saruç. However, pH, sucrose, melting rate, L*, and b* values decreased. Grape seed increased titration acidity, protein, fat, ash, viscosity, first dripping time, complete melting time, and calorie values in all samples, but decreased the pH values. The addition of Saruç and grape seed positively affected the growth and viability of S. boulardii at levels from 106 to 108 CFU/g during storage. Taking all the quality parameters into consideration, it was shown that with the addition of Saruç, grape seed, and S. boulardii, new functional ice creams with high nutritional value could be produced. [ABSTRACT FROM AUTHOR]

The aim of this study is to produce ice cream which is a delicious and healthy dairy product with increased health benefits by adding various functional properties. Accordingly, goat's milk, milk powder, sahlep, tagatose, and Litesse ultra and polydextrose (as prebiotics) and Lactobacillus paracasei subsp. paracasei and Bifidobacterium longum + Bifidobacterium bifidum combined culture (as probiotic cultures) and commercial raspberry and blackberry fruit sauces and fruit sauce prepared from frozen raspberry were used for production of ice cream. During ice cream production, rates of all ingredients were fixed except the fruit sauce. In the study, four types of ice cream were produced, namely control sample, sample containing commercial raspberry and blackberry sauces and sample containing raspberry sauce produced from frozen raspberries. The study was conducted as a single production containing two duplicates. Shelf-life of the samples were 120 days and some physicochemical and functional properties were examined on the 1st, 15th, 30th, 60th, 90th and 120th days of the storage and the results were evaluated. It was found that fruit sauce fortification had a significant effect on the fat, protein, titratable acidity, pH, ash, saccharose, melting rate, color (L, a, b values), total phenolics, anthocyanidin, flavonoid content and antioxidant capacity (p<0.05). In the light of the results obtained, it is believed that our study was important in terms of providing alternative and delicious functional products both for food industry and consumers. [ABSTRACT FROM AUTHOR]