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

Year 2024, Volume: 21 Issue: 3, 795 - 806, 27.05.2024

Halime Pehlivanoğlu Zeynep Sunal Mustafa Yaman Aslı Aksoy

https://doi.org/10.33462/jotaf.1399931

Abstract

Ice 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 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/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.

Keywords

Ice cream, Phenolic, In vitro, Digestion, Blueberry, Whey, Protein gel

Peynir Altı Suyu Protein Jeli ile Zenginleştirilmiş Yaban Mersinli Fonksiyonel Dondurmanın Biyoerişilebilirliğinin Araştırılması

Abstract

Dondurma süt, şeker, emülgatör, stabilizatör, yağ, renk ve aroma maddelerinden oluşan fizikokimyasal karışımın, özel ekipmanlar aracılığıyla hava verilmesi ve ardından dondurulması ile elde edilen kompleks bir üründür. Son zamanlarda özellikle tüm Dünyada yaşanan pandemi ile birlikte tüketiciler, besin değeri yüksek ve sağlık açısından önem arz eden fonksiyonel gıdalara yönelmeye başlamışlardır. Fonksiyonel gıda, besleyici etkilerinin yanı sıra bir ya da daha fazla etkili bileşene bağlı olarak sağlığı koruyucu, düzeltici ve/veya hastalık riskini azaltıcı etkiye sahip olup, bu etkileri bilimsel ve klinik olarak ispatlanmış gıdalar olarak tanımlanmaktadır. Bir ürünün fonksiyonel özelliğe sahip olabilmesi için, biyoaktif bileşenler, probiyotik mikroorganizmalar içermesi ve bununla birlikte prebiyotik etkiye sahip olması gerekmektedir. Bu nedenle çalışmamızda fenolik bileşiklerce zengin yaban mersini ile dondurmaya fonksiyonel özellik kazandırılması ve bu fonksiyonel dondurmanın in vitro gastrointestinal sindirim model sistemi ile simüle edilen ağız, mide ve ince bağırsak koşullarında fenolik madde biyoerişilebilirliğinin incelenmesi amaçlanmıştır. Bu kapsamda fenolik madde açısından zengin yaban mersini meyvesi 6 farklı konsantrasyondaki peynir altı suyu tozu protein jeli içerisine hapsedilerek fonksiyonel dondurma üretimi gerçekleştirilmiş ve in vitro sindirim sonrası fenolik madde miktarı ve protein miktarı belirlenmiştir. Protein jelli dondurmanın fenolik madde miktarı ince bağırsak ortamında 261-485 µg/100 g arasında ve kontrol numunesinde ortalama 114 µg/100 g iken, ağız ortamında bu değerler protein jelli dondurmalarda 85-251 µg/100 g ve kontrol örneğinde 291 µg/100 g tespit edilmiştir. Çalışmamız sonucunda, protein jeli ile üretilen dondurma örneklerinin, ağız ortamından ince bağırsağa doğru gidildikçe gallik asit cinsinden fenolik madde miktarının ve biyoerişilebilirliğinin arttığı tespit edilmiştir. Kontrol numunesinde (protein jeli içermeyen yaban mersinli dondurma) ise fenolik madde miktarının en fazla ağız ortamında bulunduğu, ince bağırsak ortamına gidildikçe azaldığı gözlenmiştir. FAO Guidelines for Use of Nutrition Claims’e göre peynir altı suyu tozu protein jeli oranı %16, %18 ve %20 olan numuneler “protein kaynağı” olarak nitelendirilebilmektedir. Böylece bu çalışmada protein içeriği ve fenolik madde bakımından fonksiyonelleştirilmiş, biyoerişilebilirliği arttırılmış dondurma üretimi gerçekleştirilmiştir.

Keywords

Dondurma, Fenolik, İn vitro, Sindirim, Yaban mersini, Peynir altı suyu, Protein jel

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