Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps

Ice cream is a probiotic carrier and Bifidobacterium spp. are used to promote health benefits such as vitamin improvement. These bacteria are commonly known as probiotic bacteria. The objective of the present study was to add Japanese loquats, Bifidobacterium lactis and Bifidobacterium bifidum to improve beneficial and nutritional characteristics of ice creams.

Bacteria were used in various ice cream samples supplemented with Japanese loquat pulps (10, 20 and 30% concentrations). Then, physicochemical  (pH, acidity, protein, fat, ash and dry matter), melting, colorimetric (L*, a* and b*), overrun and sensory characteristics were assessed. Bioactive parameters of the ice creams, including phenolic component, antioxidant activity, probiotic bacterial survival and folate value, were investigated  within eight weeks.

Ash, dry matter, melting rate and overrun significantly increased by adding Japanese loquat pulps (p < 0.05). However, no significant effects on pH, acidity, protein and fat of various probiotic ice creams were seen by increasing pulps (p > 0.05). Probiotic ice creams significantly included further phenolic compounds (98.63 mg GAE/100g), antioxidant activity (105.12 mg/100g) and bacterial viability (8.23 log CFU/g) by increasing Japanese loquat pulps. However, these parameters decreased by extending the storage time (p < 0.05). Increases in pulp and storage time significantly increased folates of various samples (p < 0.05).

The highest functional capacities of the probiotic ice creams belonged to a mixture of Bifidobacterium bifidum, Bifidobacterium lactis and 30% of Japanese loquat pulps.