scholarly journals How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay

2021 ◽  
Author(s):  
Callebe CAMELO-SILVA ◽  
Eulália Lopes da Silva BARROS ◽  
Silvani VERRUCK ◽  
Bruna Marchesan MARAN ◽  
Maria Helena Machado CANELLA ◽  
...  
Keyword(s):  
Ice Cream ◽  
Concentrated Milk

scholarly journals The Effect of Food and Ice Cream on the Adsorption Capacity of Paracetamol to High Surface Activated Charcoal: In vitro Studies

2003 ◽  
Vol 93 (5) ◽  
pp. 233-237 ◽  
Author(s):  
Lotte Christine Groth Hoegberg ◽  
Helle Riis Angelo ◽  
Anne Bolette Christophersen ◽  
Hanne Rolighed Christensen
Keyword(s):  
Adsorption Capacity ◽  
Activated Charcoal ◽  
High Surface ◽  
Ice Cream ◽  
In Vitro Studies ◽  
Effect Of Food

A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches

2020 ◽  
Vol 65 ◽  
pp. 102455
Author(s):  
Samira Feyzi ◽  
Mehdi Varidi ◽  
Mohammad Reza Housaindokht ◽  
Zarrin Es'haghi ◽  
Raffaele Romano ◽  
...  
Keyword(s):  
Ice Cream ◽  
Aroma Release

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 A Novel Vasoactive Peptide “PG1” from Buffalo Ice-Cream Protects from Angiotensin-Evoked High Blood Pressure

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 441
Author(s):  
Albino Carrizzo ◽  
Manuela Giovanna Basilicata ◽  
Giacomo Pepe ◽  
Kasper K. Sørensen ◽  
Michele Ciccarelli ◽  
...  
Keyword(s):  
Blood Pressure ◽  
High Blood Pressure ◽  
Ex Vivo ◽  
Ice Cream ◽  
Inhibitory Effect ◽  
Cardiovascular Complications ◽  
Vascular Effect ◽  
Consequent Reduction

Background: Arterial hypertension is the most important risk factor for cardiovascular diseases, myocardial infarction, heart failure, renal failure and peripheral vascular disease. In the last decade, milk-derived bioactive peptides have attracted attention for their beneficial cardiovascular properties. Methods: Here, we combined in vitro chemical assay such as LC-MS/MS analysis of buffalo ice cream, ex vivo vascular studies evaluating endothelial and smooth muscle responses using pressure myograph, and translational assay testing in vivo the vascular actions of PG1 administration in murine models. Results: We demonstrate that a novel buffalo ice-cream-derived pentapeptide “QKEPM”, namely PG1, is a stable peptide that can be obtained at higher concentration after gastro-intestinal digestions (GID) of buffalo ice-cream (BIC). It owns potent vascular effect in counteract the effects of angiotensin II-evoked vasoconstriction and high blood pressure levels. Its effects are mediated by the inhibitory effect on AT1 receptor leading to a downregulation of p-ERK½/Rac1-GTP and consequent reduction of oxidative stress. Conclusions: These results strongly candidate PG1, as a novel bioactive peptide for the prevention and management of hypertension, thus expanding the armamentarium of preventive strategies aimed at reducing the incidence and progression of hypertension and its related cardiovascular complications.

Evaluation of khoa as a milk solids source in ice cream

1994 ◽  
Vol 61 (1) ◽  
pp. 143-149 ◽  
Author(s):  
Shakeel-Ur-Rehman ◽  
Kunjbihari G. Upadhyay ◽  
Ajit J. Pandya
Keyword(s):  
Ice Cream ◽  
Local Heat ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Subjective Assessments ◽  
Whole Milk ◽  
Objective Tests ◽  
Ice Creams ◽  
Concentrated Milk ◽  
Milk Solids

SummaryThe performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500, 750 and 1000 g/kg of the condensed whole milk in control ice cream. Proximate composition was little affected by the inclusion of khoa at any level tested. At levels of inclusion > 250 g/kg the viscosity of both fresh and aged experimental mixes was significantly (P < 0·05) increased compared with controls. Some mixes containing khoa appeared slightly off-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun. In organoleptic evaluation, the colour score of the ice creams declined significantly (P < 0·05) when 750 or 1000 g/kg of the condensed milk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experimental ice creams showed significantly (P < 0·05) faster meltdown compared with control, but no differences were found in subjective assessments. We conclude that khoa can be used successfully as a milk solids source for ice cream without any serious adverse effects on quality, the only problem being the dull colour.

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