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Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects

Soukoulis, Christos; Fisk, Ian D.; Bohn, Torsten

Authors

Christos Soukoulis

Torsten Bohn



Abstract

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream’s structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms. To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements. In this review, promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, anoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends in this functional food sector.

Citation

Soukoulis, C., Fisk, I. D., & Bohn, T. (2014). Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects. Comprehensive Reviews in Food Science and Food Safety, 13(4), https://doi.org/10.1111/1541-4337.12083

Journal Article Type Article
Acceptance Date Apr 7, 2014
Publication Date Jun 21, 2014
Deposit Date Jul 7, 2017
Publicly Available Date Jul 7, 2017
Journal Comprehensive Reviews in Food Science and Food Safety
Electronic ISSN 1541-4337
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 13
Issue 4
DOI https://doi.org/10.1111/1541-4337.12083
Keywords antioxidants, fiber, frozen dairy desserts, nutritional value, prebiotics, probiotics
Public URL http://eprints.nottingham.ac.uk/id/eprint/35197
Publisher URL http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12083/full
Copyright Statement Copyright information regarding this work can be found at the following address: http://eprints.nottingh.../end_user_agreement.pdf

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf





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