Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract
Document Type : Original research
Authors
Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran
Abstract
The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties of produced ice creams such as physicochemical, rheological, antioxidant, antidiabetic and sensory properties were evaluated. The results indicated that ice creams containing 20 and 30% of PPE provided desired antidiabetic properties (the α-glucosidase inhibition was 79 and 86%, respectively). The DPPH• test results indicated that the antioxidant property of the ice creams containing 30% of PPE was 9.4 times more than the control. All mixes showed non-Newtonian pseudoplastic behavior and by increasing the concentration of PPE, the consistency coefficient (m) and viscosity were decreased. Hardness increased as the level of PPE increased but the stickiness decreased. Results of sensory analysis showed that the addition of PPE (up to 20%) had no significant effect on the overall acceptability of product.
Keywords
Abolhasani, A., Barzegar, M., & Sahari, M. A. (2018). Effect of gamma irradiation on the extraction yield, antioxidant, and antityrosinase activities of pistachio green hull extract. Radiation Physics and Chemistry, 144, 373-378.
Akesowan, A. (2008). Effect of combined stabilizers containing Konjac flour and κ-carrageenan on ice cream. Australian Journal of Technology, 12, 81-85.
Apostolidis, E., Kwon, Y. I., & Shetty, K. (2007). Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension. Innovative Food Science abd Emerging Technologies, 8(1), 46-54.
Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76.
Boath, A. S., Stewart, D., & McDougall, G. J. (2012). Berry components inhibit α-glucosidase in vitro: Synergies between acarbose and polyphenols from black currant and rowanberry. Food Chemistry, 135(3), 929-936.
Bouayed, J., Deußer, H., Hoffmann, L., & Bohn, T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry, 131(4), 1466-1472.
Connolly, A., Piggott, C. O. & FitzGerald, R. J. (2014). In vitro α-glucosidase, angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory properties of brewers' spent grain protein hydrolysates. Food Research International, 56, 100-107.
Çam, M., Erdoğan, F., Aslan, D., & Dinç, M. (2013). Enrichment of functional properties of ice cream with pomegranate by‐products. Journal of Food Science, 78(10), C1543-C1550.
Çam, M., İçyer, N. C., & Erdoğan, F. (2014). Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Science and Technology, 55(1), 117-123.
Flores, A., & Goff, H. (1999). Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. Journal of Dairy Science, 82(7), 1408-1415.
Gabbi, D.K., Bajwa, U., & Goraya, R.K. (2018). Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technology, 71(1), 190-197.
Ghandehari Yazdi, A., Hojjatoleslamy, M., Keramat, J., Jahadi, M., & Amani, E. (2017). The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary). Food Science and Nutrition, 5(4), 845-851.
Ghandahari Yazdi, A. P., Barzegar, M., Sahari, M. A., & Ahmadi Gavlighi, H. (2019). Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull. Food Science and Nutrition, 7(1), 356-366.
Ghandehari Yazdi, A. P., Barzegar, M., Ahmadi Gavlighi, H., Sahari, M. A., & Mohammadian, A. H. (2020). Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract. International Journal of Dairy Technology, https://doi.org/10.1111/1471-0307.12698, in press.
Goli, A. H., Barzegar, M., & Sahari, M. A. (2005). Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry, 92(3), 521-525.
Hatano, T., Kagawa, H., Yasuhara, T., Okuda, T. (1988). Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects. Chemical and Pharmaceutical Bulletin, 36(6), 2090-2097.
Hwang, J.Y., Shyu, Y.S., & Hsu, C.K. (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Science and Technology, 42(1), 312-318.
Imbs, T., & Zvyagintseva, T. (2018). Phlorotannins are Polyphenolic Metabolites of Brown Algae. Russian Journal of Marine Biology, 44(4), 263-273.
Jacobs, D. R., Tapsell, L. C., & Temple, N. J. (2011). Food synergy: the key to balancing the nutrition research effort. Public Health Reviews, 33(2), 507-529.
Karaman, S., & Kayacier, A. (2012). Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream. Food and Bioprocess Technology, 5(8), 3159-3169.
Kumar, D. D., Mann, B., Pothuraju, R., Sharma, R., & Bajaj, R. (2016). Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream. Food and Function, 7(1), 417-424.
Lalegani, S., Gavlighi, H. A., Azizi, M. H., & Sarteshnizi, R. A. (2018). Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index. Food Research International, 105, 94-101.
Li, Y., Qian, Z.-J., Ryu, B., Lee, S. H., Kim, M. M., & Kim, S. K. (2009). Chemical components and its antioxidant properties in vitro: an edible marine brown alga, Ecklonia cava. Bioorganic & Medicinal Chemistry, 17(5), 1963-1973.
McDougall, G. J., Shpiro, F., Dobson, P., Smith, P., Blake, A., & Stewart, D. (2005). Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. Journal of Agricultural and Food Chemistry, 53(7), 2760-2766.
Moeenfard, M., & Mazaheri Tehrani, M. (2008). Effect of some stabilizers on the physicochemical and sensory properties of ice cream type frozen yogurt. American-Eurasian Journal Agriculture and Environment Science, 4(5), 584-589.
Muse, M., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1-10.
O’connell, J., & Fox, P. (2001). Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal, 11(3), 103-120.
Pandey, K. B., & Rizvi, S. I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2(5), 270-278.
Saricoban, C., & Yilmaz, M. T. (2010). Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Sciences Journal, 9, 14-22.
Sagdic, O., Ozturk, I., Cankurt, H., & Tornuk, F. (2012). Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology, 5, 2964-2971.
Soares, S., Mateus, N., & de Freitas, V. (2012). Carbohydrates inhibit salivary proteins precipitation by condensed tannins. Journal of Agricultural and Food Chemistry, 60(15), 3966-3972.
Silva, C. P., Sampaio, G. R., Freitas, R. A. M. S., & Torres, E. A. F. S. (2018). Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, 267, 405-409.
Soukoulis, C., Fisk, I. D., & Bohn, T. (2014). Ice cream as a vehicle for incorporating health‐promoting ingredients: Conceptualization and overview of quality and storage stability. Comprehensive Reviews in Food Science and Food Safety, 13(4), 627-655.
Sun-Waterhouse, D., Edmonds, L., Wadhwa, S., & Wibisono, R. (2013). Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International, 50(2), 647-656.
Topdas, E. F., Çakmakci, S., & Çakiroglu, K. (2017). The antioxidant activity, vitamin C contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 23(5), 691-697.
Vital, A. C. P., Santos, N. W., Matumoto‐Pintro, P. T., da Silva Scapim, M. R., & Madrona, G. S. (2018). Ice cream supplemented with grape juice residue as a source of antioxidants. International Journal of Dairy Technology, 71(1), 183-189.
Zhang, L., Hogan, S., Li, J., Sun, S., Canning, C., Zheng, S. J., & Zhou, K. (2011). Grape skin extract inhibits mammalian intestinal α-glucosidase activity and suppresses postprandial glycemic response in streptozocin-treated mice. Food Chemistry, 126(2), 466-471.
)