Version 1
: Received: 1 May 2024 / Approved: 1 May 2024 / Online: 1 May 2024 (08:05:49 CEST)
How to cite:
Ziarno, M.; Cichońska, P.; Kowalska, E.; Zaręba, D. Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential Health Benefits. Preprints2024, 2024050062. https://doi.org/10.20944/preprints202405.0062.v1
Ziarno, M.; Cichońska, P.; Kowalska, E.; Zaręba, D. Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential Health Benefits. Preprints 2024, 2024050062. https://doi.org/10.20944/preprints202405.0062.v1
Ziarno, M.; Cichońska, P.; Kowalska, E.; Zaręba, D. Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential Health Benefits. Preprints2024, 2024050062. https://doi.org/10.20944/preprints202405.0062.v1
APA Style
Ziarno, M., Cichońska, P., Kowalska, E., & Zaręba, D. (2024). Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential Health Benefits. Preprints. https://doi.org/10.20944/preprints202405.0062.v1
Chicago/Turabian Style
Ziarno, M., Ewa Kowalska and Dorota Zaręba. 2024 "Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential Health Benefits" Preprints. https://doi.org/10.20944/preprints202405.0062.v1
Abstract
This study investigated a novel probiotic-enriched ice cream containing fermented white kidney bean homogenate to explore its potential health benefits. We assessed the viability of various probiotic strains during ice cream production and storage, focusing on their potential to reach the gut, and evaluated the overall antioxidant activity using DPPH, ABTS, FRAP, and TPC assays. The incorporation of fermented white bean homogenate significantly increased antioxidant capacity compared to the control group. Notably, strains like L. rhamnosus GG and L. plantarum 299v demonstrated the most pronounced effects on antioxidant activity, suggesting potential synergistic benefits between probiotics and bioactive compounds in fermented white beans. Although all probiotic strains experienced decreased viability during storage, certain strains, particularly L. plantarum 299v and L. casei DN-114001, showed promising survival rates even after 6 months. These results suggest the potential for developing probiotic ice cream containing viable bacteria capable of reaching the gut and contributing to a healthy gut microbiota. This could potentially improve digestion, reduce inflammation, and boost the immune system. Overall, this study highlights the potential of probiotic-enriched ice cream with fermented white kidney bean homogenate to combine the established benefits of probiotics for gut health with the enjoyment of consuming ice cream.
Keywords
probiotic ice cream; fermented white kidney bean; antioxidant activity; probiotic survival; gut health; functional ice cream
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
