Application of Cornelian Cherry ( L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage.

In this study, cornelian cherry ( L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing to investigate the potential effect of CCP on the viability of in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated.

Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities.

One of the recent trends in the food industry is application of natural antioxidant/antimicrobial agents. In this study, essential oil of clove buds was extracted and encapsulated in chitosan nanoparticles using a two-step technique of emulsion-ionic gelation. A good retention rate (55.