This study evaluated the effects of ice creams produced from blends of orange (Citrus sinensis) and shaddock (Citrus maxima) peels on the blood lipid profile, glycemic index, and antioxidant indices in the liver and heart of rats. Formulated ice cream was produced at a different proportion of citrus (orange and shaddock) blends and fed to rats for 28 days. The result showed that the formulated ice cream enriched with citrus peels blends caused a significant increase in high-density lipoprotein-cholesterol level in the plasma and antioxidant status in the liver and heart homogenates, decreased the glycemic index, concentration of total cholesterol, triglycerides, and low-density lipoprotein in the plasma as against rats fed on plain and commercial ice creams. To conclude, the use of ice creams from blends of orange and shaddock peels could serve as a functional food for weight reduction, glycemic index, management of lipid-related diseases, and prevention of oxidative stress-related complications in the liver and heart. PRACTICAL APPLICATIONS: The consumption of ice creams has increased in many parts of the world. However, there have been limited efforts aimed at improving the medicinal properties of frozen dairy products. Hence, these ice creams could be produced on a large scale under regulated condition since they have improved medicinal properties which would be a good option for preventing/combating degenerative conditions and their related complications.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1111/jfbc.13813 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Assessment of Bacteriological Quality and Antibiotic Resistance in Locally and Industrially Produced Ice Creams: A Study on Probiotic Incorporation for Enhanced Safety and Health Benefits in Kushtia City, Bangladesh.
Probiotics Antimicrob Proteins
January 2025
Department of Biotechnology and Genetic Engineering, Faculty of Biological Science, Islamic University, Kushtia, 7003, Bangladesh.
Ice creams are consumable foods that have the potential to be used as probiotic carriers. The purpose of this study was to evaluate the bacteriological quality (i.e.
View Article and Find Full Text PDFComposition, microstructure, rheology, and meltdown behavior of commercial nondairy frozen desserts.
J Food Sci
December 2024
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
The demand for nondairy and plant-based products has increased, but there is still a need for more information about and improvement in these products, especially when it comes to frozen desserts. Similar to ice cream, which simultaneously is an emulsion, dispersion, and foam, nondairy frozen desserts also have a complex structure. As a starting point, 15 commercial nondairy frozen desserts, marketed as offering an ice cream-like experience, were purchased and evaluated for compositional, physical, structural, rheological, and meltdown properties.
View Article and Find Full Text PDFCarboxymethyl hexanoyl chitosan drop-coated simple disposable paper electrochemical sensor for quality monitoring of vanillin.
Int J Biol Macromol
December 2024
Nanomaterial research laboratory (NMRL), Smart Materials And Devices, Yenepoya Research Centre, Yenepoya (Deemed to be university), Deralakatte, Mangalore 575 018, India; Centre for Nutrition Studies, Yenepoya (Deemed to be University), Deralakatte, Mangalore 575 018, India. Electronic address:
The food and pharmaceutical sectors frequently utilize vanillin (VAN), a food ingredient with a pleasing flavor and aroma. However, excessive consumption of VAN causes several health problems, including liver and kidney damage, headaches, skin conditions, nausea, and vomiting. To prevent health problems, it is crucial to identify and control the amount of VAN in food and drugs.
View Article and Find Full Text PDFGelatin is one of the most widely used food ingredients, with wide applications in the food industry as stabilizing, gelling, and foaming agents. Fish skin is the basic source of gelatin, which contains a high amount of protein. The results show that the proximate compositions (protein, fat, ash, moisture, fiber, carbohydrate, and total energy) of the optimized ice cream product with ingredient compositions of (30% milk, 40% avocado pulp, 10% sugar, 15% gelatin, and 5% cream) show values of 3.
View Article and Find Full Text PDFAdded sugar intake and its associations with incidence of seven different cardiovascular diseases in 69,705 Swedish men and women.
Front Public Health
December 2024
Nutritional Epidemiology, Department of Clinical Sciences Malmö, Lund University, Malmö, Sweden.
Introduction: The adverse health effects of sugar-sweetened beverage intake are well-established, but the implications of overall added sugar intake remain unclear. We investigated the associations between intake of added sugar and various sugar-sweetened foods and beverages and risk of 7 cardiovascular diseases in 69,705 participants aged 45-83 years (47.2% female) from the Swedish Mammography cohort and Cohort of Swedish men.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!