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Journals / Türk Doğa ve Fen Dergisi / 2026 / Cilt: 15 Sayı: 3

Development and characterization of a novel probiotic ice cream fortified with Blackthorn (Prunus spinosa L.): Physicochemical, textural, and probiotic viability properties

Çakal Eriği (Prunus spinosa L.) ile Zenginleştirilmiş Probiyotik Dondurmanın Geliştirilmesi ve Karakterizasyonu: Fizikokimyasal, Tekstürel ve Probiyotik Canlılık Özellikleri

Aysun Oraç(SELÇUK ÜNİVERSİTESİ)0000-0002-2974-3356
Çiğdem Konak Göktepe(SELÇUK ÜNİVERSİTESİ)0000-0003-4615-1050
Can Olkun(SELÇUK ÜNİVERSİTESİ)0009-0006-5229-8058
Pages
143–153
Publication Date
2026-09-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Sensory analysis revealed that 12% BT effectively masked the acidic off-flavors of fermentation, receiving the highest overall acceptability scores.

📌 3 Key Takeaways

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Objective & Hypothesis:This study aimed to develop a novel, value-added functional ice cream by synergistically combining the bioactive potential of Blackthorn (Prunus spinosa L.; BT) with probiotic Lactobacillus acidophilus DSM 20079.
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Key Findings & Data:Ice cream formulations were prepared with varying BT concentrations (0%, 6%, and 12%) and analyzed for physicochemical, functional, and sensory properties during a 30-day storage period.
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Conclusion & Impact:Sensory analysis revealed that 12% BT effectively masked the acidic off-flavors of fermentation, receiving the highest overall acceptability scores.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Prunus spinosa L. · çakal eriği · probiyotik dondurma

Abstract

This study aimed to develop a novel, value-added functional ice cream by synergistically combining the bioactive potential of Blackthorn (Prunus spinosa L.; BT) with probiotic Lactobacillus acidophilus DSM 20079. Ice cream formulations were prepared with varying BT concentrations (0%, 6%, and 12%) and analyzed for physicochemical, functional, and sensory properties during a 30-day storage period. The incorporation of 12% BT significantly enhanced the antioxidant activity (reaching 31.35 ± 1.38 µM TEAC/mg) and increased the overrun (17.9%), likely due to the fruit's acidic nature promoting foam formation. While fruit addition led to a decrease in pH and fat content, it dramatically increased hardness (61233.80 g in the 12% BT group) due to high fiber and pectin content. Crucially, BT showed a prebiotic-like effect, maintaining probiotic viability above the functional threshold (>7 log CFU g -1) throughout storage. Sensory analysis revealed that 12% BT effectively masked the acidic off-flavors of fermentation, receiving the highest overall acceptability scores. These results demonstrate that BT is a potent structural and functional modifier, offering a sustainable approach to valorizing underutilized wild fruits in the production of health-promoting dairy products.

Özet

Bu çalışmada, çakal eriğinin (Prunus spinosa L.; ÇE) biyoaktif potansiyeli ile probiyotik Lactobacillus acidophilus DSM 20079'un sinerjik etkisinden yararlanılarak yeni ve katma değeri yüksek bir fonksiyonel dondurma geliştirilmesi amaçlanmıştır. Farklı oranlarda ÇE (%0, %6 ve %12) içeren dondurma formülasyonları üretilmiş; 30 günlük depolama süresi boyunca fizikokimyasal, fonksiyonel ve duyusal özellikleri analiz edilmiştir. %12 oranında ÇE ilavesi, dondurmanın antioksidan aktivitesini önemli ölçüde artırarak 31.35 ± 1.38 µM TEAC/mg değerine ulaştırmış ve meyvenin asidik yapısının köpük oluşumunu desteklemesiyle hacim artışını (%17.9) pozitif yönde etkilemiştir. Meyve ilavesi pH ve yağ içeriğinde düşüşe neden olurken; yüksek lif ve pektin içeriği sayesinde sertlik değerini belirgin şekilde artırmıştır. En önemlisi, çakal eriği prebiyotik benzeri bir etki göstererek probiyotik canlılığının depolama süresince fonksiyonel eşik olan >7 log kob/g seviyesinin üzerinde kalmasını sağlamıştır. Duyusal analizler, %12 ÇE ilavesinin fermantasyondan kaynaklanan asidik tatları başarıyla maskelediğini ve en yüksek genel kabul edilebilirlik puanlarını aldığını göstermiştir. Bu sonuçlar, çakal eriğinin hem yapısal hem de fonksiyonel bir bileşen olarak, az kullanılan yabani meyvelerin sağlıklı süt ürünleri üretiminde değerlendirilmesi için sürdürülebilir bir yaklaşım sunduğunu kanıtlamaktadır.

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Cite This Article

Oraç, A., Göktepe, Ç. K., Olkun, C. (2026). Development and characterization of a novel probiotic ice cream fortified with Blackthorn (Prunus spinosa L.): Physicochemical, textural, and probiotic viability properties. Türk Doğa ve Fen Dergisi, Cilt: 15 Sayı: 3, 143–153. https://doi.org/10.46810/tdfd.1950932

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