Biochemical and peptidomic profile of ice creams enriched with Chlorella vulgaris and sweetened with stevia
APPLIED SCIENCES, cilt.16, sa.20, ss.10303, 2026 (Hakemli Dergi)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 16 Sayı: 20
- Basım Tarihi: 2026
- Doi Numarası: 10.3390/app162010303
- Dergi Adı: APPLIED SCIENCES
- Derginin Tarandığı İndeksler: Applied Science & Technology Source, Central & Eastern European Academic Source (CEEAS), zbMATH
- Sayfa Sayıları: ss.10303
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Atatürk Üniversitesi Adresli: Evet
Özet
Ice cream, a favorite among consumers of all ages, is a dairy product highly suitable for experimenting with new formulations to meet nutritional and health demands, and for enriching its nutritional profile with microalgae. In this context, in the present study, ice cream was produced using goat milk as the raw material, stevia instead of sugar, and Chlorella vulgaris biomass at different concentrations (2.5%, 5%, and 7.5%) as a microalgae source. The in vitro ACE (Angiotensin Converting Enzyme) inhibitory activity, α-amylase and α-glucosidase inhibitory activities, mineral content, organic acid, amino acid, and peptide profiles of ice creams with added C. vulgaris were examined in detail. The addition of C. vulgaris the ice cream was observed to have a statistically significant (p < 0.01) effect on in vitro ACE inhibitor activity, α-amylase inhibitory activity, Fe mineral, tartaric acid, lactic acid, pyruvic acid, uric acid, citric acid, phenylalanine, leucine, methionine, alanine, and tyrosine values. Compared with plain ice cream, C. vulgaris supplementation increased in vitro ACE-inhibitory activity and the concentrations of tartaric, lactic, pyruvic, citric, and uric acids, while α-amylase-inhibitory activity and Fe content decreased; leucine, methionine, and alanine also increased with C. vulgaris supplementation, whereas phenylalanine, threonine, cystine, serine, and tyrosine showed non-linear patterns across the treatments. In this context, it has been shown that C. vulgaris can be integrated with ice cream to obtain a product with potential functional properties, and innovative.