Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract

Abolhasani, A., Barzegar, M., & Sahari, M. A. (2018). Effect of gamma irradiation on the extraction yield, antioxidant, and antityrosinase activities of pistachio green hull extract. Radiation Physics and Chemistry, 144, 373-378.

Akesowan, A. (2008). Effect of combined stabilizers containing Konjac flour and κ-carrageenan on ice cream. Australian Journal of Technology, 12, 81-85.

Apostolidis, E., Kwon, Y. I., & Shetty, K. (2007). Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension. Innovative Food Science abd Emerging Technologies, 8(1), 46-54.

Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76.

Boath, A. S., Stewart, D., & McDougall, G. J. (2012). Berry components inhibit α-glucosidase in vitro: Synergies between acarbose and polyphenols from black currant and rowanberry. Food Chemistry, 135(3), 929-936.

Bouayed, J., Deußer, H., Hoffmann, L., & Bohn, T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry, 131(4), 1466-1472.

Connolly, A., Piggott, C. O. & FitzGerald, R. J. (2014). In vitro α-glucosidase, angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory properties of brewers' spent grain protein hydrolysates. Food Research International, 56, 100-107.

Çam, M., Erdoğan, F., Aslan, D., & Dinç, M. (2013). Enrichment of functional properties of ice cream with pomegranate by‐products. Journal of Food Science, 78(10), C1543-C1550.

Çam, M., İçyer, N. C., & Erdoğan, F. (2014). Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Science and Technology, 55(1), 117-123.

Flores, A., & Goff, H. (1999). Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. Journal of Dairy Science, 82(7), 1408-1415.

Gabbi, D.K., Bajwa, U., & Goraya, R.K. (2018). Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technology, 71(1), 190-197.

Ghandehari Yazdi, A., Hojjatoleslamy, M., Keramat, J., Jahadi, M., & Amani, E. (2017). The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary). Food Science and Nutrition, 5(4), 845-851.

Ghandahari Yazdi, A. P., Barzegar, M., Sahari, M. A., & Ahmadi Gavlighi, H. (2019). Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull. Food Science and Nutrition, 7(1), 356-366.

Ghandehari Yazdi, A. P., Barzegar, M., Ahmadi Gavlighi, H., Sahari, M. A., & Mohammadian, A. H. (2020). Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract. International Journal of Dairy Technology, https://doi.org/10.1111/1471-0307.12698, in press.

Goli, A. H., Barzegar, M., & Sahari, M. A. (2005). Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry, 92(3), 521-525.

Hatano, T., Kagawa, H., Yasuhara, T., Okuda, T. (1988). Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects. Chemical and Pharmaceutical Bulletin, 36(6), 2090-2097.

Hwang, J.Y., Shyu, Y.S., & Hsu, C.K. (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Science and Technology, 42(1), 312-318.

Imbs, T., & Zvyagintseva, T. (2018). Phlorotannins are Polyphenolic Metabolites of Brown Algae. Russian Journal of Marine Biology, 44(4), 263-273.

Jacobs, D. R., Tapsell, L. C., & Temple, N. J. (2011). Food synergy: the key to balancing the nutrition research effort. Public Health Reviews, 33(2), 507-529.

Karaman, S., & Kayacier, A. (2012). Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream. Food and Bioprocess Technology, 5(8), 3159-3169.

Kumar, D. D., Mann, B., Pothuraju, R., Sharma, R., & Bajaj, R. (2016). Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream. Food and Function, 7(1), 417-424.

Lalegani, S., Gavlighi, H. A., Azizi, M. H., & Sarteshnizi, R. A. (2018). Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index. Food Research International, 105, 94-101.

Li, Y., Qian, Z.-J., Ryu, B., Lee, S. H., Kim, M. M., & Kim, S. K. (2009). Chemical components and its antioxidant properties in vitro: an edible marine brown alga, Ecklonia cava. Bioorganic & Medicinal Chemistry, 17(5), 1963-1973.

McDougall, G. J., Shpiro, F., Dobson, P., Smith, P., Blake, A., & Stewart, D. (2005). Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. Journal of Agricultural and Food Chemistry, 53(7), 2760-2766.

Moeenfard, M., & Mazaheri Tehrani, M. (2008). Effect of some stabilizers on the physicochemical and sensory properties of ice cream type frozen yogurt. American-Eurasian Journal Agriculture and Environment Science, 4(5), 584-589.

Muse, M., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1-10.

O’connell, J., & Fox, P. (2001). Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal, 11(3), 103-120.

Pandey, K. B., & Rizvi, S. I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2(5), 270-278.

Saricoban, C., & Yilmaz, M. T. (2010). Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Sciences Journal, 9, 14-22.

Sagdic, O., Ozturk, I., Cankurt, H., & Tornuk, F. (2012). Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology, 5, 2964-2971.

Soares, S., Mateus, N., & de Freitas, V. (2012). Carbohydrates inhibit salivary proteins precipitation by condensed tannins. Journal of Agricultural and Food Chemistry, 60(15), 3966-3972.

Silva, C. P., Sampaio, G. R., Freitas, R. A. M. S., & Torres, E. A. F. S. (2018). Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, 267, 405-409.

Soukoulis, C., Fisk, I. D., & Bohn, T. (2014). Ice cream as a vehicle for incorporating health‐promoting ingredients: Conceptualization and overview of quality and storage stability. Comprehensive Reviews in Food Science and Food Safety, 13(4), 627-655.

Sun-Waterhouse, D., Edmonds, L., Wadhwa, S., & Wibisono, R. (2013). Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International, 50(2), 647-656.

Topdas, E. F., Çakmakci, S., & Çakiroglu, K. (2017). The antioxidant activity, vitamin C contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 23(5), 691-697.

Vital, A. C. P., Santos, N. W., Matumoto‐Pintro, P. T., da Silva Scapim, M. R., & Madrona, G. S. (2018). Ice cream supplemented with grape juice residue as a source of antioxidants. International Journal of Dairy Technology, 71(1), 183-189.

Zhang, L., Hogan, S., Li, J., Sun, S., Canning, C., Zheng, S. J., & Zhou, K. (2011). Grape skin extract inhibits mammalian intestinal α-glucosidase activity and suppresses postprandial glycemic response in streptozocin-treated mice. Food Chemistry, 126(2), 466-471.