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Modulation of Biofunctional and Structural Properties in Stevia-Sweetened Ice Cream by Lactic Fermentation.
Tulay Ozcan1, Gokce Keser1, Ali Riza Kaya2
1Department of Food Engineering Bursa Uludag University Bursa Turkiye.
Food Science & Nutrition
|June 17, 2026
Summary
This study shows that stevia-sweetened cocoa ice cream effectively preserves probiotic bacteria Bifidobacterium animalis and Lactobacillus gasseri for 60 days. The synbiotic ice cream maintained viability, functional properties, and consumer acceptance.
Area of Science:
- Food Science
- Microbiology
- Probiotics
Background:
- Probiotics offer health benefits but require suitable delivery systems.
- Developing functional foods like ice cream with probiotics presents challenges in maintaining viability during processing and storage.
- Synbiotic formulations combine probiotics with prebiotics or other beneficial components to enhance survival and efficacy.
Purpose of the Study:
- To investigate the viability of Bifidobacterium animalis subsp. lactis and Lactobacillus gasseri in a synbiotic ice cream matrix.
- To evaluate the impact of a stevia-sweetened cocoa ice cream formulation on probiotic survival, physicochemical properties, and antioxidant capacity over 60 days.
- To assess the sensory acceptability and functional quality of the synbiotic ice cream.
Main Methods:
- Four ice cream formulations were created: control, B. animalis subsp. lactis alone, L. gasseri alone, and a coculture.
- Probiotic viability, pH, texture, color, organic acid formation, phenolic content, and antioxidant capacity (CUPRAC, DPPH) were measured before freezing, after freezing, and during 60 days of storage.
- Sensory evaluation using a hedonic scale was conducted to assess consumer acceptability.
Main Results:
- Probiotic cell counts remained above the minimum threshold (≥ 6 log10 cfu g-1) throughout 60 days of storage.
- Microbial counts correlated positively with lactic acid production, textural attributes (penetration, adhesiveness), and sensory notes (sourness, fermented milk flavor).
- The synbiotic ice cream demonstrated enhanced antioxidant capacity and acceptable sensory scores ( > 4 on hedonic scale), indicating good consumer acceptance.
Conclusions:
- A stevia-sweetened cocoa ice cream matrix serves as a promising carrier for probiotics, maintaining viability and functional quality for 60 days.
- The synbiotic fermented system supports probiotic functionality and offers good consumer acceptability.
- This research highlights the potential of dietetic ice cream as a vehicle for delivering beneficial probiotic bacteria.
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