ギラボル（ヨーロピアンクランベリー）果実をアイスクリームの機能性素材として利用することによる生物活性、食感、微細構造の改善

Gilaburu (Viburnum opulus L.), the fruit part of the European cranberrybush, is rich in bioactive compounds with notable antioxidant, antimicrobial, and phenolic properties that support human health and enhance food quality and stability. Its vivid red color also makes it a promising natural alternative to synthetic colorants, meeting the growing consumer demand for clean-label products. However, the fruit's acidic taste and the instability of its phenolic compounds during processing limit its direct use in the food industry. This study evaluated the incorporation of gilaburu in freeze-dried, encapsulated, and puréed forms into ice cream, examining their effects on physicochemical, microstructural, textural, sensorial, phenolic, and antioxidant properties. The results indicated that encapsulated gilaburu was the most effective in retaining phenolic content (181.32-132.75 mg GAE/ml) and antioxidant activity (713.32-737.46 mM Trolox TEAC) throughout storage. At the beginning of storage, ice cream with encapsulated gilaburu showed the highest hardness (2902.67 g), while at the end of storage, lyophilized gilaburu had the highest value (1658.18 g). Consistency index of encapsulated gilaburu-enriched mixes exhibited higher values (2.38 Pa.s) than control mix (0.66 Pa.s). The lowest melting rate was observed in the ice cream containing encapsulated gilaburu (92.09%) at the end of the storage period, while the other samples showed slightly higher melting rates, ranging from 95.08% to 95.76%. Sensory evaluation confirmed positive consumer acceptance of gilaburu-enriched ice creams. Encapsulation significantly reduced particle size, resulting in improved homogeneity. Overall, the study demonstrates that encapsulating gilaburu enhances both the functional and technological qualities of ice cream, providing a promising approach for developing value-added dairy products with natural bioactive enrichment and increased consumer appeal.