Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products
Ice cream has been selected as a good carrier of beneficial effects through the health-promoting component incorporated into the product to meet the needs of functional food. The majority of people in the globe adore ice cream because it has distinct texture and sensory features. Ice cream is a prom...
| Main Authors: | , , , |
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| Format: | Article |
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Wiley-Blackwell
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101762/ |
| _version_ | 1848863626221322240 |
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| author | Mohammed, Nameer Khairullah Badrul Khair, Muhammad Firdaus Ahmad, Nurul Hawa Meor Hussin, Anis Shobirin |
| author_facet | Mohammed, Nameer Khairullah Badrul Khair, Muhammad Firdaus Ahmad, Nurul Hawa Meor Hussin, Anis Shobirin |
| author_sort | Mohammed, Nameer Khairullah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Ice cream has been selected as a good carrier of beneficial effects through the health-promoting component incorporated into the product to meet the needs of functional food. The majority of people in the globe adore ice cream because it has distinct texture and sensory features. Ice cream is a promising carrier for the unhindered distribution of bioactive elements due to its composition, colloidal form, and low-temperature system. The development of functional ice cream has consolidated numerous health-promoting ingredients such as probiotics, prebiotic, synbiotic, and natural antioxidants (e.g., polyphenols). In this review, recent advances in the attempts of developing alternative ice cream formulation and functional ice cream (a product supplemented or fortified with bioactive substances) are presented: the highlighted contents encompass the aspects that include—defining the bioactive component with its beneficial effect, strategies for the successful integration with potential hurdles during the product manufacture, ideal consumption model with possible side-effect, and current scenario of the functional ice cream development. |
| first_indexed | 2025-11-15T13:35:54Z |
| format | Article |
| id | upm-101762 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:35:54Z |
| publishDate | 2022 |
| publisher | Wiley-Blackwell |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1017622024-03-18T07:08:42Z http://psasir.upm.edu.my/id/eprint/101762/ Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products Mohammed, Nameer Khairullah Badrul Khair, Muhammad Firdaus Ahmad, Nurul Hawa Meor Hussin, Anis Shobirin Ice cream has been selected as a good carrier of beneficial effects through the health-promoting component incorporated into the product to meet the needs of functional food. The majority of people in the globe adore ice cream because it has distinct texture and sensory features. Ice cream is a promising carrier for the unhindered distribution of bioactive elements due to its composition, colloidal form, and low-temperature system. The development of functional ice cream has consolidated numerous health-promoting ingredients such as probiotics, prebiotic, synbiotic, and natural antioxidants (e.g., polyphenols). In this review, recent advances in the attempts of developing alternative ice cream formulation and functional ice cream (a product supplemented or fortified with bioactive substances) are presented: the highlighted contents encompass the aspects that include—defining the bioactive component with its beneficial effect, strategies for the successful integration with potential hurdles during the product manufacture, ideal consumption model with possible side-effect, and current scenario of the functional ice cream development. Wiley-Blackwell 2022 Article PeerReviewed Mohammed, Nameer Khairullah and Badrul Khair, Muhammad Firdaus and Ahmad, Nurul Hawa and Meor Hussin, Anis Shobirin (2022) Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products. Journal of Food Process Engineering, 45 (12). art. no. 14171. pp. 1-12. ISSN 0145-8876; ESSN: 1745-4530 https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.14171 10.1111/jfpe.14171 |
| spellingShingle | Mohammed, Nameer Khairullah Badrul Khair, Muhammad Firdaus Ahmad, Nurul Hawa Meor Hussin, Anis Shobirin Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products |
| title | Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products |
| title_full | Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products |
| title_fullStr | Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products |
| title_full_unstemmed | Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products |
| title_short | Ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products |
| title_sort | ice cream as functional food: a review of health-promoting ingredients in the frozen dairy products |
| url | http://psasir.upm.edu.my/id/eprint/101762/ http://psasir.upm.edu.my/id/eprint/101762/ http://psasir.upm.edu.my/id/eprint/101762/ |