The objective of this study was to evaluate the effect of apple peel polyphenol extract (APPE) on the microbiological and physicochemical properties of yoghurt ice cream stored at −20 °C for 90 days. Five level of APPE were added in yoghurt ice cream as: CTL (control without APPE); AE1 (1% APPE); AE2 (2% APPE); AE3 (3% APPE); AE4 (4% APPE); and AE5 (5% APPE). Samples with APPE had viable counts of Lactobacillus acidophilus and Bifidobacterium lactis of ≥8 log cfu g⁻¹ and >7 log cfu g⁻¹, respectively, during 90 days storage except the control sample. The highest viability of probiotics was obtained in the sample fortified with 5% APPE. The presence of APPE increased the acidity, decreased the melting rate and enhanced the overrun. Compared with the control sample, the hardness of the experimental samples increased with the fortification of APPE. The addition of APPE significantly increased sensory attributes.

中文翻译：

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苹果皮提取物多酚对酸奶冰淇淋中益生菌存活的影响

这项研究的目的是评估苹果皮多酚提取物（APPE）对在-20°C下储存90天的酸奶冰淇淋的微生物学和理化特性的影响。在酸奶冰淇淋中添加了五种水平的APPE：CTL（不含APPE的对照）；AE1（APPE的1％）；AE2（2％APPE）；AE3（APPE的3％）；AE4（4％APPE）；和AE5（5％APPE）。具有APPE的样品的嗜酸乳杆菌和乳酸双歧杆菌的活计数≥8 log cfu g ^-1和> 7 log cfu g ^-1除对照样品外，分别在90天的储存期内。在加有5％APPE的样品中，益生菌的活力最高。APPE的存在增加了酸度，降低了熔融速率并增强了膨胀率。与对照样品相比，实验样品的硬度随着APPE的强化而增加。APPE的添加显着增加了感官属性。