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<p>The antioxidant and antidiabetic properties of the <i>Eryngium billardieri</i> extract highlight its potential for enriching dairy products, such as ice cream, to offer enhanced health benefits and promote overall wellness. In this regard, this study is designed in two phases to assess the antidiabetic activity of <i>E. billardieri</i> extract in streptozotocin-induced diabetic rats and the fortification of ice cream with this extract. The findings of the first phase showed that administering the extract at dosages of 30 and 100&#xa0;mg/kg per day significantly decreased hyperglycemia, hyperlipidemia, and oxidative stress levels in diabetic rats. In the next phase, the <i>E. billardieri</i> extract was used to fortify ice cream at five concentrations (50, 100, 200, 300, and 500 ppm). Consequently, the pH (6.63 to 5.67) and overrun (43.07 to 31.90%) values of the ice cream were significantly (<i>p</i> &lt; 0.05) decreased when the extract was added at concentrations exceeding 100 ppm. Furthermore, the total solids (35.40 to 28.56%) and viscosity (704 to 472 cP) of the ice cream were significantly (<i>p</i> &lt; 0.05) decreased by the addition of 200–500 ppm of extract. However, the fat content (4.46–4.50%) of the ice cream samples showed no significant (<i>p</i> &gt; 0.05) change by the addition of extract at different concentrations. Additionally, the ice cream fortified with <i>E. billardieri</i> extract displayed satisfactory color parameters and acceptable sensory properties. The results indicate that <i>E. billardieri</i> extract can be effectively utilized to fortify foodstuffs, highlighting its potential as a valuable functional ingredient.</p>

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Investigation of the anti-diabetic effect of Eryngium billardieri extract and its application for fortification of ice cream

  • 期刊论文

  • 发表日期：

    2025年8月18日

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  • Ainaz Alizadeh,
  • Bahare Rasouli,
  • Sajed Amjadi,
  • Bahram Amouoghli Tabrizi

摘要

The antioxidant and antidiabetic properties of the Eryngium billardieri extract highlight its potential for enriching dairy products, such as ice cream, to offer enhanced health benefits and promote overall wellness. In this regard, this study is designed in two phases to assess the antidiabetic activity of E. billardieri extract in streptozotocin-induced diabetic rats and the fortification of ice cream with this extract. The findings of the first phase showed that administering the extract at dosages of 30 and 100 mg/kg per day significantly decreased hyperglycemia, hyperlipidemia, and oxidative stress levels in diabetic rats. In the next phase, the E. billardieri extract was used to fortify ice cream at five concentrations (50, 100, 200, 300, and 500 ppm). Consequently, the pH (6.63 to 5.67) and overrun (43.07 to 31.90%) values of the ice cream were significantly (p < 0.05) decreased when the extract was added at concentrations exceeding 100 ppm. Furthermore, the total solids (35.40 to 28.56%) and viscosity (704 to 472 cP) of the ice cream were significantly (p < 0.05) decreased by the addition of 200–500 ppm of extract. However, the fat content (4.46–4.50%) of the ice cream samples showed no significant (p > 0.05) change by the addition of extract at different concentrations. Additionally, the ice cream fortified with E. billardieri extract displayed satisfactory color parameters and acceptable sensory properties. The results indicate that E. billardieri extract can be effectively utilized to fortify foodstuffs, highlighting its potential as a valuable functional ingredient.