Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production

Engin Gündoğdu and Fatma Hezer
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Engin Gündoğdu: Food Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane, Türkiye
Fatma Hezer: Food Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane, Türkiye

Czech Journal of Food Sciences, 2025, vol. 43, issue 2, 129-139

Abstract: Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18:3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium (Na), oleic acid (OA), and ALA contents (P < 0.05). FP also increased the first dripping and complete melting times, while decreasing overrun and viscosity. Total antioxidant capacity (TAC) remained unchanged (P > 0.05), but total phenolic content (TPC) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity significantly increased (P < 0.01). Thirty-one volatile compounds were identified, with increases in octadecane, dodecane, and 2-hexenal concentrations due to FP addition. Although the addition of FP improved the ALA content and antioxidant properties, sensory results showed that FP over 5% (w/w) lowered taste and general acceptability scores. Thus, using 5% of FP in ice cream is optimal for enhancing nutritional properties.

Keywords: antioxidants; mineral content; omega-3 fatty acids; phenolics; Portulaca oleracea L (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:2:id:93-2024-cjfs

DOI: 10.17221/93/2024-CJFS

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