2026-10-23T16:03:52Zhttps://gumushane-rdlopen.rawdatalibrary.net/oai/requestoai:gumushane-rdlopen.rawdatalibrary.net:gumushane/142882026-10-22T11:36:58Zopenairedrivercom_gumushane_10000col_gumushane_10001com_gumushane_10007col_gumushane_10171Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream productionHezer, FatmaGündoğdu, Enginantioxidantsmineral contentomega-3 fatty acidsphenolicsPortulaca oleracea LPurslane (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.Czech Academy of Agricultural Sciences2025Articlehttps://rdlopen.rawdatalibrary.net/r/gumushane/14288https://doi.org/10.17221/93/2024-cjfs1212-1800enCzech Journal of Food Sciencesinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/14288