Development and characterization of a novel probiotic ice cream fortified with Blackthorn (Prunus spinosa L.): Physicochemical, textural, and probiotic viability properties

This study aimed to develop a novel, value-added functional ice cream by synergistically combining the bioactive potential of Blackthorn (Prunus spinosa L.; BT) with probiotic Lactobacillus acidophilus DSM 20079. Ice cream formulations were prepared with varying BT concentrations (0%, 6%, and 12%) and analyzed for physicochemical, functional, and sensory properties during a 30-day storage period. The incorporation of 12% BT significantly enhanced the antioxidant activity (reaching 31.35 ± 1.38 µM TEAC/mg) and increased the overrun (17.9%), likely due to the fruit's acidic nature promoting foam formation. While fruit addition led to a decrease in pH and fat content, it dramatically increased hardness (61233.80 g in the 12% BT group) due to high fiber and pectin content. Crucially, BT showed a prebiotic-like effect, maintaining probiotic viability above the functional threshold (>7 log CFU g -1) throughout storage. Sensory analysis revealed that 12% BT effectively masked the acidic off-flavors of fermentation, receiving the highest overall acceptability scores. These results demonstrate that BT is a potent structural and functional modifier, offering a sustainable approach to valorizing underutilized wild fruits in the production of health-promoting dairy products.