Probiotic coffee ice cream as an innovative functional dairy food

Abstract The use of concentrated coffee extract (CCE) with probiotic bacteria in the production of ice cream was evaluated as an innovative functional dairy food. The most prevalent phenolic compounds and B‐complex vitamins in CCE were chlorogenic acid and folic acid, with 7.39 and 4.67 mg/ml, respectively. CCF showed strong antibacterial activity against both gram‐positive and gram‐negative bacteria as well as fungi. Ice cream formulated with 3% CCE showed higher overrun (41.76%), fat destabilization (15.14%), and melting rate (1.19 g/min). The addition of probiotic bacteria Bifidobacterium breve Bb‐12 and Lactobacillus plantarum increased the mixture's viscosity, overrun and melting rate. CCE‐containing ice creams exhibited significant antioxidant activity against the DPPH and ABTS radicals, with the increase being proportional to the CCE content. In comparison to ice cream containing 5% CCE, ice cream containing 3% CCE, with and without probiotic bacteria, had a favorable brown color, a smoother texture, less bitterness, and the desired coffee flavor. It can be concluded that 3% CCE with probiotic bacteria can be used to produce a functional ice cream with the desired coffee flavor and rich in natural bioactive compounds such as phenols and vitamins. Novelty impact statement Probiotic coffee ice cream is a functional dairy food that contains necessary nutrients and is rich in phenolic compounds that display strong antioxidant and antimicrobial activity in addition to being supported by probiotic bacteria. Probiotic coffee ice cream is a distinct type of ice cream with the desired coffee flavor for most consumers and it improves the mental state and helps burn calories. In addition to its health benefits, the use of probiotic bacteria can improve the mixture's viscosity and increase the overrun of the resulting ice cream.