# Phenolic Profile, Antioxidant Capacity, Enzyme Inhibitory Potential and Physicochemical Properties of Almond Milk and Date Enriched Plant-Based Ice Cream

## TL;DR

This study shows that using almond milk and dates in plant-based ice cream improves its health benefits and texture compared to traditional cow's milk and sugar-based versions.

## Contribution

The novel contribution is demonstrating how almond milk and dates can enhance the functional and physicochemical properties of plant-based ice cream.

## Key findings

- Almond milk and date formulations showed higher phenolic and flavonoid content and stronger antioxidant activity.
- These formulations also exhibited greater inhibition of α-amylase and α-glucosidase enzymes.
- IC3 had the best viscosity and melting resistance, while IC4 had the highest overrun.

## Abstract

The aim of this study was to evaluate the effects of almond milk and date fruit on the functional and physicochemical properties of ice cream formulations. For this purpose, four ice cream formulations with a fixed fat content of 5% were produced: IC1 (control, condensed cow’s milk and refined sugar); IC2 (milk-based using dates instead of refined sugar); IC3 (plant-based containing almond milk and dates); and IC4 (plant-based containing almond milk and refined sugar). The pH, viscosity, overrun, and melting behavior of the samples were investigated, along with total phenolic and flavonoid contents and antioxidant capacities determined by DPPH, ABTS, and CUPRAC assays. In addition, inhibitory activities against α-amylase, α-glucosidase, urease, tyrosinase, elastase, collagenase, AChE, and BChE enzymes were evaluated. The results indicated that formulations containing almond milk and dates exhibited significantly higher total phenolic and flavonoid contents, as well as enhanced antioxidant capacities, particularly as measured by the CUPRAC assay (P < 0.05). These formulations also demonstrated greater inhibitory activity against α-amylase and α-glucosidase enzymes. Physicochemical evaluation revealed that IC3 exhibited superior viscosity and melting resistance, as reflected by the longest first drip time, whereas IC4 achieved the highest overrun. The highest melting speed and melting rates were observed in IC2 (P < 0.05). Overall, the findings suggest that the combined use of almond milk and dates represents an effective strategy for developing plant-based ice cream formulations with enhanced functional properties and favorable physicochemical characteristics.