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Markowska J, Tyfa A, Drabent A, Stępniak A. The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae. Foods 2023; 12:4481. [PMID: 38137285 PMCID: PMC10742974 DOI: 10.3390/foods12244481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/10/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2-59.9% and 55.2-65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.
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Affiliation(s)
- Joanna Markowska
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute (IBPRS-PIB), Department of Refrigeration Technology and Technique, Marszalka J. Pilsudzkiego 84 Avenue, 92-202 Lodz, Poland; (A.T.); (A.D.)
| | - Agnieszka Tyfa
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute (IBPRS-PIB), Department of Refrigeration Technology and Technique, Marszalka J. Pilsudzkiego 84 Avenue, 92-202 Lodz, Poland; (A.T.); (A.D.)
| | - Anna Drabent
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute (IBPRS-PIB), Department of Refrigeration Technology and Technique, Marszalka J. Pilsudzkiego 84 Avenue, 92-202 Lodz, Poland; (A.T.); (A.D.)
| | - Artur Stępniak
- Unit of Biophysical Chemistry, Department of Physical Chemistry, Faculty of Chemistry, University of Lodz, Pomorska 163/165 Street, 90-236 Lodz, Poland;
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Buniowska-Olejnik M, Mykhalevych A, Polishchuk G, Sapiga V, Znamirowska-Piotrowska A, Kot A, Kamińska-Dwórznicka A. Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators. Molecules 2023; 28:molecules28072924. [PMID: 37049686 PMCID: PMC10096017 DOI: 10.3390/molecules28072924] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 04/14/2023] Open
Abstract
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from -5 to -10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).
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Affiliation(s)
- Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
| | - Artur Mykhalevych
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Galyna Polishchuk
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Victoria Sapiga
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
| | - Anna Kot
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Anna Kamińska-Dwórznicka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
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From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention. FOOD BIOPROCESS TECH 2022; 16:1197-1215. [PMID: 36465719 PMCID: PMC9702882 DOI: 10.1007/s11947-022-02951-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 11/14/2022] [Indexed: 11/27/2022]
Abstract
There is an increasing demand for functional foods to attend the consumers preference for products with health benefits. Peach (Prunus persica), from Rosaceae family, is a worldwide well-known fruit, and its processing generates large amounts of by-products, consisting of peel, stone (seed shell + seed), and pomace, which represent about 10% of the annual global production, an equivalent of 2.4 million tons. Some studies have already evaluated the bioactive compounds from peach by-products, although, the few available reviews do not consider peach by-products as valuable materials for product design methodology. Thereby, a novelty of this review is related to the use of these mostly unexplored by-products as alternative sources of valuable components, encouraging the circular bioeconomy approach by designing new food products. Besides, this review presents recent peach production data, compiles briefly the extraction methods for the recovery of lipids, proteins, phenolics, and fiber from peach by-products, and also shows in vivo study reports on anti-inflammatory, anti-obesity, and anti-cerebral ischemia activities associated with peach components and by-product. Therefore, different proposals to recover bioactive fractions from peach by-products are provided, for further studies on food-product design.
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Genovese A, Balivo A, Salvati A, Sacchi R. Functional ice cream health benefits and sensory implications. Food Res Int 2022; 161:111858. [DOI: 10.1016/j.foodres.2022.111858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/07/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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Ibrahim IN, Kamaruding NA, Ismail N, Shaharuddin S. Value addition to ice cream by fortification with okara and probiotic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ilya Nasuha Ibrahim
- Section of Food Engineering Technology Universiti Kuala Lumpur Malaysian Institute of Chemical and Bioengineering Technology Taboh Naning Melaka Malaysia
| | | | - Noraznawati Ismail
- Institute of Marine Biotechnology Universiti Malaysia Terengganu Terengganu Malaysia
| | - Shahrulzaman Shaharuddin
- Plant Engineering Technology Section Universiti Kuala Lumpur Branch Campus Malaysian Institute of Industrial Technology Persiaran Sinaran Ilmu Bandar Seri Alam Johor Malaysia
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Comprehensive Evaluation of Late Season Peach Varieties ( Prunus persica L.): Fruit Nutritional Quality and Phytochemicals. Molecules 2021; 26:molecules26092818. [PMID: 34068685 PMCID: PMC8126153 DOI: 10.3390/molecules26092818] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/05/2021] [Accepted: 05/07/2021] [Indexed: 12/15/2022] Open
Abstract
Peaches are one of the most preferred seasonal fruits, and a reliable source of nutrients. They possess biologically active substances that largely differ among varieties. Hence, revealing the potential of several late season peaches is of present interest. Three commonly consumed varieties ("Flat Queen"; "Evmolpiya"; "Morsiani 90") were studied in terms of nutritive and phytochemical content, as well as antioxidant activity with the use of reliable spectrophotometric and High Performance Liquid Chromatographic (HPLC) methods. An analysis of the soil was also made. The phytochemical data were subjected to principal component analysis in order to evaluate their relationship. The "Morsiani 90" variety had the highest minerals concentration (2349.03 mg/kg fw), total carbohydrates (16.21 g/100 g fw), and α-tocopherol (395.75 µg/100 g fresh weight (fw)). Similar amounts of TDF (approx. 3 g/100 g fw) were reported for all three varieties. "Flat Queen's" peel extract was the richest in monomeric anthocyanins (2279.33 µg cyanidin-3-glucoside (C3GE)/100 g fw). The "Morsiani 90" variety extracts had the highest antioxidant potential, defined by 2,2-diphenil-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and cupric ion-reducing antioxidant capacity (CUPRAC) assays.
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Hayayumi-Valdivia M, Márquez-Villacorta LF, Pretell-Vásquez CC. Effect of microencapsulation and mango peel powder on probiotics survival in ice cream. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.30919] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract This study evaluated the effect of microencapsulation and addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis, overrun, apparent viscosity, and overall acceptability of symbiotic ice cream during storage at -20 °C for 180 days. Six formulations of vanilla-flavored ice cream were prepared: three with addition of probiotic cultures at a concentration of 108 CFU/g and 0, 2%, and 3% mango peel powder microencapsulated in a sodium alginate matrix, and three with free addition. Analytical evaluations were performed after 1, 30, 60, 90, 120 and 180 days of storage. The results showed that microencapsulation of probiotics and prebiotics statistically influenced (p < 0.05) the characteristics evaluated. The formulation with microencapsulated probiotics and 2% mango peel powder was considered as the best product. This formulation is promising for future commercial application as a functional food because, at the end 180 days of storage, it showed probiotics population >106 CFU/g, 72.97% overrun, 292 mPA apparent viscosity, and good overall acceptance (7.6 points) equivalent to “I like it very much”.
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Irfan M, Abbas S, Azhar BJ, Ahmad S, Muhammad H, Ahmed I, Hussain J, Shakeel SN. Variations in Mineral/heavy Metals Profiling and Preventive Role of Trichomes in Peach Fruits Treated with CaC 2. Comb Chem High Throughput Screen 2020; 24:598-604. [PMID: 32772907 DOI: 10.2174/1386207323666200808175723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 06/02/2020] [Accepted: 07/14/2020] [Indexed: 11/22/2022]
Abstract
BACKGROUND Phytonutrients in peach fruits have health-promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. OBJECTIVE Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. METHODS The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from a local fruit shop. Each experimental group was treated with different concentrations of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. RESULTS Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, the concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found a significantly higher amount of heavy metals traces, including As, Se, Co, Si, and P in peach fruits treated with CaC2 Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. CONCLUSION Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.
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Affiliation(s)
- Muhammad Irfan
- Department of Biochemistry, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Safdar Abbas
- Department of Biochemistry, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Beenish Jehan Azhar
- Department of Biochemistry, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Shakeel Ahmad
- Physics Division, Pakistan Institute of Nuclear Science & Technology, Islamabad, Pakistan
| | - Hafsah Muhammad
- Institute of Basic Medical Science, Khyber Medical University Peshawar, Peshawar, Pakistan
| | - Ishaq Ahmed
- Experimental Physics Department, National Centre of Physics, Islamabad, Pakistan
| | - Javed Hussain
- Experimental Physics Department, National Centre of Physics, Islamabad, Pakistan
| | - Samina N Shakeel
- Department of Biochemistry, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
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Yang Z, Li H, Xu Y, Liu Y, Kan H, Fan F. Vacuum impregnation and drying of iron‐fortified water chestnuts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zongling Yang
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Han Li
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Yuqiao Xu
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Yun Liu
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Huan Kan
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Fangyu Fan
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
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Sánchez-Camargo ADP, Gutiérrez LF, Vargas SM, Martinez-Correa HA, Parada-Alfonso F, Narváez-Cuenca CE. Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.104574] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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