Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream

Abstract

In this study, Indigofera tinctoria extract (ITLE) along with maltodextrin in different concentrations was encapsulated using a freeze dryer, and some physicochemical properties were measured. Powder containing 30% maltodextrin was selected as the optimal powder for use in ice‐cream production in four levels (0%–1.8%), and some quality parameters were examined. The results showed that with increasing the carrier concentration, moisture content, aw, solubility, a*, and b* of the powders decreased; bulk density, tapped density, and L* did not change significantly; total phenolic content and antioxidant activity of powders also increased significantly (p < .05). Addition of encapsulated ITLE to the ice cream caused a significant decrease in L*, b*, and melting rate, a significant increase in a*, overrun, and hardness of the samples and no change in the viscosity of the ice‐cream mix (p < .05). Ice cream containing 1.2% encapsulated ITLE had higher sensory acceptance than other levels following control ice cream. The results of this study showed that ITLE can be used as a desirable additive in the production as a natural antioxidant and color agent.

Freeze-dried persimmon peel: A potential ingredient for functional ice cream

“…In ice cream, overrun refers to the increase in volume due to the introduction of air into the mixture, and it is influenced by various factors, including the type of ingredients in the mixture [ 53 ]. The amount of air that enters the ice cream is important for two reasons: 1) its relationship with efficiency and, as a result, profitability, and 2) its effect on the texture, body, and acceptability of ice cream [ 16 ].…”

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

“…In the study, the flow curves (Figure 4a,b) were fitted with the Newtonian model, the Power Law model, and the Herschel-Bulkley model, highlighting that these models were chosen because they are the most used for concentrated solutions of food polymers. Moreover, the choice of the models was made based on the results reported by other authors, evidencing the use of different polymeric solutions for the formation of hydrogel beads, for example, cashew gum for the encapsulation of oils [39], hydrogel solutions from the liquid core of barberry (Berberis vulgaris) [40], and maltodextrin as a wall material for the encapsulation of an extract of Indigofera tinctoria [41]. The study of Tavares et al [42] on rheological trends in the encapsulation of bioactive compounds from essential Moreover, the choice of the models was made based on the results reported by other authors, evidencing the use of different polymeric solutions for the formation of hydrogel beads, for example, cashew gum for the encapsulation of oils [39], hydrogel solutions from the liquid core of barberry (Berberis vulgaris) [40], and maltodextrin as a wall material for the encapsulation of an extract of Indigofera tinctoria [41].…”

“…Moreover, the choice of the models was made based on the results reported by other authors, evidencing the use of different polymeric solutions for the formation of hydrogel beads, for example, cashew gum for the encapsulation of oils [39], hydrogel solutions from the liquid core of barberry (Berberis vulgaris) [40], and maltodextrin as a wall material for the encapsulation of an extract of Indigofera tinctoria [41]. The study of Tavares et al [42] on rheological trends in the encapsulation of bioactive compounds from essential Moreover, the choice of the models was made based on the results reported by other authors, evidencing the use of different polymeric solutions for the formation of hydrogel beads, for example, cashew gum for the encapsulation of oils [39], hydrogel solutions from the liquid core of barberry (Berberis vulgaris) [40], and maltodextrin as a wall material for the encapsulation of an extract of Indigofera tinctoria [41]. The study of Tavares et al [42] on rheological trends in the encapsulation of bioactive compounds from essential oils was also considered, where it was found that the Power Law and Herschel-Bulkley models are the best fit in most cases.…”

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

“…Ice cream has a high protein and milk fat content. It is a valuable milk product due to its high nutritional and caloric density [1][2][3]. Ice cream is high in calories but low in natural antioxidants, dietary fiber, and minerals [4].…”