Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot

Shamshad, Areeqa; Haq, Iahtisham‐Ul; Butt, Masood Sadiq; Nayik, Gulzar Ahmad; Obaid, Sami Al; Ansari, Mohammad Javed; Karabagias, Ioannis K.; Sarwar, Nazmul; Ramniwas, Seema

doi:10.1002/fsn3.3384

Cited by 14 publications

(2 citation statements)

References 34 publications

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“…Anthocyanins were the main family of compounds found in the samples analyzed and have been proven to have a good free radical scavenging capacity [2,36]. These compounds have even been evaluated for their use to enrich products and increase their value [37]. uated to date in the literature (yellow carrot: 25.47 mg/100 g; purple carrot: 545.28 mg/100 g) [24].…”

Section: Effect Of the Harvesting Season And The Root Size On The Ant...mentioning

confidence: 99%

Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.)

Ordóñez-Díaz,

Velasco-Ruiz,

Velasco-Tejero

et al. 2024

Foods

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Black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) is widely recognized for its bioactive compounds and antioxidant properties. The black carrot of Cuevas Bajas (Málaga) is a local variety characterized by a black/purple core, which differs from other black carrot varieties. Therefore, this autochthonous variety was characterized according to the root size and the harvesting season by means of a study of its antioxidant capacity analyzed by three methods, its total carotenoids content, and its sugars and phenolic compounds profile by ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-MS). A total of 20 polyphenolic compounds were quantified in 144 samples analyzed. The anthocyanidins group was observed to be the most abundant, followed by the hydroxycinnamic acids group. Moreover, pelargonidin 3-sambubioside was observed in black carrot for the first time. The medium-sized carrots presented the highest content of phenolic compounds, largely due to their significantly higher anthocyanidins content. Comparatively, the small carrots showed a higher content of simple sugars than the large ones. Regarding the influence of season, significantly higher quantities of glucose and fructose were observed in the late-season carrots, while sucrose was the main sugar in early-season samples. No significant differences were observed in the total carotenoid content of black carrot.

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Section: Effect Of the Harvesting Season And The Root Size On The Ant...mentioning

confidence: 99%

Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.)

Ordóñez-Díaz,

Velasco-Ruiz,

Velasco-Tejero

et al. 2024

Foods

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“…The main ingredients in an ice cream mixture include milk, stabilizers, emulsifiers, flavorings, vegetable oils, and fruit. Moreover, ice cream occasionally contains ingredients including probiotic bacteria, pulp, dietary fibred, food colors, and artificial sweeteners (Iahtisham‐Ul‐Hag et al, 2023; Marshall et al, 2003; Senanayake et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

Akarca,

Kilinç,

Denizkara

2023

Food Science & Nutrition

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This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, aw, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11–16.26 (g) and 374.58–404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short‐ and medium‐chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.

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Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream

Soodbar,

Mojgani,

Sanjabi

et al. 2024

Food Science & Nutrition

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Pro‐biogenic is a recent terminology widely used for products that combine biogenic materials and probiotics which has made progressive improvement in a new era of research on functional foods. This study aimed to develop functional ice cream with Bacillus coagulans and propolis extract (PE) as a biogenic part to develop ice cream's physiochemical and antioxidant characteristics. Five probiotic ice cream samples were prepared using different levels of PE powder (0%, 0.2%, 0.4%, 0.6%, and 0.8% w/w), and the physicochemical, total phenol content (TPC), antioxidant and sensory properties, and probiotic survival of the samples were examined. The study found that PE levels did not significantly impact fat, protein, carbohydrate, and ash content, overrun, melting rate, and adhesiveness of probiotic ice cream, but increased dry matter, apparent viscosity, and hardness. Adding PE to freeze‐storage samples significantly (p < 0.05) reduced pH and improved TPC and antioxidant activity. The prepared ice cream containing probiotic bacteria and PE extracts, despite their darker and yellower color, were acceptable based on sensory evaluation. Furthermore, the survival of probiotic bacteria in the ice cream, with different levels of PE appeared to be in acceptable limits (107 CFU/g). The findings of the research indicated that the pro‐biogenic ice cream has good functionality and incorporating a PE aside probiotic could improve physiochemical and antioxidant characteristics which can be used as a value‐added ingredient in the formulation of functional pro‐biogenic ice creams.

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Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot

Cited by 14 publications

References 34 publications

Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.)

Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.)

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream

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