Ice Cream with Functional Potential Added Grape Agro-Industrial Waste

Nascimento, Erika de Arruda; Mélo, Enayde de Almeida; Lima, Vera Lúcia de Menezes

doi:10.1080/15428052.2017.1363107

Cited by 19 publications

(7 citation statements)

References 43 publications

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“…The control ice cream had a very close pH value (4.11); however, the soluble solids content was much higher (25 • Brix). The pH values were close to those reported in similar studies on ice cream with the addition of grape by-product powder (pH = 4.52-4.54) (Nascimento et al, 2018). In ice creams with the addition of 20 to 61% of M. dubia pulp, the soluble solids were around 24 to 51.30%, while the pH values ranged from 3.71 to 4.42; the higher the % of M. dubia, the lower the pH (Grigio et al, 2019).…”

Section: Ph and Soluble Solids Of Ice Creams Using Mangifera Indica A...supporting

confidence: 87%

“…Ice creams can improve their nutritional, sensory and functional characteristics with the addition of new ingredients. For example, when adding grape by-products (Nascimento et al, 2018), pomegranate peel powder (Ismail et al, 2020), hydrolyzed egg white (López-Martínez et al, 2021), chestnuts (Espinoza et al, 2020), microalgae (Durmaz et al, 2020), olive oil (Sacchi et al, 2019), carrot concentrate (Pandey et al, 2021), herbal extract and fructooligasaccharides (Gremski et al, 2019), prebiotics (da Silva et al, 2020. However, the interaction of these new ingredients can significantly influence the stability and functional characteristics (vitamins, phytochemicals and others) of the ice cream, especially the sensory characteristics of texture and flavor, the latter being a determining factor in the choice of ice cream (Bullock et al, 2020).…”

Section: Bioactive Compounds M Dubia M Indica Referencesmentioning

confidence: 99%

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Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Mauricio-Sandoval¹,

Espinoza-Espinoza²,

Ruiz-Flores³

et al. 2023

Front. Sustain. Food Syst.

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Ice cream is a widely consumed product in the world. Unfortunately, its standard presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria dubia have an important bioactive potential, which can be used to enrich this type of product in phytochemicals. However, maintaining the health and sensory aspects of a functional ice cream is still under investigation. The influence of Mangifera indica and Myrciaria dubia pulp on the bioactive and sensory properties of ice cream was studied. Four ice cream treatments were prepared with Mangifera indica (15% and 20%) and Myrciaria dubia (5% and 10%). Ascorbic acid content (reduction of 2,6 dichlorophenolindophenol), total phenolic content (Folin-Ciocalteu reaction) and antioxidant capacity (DPPH radical inhibition) were evaluated in addition to a sensory sorting test. The treatments with 10% Myrciaria dubia showed the highest ascorbic acid contents (83.46 and 71.27 mg/100g), total phenolic compounds (80.10 and 79.06 mgGAE/100g) and antioxidant capacity (61.0 and 64.05 mg ice/ml solvent) compared to the 5% treatment and the control; while the influence of Mangifera indica on these parameters was relatively minor. However, sensory evaluation showed that T3 (5% Myrciaria dubia; 20% Mangifera indica) were the most preferred, outperforming the control ice cream. It is evident that Myrciaria dubia stands out for its high ascorbic acid content, total phenolic compounds and antioxidant capacity of the ice cream while Mangifera indica improves its sensory aspect, allowing an overall balance of sweet-acid taste pleasant to the consumer and maintaining its health properties.

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Section: Ph and Soluble Solids Of Ice Creams Using Mangifera Indica A...supporting

confidence: 87%

Section: Bioactive Compounds M Dubia M Indica Referencesmentioning

confidence: 99%

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Mauricio-Sandoval¹,

Espinoza-Espinoza²,

Ruiz-Flores³

et al. 2023

Front. Sustain. Food Syst.

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show abstract

“…Several previous researchers used CIELab color spacebased colorimeters to assess the color attributes of different fruit species (Sacks and Shaw, 1993;Heredia et al, 1998;Ayala-Silva et al, 2005;Christopoulos and Tsantili, 2011;Khir et al, 2014;Bujdoso et al, 2016;Cáceres et al, 2016;Amin et al, 2017;Cárdenas-Pérez et al, 2017;Kus et al, 2017;Udomkun et al, 2017), to assess the color attributes of different vegetable species (Kabelka et al, 2004;Colonna et al, 2016;Corona et al, 2016;De Oliveira Moura et al, 2016;Schoeninger et al, 2017;Zhang et al, 2017) and for various other food industry processes (Azabou et al, 2017;Guiné et al, 2017;Nascimento et al, 2017;Popa and Boran, 2017).…”

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confidence: 99%

Application of data mining and adaptive neuro-fuzzy structureto predict color parameters of walnuts (Juglans regia L.)

Demır¹

2018

Turk J Agric For

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Introduction Walnut (Juglans regia L.) belongs to the family Juglandaceae (Şen, 2011). It ranks third in nut production worldwide after cashews and almonds (Amin et al., 2017). Walnuts are quite rich in oils, proteins, vitamins, fibers, minerals, and antioxidants; thus they are considered quite healthy nuts for human nutrition (Khir et al., 2014). Walnuts are used not only as an individual foodstuff, but also as an ingredient of several baked and processed foods (Eliseeva et al., 2017). The physical properties of agricultural products have long attracted the attention of researchers (Bahrami et al., 2017). Previous researchers assessed the quality attributes of agricultural products such as shape, size, density, ripening level, moisture and oil content, firmness, flavor, and color of the products (Titova et al., 2015). The food industry uses various products in quite different sizes, colors, and shapes. Color can be used as a significant parameter in designing mechanical equipment to be used in sorting and grading processes of agricultural products (Mohsenin 1984; Pathare et al., 2013; Mahawar et al., 2017). Quality standards for the nut and kernel of walnuts have already been established by the Turkish Standards Institute (TSE, 1990, 1991). Shell thickness, kernel size, kernel ratio, flavor, and kernel color are also indicated as significant quality attributes of walnuts (Warmund, 2008). The ones with symmetric or round shapes usually have higher market value than the others (Jun et al., 2017). Color is considered a significant quality indicator for both raw and processed agricultural products since it is the first item perceived by consumers. It has a great potential to attract the attention and perceptions of buyers (Ellis and Kok, 2017; Goñi and Salvadori, 2017). For instance, for walnuts, light colors are usually preferred by consumers (Fuentealba et al., 2017). The color of agricultural products is usually assessed through L*, a*, and b* values or CIELab color space (Goñi and Salvadori, 2017). CIELab color space is commonly used for comparing product colors (Rodríguez-Pulido et al., 2013). It is an international standard adopted by the Commission Internationale d'Eclairage (CIE) in 1976 for color measurements (León et al., 2006).

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“…So far, many studies have been carried out by adding probiotic bacteria and prebiotics to ice cream to increase its functional potential. For this purpose, various ingredients have been added to ice cream, such as microcapsules of pistachio peel extract, 19 amla (Indian gooseberry) 20 and grape waste 21 …”

Section: Introductionmentioning

confidence: 99%

“…For this purpose, various ingredients have been added to ice cream, such as microcapsules of pistachio peel extract, 19 amla (Indian gooseberry) 20 and grape waste. 21 Pea (Pisum sativum L.) is one of the most important legume crops grown worldwide, with a high protein content (18-30%), as well as containing vitamins, minerals, and dietary fiber. 22 Peas are supplied to the market as frozen, canned, or fresh after a simple industrial process in which the pod is removed from the seed.…”

Section: Introductionmentioning

confidence: 99%

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

et al. 2022

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BACKGROUND In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability. RESULTS Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g−1 during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability. CONCLUSION These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.

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Ice Cream with Functional Potential Added Grape Agro-Industrial Waste

Cited by 19 publications

References 43 publications

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Application of data mining and adaptive neuro-fuzzy structureto predict color parameters of walnuts (Juglans regia L.)

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

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