Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production

Abstract

In this study, extracts were prepared from the flesh and seeds of Rosa pimpinellifolia L. using different solvents and different extraction methods. Flesh pulp, seed powder, and the obtained extracts were added to the ice cream at 5%. Changes in some physical and chemical properties of the ice cream at the beginning and in the 2nd, 4th, and 6th months of storage were determined. It was found that the process had a very significant effect on dry matter content, pH value, titratable acidity, volume increase, complete melting time, L*, a*, b*, C, H°, and ΔE values, total phenolic content, and total monomeric anthocyanin content (p < .01). It was revealed that storage time had a very significant effect on dry matter content, pH value, titratable acidity, complete melting time, b* and C values, total phenolic content, and ABTS•+ (p < .01). There was no change in the total content of monomeric anthocyanins during the storage period of ice cream samples. Novelty impact statement Nowadays, the use of natural colorants has become widespread and artificial colorants are considered to cause harm to human health. Color and color stability in foods are important factors that determine consumer preference. The ways of obtaining anthocyanins, which give the red color, from many plants and their stability are currently being investigated. However, the growing conditions of these plants and the storage stability of the obtained natural colorant are commercially important. Anthocyanin‐based extracts were obtained from the flesh and seeds of R. pimpinellifolia, acquired from a shrub that is naturally grown in Turkey and can meet its water needs with rainwater, and the possibilities of using anthocyanin‐based extracts as natural colorants were investigated for the first time. It was concluded that the fruit and extracts of R. pimpinellifolia were a good commercial source of anthocyanins and could be used as a natural colorant due to their color stability during storage.

Changes in some Physical and Chemical Properties of Black Mulberry (Morus nigra L.) Concentrate during Storage

“…The samples' L * , a * , and b * values were identified with a colorimeter (Konica Minolta CR-400, Korea) according to the Hunter color system, and C * and H °values were calculated using the said values [13,14]. 5-Hydroxymethylfurfural (HMF) was found by a spectrophotometric method [15,16].…”

“…The results were calculated as the IC 50 value, in other words, the concentration providing the inhibition of 50% of the radical [20]. A low IC 50 value refers to high antioxidant activity, while a high IC 50 value refers to low antioxidant activity [16,21].…”

Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity

“…To convert black rosehip into a value-added product, several processes have recently been proposed, such as the production of aromatic vinegar [ 14 ], tea [ 15 ], and yogurt [ 16 ] with antioxidant activity or ice cream with improved color stability during storage [ 17 ]. However, to the best of our knowledge, no studies have been carried out for the extraction of black rosehip polyphenols by PHWE and liposomal encapsulation.…”