Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

Durmaz, Yaşar; Kılıçlı, Mahmut; Toker, Ömer Said; Konar, Nevzat; Palabıyık, İbrahim; Tamtürk, Faruk

doi:10.1016/j.algal.2020.101811

Cited by 85 publications

(53 citation statements)

References 40 publications

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“…Durmaz et al [ 121 ] used spray-dried microalga ( Nannochloropsis oculata , Porphyridium cruentum , and Diacronema vilkianum ) as coloring agents for ice cream (0.1, 0.2, and 0.3 g/100 g ice cream). The main pigments found in the spray-dried products were carotenoids (0.40–0.77 mg/g dry weight), chlorophyll a (1.06–4.76 mg/g dry weight), and ANC (2.34–23.96 mg C3G/kg).…”

Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

102

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Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.

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Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

102

View full text Add to dashboard Cite

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“…INW ice cream has higher overrun (54 %) than INBL ice cream (46 %) as shown in Figure 3. Generally, the function of milk proteins in ice cream is to promote the formation of foam due to their amphiphilic characteristics thus, increase the volume and expansion of the ice cream (Durmaz et al, 2020). In this study, lower overrun of INBL ice cream is attributed to the ultrafine size and slightly higher density of nanobubble liquid provide stability of the bubbles.…”

Section: Overrun and Firmness Of Ice Creammentioning

confidence: 53%

Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream

2020

JAFE

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Nanobubbles are bubbles of nanometer to micrometer size and are dispersed in a liquid water. In recent years, nanobubbles technology has been used in an extensive range of application such as in drinking water, agriculture, fishery, wastewater treatment and food. In ice cream, air cells are important for the smooth texture of ice cream. In this study, the effects of using nanobubble liquid in ice cream was compared with the one using normal water. Samples were prepared and analysis was conducted to check the physical properties of ice cream. Based on the results obtained, the apparent viscosity of ice cream made using nanobubble liquid (INBL) and normal water (INW) were 0.211 Pa.s and 0.149 Pa.s, respectively. INBL ice cream had higher density and firmness which were 0.77 g/mL and 34.80 gram-force, respectively while INM ice cream had slightly lower density and firmness which were 0.74 g/mL and 29.93 gram-force, respectively. The overrun of INBL ice cream was lower which was 46 % while INW ice cream was 54 %. For both INW and INBL ice creams, the fastest melting rate was recorded between 10-30 min at the rate of 1.491 g/min and 1.558 g/min, respectively. INBL ice cream held its body slightly longer and melted a bit later than INW ice cream. As a conclusion, ice cream with lower overrun is denser and has rich texture. Smaller air bubbles are able to hold the ice cream body better than the ones with larger air bubbles. Nanobubble liquid ice cream has higher firmness value which indicates its ability to better retain its shape.

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“…Sacchi et al (2019) developed ice creams added with extra virgin olive oil and found that although the prod-uct had 25 mg GAE/kg of total phenolics, it was well accepted by the taste panel for receiving high scores for "cut grass", "aromatic persistence", and "global aromatic intensity". Ice creams added with spray-dried microalgae up to 0.3 g/100 g (total phenolic content between 150 and 240 mg GAE/kg) did not differ from the control (no addition of microalgae) in terms of overall sensory acceptability and degree of liking of color, structure, taste, odor, melting, texture, and strange taste (Durmaz et al, 2020).…”

Section: Sensory Analysismentioning

confidence: 82%

Phenolic antioxidants of bael fruit herbal tea and effects on postprandial glycemia and plasma antioxidant status in healthy adults

Chandrasekara¹,

Januka²,

Kumari³

et al. 2020

Journal of Food Bioactives

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Popsicle-type edible ice cream is consumed worldwide for its sensory properties. However, its nutritional composition is limited to carbohydrates, sweeteners and synthetic flavors. In this work, the objective was to develop popsicles manufactured with different protein sources (rice protein, concentrated bovine milk whey protein and a mixture of both proteins) and added with an herbal lyophilized extract (LME) composed of white tea, fermented rooibos, and roasted yerba mate. Six formulations were produced and their proximate composition, physicochemical properties, sensory acceptability, total phenolic content, condensed tannins, and in vitro antioxidant activity determined. Popsicles added with LME showed a higher total phenolic content compared to the controls (without LME). The popsicles formulated with animal protein and LME showed the highest antioxidant activity as measured by the DPPH and FRAP assays. In relation to sensory analysis, the highest acceptance rates, 91 and 88%, were observed in formulations added with animal protein without and with LME, respectively. On the other hand, the vegan formulation added with LME had the lowest acceptance rate (69%). Overall, the addition of LME and concentrated bovine whey protein provides a viable option for the development of phenolic-rich protein-based popsicles.

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Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

Cited by 85 publications

References 40 publications

Technological Applications of Natural Colorants in Food Systems: A Review

Technological Applications of Natural Colorants in Food Systems: A Review

Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream

Phenolic antioxidants of bael fruit herbal tea and effects on postprandial glycemia and plasma antioxidant status in healthy adults

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