Abstract
In the present work, ice cream mixtures with 5%, 10% and 15% lingonberry extract were studied. The lingonberry (Vaccinium vitis-idaea L.) is a source of anthocyanins and flavonoids, which are the bioactive components with good antioxidant properties. There was a significant increase in antioxidant activity (p<0.05) from 133.3 ± 5.6 mM TE/100 g to 249.8 ± 8.3 mM TE/100 g (ABTS method) with increasing the concentration of the extract from 5% to 15%, respectively. Significant changes (p<0.05) in the acidity and dry matter of the samples with lingonberry extract were recorded. After 30 days of storage, a decrease in the antioxidant properties (p<0.05) of the ice cream samples was observed but higher values (mM TE/100 g) were maintained compared to the sample without extract. The color characteristics of the samples were also influenced by the concentration of the extract used. During storage, the highest stability of the colorimetric index a* (red component) was established, which indicates relative color stability during storage.
Highlights
In recent years, there has been a significant interest in the consumption of foods with increased biological and nutritional value
The new trend in the food industry requires the study of new plant sources of biologically active substances and natural pigments approved for use by the European Food Safety Authority (EFSA)
There was a decrease in the dry matter values with increasing the lingonberry extract concentration - from 33.8 ± 0.2% to 26.3 ± 0.3% in the ice cream sample with 15% extract
Summary
There has been a significant interest in the consumption of foods with increased biological and nutritional value. Lingonberry (Vaccinium vitis-idaea) and cranberry (Vaccinium oxycoccus) are closely related and belong to the same family Ericaceae [2] but lingonberries are less studied as potential natural food ingredients than cranberries Due to their antioxidant effect, berry fruits have been defined as functional or so-called "super foods". According to studies on the antioxidant activity of various edible fruits (blueberries, cranberries, blackberries, strawberries, raspberries), lingonberries (Vaccinium vitisidaea L.) possess the most pronounced antioxidant properties [6]. This is mainly due to the abundant presence of cyanidin 3-galactoside in the anthocyanin content of lingonberries
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