Functional Ice Cream Research Articles

Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG

Ice creams have big potential to be used as probiotic food carrier. In this respect, this study aimed to produce ice creams with addition of Saccharomyces boulardii and Lactobacillus rhamnosus GG. Probiotic strains were added to the ice cream mixes before and after aging steps of ice cream production and were inoculated as single or mix cultures. Probiotic ice cream products were then characterized and the survival of the probiotic strains were determined during storage period. Both probiotic strains successfully survived during storage period and their numbers were above 6.18 log CFU/g at final date of storage. The rheological parameters of ice cream products improved with the co-inoculation of S. boulardii and L. rhamnosus both before and after aging step. Importantly the aroma profile of ice cream samples altered with probiotic inoculation and ethanol was the major volatile compound in ice cream samples produced with S. boulardii added before aging step. Inoculation of S. boulardii and L. rhamnosus as single cultures also resulted in formation of distinct aroma compounds in ice cream products. The highest overall acceptability score in sensorial evaluation of ice cream products was obtained from the ice cream products produced with inoculation of probiotics after aging step.

Ice cream and frozen desserts nutrient compositions: current trends of researches

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

Development of functional ice cream with egg white hydrolysates

Ice cream is one of the world's most popular frozen desserts today, and its global consumption is on the rise. Widespread lactose intolerance and cow's milk allergies are the main causes for consumer demand for milk alternatives, together with those following a dairy-free or vegan diet. All of them have reduced the population's interest towards the consumption of dairy products. Nowadays, the egg is considered one of the best sources of bioactive compounds, so making a functional food from it could be of interest. The objective of this research was to formulate a functional ice cream based on an egg white hydrolysate, which did not present any dairy component and was also low-fat and low-sugar. To carry out this duty, different formulations of egg white hydrolysate-based ice creams were developed and analyzed by means of a sensory analysis. The results indicated that the egg white hydrolysate-based ice creams had sensory properties similar to those of a commercial dairy-based ice cream. In conclusion, the dairy-free egg white hydrolysate-based ice creams could be marketed as a healthy alternative in the future, especially aiming at specific groups of the population such as lactose intolerants, allergic to milk proteins or people who present overweight, obesity or other related complications.

Functional Ice Cream with Coffee-Related Flavor

In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.

Development of functional ice cream using basil oil microcapsules

The frozen dairy products like ice cream act as vehicles for incorporating natural-bioactive ingredients to provide various nutritional health benefits. Basil is valued for its medicinal and therapeutic properties. In the present study, basil oil microcapsules were incorporated in ice cream. Ice cream mix with 10% milk fat, 12% sucrose, 0.5% stabilizer, and 0.5 % emulsifier was prepared. Basil oil was encapsulated by spray drying in 1:2 (core to coating ratio) using sodium alginate and maltodextrin as wall material. Basil oil microcapsules were incorporated at 0.5% w/v of ice cream mix. After experimentation, it was found that the sensorial attributes of ice cream incorporated with basil oil microcapsules were slightly lower than the control ice cream. The basil oil microcapsules brought considerable variations in overrun and hardness of ice cream. Furthermore, the ice cream incorporated with basil oil microcapsules shows high antioxidant (94.57±0.06% DPPH inhibition) and phenolic content (76.80±0.11 µg GAE/ml) as compared to ice cream incorporated with basil oil (93.54±0.13% DPPH inhibition and 58.35±0.17 µg GAE/ml total phenolic content).

Modification of the carbohydrate component of ice cream and frozen desserts using glucose-galactose syrup

Functional and technological properties of glucose-galactose syrup as a substitute for sucrose in the technology of functional ice cream and milk desserts are studied. A comparative analysis of the effect of sucrose, fructose, galactose, and glucose-galactose syrup on formation of the sensory profile of sweeteners is performed. Patterns of the impact of concentration and temperature on the degree of sweetness of glucose and galactose syrup are revealed. The optimal ratio of glucose-galactose syrup and sucrose (50/50) in ice cream and frozen milk desserts is determined.

Fonksiyonel Dondurma Teknolojisi

Various factors besides changes in people’s lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice.

Ice cream is a product rich in calories, due to its high carbohydrate, protein, and fat contents, but poor in antioxidants, fibers, and vitamins. The golden berry is a fruit rich in phenols, fibers, minerals, and vitamins. This study was carried out to improve the functional properties of ice cream by incorporating concentrated golden berry juice (CGBJ) in its formulation. The fresh juice of mature golden berries was concentrated (41.01% total solids) and added at the level of 0, 3, 6 and 10% respectively to the ice cream formulations. The CGBJ contained a high level of total soluble solids (37.69 Brix), total phenolic compounds (21.31 mg TAE/100 g) and ascorbic acid (97.15 mg/100 g). It was also rich in some elements, including K (1522.8 mg/100 g), Fe (9.49 mg/100 g) and Zn (3.05 mg/100 g). The antioxidant activity of CGBJ measured using DPPH and ABTS methods were 440.4 and 420.4 μg TE/g, respectively. The acidity, surface tension, and apparent viscosity of the ice cream mixture increased, but the pH value and freezing point decreased as the level of CGBJ in the formulation increased. The addition of 6% CGBJ improved both the whipping ability and overrun of the ice cream with more acceptability and quality. Inversely, ice cream containing 10% CGBJ had the lowest overrun and melting properties, while also having the highest fat destabilization compared to any other ice cream. The physical and sensory properties of ice cream can be improved by adding CGBJ up to 6%. In addition, CGBJ can be used to produce a functional ice cream rich in bioactive components including antioxidants, vitamins, and some elements.

Development of Carotene Enriched Functional Ice Cream

Development of Carotene Enriched Functional Ice Cream

Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients.

Alongside paper, plastic, metal and glass, an important segment in the recycling area is represented by the wastes of different vegetal processing industries. These by-products gained interest lately, in the context of food waste prevention and growing population number. In the tomato processing industry approximately, 8.5 million tons of wastes are generated globally, each year. The present study highlights the valuable bioactive constituents as lycopene, beta-carotene, glutamic acid or aspartic acid from the by-products of tomato processing industries, which can be revalorized as incorporated nutrients in functional foods. Tomato consumption is directly associated with the prevention of different chronic diseases and carcinogenesis, however the carotenoids bioavailability is a key factor in this process. Further, fiber content together with protein content of tomato seeds and benefits of their consumption are emphasized. Value-added food products obtained by tomato peels or seeds addition are exemplified in this review (bakery, meat products, pasta and noodles, dairy and oil products as well as jams and functional ice cream), in order to embrace next prototypes that can transform vegetal by-products in functional nutrients.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45days, respectively; and then decreased followed by a gradual increase up to 120days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120days. A serving of 100g of freshly prepared functional ice cream was able to meet ~45% of the RDA (1.4g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

Broken Rice for Production of Functional Ice Cream

Broken rice is a by-product from rice milling industry. The aim of this study was to prepare buffalo skimmilk – broken rice milk blends for ice cream production. Ice cream mixtures were standardized to contain 8% fat, 8%SNF, 15% sugar and 0.5% lacta 9060. Broken rice milk was used to replace 25, 50, 75 and 100% of fresh skimmedmilk. All mixes and the resultant ice cream samples were evaluated for their physio-chemical and chemical propertiesas well as the sensory quality attributes. The production costs of different treatments were also studied. The resultsindicated that the physio-chemical and chemical properties of all mixes were significantly affected. The overrundecreased while, the melting resistance of ice-cream samples significantly increased with increasing the proportion ofbroken rice milk in the blend. The sensory evaluation results showed that the most acceptable treatments were thosemade by replacing 25 and 50% of skim milk with broken rice milk. From the data obtained it could be recommendedthat ice cream can be produced with high quality by substitution buffalo skim milk with broken rice milk up to 50%with 17% reduction in the cost. Production of ice cream free approximately from lactose can be manufactured with upto 34% reduction in the cost by full substitution of buffalo skim milk with broken rice milk.

Extraction of anthocyanins from pericarp and lipids from seeds of mangosteen (Garcinia mangostana L.) by Ultrasound-assisted extraction (UAE) and evaluation of pericarp extract enriched functional ice-cream.

Ultrasound-assisted extraction (UAE) was used to extract the anthocyanins from pericarp and lipids from the seeds of mangosteen. The optimum time for extraction of anthocyanin by maceration method and shaking water bath was 6 and 4h, respectively, whereas, it was 5min only for ultrasonic assisted extraction method. The anthocyanin content, extracted by UAE, was 23.54mg Cyn-3-Glu/100g. The regression equation derived by response surface methodology (RSM), was used to predict the anthocyanin content extracted by using UAE. The gas chromatography-flame ionized detector analysis showed that mangosteen seed contained both saturated (palmitic acid, 4.66g/100g; stearic acid, 47.64g/100g) and unsaturated fatty acids (oleic acid, 28.62g/100g; linoleic acid, 14.68g/100g). The mangosteen ice-cream exhibited up to 83.6 and 75.1% DPPH inhibition, on addition of 2 and 1% mangosteen pericarp extract respectively, where as control only 52.6%.

Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream

Synbiotic ice cream was produced by adding probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) and inulin as prebiotic compound. Three samples of synbiotic ice cream were produced: the first and second samples were prepared by addition of probiotic culture accompanied with and without fermentation of ice cream mixture, respectively. The third was prepared by adding fermented milk to ice cream formulation. The sample produced by fermented milk had the highest over run. The lowest acidity was related to nonfermented sample. Adding fermented milk can increased probiotic bacterial number in synbiotic ice cream so that in this treatment, probiotic bacterial count after one day of preparation was equaled to 6/94 log cfu/mL which reached to 6/851 log cfu/mL after 16 weeks of storage. Moreover, adding fermented milk improved sensory properties of synbiotic ice cream. Practical Application Nowadays, synbiotic dairy products such as symbiotic ice cream are considered by consumers. Ice cream could be used as a carrier for intake of probiotics and prebiotics if freezing and thawing do not cause damage to the probiotic bacterial cells and the final product properties are preserved. In this study, three treatments (two fermented treatments and one nonfermented treatment) were compared for production of synbiotic ice cream. We found that adding fermented milk to ice cream formulation increased viability of probiotic bacteria and improved organoleptic quality of synbiotic ice cream. Therefore, it is possible to produce functional ice cream in favor of customers especially children.

Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS+Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42°C and time; 2, 3 and 4h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40–42°C for 4h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS+ strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties.

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.

UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella

This research was carried out to develop functional ice cream product with natural colorant derived from the optimum set of roselle calyces extract and citric acid levels. Although citric acid can improve red color stability of rosella, its addition is limited due to the acidic and bitter aftertaste it imparts. Response surface methodology (RSM) was employed to analyze the effect of roselle calyces extract and citric acid on the physico-chemical characteristics and sensory acceptance of ice cream. A central composite design consisting of two independent variables (roselle calyces extract and citric acid levels) in a five levels pattern (-1.41421, -1, 0, +1, and +1.41421) with 13 runs (formulations) was prepared to establish the optimum set of variables. Higher concentration of roselle calyces extract significantly increased the total anthocyanin content and color acceptance, while decreased the ºHue and pH of ice cream. Higher concentration of citric acid significantly increased the overrun and color acceptance, but decreased the viscosity, ºHue, pH, texture, taste acceptance, and overall acceptance of ice cream. The optimum scores of consumer sensory acceptance were met at 11.5% roselle calyces extract and 1.5% citric acid levels.

Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability.

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream's structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms. To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements. In this review, promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, nanoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends in this functional food sector.

Enrichment of Functional Properties of Ice Cream with Pomegranate By‐products

Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil.

Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

In this study, effect of ellagic acid (EA), gallic acid (GA), grape seed extract (GSE), pomegranate peel extract (PPE), and peppermint essential oil (PEO) supplementation on sensorial and antioxidative properties of ice cream was determined. Additionally, survival of Lactobacillus casei Shirota in ice cream and its interaction with the supplements were also investigated. All the supplements increased total phenolic content of ice creams significantly (P < 0.05). DPPH radical scavenging activities of ice creams supplemented with EA, GA, PPE, or GSE were higher than that of control group. Moreover, PPE made the best contribution to phenolic content and antiradical activity of ice cream. L. casei Shirota was highly adapted to ice cream media and survived with high numbers (7.21 log cfu/mL) during the storage period for 60 days. Supplementation of ice creams provided lower decrease in bacterial number, and the best bacterial behaviors were observed in the ice creams supplemented with GA or PPE. All ice cream samples tested in this study had generally acceptable sensorial scores. In conclusion, EA, GA, PPE, GSE, and PEO could be used to enhance the phenolic content of ice cream and to gain antioxidant property, and there was a good interaction between L. casei and these phenolic compounds. Additionally, PPE supplementation provided the best result for all concerns.