Cream Samples Research Articles

High-Sensitivity Detection of Copper Ions in Water via Cellulose Nanomaterial Nano-Antennas and DFT studies

The widespread occurrence of copper in water presents serious health hazards, requiring improvement of a method to monitor and remove copper ions in the field. In this study, a fresh approach is introduced that incorporates Cellulose Nanomaterials (CNMs) with a unique rod-like structure, offering a large surface area that is perfect for adsorbing cupral, a Cu(II) ion probe. By using this arrangement, toxic copper can be rapidly and visibly detected. Without any special tools, it's easy to see the color change from off-white to brown. The copper nano-antenna (CNA) has an impressively high sensitivity, detecting as low as 2.5 × 10-7 M through image analysis and 4.3 × 10-8 M with spectrophotometric methods. The values fall significantly below the WHO drinking water guidelines of 2 ppm. The CNA's ability to detect at low thresholds and be easily regenerated makes it an effective tool for initial water testing. According to the findings, the CNA could be a promising solution for enhancing safety in drinking water by allowing real-time visualization of copper ions, with only 5 mg required for measurements. Computational analysis has been conducted to study the structural properties of copper and its copper complex (Cu(CNA)2). There is a significant-close agreement between the theoretical and experimental results. The developed CNA material was tested in various environmental and real samples for detecting Cu2+ ions, especially in water and whitening cream samples showing the material application for real-world applications.

Investigation of Staphylococcus Spp and Coliform Bacteria Contamination Sources after Cleaning-in-Place in Production Lines of Dairy Factories in Türkiye.

Microorganisms detected on dairy factory surfaces after disinfection can cause product contamination, leading to economic losses and health hazards for consumers. In this study, the presence of Staphylococcus spp. and Coliform in a total of 450 samples taken from food-contact and non-contact surfaces (stainless steel, plastic, cloth, and tiles surfaces), raw milk and final product (white cheese, kashar cheese, butter, yogurt, and cream) samples in five dairy factories was investigated by conventional techniques. The isolates obtained were identified by matrix-assisted laser desorption/ionization-time of flight mass spectrometry. In this study, a total of 54 Staphylococci (16.7% S. aureus and 81.5% coagulase-negative Staphylococci [CNS]) and 44 coliform isolates were identified at the species level. The most common CNS isolated by samples was S. epidermidis followed by S. saprophyticus, S. capitis, S. succinus S. carnosus. S. xylosus, S. sciuri, S. equorum, S. warneri, and S. hominis. Eighteen of the coliform isolates (41%) were identified as E. coli; 13 (29.5%) as E. cloacae; 3 (6.9%) as E. kobei, C. freundii, and K. oxytoca; 2 (4.5%) as K. pneumoniae; 1 (2.3%) as E. ludwigii and C. farmeri. The contamination rate of non-food contact surfaces (71.3%) was found to be higher than food contact surfaces (10.4%), and contaminated surfaces were found to be effective in product contamination. Study results show that some bacterial species obtained from raw milk, surfaces, and final products are factory specific and surface-associated bacteria are prominent in the product microbial profile.

Physicochemical, Nutritional, and Antioxidant Properties of Ice Cream Enriched with Red Beetroot (Beta vulgaris L.) at Varying Sucrose Levels

This study aims to produce a low-calorie ice cream with a higher nutritional value using red beetroot (Beta vulgaris L.). Four kinds of ice cream containing 5%, 10 % and 15% sucrose and single red beetroot (RB) ratio 15% and control (15% sucrose+ RB free) encoded as RB5, RB10, RB15 and C were produced respectively. The addition of RB increased pH and decreased the acidity (LA) and dry matter contents compared to control. Ash content was decreased depending on the sucrose ratio. While the lowest overrun value was determined in the RB10 sample (23.08%), the highest was in sample C (39.18%). The increasing of sucrose ratio generally increased the first dropping time and decreased the total melting time. The addition of sucrose reduced the viscosity and the highest viscosity values were observed in the sample RB5. While the lowest total phenolic content (TPC) was observed in the control sample (329.69 GAE mg/kg), the highest TPC was found in the RB5 sample (558.55 GAE mg/kg). Also, the lowest DPPH value was determined in the control sample (13.66% inhibition), the highest DPPH value was determined in the RB10 sample (27.98% inhibition). While fructose and glucose values decreased, sucrose values increased in the ice cream samples depending on the increasing of sucrose ratio.

Occurrence of mycotoxins of the beauvericin and enniatin groups in infant foods and risk assessment study

The aim of this study was the determination of mycotoxins belonging to beauvericin and enniatin groups in infant foods to be considered for the assessment of dietary exposure. The extraction phase with acetonitrile was followed by a purification step before liquid chromatography-mass spectrometry analysis. The method was suitable to detect these mycotoxins in different categories of infant foods (cereal-based creams, biscuits, and pasta) at concentrations between 0.30 μg/kg for beauvericin and enniatin A and 0.60 μg/kg for the remaining enniatins (A1, B and B1) up to a maximum of 20 μg/kg. Beauvericin was the most detected mycotoxin in pasta samples (15%) at a maximum concentration of 1.1 μg/kg, while enniatin B showed the highest presence (90%) in biscuits, at levels ranging from 0.63 to 11 μg/kg. Enniatin B1 was found in all matrices at comparable ranks of positivity, with the highest occurrence rate (30%) in biscuits. The highest estimated daily intake was observed in infant consumers aged 1–3 years and was associated with the consumption of biscuits, followed by samples of pasta and cereal-based creams. It was higher in infants than in children aged 4–9 years due to consumption data expressed per kg of body weight. The lowest estimated daily intake was obtained for beauvericin in all matrices as its concentrations were lower than those of the enniatin group. The results of this study highlighted the need to implement monitoring also for these mycotoxin groups, paying particular attention to infants as a high-risk category.

Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream

In this study, kefir ice cream was produced using two different methods. In method 1, the ice cream mixture was incubated with kefir starter culture until a pH value of 6.1 or 5.5 was reached, and in method 2, the ice cream mixture was blended with kefir to reach a pH value of 5.5 or 6.1. Kefir ice cream produced by method 2 had a higher overrun and lower firmness than that produced by method 1. When comparisons were made based on the pH value of the ice cream mixture, kefir ice cream produced from the ice cream mixture with a pH of 6.1 instead of 5.5 had a higher overrun and melting rate and a lower firmness. The slightly higher counts on MRS agar, M17 agar, MSE agar, DSM 254 medium, and YGC agar were determined in the kefir ice cream samples produced by method 1 or produced from an ice cream mixture with a pH of 5.5. Although it is unknown if the number of bacteria on MRS agar detected in the samples, where the number was greater than 6 log cfu g−1 even after 90 days of storage, are probiotics or not, kefir ice cream has the potential to be a probiotic product. In this study, it has been demonstrated that kefir ice creams with different physicochemical and microbiological properties can be produced by altering the ice cream production method and pH value of the ice cream mixture.

Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market.

This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, whereas the control sample was liked significantly more for texture. The Terrasoul variant of lucuma ice cream was the most liked among all samples, and the control was liked the least. Only the Terrasoul ice cream sample was successful in delivering significantly strong caramel, fruit, and sweet flavor levels; the other lucuma ice cream samples were more comparable to the control. The inclusion of lucuma powder increased powdery mouthfeel perception, negatively impacting texture liking. Consumers perceived all ice cream samples to be weak in flavor and fell short of delivering ideal levels. The US consumers had low-moderate food neophobia scores for lucuma fruit, with 57% showing interest in buying lucuma ice creams.

A novel electrochemical sensor based on aspartic acid polymer and carbonized-ZIF-67 for rapid sensing of arbutin

A novel electrochemical sensor modified by aspartic acid polymer and carbonized-ZIF-67 was prepared for arbutin detection. ZIF-67 was synthesized and carbonized, and then used as the substrate supporting of electrochemical sensor. Carbonized-ZIF-67 had a large specific surface and good electrical conductivity, which provided large electroactive area and promoted the electron transfer at the sensing interface. Aspartic acid polymer was prepared by cyclic voltammetry. Aspartic acid polymer could effectively absorb arbutin, resulting in the preconcentration of arbutin on sensor surface. Benefiting from the synergistic effect between carbonized-ZIF-67 and aspartic acid polymer, the prepared electrochemical sensor exhibited sensitive electrochemical response for arbutin. Under the optimum conditions, the electrochemical sensor achieved a wide linear range in the range from 5 to 110 μmol/L and a low detection limit of 0.41 μmol/L for arbutin. In practical application, the electrochemical sensor was employed to detect arbutin in green tea and whitening cream samples, exhibiting satisfactory recovery rates. With the outstanding features of easy operation, rapid response and high sensitivity, the prepared electrochemical sensor provided a convenient and effective tool for arbutin detection.

Protein Content and Overrun Value in Coconut Milk-Based Ice Cream with Cashew Milk Combination

The purpose of this study is to determine the protein content and overrun value of ice cream made from a combination of coconut milk and cashew milk. This study is an experimental research with a factorial design and a research design in the form of a Complete Randomized Design (CRD). The CRD consisted of three treatments with two repetitions, using coconut milk and cashew milk in the percentages of 60:40%, 50:50%, and 50:60%. The results obtained were processed by editing, coding, tabulating, and entering data. For data analysis, a statistical test in the form of the One-Way ANOVA Test was used to determine the effect of treatment on each different formula regarding protein content and overrun value.The results showed that there was a significant difference in the use of coconut milk and cashew milk on the protein content, with a value of p=0.000 (&lt;0.005), and the overrun value, with a value of p=0.003 (&lt;0.005). the protein content in all ice cream samples remained below the Indonesian National Standard (SNI) minimum requirement of 2.7%. The highest protein content is ice cream A (60%: 40%) at 1.409%, followed by ice cream B (50%:50%) at 1.284%, and ice cream C (40%:60%) with the lowest protein content at 1.192%. The overrun value met the SNI (Indonesian National Standard) for industrial scale ice cream with ice cream A having an highest overrun value of 73.92%, following ice cream B with an overrun value of 65.295% meets the small industry standard, and ice cream.

Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder

SummaryAquasoya (AS) powder arouses great interest as a cost‐effective vegan ingredient. In our study, AS was used to develop vegan ice cream products. Different total solid content (TSC) (31%, 33%, 35%, 37%, and 39% w/w) of ice cream mix was changed by the addition of AS powder. pH, emulsion properties, brix, colour, viscosity, overrun, melting properties, texture profile analysis (TPA), and sensory evaluations were investigated. The pH of each AS (31%, 33%, 35%, 37%, 39%) ice cream mix sample was 5.70–5.81, with no significant variance in AS content. Notably, the 39% AS led to higher Brix and viscosity scores. Moreover, the highest overrun in AS ice cream was observed in the sample containing 39% TSC. In contrast, the 31%, 33%, and 35% samples exhibited lower viscosities. However, the 37% and 39% samples displayed higher viscosities, leading to a longer‐lasting appearance. Regarding sensory evaluation, the 39% sample received the highest ratings for overall taste intensity, colour, smell, bean smell, flavour, taste, astringency, and bitterness. However, it scored the lowest for sweetness, softness, and melting degree. Generally, a higher AS content corresponds to stronger overall characteristics. Additionally, acceptance evaluations showed that panels tended to favour ice cream with lower AS content. All these findings suggest that AS ice cream could be potentially developed using vegan ingredients, offering enhanced nutritional and sensory attributes while serving as an effective emulsifier.

Liquid–liquid microextraction method based on switchable hydrophilic solvent for determination of parabens in cream samples

Liquid–liquid microextraction method based on switchable hydrophilic solvent for determination of parabens in cream samples

Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.).

Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this research, ice cream was fermented using a commercial kefir culture and flavored with a mint aroma in different proportions: 0% (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6). The study investigated the microbiological, thermal, rheological, textural, compositional, and sensory properties as well as antioxidant activity of kefir ice cream samples during 45-day storage. The lactic bacilli, lactic cocci, and Leuconostoc counts of samples were >7 log CFU/g, while the yeast counts were <4 log CFU/g. The microbiological properties (except for yeast counts) of the samples were coherent with legal limits. Antioxidant values (except for samples KIM2 and KIM6) values did not indicate significant differences (p < .05). The pH and melting rate values of the samples decreased with the addition of mint flavor, while acidity values increased. The addition of mint aroma caused significant changes in the thermal properties of ice cream. The overrun, a*, WI, and hardness values of the samples decreased based on the mint flavor concentration, whereas the viscosity and rheological increased. Samples KI and KIM2 were scored higher than other samples for all sensory properties. As a result, fermented ice cream flavored (0.2% mint) with mint could be produced as a desirable dairy product with potential functional properties.

Liposomal Encapsulation of Ascorbyl Palmitate: Influence on Skin Performance.

L-ascorbic acid represents one of the most potent antioxidant, photoprotective, anti-aging, and anti-pigmentation cosmeceutical agents, with a good safety profile. However, the main challenge is the formulation of stable topical formulation products, which would optimize the penetrability of L-ascorbic acid through the skin. The aim of our research was to evaluate the performance of ascorbyl palmitate on the skin, incorporated in creams and emulgels (2%) as carriers, as well as to determine the impact of its incorporation into liposomes on the penetration profile of this ingredient. Tape stripping was used to study the penetration of ascorbyl palmitate into the stratum corneum. In addition, the sensory and textural properties of the formulations were determined. The liposomal formulations exhibited a better penetration profile (p < 0.05) of the active substance compared to the non-liposomal counterpart, leading to a 1.3-fold and 1.2 fold-increase in the total amount of penetrated ascorbyl palmitate in the stratum corneum for the emulgel and cream, respectively. Encapsulation of ascorbyl palmitate into liposomes led to an increase in the adhesiveness and density of the prepared cream and emulgel samples. The best spreadability and absorption during application were detected in liposomal samples. The obtained results confirmed that liposomal encapsulation of ascorbyl palmitate improved dermal penetration for both the cream and emulgel formulations.

Experimental and Theoretical Investigation of Thermal Parameters Influencing the Freezing Process of Ice Cream

Freezing time stands out as the most critical parameter in ice cream production, significantly influencing the final product’s quality and production efficiency. Therefore, it is essential to accurately estimate the freezing time based on ice cream recipes. This research paper focuses on determining the thermal properties of ice cream samples by leveraging insights from previous studies. Moreover, a new specific heat correlation is proposed to account for the latent heat effect of water during the freezing process. The results demonstrated that the new specific heat correlation aligns well with established formulas from previous research as well as experimental results with maximum 2.5% deviation. To validate the accuracy of the proposed numerical model, experimental studies were compared with numerical results for the first time in the context of ice cream freezing inside a mold. Additionally, a parametric analysis was conducted using numerical modelling to discern the relative importance of various production process parameters. Notably, the glycol–water mixture temperature emerged as the most influential parameter affecting freezing time, while the amount of air inside the ice cream was identified as the least significant factor.

The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate

Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and melting rate. Their role is especially important in production of ice cream with the low content of fat and nonfat milk solids. Today, specialized stabilization systems for production of such ice cream are absent. Moreover, when choosing stabilization systems, there are problems of economic character that are linked with an increase in prices on the effective polysaccharide — locust bean gum. The aim of the research was substantiation of the composition of the effective formulation of hydrocolloids using their available variety, xanthan gum, to use in production of milk-containing ice cream (with the reduced content of fat and dry nonfat milk substances). To achieve the best quality indicators, a whey protein microparticulate was introduced into milk-containing ice cream. Based on the synergetic properties of hydrocolloids in terms of dynamic viscosity, the composition of four formulations was determined with the content of xanthan gum of 8.6% (in samples 1 and 2), 16% (in sample 3) and 3% (in sample 4). Ice cream with the complex stabilization system of the trademark Cremodan 334 was produced as a control sample. The following indicators were determined in all samples: dynamic viscosity, viscoelastic characteristics (hardness, adhesion strength, gumminess), melting rate, condition and dispersity of the air phase and ice crystals. All developed formulations were superior to the control sample in terms of viscosity by 1.2–2 times. It has been found that replacement of the kappa-carrageenan fraction with iota-carrageenan in combination with guar gum and xanthan gum in an amount of 50% leads to a decrease in viscosity by 1.3 times. A reduction of visco-elastic characteristics was noted in the samples of hydrocolloid formulations under study. When using iota-carrageenan (samples 2 and 4), a notable reduction of thermal stability of ice cream was revealed in sample 4. Furthermore, a decrease in dispersity of the air phase was observed; the content of air bubbles with a size of 50 µm reduced by almost 30%. Based on the results of the investigations, it has been established that the formulation of hydrocolloids of ice cream sample 1, which consists of mono- and di-glycerides of fatty acids, guar gum, xanthan gum and kappa-carrageenan, allows obtaining a product with technologically necessary quality indicators and the most cream-like consistency.

Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei

This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of the encapsulated PE affected, mostly favourably, the physicochemical properties, antioxidant activity, probiotic survival, volatile compound contents, and sensory acceptability of the synbiotic ice cream samples before and after aging at the freezing periods of one day to eight weeks. Thus, it confirms the prebiotic potential of PE for synbiotic ice creams with L. casei.

Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (Lavandula angustifolia) essential oil

Abstract In this study, lavender essential oil (LEO) was added to ice creams as ingredient at 0, 0.02, 0.05 and 0.1% ratios. Some physicochemical, viscosity, rheological, colorimetric, sensory properties, and pathogen inhibition, including L. monocytogenes ATCC 7644 and S. aureus ATCC 29213, of the ice cream samples with the LEO were investigated. It was determined that the melting rate of the ice creams with the LEO was lower (P&lt;0.05) and the overrun values were higher (P&lt;0.05) than the control sample. The highest L* and a* values were determined in the control samples and the sample with 0.1% LEO, respectively. While C* value of the sample with 0.02% LEO was higher than the other samples (P&lt;0.05), the highest white index (WI) value was determined in the control and the sample with 0.01% LEO. The sample containing 0.01% LEO had the highest viscosity values at 20 and 50 rpm. It was determined that there was no statistically significant difference in the consistency coefficients of the samples (P&gt;0.05) and all samples had pseudolplastic flow. The control sample had the highest sensory score, followed by the sample with 0.02% LEO. It was determined that the LEO addition only had a decreasing effect on the count of S. aureus ATCC 29213.

A sustainable and innovative method to determine parabens in body creams for exposure and risk assessment

Methylparaben (MeP), ethylparaben (EtP), propylparaben (PrP), and butylparaben (BuP) are among the most widely used preservatives in cosmetics, drugs, and foods. These compounds have been associated with toxic effects due to the overuse of products with parabens in their formulation. The toxicity of parabens may be correlated to endocrine disruption, owing to their ability to mimic the actions of estradiol. In this paper, a simple, sustainable, robust, and innovative dispersive liquid-liquid microextraction (DLLME) technique was developed and employed to extract these xenobiotics from body cream samples, aiming to calculate the margin of safety (MoS) to assess the risk of exposure. The validated method presented suitable linearity (r > 0.99), lower limits of detection (ranging from 0.01 to 0.04 % w/w), and satisfactory precision and accuracy (ranging from 4.33 to 10.47, and from −14.25 to 13.85, respectively). Seven of the ten analysed samples presented paraben contents within the acceptable concentration according to European legislation. The MoS value obtained for PrP (37.58) suggested its reduced safety, indicating that PrP may significantly contribute to systemic exposure resulting from the use of personal care products.

Identification and characterization of microorganisms isolated from noncompliant or atypical dairy products in Canada

Despite good manufacturing practices and rigorous cleaning and sanitizing procedures established in dairy processing plants, microbiological contamination remains the main cause of products being non-compliant and/or atypical and hence not fit for human consumption. The objective of this study was to isolate, identify and characterize bacteria, yeasts and molds associated with substandard dairy products in Canada and to create a collection of reference isolates. In addition to conventional microbiological characterization, each isolate was tested for biofilm-forming ability and susceptibility to heat, antimicrobial agents, and common industrial disinfectants. Among the 105 microbial strains isolated from pasteurized milk, cream, and cheese samples, 24 bacterial isolates, belonging mainly to the genus Pseudomonas, were shown to be moderate or strong biofilm producers in 96-well plates and highly resistant to peracetic acid (100 ppm, 5 min contact time) and sodium hypochlorite (70 ppm, 5 min contact time). In addition, 56 bacterial isolates, including Acinetobacter baumannii, Enterobacter bugandensis, Klebsiella pneumoniae and Pseudomonas spp., were found resistant to ampicillin, fosfomycin and/or ceftriaxone, while 14 others, such as Bacillus spp. and Macrococcus spp., withstood a heat treatment equivalent to low-temperature long-time pasteurization (63°C for 30 min). This descriptive study provides new information on potential problematic microorganisms in dairies and will guide the development of novel control strategies intended to prevent and reduce microbiological contamination and the associated economic losses.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.

Metabolomics analysis of potential functional metabolites in synbiotic ice cream made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin

Probiotic lactic acid bacteria have been widely studied, but much less was focused on probiotic yeasts in food systems. In this study, probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 was employed to prepare ice cream added with and without inulin (1%, w/v). Metabolomics analysis on the effect of inulin showed 84 and 147 differentially expressed metabolites identified in the ice cream samples from day 1 and day 30 of storage (−18 °C), respectively. Various potential functional metabolites were found, including citric acid, ornithine, D-glucuronic acid, sennoside A, stachyose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, cis-aconitic acid, gamma-aminobutyric acid, L-threonine, L-glutamic acid, tryptophan, benzoic acid, and trehalose. Higher expression of these metabolites suggested their possible roles through relevant metabolic pathways in improving survivability of the probiotic yeast and functionality of ice cream. This study provides further understanding on the metabolic characteristics of probiotic yeast that potentially affect the functionality of ice cream.