Your browser doesn't support javascript.
loading
Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes.
Dara, Arash; Naji-Tabasi, Sara; Feizy, Javad; Fooladi, Ebrahim; Rafe, Ali.
Afiliación
  • Dara A; Department of Green Technologies in Food Production and Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
  • Naji-Tabasi S; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
  • Feizy J; Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
  • Fooladi E; Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
  • Rafe A; Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Curr Res Food Sci ; 9: 100811, 2024.
Article en En | MEDLINE | ID: mdl-39139807
ABSTRACT
Anthocyanins have emerged as promising substitutes for synthetic dyes owing to their color profiles, and potential health-boosting properties. The primary aim of this investigation was to assess the impact of copigmented, and un-copigmented barberry anthocyanins, employed at different concentrations (1, 3, and 5% w/w) as colorants in ice cream. The secondary goal was to investigate the influence of barberry anthocyanins on ice cream foaming characteristics, and melting point. The samples' physicochemical, textural, and organoleptic characteristics, total phenolic, and anthocyanin content, and antioxidant activity were determined. By increasing barberry extract concentrations in the samples, the pH levels (5.81) decreased, and overrun increased(30.0 ± 1.15%), respectively. Furthermore, the textural analysis showed that increasing barberry anthocyanins within the ice cream formulation correlated with an increase in sample hardness (113.72 ± 1.34 N). The control sample (vanilla ice cream) had the highest value of melting rate (1.09 ± 0.03 g/min), whereas the specimen containing 5% of copigmented barberry anthocyanins exhibited the lowest rate of melting (0.50 ± 0.01 g/min). The start time of melting of control sample was 1098 s and by increasing the concentration of copigmented barberry anthocyanins from 1 to 5%, this time increased from 1405.2 s to 1831.2 s (P < 0.05). In conclusion, barberry anthocyanins reduced the melting rate as a crucial attribute for ice cream.
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2024 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2024 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Países Bajos