Preservation of Antioxidant Phytochemicals in Mango–Passion Fruit Ice Cream: A Novel Approach Employing Ultrasonic Technologies

Abstract

Ultrasonic-assisted pasteurization has gained increasing attention as a promising method for preserving heat-sensitive bioactive compounds in food products. In this study, the Box–Behnken experimental design method was employed to optimize key parameters for the processing of a mango–passion fruit ice cream formulation. Through optimizing for viscosity and total solid content, the optimal contents of various additives were determined, which includes carrageenan (0.06 g/100 g), whipping cream (9.0 g/100 g), and lecithin (0.4 g/100 g). More importantly, ultrasonic-assisted pasteurization was proven to be better at preserving the nutrient contents of mango–passion fruit ice cream compared to conventional thermal methods. Particularly, at the optimal ultrasonic temperature (65°C), power intensity (46%), duration (15 min), and homogenization speed (6500 rpm), the mango–passion fruit ice cream managed to retain 90.41% (58.21 ± 0.57 mgAA/100 g) and 92.67% (179.51 ± 3.11 mgGAE/100 g) of its original vitamin C and polyphenol contents, while also meeting the local standards for microbial safety (QCVN 8-3:2012/BYT). In contrast, with conventional thermal pasteurization (95°C for 5 min), the final product exhibited 46.89% and 52.63% losses in its vitamin C and polyphenol contents, respectively. These findings highlight the potential of ultrasonic processing as a superior alternative to traditional thermal methods, minimizing nutrient degradation while maintaining microbiological integrity, especially in the dairy industry to develop functional, nutrient-rich frozen desserts.