Effect of ionic gelation and spray chilling microencapsulation on physicochemical, rheological and sensory properties of green tea polyphenol-enriched ice cream (Camellia sinensis)

IF 2.7 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2026-09-30 DOI:10.1111/1471-0307.70161

Camila Sampaio Cutrim, Izabela Dutra Alvim, Marco Antonio Sloboda Cortez

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引用次数: 0

Abstract

Background, Context or Rationale

Incorporating polyphenols into dairy products has gained increasing attention due to their antioxidant capacity and potential health benefits. However, direct addition is limited by instability during processing and sensory incompatibility. Microencapsulation represents a promising strategy to overcome these barriers, yet comparative studies evaluating different encapsulation systems in frozen dairy matrices remain scarce.

Aim(s)

This study investigated the incorporation of green tea extract microencapsulated by ionic gelation or spray chilling into vanilla ice cream, comparing the effects of both systems on physicochemical, rheological and sensory properties, as well as total polyphenol content (TPC).

Methods

Three formulations were produced under identical processing conditions: a control and two treatments containing ionic gelation microparticles or lipid microparticles obtained by spray chilling. Ice cream mixes were evaluated for overrun, melting behaviour, viscosity-related properties, TPC and consumer acceptance under blind and informed tasting conditions.

Major Findings

Both encapsulation systems significantly increased TPC compared with the control, with gains of 87.0% for ionic gelation ice cream (IGIC) and 59.5% for lipid microparticle ice cream (LPIC). Microparticle addition reduced overrun from 32.7% (control) to 29.8% (IGIC) and 22.2% (LPIC) and modified melting behaviour and rheological parameters. Ionic gelation ice cream produced stronger gel-like structures with higher consistency and elastic behaviour, while LPIC better preserved desirable textural attributes. Sensory scores were higher for LPIC (mean 7.3–7.4) than for IGIC (5.8–6.3). Under informed conditions, LPIC showed a statistically significant increase in acceptance, while IGIC exhibited only a numerical trend towards higher scores (mean 5.8 → 6.3; P > 0.05), not reaching statistical significance.

Scientific or Industrial Implications

Microencapsulation proved effective for delivering polyphenols in ice cream without compromising product viability. Spray chilling emerged as the more industrially applicable system due to better sensory performance, supporting the development of functional frozen desserts with enhanced TPC and acceptable market quality.

查看原文本刊更多论文

离子凝胶和喷雾冷却微胶囊化对绿茶多酚冰淇淋理化、流变性和感官特性的影响

背景、背景或原理由于多酚具有抗氧化能力和潜在的健康益处，在乳制品中加入多酚已受到越来越多的关注。然而，直接加法受到加工过程中的不稳定性和感觉不相容的限制。微胶囊化是克服这些障碍的一种很有前途的策略，但在冷冻乳制品基质中评估不同胶囊化系统的比较研究仍然很少。目的：研究了离子凝胶微胶囊化和喷雾冷却绿茶提取物对香草冰淇淋的理化、流变性和感官性能以及总多酚（TPC）含量的影响。方法在相同的工艺条件下制备三种制剂：一种为对照制剂，另一种为喷雾冷却获得的离子凝胶微颗粒或脂质微颗粒。在盲目和知情的品尝条件下，评估冰淇淋混合物的溢出、融化行为、粘度相关特性、TPC和消费者接受度。与对照组相比，两种包封系统均显著提高了TPC，离子凝胶冰淇淋（IGIC）的TPC提高了87.0%，脂质微粒冰淇淋（LPIC）的TPC提高了59.5%。微粒的加入将超限从32.7%（对照组）降低到29.8% （IGIC）和22.2% (LPIC)，并改变了熔化行为和流变参数。离子凝胶冰淇淋具有更强的凝胶状结构，具有更高的稠度和弹性行为，而LPIC冰淇淋更好地保留了理想的质地属性。LPIC的感官评分（平均7.3-7.4）高于IGIC（5.8-6.3）。在知情条件下，LPIC的接受度有统计学意义的提高，而IGIC的接受度只有数值趋势（平均5.8→6.3;P > 0.05），没有达到统计学意义。科学或工业意义微胶囊被证明可以有效地在冰淇淋中输送多酚而不影响产品的生存能力。喷雾冷冻因其更好的感官性能而成为更适合工业应用的系统，支持开发具有更高TPC和可接受市场质量的功能性冷冻甜点。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.