Arash Dara , Sara Naji-Tabasi , Javad Feizy , Ebrahim Fooladi , Ali Rafe
{"title":"探索共着色芭乐花青素在冰淇淋中的潜在用途:关注发泡和融化特性","authors":"Arash Dara , Sara Naji-Tabasi , Javad Feizy , Ebrahim Fooladi , Ali Rafe","doi":"10.1016/j.crfs.2024.100811","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001370/pdfft?md5=cbd5111e1422e483dbcda47ff0f0d904&pid=1-s2.0-S2665927124001370-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes\",\"authors\":\"Arash Dara , Sara Naji-Tabasi , Javad Feizy , Ebrahim Fooladi , Ali Rafe\",\"doi\":\"10.1016/j.crfs.2024.100811\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":10939,\"journal\":{\"name\":\"Current Research in Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.2000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2665927124001370/pdfft?md5=cbd5111e1422e483dbcda47ff0f0d904&pid=1-s2.0-S2665927124001370-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2665927124001370\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927124001370","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes
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.
期刊介绍:
Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.