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

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Arash Dara , Sara Naji-Tabasi , Javad Feizy , Ebrahim Fooladi , Ali Rafe
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引用次数: 0

摘要

花青素因其色彩特征和潜在的健康促进特性,已成为合成染料的理想替代品。这项研究的主要目的是评估不同浓度(1%、3% 和 5% w/w)的共着色和未着色巴旦木花青素作为着色剂对冰淇淋的影响。次要目标是研究芭乐花青素对冰淇淋发泡特性和熔点的影响。测定了样品的理化、质地和感官特性、总酚和花青素含量以及抗氧化活性。随着样品中巴越橘提取物浓度的增加,pH值(5.81)下降,超标率(30.0 ± 1.15%)上升。此外,质构分析表明,冰淇淋配方中巴越莓花青素含量的增加与样品硬度的增加(113.72 ± 1.34 N)有关。对照样品(香草冰淇淋)的熔化率最高(1.09 ± 0.03 克/分钟),而含有 5%共聚巴桑子花青素的样品熔化率最低(0.50 ± 0.01 克/分钟)。对照样品的熔化起始时间为 1098 秒,当共聚巴桑花青素的浓度从 1%增加到 5%时,熔化起始时间从 1405.2 秒增加到 1831.2 秒(P <0.05)。总之,芭乐花青素降低了冰淇淋的关键属性--融化率。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes

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.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
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.
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