AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
PDF (2.6 MB)
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Effects of lotus anthocyanins on the quality of ice cream

Nan Chen1Lin Chen1,2Qiang He3Qun Sun2Weicai Zeng1,3( )
Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, China
Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki FIN-00014, Finland
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, China
Show Author Information

Graphical Abstract

Abstract

Recently, more and more attentions are payed to improve the quality and safety of food during processing and storage, and food additives are screened as the good solution plan according to various practices in a long history. Although some synthetic additives are effective, their potential toxicity and hazards on human health are being considered. Thus, the natural additives from food and other natural sources may be the alternative approach. In present study, the modification of lotus anthocyanins on the quality of ice cream was investigated. With the addition of lotus anthocyanins, the color of ice cream changed to purple, and its a* value increased and L* and b* values decreased, which enhanced its attractiveness to consumers. Meanwhile, in the low range of addition amount (0.5% to 1.5%, m/m), lotus anthocyanins increased the expansion rate of ice cream and decreased its melting rate, which was beneficial for air filling and delaying its melting. In addition, lotus anthocyanins at low amount (0.5% to 1.5%, m/m) could ameliorated the texture, rheology and interface properties of ice cream, and further changed the particle size distribution of ice cream to a appropriate range, so as to enhance the stability and shelf life of ice cream. All present results suggest that lotus anthocyanins at the appropriate amount can improve the quality of ice cream, and have the potential applications on ice cream production in food industry.

References

[1]

A. Genovese, A. Balivo, A. Salvati, et al., Functional ice cream health benefits and sensory implications, Food Res. Int. 161 (2022) 111858. https://doi.org/10.1016/j.foodres.2022.111858.

[2]

M. Akbari, M. H. Eskandari, Z. Davoudi, Application and functions of fat replacers in low-fat ice cream: a review, Trends Food Sci. Technol. 86 (2019) 34–40. https://doi.org/10.1016/j.jpgs.2019.02.036.

[3]

A. Chailangka, N. Leksawasdi, W. Ruksiriwanich, et al., Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products: an updated review, Qual. Assur. Saf. Crop. 15 (2023) 140–160. https://doi.org/10.15586/qas.v15i2.1269.

[4]

Y. Wang, D. J. McClements, L, Chen, et al., Progress on molecular modification and functional applications of anthocyanins, Crit. Rev. Food Sci. Nutr. 24 (2023) 1–19. https://doi.org/10.1080/10408398.2023.2238063.

[5]

A. Merecz-Sadowska, P. Sitarek, T. Kowalczyk, Food anthocyanins: malvidin and its glycosides as promising antioxidant and anti-inflammatory agents with potential health benefits, Nutrients 15 (2023) 3016. https://doi.org/10.3390/nu15133016.

[6]

J. Festa, A. Hussain, Z. Al-Hareth, Anthocyanins and vascular health: a matter of metabolites, Foods 12 (2023) 1796. https://doi.org/10.3390/foods12091796.

[7]

Y. Lin, C. Li, L. J. Shi, Anthocyanins: modified new technologies and challenges, Foods 12 (2023) 1368. https://doi.org/10.3390/foods12071368.

[8]

G. A. Dai, J. L. Wang, J. M. Zheng, et al., Bioactive polysaccharides from lotus as potent food supplements: a review of their preparation, structures, biological features and application prospects, Front. Nutr. 10 (2023) 1171004. https://doi.org/10.3389/fnut.2023.1171004.

[9]

Z. J. Feng, N. Chen, H. X. Gao, et al., Effects of tea polyphenols on yogurt fermentation quality and its antioxidant activity, Sci. Technol. Food Ind. 44 (2023) 143–151. https://doi.org/10.13386/j.issn1002-0306.2022030230.

[10]

L. Chen, N. Chen, Q. He, et al., Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism, J. Food Sci. 86 (2021) 1114–1123. https://doi.org/10.1111/1750-3841.15615.

[11]

L. Chen, Z. Y. Li, Q. He, et al., Effect of lotus (Nelumbonucifera) petals extract on the quality of yogurt and its action mechanism, J. Food Process. Pres. 45 (2021) e15396. https://doi.org/10.1111/jfpp.15396.

[12]

K. Segall, H. Goff, A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier, Int. Dairy J. 12 (2002) 1013–1018. https://doi.org/10.1016/S0958-6946(02)00117-6.

[13]

G. S. Yan, S. R. Wang, Y. Li, Effect of different polymerization degrees and fatty acids of polyglycerol esters on the physical properties and whippability of recombined dairy cream, Foods 12 (2023) 22. https://doi.org/10.3390/foods12010022.

[14]

S. Bolliger, H. D. Goff, B. W. Tharp, Correlation between colloidal properties of ice cream mix and ice cream, Int. Dairy J. 10 (2000) 303–309. https://doi.org/10.1016/S0958-6946(00)00044-3.

[15]

C. Cruz, C. P. Fonte, A. De Simone, et al., Effect of homogenisation on fat droplets and viscosity of aged ice cream mixes, Chem. Eng. Sci. 260 (2022) 117857. https://doi.org/10.1016/j.ces.2022.117857.

[16]

L. Tian, K. Yang, S. Zhang, et al., Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins, Food Chem. 343 (2020) 128448. https://doi.org/10.1016/j.foodchem.2020.128448.

[17]

S. Roy, J. W. Rhim, Anthocyanin food colorant and its application in pH-responsive color change indicator films, Crit. Rev. Food Sci. Nutr. 3 (2020) 1–29. https://doi.org/10.1080/10408398.2020.1776211.

[18]

T. Y. Cai, S. J. Ge-Zhang, M. B. Song, Anthocyanins in metabolites of purple corn, Front. Plant Sci. 14 (2023) 1154535. https://doi.org/10.3389/fpls.2023.1154535.

[19]

R. P. Sofjan, R. W. Hartel, Effects of overrun on structural and physical characteristics of ice cream, Int. Dairy J. 14 (2004) 255–262. https://doi.org/10.1016/j.idairyj.2003.08.005.

[20]

F. Zhan, J. Li, Y. Wang, et al., Bulk, foam, and interfacial properties of tannic acid/sodium caseinate nanocomplexes, J. Agr. Food Chem. 66 (2018) 6832–6839. https://doi.org/10.1021/acs.jafc.8b00503.

[21]

H. D. Goff, J. E. Kinsella, W. K. Jordan, Influence of various milk protein isolates on ice cream emulsion stability, J. Dairy Sci. 72 (1989) 385–397. https://doi.org/10.3168/jds.S0022-0302(89)79120-7.

[22]

E. Fredrick, P. Walstra, K. Dewettinck, Factors governing partial coalescence in oil-in-water emulsions, Adv. Colloid Interfac. 153 (2010) 30–42. https://doi.org/10.1016/j.cis.2009.10.003.

[23]

M. Hartel, Ice cream structural elements that affect melting rate and hardness, J. Dairy Sci. 87 (2004) 1–10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5.

[24]

V. C. Méndez, H. D. Goff, Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat, Int. Dairy J. 21 (2011) 540–547. https://doi.org/10.1016/j.idairyj.2011.03.008.

[25]

K. Sakurai, S. Kokubo, K. Hakamata, et al., Effect of production conditions on ice cream melting resistance and hardness, Milchwiss. Milk Sci. Int. 51 (1996) 451–454. https://doi.org/10.1016/0309-1740(95)00030-5.

[26]

M. Biasutti, E. Venir, M. Marino, et al., Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream, Int. Dairy J. 32 (2013) 40–45. https://doi.org/10.1016/j.idairyj.2013.03.007.

[27]

D. O. Freire, B. Wu, R. W. Hartel, Effects of structural attributes on the rheological properties of ice cream and melted ice cream, J. Food Sci. 85 (2020) 3885–3898. https://doi.org/10.1111/1750-3841.15486.

[28]

A. Williams, A. Prins, Comparison of the dilational behaviour of adsorbed milk proteins at the air-water and oil-water interfaces, Colloid. Surface. A 114 (1996) 267–275. https://doi.org/10.1016/0927-7757(96)03534-0.

[29]

S. Gong, C. Yang, J. Zhang, et al., Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein, Food Hydrocoll. 111 (2020) 106223. https://doi.org/10.1016/j.foodhyd.2020.106223.

[30]

B. Pelan, K. M. Watts, I. J. Campbell, et al., The stability of aerated milk protein emulsions in the presence of small molecule surfactants, J. Dairy Sci. 80 (1997) 2631–2638. https://doi.org/10.3168/jds.S0022-0302(97)76220-9.

[31]

H. D. Goff, Colloidal aspects of ice cream: a review, Int. Dairy J. 76 (1997) 363–373. https://doi.org/10.1016/s0958-6946(97)00040-x.

[32]

H. Masuda, M. Sawano, H. Iyota, et al., Kinetics of size change in air bubble and fat globule during ice cream freezing process, J. Food Process Eng. 46 (2023) e14420. https://doi.org/10.1111/jfpe.14420.

[33]

M. D. Zhao, L. Chen, F. Liu, et al., The impact of glycerol monostearate’s similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream, J. Sci. Food Agr. 103 (2023) 12768. https://doi.org/10.1002/jsfa.12768.

[34]

H. D. Goff, E. Verespej, A. K. Smith, A study of fat and air structures in ice cream, Int. Dairy J. 9 (1999) 817–829. https://doi.org/10.1016/S0958-6946(99)00149-1.

[35]

H. D. Goff, Colloidal aspects of ice cream: a review, Int. Dairy J. 7 (1997) 363–373. https://doi.org/10.1016/S0958-6946(97)00040-X.

Food Science of Animal Products
Article number: 9240037
Cite this article:
Chen N, Chen L, He Q, et al. Effects of lotus anthocyanins on the quality of ice cream. Food Science of Animal Products, 2023, 1(4): 9240037. https://doi.org/10.26599/FSAP.2023.9240037

917

Views

168

Downloads

0

Crossref

Altmetrics

Received: 14 August 2023
Revised: 18 September 2023
Accepted: 15 October 2023
Published: 13 December 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return