Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream
Ice cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), blueberry peel particles prepared through ball-milling treatment (BMPs) were used to prepare ice cream containing camellia oil as a fat replacer. The BMPs po...
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/22/3660 |
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| author | Li-Hua Pan Jia-Hui Lin Mei-Jia Li Lei Cao Xiao-Yu Liu Yuan-Yuan Deng Shui-Zhong Luo Zhi Zheng |
| author_facet | Li-Hua Pan Jia-Hui Lin Mei-Jia Li Lei Cao Xiao-Yu Liu Yuan-Yuan Deng Shui-Zhong Luo Zhi Zheng |
| author_sort | Li-Hua Pan |
| collection | DOAJ |
| description | Ice cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), blueberry peel particles prepared through ball-milling treatment (BMPs) were used to prepare ice cream containing camellia oil as a fat replacer. The BMPs possessed smaller particle sizes, larger contact angles, and higher contents of anthocyanin aglycone compared with commonly milled blueberry peel particles. BMPs with the largest contact angle (66.30°) were obtained by ball-milling the blueberry peel at 15 Hz for 6 h (BMP<sub>15Hz6h</sub>). The ice cream mixes were depicted as linear viscoelastic gel-like solids, and their apparent viscosity, G′ and G′, increased with the increase in the BMP<sub>15Hz6h</sub> concentration. Ice cream with strong antioxidant activity and good freeze–thaw stability was acceptable and desirable in the presence of 0.5% BMP<sub>15Hz6h</sub>. |
| format | Article |
| id | doaj-art-78dffc927e27436faa70fb09dab2722c |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-78dffc927e27436faa70fb09dab2722c2025-08-20T01:53:53ZengMDPI AGFoods2304-81582024-11-011322366010.3390/foods13223660Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice CreamLi-Hua Pan0Jia-Hui Lin1Mei-Jia Li2Lei Cao3Xiao-Yu Liu4Yuan-Yuan Deng5Shui-Zhong Luo6Zhi Zheng7School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaInstitute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510640, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaIce cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), blueberry peel particles prepared through ball-milling treatment (BMPs) were used to prepare ice cream containing camellia oil as a fat replacer. The BMPs possessed smaller particle sizes, larger contact angles, and higher contents of anthocyanin aglycone compared with commonly milled blueberry peel particles. BMPs with the largest contact angle (66.30°) were obtained by ball-milling the blueberry peel at 15 Hz for 6 h (BMP<sub>15Hz6h</sub>). The ice cream mixes were depicted as linear viscoelastic gel-like solids, and their apparent viscosity, G′ and G′, increased with the increase in the BMP<sub>15Hz6h</sub> concentration. Ice cream with strong antioxidant activity and good freeze–thaw stability was acceptable and desirable in the presence of 0.5% BMP<sub>15Hz6h</sub>.https://www.mdpi.com/2304-8158/13/22/3660blueberry peelsball millingice creamPickering emulsion |
| spellingShingle | Li-Hua Pan Jia-Hui Lin Mei-Jia Li Lei Cao Xiao-Yu Liu Yuan-Yuan Deng Shui-Zhong Luo Zhi Zheng Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream Foods blueberry peels ball milling ice cream Pickering emulsion |
| title | Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream |
| title_full | Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream |
| title_fullStr | Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream |
| title_full_unstemmed | Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream |
| title_short | Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream |
| title_sort | preparation and characteristics of ball milled blueberry peel particles and their application in ice cream |
| topic | blueberry peels ball milling ice cream Pickering emulsion |
| url | https://www.mdpi.com/2304-8158/13/22/3660 |
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