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...
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001370 |
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| author | Arash Dara Sara Naji-Tabasi Javad Feizy Ebrahim Fooladi Ali Rafe |
| author_facet | Arash Dara Sara Naji-Tabasi Javad Feizy Ebrahim Fooladi Ali Rafe |
| author_sort | Arash Dara |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d2a5536cb39f4018bdd3190425df68e9 |
| institution | DOAJ |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-d2a5536cb39f4018bdd3190425df68e92025-08-20T02:49:52ZengElsevierCurrent Research in Food Science2665-92712024-01-01910081110.1016/j.crfs.2024.100811Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributesArash Dara0Sara Naji-Tabasi1Javad Feizy2Ebrahim Fooladi3Ali Rafe4Department of Green Technologies in Food Production and Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, IranDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran; Corresponding author.Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran; Corresponding author.Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, IranDepartment of Food Physics, Research Institute of Food Science and Technology (RIFST), Mashhad, IranAnthocyanins 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.http://www.sciencedirect.com/science/article/pii/S2665927124001370Ice creamCopigmented barberry anthocyaninsFoamingMelting point |
| spellingShingle | Arash Dara Sara Naji-Tabasi Javad Feizy Ebrahim Fooladi Ali Rafe Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes Current Research in Food Science Ice cream Copigmented barberry anthocyanins Foaming Melting point |
| title | Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes |
| title_full | Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes |
| title_fullStr | Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes |
| title_full_unstemmed | Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes |
| title_short | Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes |
| title_sort | exploring the potential utilization of copigmented barberry anthocyanins in ice cream focusing on foaming aspects and melting attributes |
| topic | Ice cream Copigmented barberry anthocyanins Foaming Melting point |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124001370 |
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