Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties

Leonardo Augusto Gremski; Ana Letícia Kincheski Coelho; Jânio Sousa Santos; Heitor Daguer; Luciano Molognoni; Leonardo do Prado-Silva; Anderson S. Sant'Ana; Ramon da Silva Rocha; Márcia Cristina da Silva; Adriano Gomes Cruz; Luciana Azevedo; Mariana Araújo Vieira do Carmo; Mingchun Wen; Liang Zhang; Daniel Granato

doi:10.1016/j.foodchem.2019.125098

Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties

Leonardo Augusto Gremski, Ana Letícia Kincheski Coelho, Jânio Sousa Santos, Heitor Daguer, Luciano Molognoni, Leonardo do Prado-Silva, Anderson S. Sant'Ana, Ramon da Silva Rocha, Márcia Cristina da Silva, Adriano Gomes Cruz, Luciana Azevedo, Mariana Araújo Vieira do Carmo, Mingchun Wen, Liang Zhang, Daniel Granato

Research output: Contribution to journal › Article › peer-review

Abstract

This work aimed to optimize an aqueous extract rich in phenolic compounds and potential functional properties made of Ilex paraguariensis, Melissa officinalis, and Cymbopogon citratus. The lyophilized extract was used for the development of an ice cream. Total phenolics, FRAP, DPPH, Folin-Ciocalteu's reducing capacity, and total reducing capacity of different combinations of herbal extracts were tested and modeled using response surface methodology. Simultaneous optimisation was employed to maximize the bioactive compounds in the extract and the lyophilized optimum combination was added to ice cream. The lyophilized extract contained quercetin-3-rutinoside, hesperidin, isoquercetin, caffeic acid, and 5,7-dihydroxyflavone. The optimised extract, which showed antihypertensive, antidiabetic, and antioxidant activity using in vitro protocols, increased total phenolics and antioxidant activity in comparison to the control ice cream. The ice cream presented a sensory acceptance index of 83%. After 72 days of storage (−18 °C), total phenolics and antioxidant activity significantly decreased.

Original language	English
Article number	125098
Pages (from-to)	125098
Journal	Food Chemistry
Volume	298
DOIs	https://doi.org/10.1016/j.foodchem.2019.125098
Publication status	Published - 15 Nov 2019
Externally published	Yes

Keywords

Cymbopogon citratus
Dairy foods
Desirability function
Flavonoids
Ilex paraguariensis
Melissa officinalis
Response surface methodology

Access to Document

10.1016/j.foodchem.2019.125098

Cite this

Gremski, L. A., Coelho, A. L. K., Santos, J. S., Daguer, H., Molognoni, L., do Prado-Silva, L., Sant'Ana, A. S., da Silva Rocha, R., da Silva, M. C., Cruz, A. G., Azevedo, L., do Carmo, M. A. V., Wen, M., Zhang, L., & Granato, D. (2019). Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties. Food Chemistry, 298, 125098. Article 125098. https://doi.org/10.1016/j.foodchem.2019.125098

@article{4f688671a40b48489586fdff69ecf58d,

title = "Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties",

abstract = "This work aimed to optimize an aqueous extract rich in phenolic compounds and potential functional properties made of Ilex paraguariensis, Melissa officinalis, and Cymbopogon citratus. The lyophilized extract was used for the development of an ice cream. Total phenolics, FRAP, DPPH, Folin-Ciocalteu's reducing capacity, and total reducing capacity of different combinations of herbal extracts were tested and modeled using response surface methodology. Simultaneous optimisation was employed to maximize the bioactive compounds in the extract and the lyophilized optimum combination was added to ice cream. The lyophilized extract contained quercetin-3-rutinoside, hesperidin, isoquercetin, caffeic acid, and 5,7-dihydroxyflavone. The optimised extract, which showed antihypertensive, antidiabetic, and antioxidant activity using in vitro protocols, increased total phenolics and antioxidant activity in comparison to the control ice cream. The ice cream presented a sensory acceptance index of 83%. After 72 days of storage (−18 °C), total phenolics and antioxidant activity significantly decreased.",

keywords = "Cymbopogon citratus, Dairy foods, Desirability function, Flavonoids, Ilex paraguariensis, Melissa officinalis, Response surface methodology",

author = "Gremski, {Leonardo Augusto} and Coelho, {Ana Let{\'i}cia Kincheski} and Santos, {J{\^a}nio Sousa} and Heitor Daguer and Luciano Molognoni and {do Prado-Silva}, Leonardo and Sant'Ana, {Anderson S.} and {da Silva Rocha}, Ramon and {da Silva}, {M{\'a}rcia Cristina} and Cruz, {Adriano Gomes} and Luciana Azevedo and {do Carmo}, {Mariana Ara{\'u}jo Vieira} and Mingchun Wen and Liang Zhang and Daniel Granato",

note = "Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2019",

month = nov,

day = "15",

doi = "10.1016/j.foodchem.2019.125098",

language = "English",

volume = "298",

pages = "125098",

journal = "Food Chemistry",

issn = "0308-8146",

}

Gremski, LA, Coelho, ALK, Santos, JS, Daguer, H, Molognoni, L, do Prado-Silva, L, Sant'Ana, AS, da Silva Rocha, R, da Silva, MC, Cruz, AG, Azevedo, L, do Carmo, MAV, Wen, M, Zhang, L & Granato, D 2019, 'Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties', Food Chemistry, vol. 298, 125098, pp. 125098. https://doi.org/10.1016/j.foodchem.2019.125098

TY - JOUR

T1 - Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides

T2 - manufacture, functional and sensory properties

AU - Gremski, Leonardo Augusto

AU - Coelho, Ana Letícia Kincheski

AU - Santos, Jânio Sousa

AU - Daguer, Heitor

AU - Molognoni, Luciano

AU - do Prado-Silva, Leonardo

AU - Sant'Ana, Anderson S.

AU - da Silva Rocha, Ramon

AU - da Silva, Márcia Cristina

AU - Cruz, Adriano Gomes

AU - Azevedo, Luciana

AU - do Carmo, Mariana Araújo Vieira

AU - Wen, Mingchun

AU - Zhang, Liang

AU - Granato, Daniel

PY - 2019/11/15

Y1 - 2019/11/15

N2 - This work aimed to optimize an aqueous extract rich in phenolic compounds and potential functional properties made of Ilex paraguariensis, Melissa officinalis, and Cymbopogon citratus. The lyophilized extract was used for the development of an ice cream. Total phenolics, FRAP, DPPH, Folin-Ciocalteu's reducing capacity, and total reducing capacity of different combinations of herbal extracts were tested and modeled using response surface methodology. Simultaneous optimisation was employed to maximize the bioactive compounds in the extract and the lyophilized optimum combination was added to ice cream. The lyophilized extract contained quercetin-3-rutinoside, hesperidin, isoquercetin, caffeic acid, and 5,7-dihydroxyflavone. The optimised extract, which showed antihypertensive, antidiabetic, and antioxidant activity using in vitro protocols, increased total phenolics and antioxidant activity in comparison to the control ice cream. The ice cream presented a sensory acceptance index of 83%. After 72 days of storage (−18 °C), total phenolics and antioxidant activity significantly decreased.

AB - This work aimed to optimize an aqueous extract rich in phenolic compounds and potential functional properties made of Ilex paraguariensis, Melissa officinalis, and Cymbopogon citratus. The lyophilized extract was used for the development of an ice cream. Total phenolics, FRAP, DPPH, Folin-Ciocalteu's reducing capacity, and total reducing capacity of different combinations of herbal extracts were tested and modeled using response surface methodology. Simultaneous optimisation was employed to maximize the bioactive compounds in the extract and the lyophilized optimum combination was added to ice cream. The lyophilized extract contained quercetin-3-rutinoside, hesperidin, isoquercetin, caffeic acid, and 5,7-dihydroxyflavone. The optimised extract, which showed antihypertensive, antidiabetic, and antioxidant activity using in vitro protocols, increased total phenolics and antioxidant activity in comparison to the control ice cream. The ice cream presented a sensory acceptance index of 83%. After 72 days of storage (−18 °C), total phenolics and antioxidant activity significantly decreased.

KW - Cymbopogon citratus

KW - Dairy foods

KW - Desirability function

KW - Flavonoids

KW - Ilex paraguariensis

KW - Melissa officinalis

KW - Response surface methodology

UR - http://www.scopus.com/inward/record.url?scp=85068152224&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2019.125098

DO - 10.1016/j.foodchem.2019.125098

M3 - Article

C2 - 31276942

AN - SCOPUS:85068152224

SN - 0308-8146

VL - 298

SP - 125098

JO - Food Chemistry

JF - Food Chemistry

M1 - 125098

ER -

Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this