Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality

Subject Areas : food microbiology

S.  Ghazizadeh ¹ (M.Sc. Student of the Department of Food Science & Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
R.  Pourahmad ² (Associate Professor of the Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
L.  Nateghi ³ (Associate Professor of the Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)

Received: 2020-12-30 Accepted : 2020-12-30 Published : 2021-01-01

Keywords: Antioxidant Activity, Chicory Extract, Clove Extract, Functional Ice-Cream, Pomegranate Peel Extract,

Abstract :

The aim of present study was to produce functional ice-cream using chicory, clove and pomegranate peel extracts and investigate the antioxidant activity, physicochemical and sensory properties of the extract.The alcoholic extracts of chicory, clove and pomegranate peel (0.5, 1 and 1.5 percent) were used in ice-cream formulation. The samples were stored for three months. The characteristics of the samples were studied on the first, 30th, 60th and 90th days.The results showed that by increasing the concentration of the extracts in the samples, viscosity significantly decreased and melting resistance and acidity increased (p <0.05). Moreover, by increasing the concentration of the extracts in the samples, their antioxidant activities increased. The highest antioxidant activity was related to the sample containing 1.5% clove extract and this sample had the most content of phenolic compounds. During storage, melting resistance and viscosity significantly decreased and acidity increased (p <0.05). The highest score of overall acceptance was related to the sample containing 0.5% chicory extract. Moreover, this sample had desirable viscosity. Considering the above mentioned points, the sample containing 0.5% chicory extract was selected as the best sample. It can be concluded that it is possible to produce the functional ice-cream with desirable physicochemical and sensory properties using 0.5% chicory extract.

References:

Aime, D. B., Arntfield, S. D., Malcolmson, L. J. & Ryland, D. (2001). Textural analysis of fat reduced vanilla ice cream products. Food Research International, 34, 237-246.

Akhtar, S., Ismail, T., Fraternale, D. & Sestili, P. (2015). Pomegranate peel and peel extracts: Chemistry and food features. Food Chemistry. 174, 417-425. doi: 10.1016/j.foodchem.2014.11.035.

Akalin, A. S. & Erisir, D. (2008). Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low‐Fat Probiotic Ice Cream. Journal of Food Science, 73(4), M184 -M188.

Ali, M. N., Prasad, S. G. M., Gnanaraja, R. P., Srivastava, M. & Avinash Singh, I. (2014). Assess the antioxidant activity of herbal ice cream prepared by selected medicinal herbs. The Pharma Innovation Journal, 3 (7), 57-59.

Al-Rawahi, A., Edwards, G., Al-Sibani, M., Al-Thani, G., Al-Harrasi, A. & Rahman, M. (2014). Phenolic constituents of pomegranate peels (Punica granatum L.) cultivated in Oman. European Journal of Medicinal Plants, 4(3), 315-331.

Baruah, S., Bordolor, A. K., Gogor, M. K., Gogoin, R. C. & Hazarika, M. (2012). Study of antioxidant property in different types of tea and its utilization in the development of some popular items like tea ice cream. Two and a Bud Journal, 59 (2), 102-105.

Bhandari, V. (2001) Ice Cream Manufacture and Technology. Tata McGraw Hill Published. Co. Ltd. New Delhi.

Crizel, T., Araujo, R., Rios, A., Rech, R. & Flores, S. H. (2014). Orange fiber as a novel fat replacer in lemon ice cream. Food Science and Technology, 34, 332-340.

Dua, A., Garg, G., Nagar, S. & Mahajan, R. (2014). Methanol extract of clove (Syzygium aromaticum Linn.) damages cells and inhibits growth of enteropathogens. Journal of Innovative Biology, 1(4), 200-205. 

Elfalleh, W., Hannachi, H., Tlili, N., Yahia, Y., Nasri, N. & Ferchichi, A. (2012). Total phenolic contents and antioxidant activies of pomegranate peel, seed, leaf and flower. Journal of Medicinal Plants Research, 6, 4724-4730.

Finke, B., Stahl, B., Pritschet, M., Facius, D., Wolfgang, J. & Boehm, G. (2002). Preparative continuous annular chromatography (P-CAC) enables the large-scale fractionation of fructans. Journal of Agricultural and Food Chemistry, 50, 4743-4748.

Ghaleh Mosiyani, Z., Pourahmad, R. & Eshaghi, M. R. (2017). Investigating the effect of aqueous extracts of basil and savory on antioxidant activity, microbial and sensory properties of probiotic yogurt. Acta Scientiarum Polonorum Technologia Alimentaria, 16(3), 311-320.

Goff, H. D. & Hartel, R. W. (2013). Ice Cream, 7th edn. New York: Springer, New York

Iguttia, A. M., Pereira, A., Fabiano, L., Silva, A. F. & Eliana, P. (2011). Substitution of ingredients by green coconut (Cocos nucifera L) pulp in ice cream formulation. Procedia Food Science, 2, 1610 – 1617.

Immanuel, G. & Singh, S. (2014). Extraction of Antioxidants from Fruit Peels and its Utilization in Paneer. Journal of Food Processing and Technology, 5, 1-5.

 Kanika, M., Nazim, M.D., Nusrat, J.C. & Dipak, K.P. (2015). Nutritional Quality, Sensory Evaluation, Phytochemicals Analyses and In-Vitro Antioxidant Activity of the Newly Developed Soy Ice Cream. American Research Journal of Agriculture, 1(1), 44-54.

Lam, K. T. & Kenney, P. M. (1992). Sesquiterpensfrom clove (Eugenia caryophylata). Natural Product Report, 7, 993-1003.

Li, J. & Kong, X. (2015). Chemical fingerprint and quantitative analysis for quality control of polyphenols extracted from pomegranate peel by HPLC. Food Chemistry, 176, 7-11.

Marshall, R. T. & Arbuckle, W. S. (1996). Ice cream (5^th ed.), New York: Chapman & Hall.

 Minhas, K. S., Sidhu, J. S., Mudahar, G. S. & Singh, A. K. (2002). Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers. Plant Foods for Human Nutrition, 57(1), 25- 40.

Neswati, M., Azima, F. & Ropanti, H. (2014). The Addition of Broccoli (Brassica oleracea var italica) to Increase the Functional Properties of Ice Cream. Pakistan Journal of Nutrition, 13, 196-203.

Panovska, Z., Vachova, A. & Pokorny, J. (2012). Effect of Thickening Agents on Perceived Viscosity and Acidity of Model Beverages. Czech Journal of Food Sciences, 30(5), 442–445.

Rahman, Kh. A., Amoone, I. S. & El-Batani, O. I. (2014).  Ice cream antioxidants agents and their must be oils comparision. Journal of Scientific Research and Development, 1(2), 15-22.

Shiban, M., Al-Otaibi, M. & Al-Zoreky, N. (2012). Antioxidant activity of pomegranate (Punica granatum L.) fruit peels. Food and Nutrition Sciences, 3, 991-996.

Simic, A., Manojlovic, D., Segan, D. & Todorovic, M. (2007). Electrochemical behavior and antioxidant and prooxidant activity of natural phenolics. Molecules, 12, 2327-2340.

Soukoulis, C., Chandrinos, I. & Tzia, C. (2008). Study of the functionality of selected hydrocolloids and their blends with k-carrageenan on the storage quality of vanilla ice cream. Food Science and Technology International, 41, 1816–26.

Sun-Waterhouse, D., Edmonds, L., Wadhwa, S. S. & Wibisono, R. (2011). Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International, 50 (2), 647-656.

Wang, Z., Pan, Z., Ma, H. & Atungulu, G. (2011). Extract of phenolics from pomegranate peels. The Open Food Science Journal, 5, 17-25.