含果皮芒果超微粉添加对冰淇淋理化、功能及感官品质的影响

许佳林; 温靖; 任国谱; 徐玉娟; 王锦; 殷晓梦; 李丽辉; 彭健

doi:10.13995/j.cnki.11-1802/ts.039930

PDF(8288 KB)

食品与发酵工业 ›› 2025, Vol. 51 ›› Issue (9) : 246-255. DOI: 10.13995/j.cnki.11-1802/ts.039930

研究报告

含果皮芒果超微粉添加对冰淇淋理化、功能及感官品质的影响

许佳林^1,2, 温靖¹, 任国谱², 徐玉娟¹, 王锦³, 殷晓梦³, 李丽辉², 彭健^1*

作者信息 +

Effect of ultra-fine mango powder contain peel on physicochemical, functional, and sensory properties of ice cream

XU Jialin^1,2, WEN Jing¹, REN Guopu², XU Yujuan¹, WANG Jin³, YIN Xiaomeng³, LI Lihui², PENG Jian^1*

Author information +

文章历史 +

摘要

为评估含果皮芒果超微粉在冰淇淋中的应用效果,该文探讨了带皮干燥的芒果超微粉对冰淇淋理化、功能及感官特性的影响。结果表明,相较添加芒果香精和市售冻干芒果粉制备的冰淇淋(IC1和IC2),采用含果皮芒果超微粉制作的冰淇淋(IC3)L^*值、pH和可溶性固形物含量降低,粒径、黏度、a^*值、b^*值、ΔE^*值、膨胀度、黏着性、弹性和咀嚼性增加,密度、胶着性、内聚性、回复性以及热力学特性无显著性差异。在融化过程中,IC3第1滴滴落时间为17.27 min,比IC1和IC2冰淇淋分别延长了8.75、0.68 min,融化率分别降低了19.41%和6.24%。此外,IC3总酚含量为56.38 μg GAE/g,是IC2的1.52倍,总黄酮含量、β-胡萝卜素含量以及抗氧化能力也显著提高。在风味上添加含果皮芒果超微粉与添加冻干芒果粉的冰淇淋无法区分,但与香精组差异显著;同时,在感官上也获得了较香精组更高的总体可接受度。总体而言,含果皮芒果超微粉提高了冰淇淋的营养和功能价值,可替代传统的冻干芒果粉和芒果香精,用于芒果冰淇淋的制作。

Abstract

To assess the effectiveness of ultra-fine mango powder with peel in ice cream, the effects of dried ultra-fine mango powder retained mango peel on the physicochemical, functional, and sensory properties of ice cream were investigated in the present study.Results showed that, comparing the ice cream prepared with mango flavorings to commercially available freeze-dried mango powder (IC1 and IC2), the L^*, pH, and total soluble solid content of ice cream made by using ultra-fine mango powder with peel (IC3) decreased.Furthermore, particle size, viscosity, a^*, b^*, ΔE^*, expansion, adhesiveness, springiness, and chewiness increased.There was no significant change in density, gumminess, cohesiveness, resilience, and thermal properties.During the melting process, the first dropping time of IC3 was 17.27 min, which was 8.75 and 0.68 min longer than the IC1 and IC2 of ice creams respectively.Moreover, the melting rate was reduced by 19.41% and 6.24%, respectively.The total phenol content of IC3 was 56.38 μg GAE/g, which was 1.52 times higher than that of the IC2 ice creams.In addition, the total flavonoid content, β-carotene content, and antioxidant capacity were also significantly improved.In flavor, it was indistinguishable from freeze-dried mango powder and differed significantly from mango flavorings.High acceptability was also obtained in the sensory evaluation.Overall, ultra-fine mango powder with peel improved the nutritional and functional value of the ice cream, providing a replacement for the traditional freeze-dried mango powder and mango flavor in mango ice cream production.

导出引用

许佳林, 温靖, 任国谱, 徐玉娟, 王锦, 殷晓梦, 李丽辉, 彭健. 含果皮芒果超微粉添加对冰淇淋理化、功能及感官品质的影响[J]. 食品与发酵工业, 2025, 51(9): 246-255 https://doi.org/10.13995/j.cnki.11-1802/ts.039930

XU Jialin, WEN Jing, REN Guopu, XU Yujuan, WANG Jin, YIN Xiaomeng, LI Lihui, PENG Jian. Effect of ultra-fine mango powder contain peel on physicochemical, functional, and sensory properties of ice cream[J]. Food and Fermentation Industries, 2025, 51(9): 246-255 https://doi.org/10.13995/j.cnki.11-1802/ts.039930

参考文献

[1] JING X Y, CHEN Z H, TANG Z H, et al.Preparation of camellia oil oleogel and its application in an ice cream system[J].LWT, 2022, 169:113985.
[2] LOFFREDI E, MORIANO M E, MASSERONI L, et al.Effects of different emulsifier substitutes on artisanal ice cream quality[J].LWT, 2021, 137:110499.
[3] AKBARI M, ESKANDARI M H, NIAKOSARI M, et al.The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream[J].International Dairy Journal, 2016, 57:52-55.
[4] TRAN N T Y, LE T T T, NGHIA N H, et al.Developing mango powders by foam mat drying technology[J].Food Science & Nutrition, 2023, 11(7):4084-4092.
[5] ZOTARELLI M F, DA SILVA V M, DURIGON A, et al.Production of mango powder by spray drying and cast-tape drying[J].Powder Technology, 2017, 305:447-454.
[6] MARÇAL S, PINTADO M.Mango peels as food ingredient/additive:Nutritional value, processing, safety and applications[J].Trends in Food Science & Technology, 2021, 114:472-489.
[7] KUMAR C, ALI A, MANICKAVASAGAN A.Health benefits of substituting added sugars with fruits in developing value-added food products:A review[J].International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020, 10(3):75-90.
[8] SAKR S S, MOHAMED S H S, ALI A A, et al.Nutritional, physicochemical, microstructural, rheological, and organoleptical characteristics of ice cream incorporating Adansonia digitata pulp flour[J].Foods, 2023, 12(3):533.
[9] WANG W, WANG M, XU C, et al.Effects of soybean oil body as a milk fat substitute on ice cream:Physicochemical, sensory and digestive properties[J].Foods, 2022, 11(10):1504.
[10] KAMIŃSKA-DWÓRZNICKA A, SYLWIA Ł, JAKUBCZYK E.The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream[J].LWT, 2022, 154:112841.
[11] ÜRKEK B.Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream[J].Journal of Food Processing and Preservation, 2021, 45(5):e15418.
[12] LIU X Y, SALA G, SCHOLTEN E.Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream[J].Food Hydrocolloids, 2023, 138:108466.
[13] ATIK I, TEKIN CAKMAK Z H, AVCı E, et al.The effect of cold press chia seed oil by-products on the rheological, microstructural, thermal, and sensory properties of low-fat ice cream[J].Foods, 2021, 10(10):2302.
[14] ATALLAH A A, MORSY O M, ABBAS W, et al.Microstructural, physicochemical, microbiological, and organoleptic characteristics of sugar- and fat-free ice cream from buffalo milk[J].Foods, 2022, 11(3):490.
[15] 仇干. 干燥方式对紫马铃薯干燥特性和品质的影响[D].上海:上海交通大学, 2018.
QIU G.Effects of drying methods on drying characteristics and quality of purple potato[D].Shanghai:Shanghai Jiao Tong University, 2018.
[16] 阳丹, 陈小爱, 杨玉洁, 等.基于电子鼻、HS-GC-IMS、HS-SPME-GC-MS技术联用分析不同发酵年份老香黄挥发性成分差异[J].现代食品科技, 2022, 38(11):313-323.
YANG D, CHEN X A, YANG Y J, et al.Using E-nose, HS-GC-IMS, and HS-SPME-GC-MS to differentiate the volatile components of Lao Xianghuang fermented for different years[J].Modern Food Science and Technology, 2022, 38(11):313-323.
[17] QAYYUM A, HUMA N, SAMEEN A, et al.Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream[J].Journal of Food Processing and Preservation, 2017, 41(6):e13297.
[18] FREIRE D O, WU B Q, HARTEL R W.Effects of structural attributes on the rheological properties of ice cream and melted ice cream[J].Journal of Food Science, 2020, 85(11):3885-3898.
[19] BAHRAMPARVAR M, TEHRANI M M.Application and functions of stabilizers in ice cream[J].Food Reviews International, 2011, 27(4):389-407.
[20] SATO Y, MIYAWAKI O.Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters[J].Food Chemistry, 2016, 190:594-598.
[21] MAURICIO-SANDOVAL E A, ESPINOZA-ESPINOZA L A, RUIZ-FLORES L A, et al.Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream[J].Frontiers in Sustainable Food Systems, 2023, 7:1126448.
[22] TREJO-FLORES P G, SANTIAGO-RODRÍGUEZ L A, DOMÍNGUEZ-ESPINOSA M E, et al.Sustainable ice cream base:Harnessing mango seed kernel (Mangifera indica L.var.Tommy Atkins) waste and cheese whey[J].Sustainability, 2023, 15(19):14583.
[23] KURT A, ATALAR I.Effects of quince seed on the rheological, structural and sensory characteristics of ice cream[J].Food Hydrocolloids, 2018, 82:186-195.
[24] DE MELLO VASCONCELOS O C, DE CAMPOS FERREIRA G J B, DE CASTRO SILVA J, et al.Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation[J].Postharvest Biology and Technology, 2019, 158:110956.
[25] SOUKOULIS C, TZIA C.Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream:A feasibility study[J].International Dairy Journal, 2018, 76:18-29.
[26] YOSEFIYAN M, MAHDIAN E, KORDJAZI A, et al.Freeze-dried persimmon peel:A potential ingredient for functional ice cream[J].Heliyon, 2024, 10(3):e25488.
[27] JAVIDI F, RAZAVI S M A, BEHROUZIAN F, et al.The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream[J].Food Hydrocolloids, 2016, 52:625-633.
[28] HORN J, FRIESS W.Detection of collapse and crystallization of saccharide, protein, and mannitol formulations by optical fibers in lyophilization[J].Frontiers in Chemistry, 2018, 6:4.
[29] YAMAKI T, OHDATE R, NAKADAI E, et al.Component crystallization and physical collapse during freeze-drying of L-arginine-citric acid mixtures[J].Chemical & Pharmaceutical Bulletin, 2012, 60(9):1176-1181.
[30] ALVAREZ V B, WOLTERS C L, VODOVOTZ Y, et al.Physical properties of ice cream containing milk protein concentrates[J].Journal of Dairy Science, 2005, 88(3):862-871.
[31] AKTHER S, JOTHI J S, BADSHA M R, et al.Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder[J].Journal of King Saud University-Science, 2023, 35(1):102370.
[32] OLSZOWY-TOMCZYK M.Synergistic, antagonistic and additive antioxidant effects in the binary mixtures[J].Phytochemistry Reviews, 2020, 19(1):63-103.
[33] SKROZA D, ŠIMAT V, VRDOLJAK L, et al.Investigation of antioxidant synergisms and antagonisms among phenolic acids in the model matrices using FRAP and ORAC methods[J].Antioxidants, 2022, 11(9):1784.