BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||6|
|Section||Food Science and Technology|
|Published online||04 February 2022|
Effects of lingonberry extract (Vaccinium vitis-idaea L.) on the antioxidant, physicochemical and sensory characteristics of ice cream
1 Department of Milk and Dairy Products, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Meat and Fish, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
3 Department of Engineering Ecology, Economical Faculty, University of Food Technologies, Plovdiv, Bulgaria
4 Department of Organic Chemistry and Inorganic Chemistry, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: firstname.lastname@example.org
In the present work, ice cream mixtures with 5%, 10% and 15% lingonberry extract were studied. The lingonberry (Vaccinium vitis-idaea L.) is a source of anthocyanins and flavonoids, which are the bioactive components with good antioxidant properties. There was a significant increase in antioxidant activity (p<0.05) from 133.3 ± 5.6 mM TE/100 g to 249.8 ± 8.3 mM TE/100 g (ABTS method) with increasing the concentration of the extract from 5% to 15%, respectively. Significant changes (p<0.05) in the acidity and dry matter of the samples with lingonberry extract were recorded. After 30 days of storage, a decrease in the antioxidant properties (p<0.05) of the ice cream samples was observed but higher values (mM TE/100 g) were maintained compared to the sample without extract. The color characteristics of the samples were also influenced by the concentration of the extract used. During storage, the highest stability of the colorimetric index a* (red component) was established, which indicates relative color stability during storage.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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