The impact of spearmint essential oil on the quality parameters of ice cream

¹ University of Food Technologies, Department of Technology of Milk and Dairy Products, Plovdiv, Bulgaria
² University of Food Technologies, Department of Tourism and Culinary management, Plovdiv, Bulgaria
³ University of Plovdiv “P. Hilendarski”, Department of Analytical and Physical Chemistry, Plovdiv, Bulgaria
⁴ University of Food Technologies, Department of Analytical and Physical Chemistry, Plovdiv, Bulgaria
⁵ University of Food Technologies, Department of Technology of Tobacco, Sugar, Vegetable and Essential Oils, Plovdiv, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Frozen desserts, such as ice cream, sorbets, and gelato, are popular foods in many countries worldwide. Their nutritional composition and wide variety of flavors make them appealing to both children and adults. The aim of the study was to investigate the effect of peppermint (Mentha piperita L.) essential oil on the physicochemical, microbiological, and sensory properties of probiotic ice cream during six months of storage. Key quality indicators, including pH, titratable acidity, moisture, dry matter content, and LAB viability, were monitored monthly. Both samples exhibited slight changes in titratable acidity, pH, and water content, while LAB counts remained above 10⁷ cfu/g at the end of storage, indicating the preservation of probiotic functionality. Sensory evaluation, conducted with 88 panelists using a hedonic scale, revealed a comparable preference for both samples during the first two months. From the fourth to sixth month, the ice cream with essential oil received significantly higher ratings, suggesting enhanced flavor perception over time. The results demonstrated that spearmint essential oil is an effective phytonutrient that preserves the quality of ice cream while enhancing its flavor characteristics.