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Research Article | Open Access

Effects of lotus anthocyanins on the quality of ice cream

Nan Chen1, Lin Chen1,2, Qiang He3, Qun Sun2, Weicai Zeng1,3( )
Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, China
Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki FIN-00014, Finland
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, China
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Abstract

Recently, more and more attentions are payed to improve the quality and safety of food during processing and storage, and food additives are screened as the good solution plan according to various practices in a long history. Although some synthetic additives are effective, their potential toxicity and hazards on human health are being considered. Thus, the natural additives from food and other natural sources may be the alternative approach. In present study, the modification of lotus anthocyanins on the quality of ice cream was investigated. With the addition of lotus anthocyanins, the color of ice cream changed to purple, and its a* value increased and L* and b* values decreased, which enhanced its attractiveness to consumers. Meanwhile, in the low range of addition amount (0.5% to 1.5%, m/m), lotus anthocyanins increased the expansion rate of ice cream and decreased its melting rate, which was beneficial for air filling and delaying its melting. In addition, lotus anthocyanins at low amount (0.5% to 1.5%, m/m) could ameliorated the texture, rheology and interface properties of ice cream, and further changed the particle size distribution of ice cream to a appropriate range, so as to enhance the stability and shelf life of ice cream. All present results suggest that lotus anthocyanins at the appropriate amount can improve the quality of ice cream, and have the potential applications on ice cream production in food industry.

Keywords

phenolic compoundsice creamcolortexturerheology propertyinterface property

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Food Science of Animal Products
Volume 1 Issue 4,
December 2023
Article number: 9240037
DOI: 10.26599/FSAP.2023.9240037
Cite this article:
Chen N, Chen L, He Q, et al. Effects of lotus anthocyanins on the quality of ice cream. Food Science of Animal Products, 2023, 1(4): 9240037. https://doi.org/10.26599/FSAP.2023.9240037

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Received: 14 August 2023
Revised: 18 September 2023
Accepted: 15 October 2023
Published: 13 December 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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