Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes
The objective of this research was to determine the influence of iota-carrageenan and its acid and enzymatic hydrolysates on the physical properties of milk ice cream mixes. The main factors considered were the Turbiscan stability index, backscattering profile, particle size distribution and median...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Iota-Carrageenan-and-Its-Hydrolysates-on-the-Stability-of-Milk-Ice-Cream,166382,0,2.html |
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| author | Anna Kot Ewa Jakubczyk Magdalena Buniowska-Olejnik Anna Kamińska-Dwórznicka |
| author_facet | Anna Kot Ewa Jakubczyk Magdalena Buniowska-Olejnik Anna Kamińska-Dwórznicka |
| author_sort | Anna Kot |
| collection | DOAJ |
| description | The objective of this research was to determine the influence of iota-carrageenan and its acid and enzymatic hydrolysates on the physical properties of milk ice cream mixes. The main factors considered were the Turbiscan stability index, backscattering profile, particle size distribution and median diameter (D 50 ), the consistency index and the flow behavior index of ice cream mix before and after 24 h of maturation at 4°C. The microstructure of emulsion was also analysed based on confocal laser scanning microscopy (CLSM). The addition of iota-carrageenan resulted in lower stability of emulsion compared to emulsions with its acid and enzymatic hydrolysates. The sedimentation, coalescence and flocculation were observed based on the backscattering profile and CLSM images. The addition of stabilisers contributed to an increase in D50 of ice cream mix from 17.56 to 37.05–45.50 µm before maturation and from 34.73 to 46.73 µm after maturation. The iota-carrageenan after commercial lactase treatment improved the stability of milk ice cream mixes by increasing the consistency index to 0.104 and a flow behaviour index to 0.702. Finally, it may be concluded that the stabilisers used – iota-carrageenan and its hydrolysates – significantly influenced the physical properties of milk ice cream mixes and, hence, can be used as beneficial ingredients in the recipe of milk ice cream mixes. |
| format | Article |
| id | doaj-art-e801922256874f078d3c6605ad6b405c |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-e801922256874f078d3c6605ad6b405c2025-02-03T06:48:52ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-06-0173219620410.31883/pjfns/166382166382Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream MixesAnna Kot0https://orcid.org/0000-0003-3850-1743Ewa Jakubczyk1https://orcid.org/0000-0002-4080-8851Magdalena Buniowska-Olejnik2https://orcid.org/0000-0003-3795-4003Anna Kamińska-Dwórznicka3https://orcid.org/0000-0002-2835-2265Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, PolandDepartment of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35601 Rzeszow, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, PolandThe objective of this research was to determine the influence of iota-carrageenan and its acid and enzymatic hydrolysates on the physical properties of milk ice cream mixes. The main factors considered were the Turbiscan stability index, backscattering profile, particle size distribution and median diameter (D 50 ), the consistency index and the flow behavior index of ice cream mix before and after 24 h of maturation at 4°C. The microstructure of emulsion was also analysed based on confocal laser scanning microscopy (CLSM). The addition of iota-carrageenan resulted in lower stability of emulsion compared to emulsions with its acid and enzymatic hydrolysates. The sedimentation, coalescence and flocculation were observed based on the backscattering profile and CLSM images. The addition of stabilisers contributed to an increase in D50 of ice cream mix from 17.56 to 37.05–45.50 µm before maturation and from 34.73 to 46.73 µm after maturation. The iota-carrageenan after commercial lactase treatment improved the stability of milk ice cream mixes by increasing the consistency index to 0.104 and a flow behaviour index to 0.702. Finally, it may be concluded that the stabilisers used – iota-carrageenan and its hydrolysates – significantly influenced the physical properties of milk ice cream mixes and, hence, can be used as beneficial ingredients in the recipe of milk ice cream mixes.http://journal.pan.olsztyn.pl/Effect-of-Iota-Carrageenan-and-Its-Hydrolysates-on-the-Stability-of-Milk-Ice-Cream,166382,0,2.htmlice cream mix emulsionparticle sizeconfocal laser scanning microscopy |
| spellingShingle | Anna Kot Ewa Jakubczyk Magdalena Buniowska-Olejnik Anna Kamińska-Dwórznicka Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes Polish Journal of Food and Nutrition Sciences ice cream mix emulsion particle size confocal laser scanning microscopy |
| title | Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes |
| title_full | Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes |
| title_fullStr | Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes |
| title_full_unstemmed | Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes |
| title_short | Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes |
| title_sort | effect of iota carrageenan and its hydrolysates on the stability of milk ice cream mixes |
| topic | ice cream mix emulsion particle size confocal laser scanning microscopy |
| url | http://journal.pan.olsztyn.pl/Effect-of-Iota-Carrageenan-and-Its-Hydrolysates-on-the-Stability-of-Milk-Ice-Cream,166382,0,2.html |
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