Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Abstract

The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method

“…Lima et al . (), on the other hand, studied the feasibility of incorporating beta‐carotene‐loaded lipid microparticles into vanilla ice creams and, similarly to the present study, the authors verified that the incorporation of beta‐carotene‐loaded lipid microparticles did not largely affect the proximate compositions of the products. According to the authors, the products analysed in their study, as well as the ice creams produced in the present study, were in accordance with the Brazilian regulations that specify that ice creams must contain a minimum of 28% of total solids, 3% of fat and 2.5% of protein.…”

“…The four formulations, however, showed lower overrun values than the products analysed by Lima et al . (), which varied from 209% to 244%; on the other hand, higher values than most of the studies found in the literature (34%–97%) (Erkaya et al . ; Sun‐Waterhouse et al .…”

“…According to the literature, higher amounts of fat generally mean lower amounts of water in systems (Lima et al . ). Such behaviour was observed in the results obtained in the present work (Table ), although differences among the moisture contents of the four ice cream formulations were not statistically significant ( P > 0.05).…”

“…Although carbohydrates help to increase the viscosity and softness of ice creams, an excess may increase the melting rate and also influence the size of lactose crystals in the products (Lima et al . ).…”

“…This parameter is important because it reflects the balance between the ingredients, including sugars, milk solids‐not‐fat (SNF), stabilisers, emulsifiers, freezing modifiers and other additional functional ingredients (Lewis ; Lima et al . ). As verified in Table , ice cream A had higher TSS than ice creams B, C and D. According to Lewis (), ice creams generally show TSS values around 24–27 °Brix, so lower than the ones found in the present study.…”