Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream

Zhang, Hua; Chen, Jianle; Li, Junhui; Wei, Chaoyang; Ye, Xingqian; Shi, John; Chen, Shiguo

doi:10.3390/molecules23040925

Cited by 35 publications

(21 citation statements)

References 30 publications

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“…A fast-melting product is undesirable, and a too slow melting rate can also be a disadvantage of ice cream [ 51 ]. The total melting time was shorter in the apple fiber ice cream (AFbb12 and BFLr) than their inulin only counterparts (Abb12 and BLr).…”

Section: Resultsmentioning

confidence: 99%

“…The total melting time was shorter in the apple fiber ice cream (AFbb12 and BFLr) than their inulin only counterparts (Abb12 and BLr). Zhang et al [ 51 ] found that the addition of pectin reduced ice cream’s melting rate and led to a more excellent product stabilization. The pectin present in apple fiber may interact with other milk components to create a dense three-dimensional network structure and reduce the heat transfer rate.…”

Section: Resultsmentioning

confidence: 99%

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Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Kowalczyk

Znamirowska

Buniowska

2021

Foods

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The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g−1 to 0.46 log cfu g−1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g−1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Kowalczyk

Znamirowska

Buniowska

2021

Foods

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“…The recovered flavonoids demonstrated remarkable inhibition of human nonsmall cell lung cancer PC‐9 cells in nude mice (Yan et al., ). The pectin extracted from wastewater was then evaluated, and their application as a fat alternative to replace fat in ice cream indicated that this type of pectin has potential to be used as fat replacer (Zhang et al., ).…”

Section: Perspectives In Nutrient Recovery From Fvpi Wastewatermentioning

confidence: 99%

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Chen

Zhang

Tian

et al. 2019

Comp Rev Food Sci Food Safe

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The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value‐added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by‐products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.

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“…Similar results were found by Mierczyńska, Cybulska, & Zdunek, , who observed that an increase in concentration of pectin‐enriched fractions led to an increase in consistency and pseudoplasticity of the solution. Zhang et al () also observed an increase in the viscosity of ice cream premixes after adding pectin from citrus canning wastewater. The network formation due to interactions between milk proteins and strawberry phenolic compounds might have also contributed to an increase in consistency.…”

Section: Resultsmentioning

confidence: 90%

Functionality of strawberry powder on frozen dairy desserts

Bilbao‐Sainz

Sinrod

Chiou³

et al. 2019

Journal of Texture Studies

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This study investigated the potential use of freeze‐dried strawberry powder as a stabilizer in frozen dairy desserts. Five different dessert mixes were developed that contained 0%, 2.5%, 3%, 3.5%, and 4% strawberry powder. An additional dessert using strawberry extract was prepared to differentiate the effects of dietary fiber from the effect of polyphenols on sample properties. The rheological and physical characteristics of dessert mixes, fresh dessert, and stored dessert were studied. The addition of strawberry powder to dairy desserts caused an increase in the mix viscosity and a decrease in hardness and meltdown values. Complete avoidance of meltdown was achieved with the addition of 3% or greater amount of strawberry powder. The viscosity of mixes was enhanced due to the increase of total solids in the serum phase and the formation of hydrated and gel‐like networks in the presence of cellulosic material, pectin, and calcium. The increase in viscosity and unfrozen water with the addition of strawberry powder also caused a reduction in ice crystallization, which resulted in softer and more stable desserts over time.

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Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream

Cited by 35 publications

References 30 publications

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Functionality of strawberry powder on frozen dairy desserts

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