Effects of different vanilla extraction methods on sensory and colour properties of vanilla ice creams during storage

Abstract

The effects of enzyme assisted vanilla extract (EAVE), traditional vanilla extract made from the same mature vanilla beans and commercial vanilla extract, adjusted to 0.1% vanillin concentration, on the sensory and colour properties of vanilla ice cream were studied. For the production of 1 kg of ice cream, vanilla extracts contributed 5 mg of vanillin but each extract contributed different amounts of non-vanillin flavour compounds. Flavour and odour parameters of ice creams did not show changes during 3 weeks of storage while colour parameters decreased in ice cream made with EAVE from the first day of manufacture. When EAVE was used, it produced a whiter colour in the ice cream, which was found to be less stable from the second week of storage. This observation was confirmed with the measurement of L and chroma colour parameters.

Biopesticide of Neem Obtained by Enzyme-Assisted Extraction: An Alternative to Improve the Pest Control

“…However, one aspect that has not been taken into account is the physical barrier exerted by the cell wall of the seed that directly affects the availability and extraction of azadirachtin and other acaricidal compounds. This problem has been overcome with great success in the plant extract industry through the application of cellulases or preparations with multiple enzymatic activities (cellulases, hemicellulases, and pectinases) [34,36,37].…”