Application of High Encapsulation of Nutritional and Bioactive Compounds from Black Bean (Cajanus sp.) in Functional Ice Cream | ||
| مجله علوم و صنایع غذایی ایران | ||
| Article 19, Volume 22, 160-ویژه نامه, March 1404, Pages 299-308 PDF (590.68 K) | ||
| DOI: 10.22034/FSCT.22.160.299 | ||
| Author | ||
| Wahyu Mushollaeni* | ||
| دانشگاه Tribhuwana Tungga Dewi | ||
| Abstract | ||
| Functional ice cream enriched with encapsulated black bean extract (Cajanus sp.) represents a type of functional food. This concept aligns with the definition of functional foods as food products containing nutritional components, dietary supplements, or bioactive compounds that specifically enhance the function of certain body parts, improve overall health, boost the immune system, prevent specific diseases, or reduce the risk of illnesses. Functional foods are enriched with specific components or ingredients, such as minerals, vitamins, fatty acids, dietary fiber, bioactive compounds, or probiotics. The key ingredients used in this functional ice cream, based on the best research findings, include 55% low-fat milk powder, 15% encapsulated black bean extract, and 1% carboxymethyl cellulose. Supporting ingredients consist of 6% cornstarch and 26% powdered sugar. The ice cream contains 127,56 ppm of anthocyanins, with total phenolic, flavonoid, and antioxidant activity values of 32,07 mg GAE/g, 40,73 mg QE/g, and 11,08 IC50 (µg/mL), respectively. The unsaturated fatty acids identified in the product include linoleic acid, eicosatrienoic acid, octadecatrienoic acid, and eicosenoic acid. The functional ice cream, with the optimal formulation of 15% encapsulated black bean extract, 55% low-fat milk powder, and 1% CMC, offers a comprehensive nutritional profile. It contains 23.47% protein, 13.60% fat, 14.85% moisture, 3.28% ash, 15.90% total fiber, 28.94% carbohydrates, and 38.21% total dietary fiber. Additionally, the ice cream exhibits antioxidant activity with an IC50 value of 11.08 µg/mL. Phytochemical screening of the functional ice cream revealed the absence of alkaloids, while confirming the presence of terpenoids, flavonoids, polyphenols, and saponins, indicating the presence of bioactive compounds. | ||
| Keywords | ||
| functional ice cream; Bioactive compounds; physicochemical components; phytochemical screening | ||
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