Potential of cassava by-product and lychee pulp in the production of reduced-fat ice cream

Beatriz Cervejeira Bolanho Barros; Marcela Moreira Terhaag; Roberto Dionísio Gomes; Dayane  Lilian Gallani Silva; Caio Jaime dos Santos Previatti

doi:10.17765/2176-9168.2024v17n3e11834

Beatriz Cervejeira Bolanho Barros Universidade Estadual de Maringá https://orcid.org/0000-0003-1191-4740
Marcela Instituto Federal do Paraná https://orcid.org/0000-0002-3558-9199
Roberto Dionísio Gomes Secretaria Estadual de Educação do Paraná https://orcid.org/0000-0001-8021-2262
Dayane Universidade Estadual de Maringá https://orcid.org/0000-0002-2267-2794
Caio Alibra Ingredientes S/A https://orcid.org/0009-0003-8200-4370

DOI: https://doi.org/10.17765/2176-9168.2024v17n3e11834

Keywords: Fibers, Antioxidants, Sensory Acceptance

Abstract

The aim of this study was to develop and characterize reduced-fat ice cream formulations with the addition of dehydrated cassava bagasse (CB) and lychee pulp (LP). The ice cream formulations were prepared with different proportions of palm fat (0 to 5%), CB (0 to 5%) and LP (1 to 8%) and were evaluated in terms of chemical and microbiological composition, and in relation to the technological, antioxidant and sensory properties. The use of higher levels of CB (5%) and LP (8%) allowed obtaining a higher fiber content and lower fat content, and all formulations were safe for consumption, and it was noted adequate values for overrun, melting rate and color. The ice creams showed adequate sensory acceptance, with emphasis on the formulations containing different amounts of CB addition (2 to 5%) and 2% LP. The higher LP content the higher total phenolic content and the antioxidant capacity were found in ice cream formulations. These results showed the viability of applying CB and LP in ice cream formulations, promoting the sustainability by using a natural source of antioxidants and a fiber-rich agro-industrial by-product.

Author Biographies

Beatriz Cervejeira Bolanho Barros, Universidade Estadual de Maringá

Doutora em Ciência de Alimentos. Universidade Estadual de Maringá - Campus Umuarama, Departamento de Tecnologia. Umuarama, Paraná, Brasil.

Marcela, Instituto Federal do Paraná

Doutora em Ciência de Alimentos, Instituto Federal do Paraná, Campus Umuarama. Umuarama, Paraná, Brasil.

Roberto Dionísio Gomes, Secretaria Estadual de Educação do Paraná

Mestre em Sustentabilidade, Secretaria Estadual de Educação do Paraná, Umuarama, Paraná, Brasil.

Dayane, Universidade Estadual de Maringá

Mestra em Sustentabilidade. Universidade Estadual de Maringá, Campus Umuarama. Umuarama, Paraná, Brasil.

Caio, Alibra Ingredientes S/A

Graduado em Tecnologia em Alimentos. Alibra Ingredientes S/A. Marechal Cândido Rondon, Paraná, Brasil.

References

ABIS. Associação Brasileira das Indústrias e do Setor de Sorvetes. Available in: https://www.abis.com.br/mercado/. Access in: 10 mar. 2023.

AIME, D. B. et al. Textural analysis of fat reduced vanilla ice cream products. Food Research International, v. 34, n. 2-3, p. 237-246, 2001. DOI: https://doi.org/10.1016/S0963-9969(00)00160-5.

AKALIN, A. S. et al. Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. Journal of Dairy Science, v. 101, n. 1, p. 37-46, 2018. DOI: https://doi.org/10.3168/jds.2017-13468.

ATALAR, I. et al. Melhores propriedades físico-químicas, reológicas e bioativas do sorvete: Enriquecimento com leite de avelã homogeneizado de alta pressão. Revista Internacional de Gastronomia e Ciência da Alimentação, v. 24, 2021.

BOESTEN, D. M. et al. Health effects of erythritol. Nutrafoods, v. 14, p. 3–9, 2015. DOI: https://doi.org/10.1007/s13749-014-0067-5.

BOFF, C. C. et al. Desenvolvimento de sorvete de chocolate utilizando fibra de casca de laranja como substituto de gordura. Ciência Rural, v. 43, n. 10, p. 1892-1897, 2013. DOI: https://doi.org/10.1590/S0103-84782013001000026.

BRASIL. Resolução - RDC Nº 267, de 25 de setembro de 2003. Dispõe sobre o Regulamento Técnico de Boas Práticas de Fabricação para Estabelecimentos Industrializadores de Gelados Comestíveis e a Lista de Verificação das Boas Práticas de Fabricação para Estabelecimentos Industrializadores de Gelados Comestíveis. Available in: https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2003/rdc0267_25_09_2003.html. Access in: 21 may. 2023.

BRASIL. Resolução da diretoria colegiada - RDC Nº 266, de 22 de setembro de 2005. Dispõe sobre o Regulamento Técnico para gelados comestíveis e preparados para gelados comestívei. Available in: https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2005/res0266_22_09_2005.html. Access in: 21 may. 2023.

BRASIL. Resolução da diretoria colegiada – RDC Nº 12, de 02 de janeiro de 2001. Dispõe sobre o regulamento técnico sobre padrões microbiologicos para alimentos. Available in: https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2001/res0012_02_01_2001.html. Access in: 21 may. 2023.

BRASIL. Resolução da diretoria colegiada – RDC Nº 54, de 12 de novembro de 2012. Dispõe sobre o Regulamento Técnico sobre Informação Nutricional Complementar. Available in: https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2012/rdc0054_12_11_2012.html. Access in: 21 may. 2023.

CABRAL, T. A.; CARDOSO, L. M.; PINHEIRO-SANT´ANA, H. M. Chemical composition, vitamins and minerals of a new cultivarof lychee (Litchi chinensis cv. Tailandes) grown in Brazil. Fruits, v. 69, n. 6, p. 425-434, 2014. DOI: https://doi.org/10.1051/fruits/2014031.

CHEN, D.; CHIA, J. Y.; LIU, S. Q. Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT. ferm. International Journal of Food Microbiology, v. 170, p. 12-20, 2014. DOI: https://doi.org/10.1016/j.ijfoodmicro.2013.10.025.

CHEN, M.; ZHAO, Y; YU, S. Optimisation of ultrasonic-assiste dextraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food. Chemistry, v. 172, p. 543-550, 2015. DOI: https://doi.org/10.1016/j.foodchem.2014.09.110.

CRIZEL, T. M. et al. Orange fibre as a novel fat replacer in lemon ice cream. Food Science and Technology, v. 34, p. 332-340, 2014. DOI: https://doi.org/10.1590/fst.2014.0057.

CRUZ, A. G. et al. Ice-cream as a probiotic food carrier. Food Research International, v. 42, n. 9, p. 1233-1239, 2009. DOI: https://doi.org/10.1016/j.foodres.2009.03.020.

CZAIKOSKI, A. et al. Preparation of ice cream with addition of mango (Tommy Atkins) pulp. Ambiência - Revista do Setor de Ciências Agrárias e Ambientais, v. 12, n. 4, p. 785-794, 2016. DOI: http://dx.doi.org/10.5935/ambiencia.2016.04.02.

DUTCOSKY, S. D. Análise sensorial de alimentos. 2. ed. Cidade: Curitiba, Champagnat, 2007.

EIKI, G. et al. Aceitação Sensorial de Sorvete a base de vegetais. Revista GEINTEC, v. 5, n. 4, p. 2569-2578, 2015. DOI: http://dx.doi.org/10.7198/geintec.v5i4.791.

FIGUEROA, L. E.; GENOVESE, D. B. Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product. LWT, v. 111, p. 423-428, 2019. DOI: https://doi.org/10.1016/j.lwt.2019.05.031.

FIORDA, F. A. et al. Farinha de bagaço de mandioca: Aproveitamento de subproduto e Comparação com fécula de mandioca. Pesquisa Agropecuária Tropical, v. 43 c. 4, p. 408-416, 2013. DOI: https://doi.org/10.1590/S1983-40632013000400005.

FIORDA, F. A. Bagasse and cassava starch in elaboration of raw and pre-gelatinized flours, snacks and instant noodles with amaranth. 2011. 187 f. Tese (Doutorado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2011.

GOFF, H. D., HARTEL, R. W. Ice cream. Springer, v. 1, n. 7, p. 313-352, 2013. DOI: 10.1007/0-387-28813-9_12.

GORINSTEIN, S. et al. Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon. Journal of Nutrition Biochemistry, v. 10, n. 6, p. 367-371, 1999. DOI: https://doi.org/10.1016/S0955-2863(99)00017-0.

GRANGER, C. et al. Influence of formulation on the structural networks in ice cream. International Dairy Journal, v. 15, n. 3, p. 255-262, 2005. DOI: https://doi.org/10.1016/j.idairyj.2004.07.009.

KALEDA, A. et al. Ice cream structure modification by ice-binding proteins. Food Chemistry, v. 246, p. 164-171, 2018. DOI: https://doi.org/10.1016/j.foodchem.2017.10.152.

LI, Y. O.; KOMAREK, A. R. Dietary fibre basics: Health, nutrition, analysis, and applications. Food Quality and Safety, v. 1, n. 1, p. 47-59, 2017. DOI: https://doi.org/10.1093/fqsafe/fyx007.

LIMA, M. E. A. et al. Elaboração de sorvetes funcionais adicionados de fruta exótica. Boletim do CEPPA, v. 35, n. 1, p. 1, 2017. DOI: http://dx.doi.org/10.5380/cep.v35i1.55940.

LV, Q. et al. Effects of phenolic-rich litchi (litchi chinensis sonn.) pulp extracts on glucose consumption in human HepG2 cells. Journal of Functional Foods, v. 7, p. 621-629, 2014. DOI: https://doi.org/10.1016/j.jff.2013.12.023.

LÓPEZ-MARTÍNEZ, M. I.; MORENO-FERNÁNDEZ, S.; MIGUEL, M. Development of functional ice cream with egg white hydrolysates. International Journal of Gastronomy and Food Science, v. 25, p. 100334, 2021. DOI: https://doi.org/10.1016/j.ijgfs.2021.100334.

MARTINEZ D. G. et al. Ethanol production from waste of cassava processing. Applied Sciences, v. 8, n. 11, p. 1-8, 2018. DOI: https://doi.org/10.3390/app8112158.

McGHEE, C. E., JONES, J. O., PARK, Y. W. Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream. Small Ruminant Research, v. 123, n. 2-3, p. 293-300, 2015. DOI: https://doi.org/10.1016/j.smallrumres.2014.12.002.

MENEZES, E. W. et al. Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database. Food Chemistry, v. 193, p. 128-133, 2016. DOI: https://doi.org/10.1016/j.foodchem.2015.01.051.

MUNIR, A. et al. Evaluation of Antioxidant Potential of Vegetables Waste. Polish Journal of Environmental Studies, v. 27, n. 2, p. 947-952, 2018. DOI: https://doi.org/10.15244/pjoes/69944.

NAZARUDDIN, R.; SYALIZA, A. S.; ROSNANI, A. I. W. The effect of vegetable fat on the physicochemical characteristics of dates ice cream. International Journal of Dairy Techonology, v. 61, n. 3, p. 265-269, 2008. DOI: https://doi.org/10.1111/j.1471-0307.2008.00413.x.

PINTOR, A.; ESCALONA-BUENDÍA, H. B.; TOTOSAUS, A. Effect of inulin on melting and textural properties of low-fat and sugar-reduced ice cream: Optimization via a response surface methodology. International Food Research Journal, v. 24, n. 4, p. 1728-1734, 2017.

QUEIROZ, E. R.; ABREU, C. M. P.; OLIVEIRA, K. S. Constituintes químicos das frações de lichia in natura e submetidas à secagem: potencial nutricional dos subprodutos. Revista Brasileira de Fruticultura, v. 34, n. 4, p. 1174-1179, 2012. DOI: https://doi.org/10.1590/S0100-29452012000400026.

REZENDE, E. S. V.; LIMA, G. C.; NAVES, M. M. V. Dietary fibers as beneficial microbiota modulators: A proposal classification by prebiotic categories. Nutrition, v. 89, p. 111217, 2021. DOI: https://doi.org/10.1016/j.nut.2021.111217.

SAMAKRADHAMRONGTHAI, R. S. et al. Inulin application on the optimization of reduced-fat ice cream using response surface methodology. Hidrocolóides alimentares, v. 119, p. 106873, 2021. DOI: https://doi.org/10.1016/j.foodhyd.2021.106873.

SANTOS, G. G.; SILVA, M. R. Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes. Food Science and Technology, v. 32, n. 3, p. 621-628, 2012. DOI: http://dx.doi.org/10.1590/S0101-20612012005000086.

SARWAR, A. et al. Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin. LWT, v. 141, p. 110910, 2021. DOI: https://doi.org/10.1016/j.lwt.2021.110910.

SEGALL, K. I.; GOFF, H. D. A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier. International Dairy Journal, v. 12, n. 12, p. 1013-1018, 2002. DOI: https://doi.org/10.1016/S0958-6946(02)00117-6.

SILVA, J. M. et al. Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components? LWT, v. 128, p. 109472, 2020. DOI: https://doi.org/10.1016/j.lwt.2020.109472.

SILVA, N., JUNQUEIRA, V. C. A., SILVEIRA, N.F.A. Manual de métodos de análise microbiológica de alimentos. 1. ed. São Paulo: Livraria Varela, 1997.

SOUKOULIS, C.; LEBESI, D.; TZIA, C. Enrichment of ice cream with dietary fibre: Effects on rheological properties,ice crystallisation and glass transition phenomena. Food Chemistry, n. 115, p. 665-671, 2009. DOI: https://doi.org/10.1016/j.foodchem.2008.12.070.

SU, D. et al. Lychee pulp phenolics ameliorate hepatic lipid accumulation by reducing miR-33 and miR-122 expression in mice fed a high-fat diet. Food & Function, v. 8, n. 2, p. 808-815, 2017. DOI: http://dx.doi.org/10.1039/c6fo01507g.

THAIPONG. K. et al. Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, v. 19, p. 669-675, 2006. DOI: https://doi.org/10.1016/j.jfca.2006.01.003.

VACONDIO, R. et al. Caracterização e avaliação sensorial de sorvete com extrato aquoso de yacon. E-xacta, v. 6, n. 2, p. 155-163, 2013. DOI: http://dx.doi.org/10.18674/exacta.v6i2.1046.

XIN, T. et al. Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure. LWT, v. 165, p. 113696, 2022. DOI: https://doi.org/10.1016/j.lwt.2022.113696.

ZHANG, R. F. et al. Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China. Food Chemistry, v. 136, n. 3-4, p. 1169-1176, 2013. DOI: https://doi.org/10.1016/j.foodchem.2012.09.085.

ZHENG, X. et al. Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates. Innovative Food Science and Emerging Technologies, v. 23, p. 61-67, 2014. DOI: https://doi.org/10.1016/j.ifset.2014.01.013