Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Mulberry Low-Fat Ice Cream Supplemented with Synbiotic: Formulation, Phytochemical Composition, Nutritional Characteristics, and Sensory Properties

  • Kittisak, Thampitak (Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University) ;
  • Rattanaporn, Pimisa (Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University) ;
  • Pongsanat, Pongcharoen (Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University) ;
  • Suppasil, Maneerat (Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University) ;
  • Noraphat, Hwanhlem (Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University)
  • Received : 2022.06.06
  • Accepted : 2022.08.25
  • Published : 2022.09.28
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Abstract

For this study, we designed and produced mulberry low-fat ice cream supplemented with synbiotics (MLF-ISS). The sensory characteristics and physical, chemical, and microbiological qualities of MLF-ISS were then determined. Mulberry juice inoculated with or without probiotic (Lactobacillus plantarum TISTR 926 and Saccharomyces boulardii CNCM I-745) was also tested at 37℃ for 24 h to determine probiotic growth rate, pH, total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (AA). Only the TAC of mulberry juice inoculated with S. boulardii CNCM I-745 increased considerably (p < 0.05) among these parameters. MLF-ISS was produced with varied mulberry fruit concentrations (0, 10, 20, 30, or 40%) (w/w). The MLF-ISS prepared with 30% mulberry fruit (w/w) (30-MLF-ISS) had a higher score in appearance, color, and sweetness (p < 0.05) when sensory qualities were measured using the 9-point hedonic scale method. In the CIE lab system (L*, a*, b*), the color values of 30-MLF-ISS were 27.80 ± 0.26, 12.99 ± 0.59, and 1.43 ± 0.05, respectively. The 30-MLF-ISS was also subjected to a proximate analysis. The melting rate of 30-MLF-ISS was 0.29 ± 0.03 g/min and the time it took for the first drop to fall was 37.00 ± 7.00 min. TAC, TPC, and AA of 30-MLF-ISS were observed to alter significantly (p < 0.05) during varied intervals of storage at - 18℃ (0, 30, and 60 days). The viability of probiotics in 30-MLF-ISS slightly decreased after storage at -18℃ for 8 weeks, but remained about 6 log CFU/g. During storage at -18℃ for 0 and 120 days, no pathogenic bacteria were detected in 30-MLF-ISS. These findings show that 30-MLF-ISS has nutritional and functional value, is free of foodborne pathogenic bacteria, is safe for consumers' health, and is suitable for application in the ice cream and related food industries.

Keywords

Acknowledgement

This work was financially supported by the Thailand Science Research and Innovation (TSRI) and the National Science and Technology Development Agency (NSTDA) (RUG6150017). It was also financially supported by the Agricultural Research Development Agency (ARDA, Public Organization) to Mr. Kittisak Thampitak under the Research Fellowship Program for a graduate student in Agriculture and Agro-Industry (2563/1).

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