Phycocyanin as substitute for texture ingredients in ice creams
ISSN: 0007-070X
Article publication date: 13 December 2019
Issue publication date: 9 January 2020
Abstract
Purpose
The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams.
Design/methodology/approach
The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP.
Findings
The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers.
Originality/value
The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.
Keywords
Acknowledgements
The authors are pleased to acknowledge the National Council for Scientific and Technological Development (CNPq), and the Coordination of Improvement of Higher Education Personnel (CAPES) Foundation – finance code 001, for the financial support and Professor Jorge Alberto Vieira Costa, from Federal University of Rio Grande, Brazil, for supplying Spirulina biomass.
Citation
Rodrigues, E.F., Vendruscolo, L.P., Bonfante, K., Reinehr, C.O., Colla, E. and Colla, L.M. (2020), "Phycocyanin as substitute for texture ingredients in ice creams", British Food Journal, Vol. 122 No. 2, pp. 693-707. https://doi.org/10.1108/BFJ-07-2019-0553
Publisher
:Emerald Publishing Limited
Copyright © 2019, Emerald Publishing Limited