Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream

文献类型： 外文期刊

第一作者： Pan, Li-Hua

作者： Pan, Li-Hua;Lin, Jia-Hui;Li, Mei-Jia;Liu, Xiao-Yu;Luo, Shui-Zhong;Zheng, Zhi;Cao, Lei;Deng, Yuan-Yuan;Luo, Shui-Zhong;Zheng, Zhi

作者机构：

关键词： blueberry peels; ball milling; ice cream; Pickering emulsion

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 22 期

页码：

收录情况： SCI

摘要： Ice cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), blueberry peel particles prepared through ball-milling treatment (BMPs) were used to prepare ice cream containing camellia oil as a fat replacer. The BMPs possessed smaller particle sizes, larger contact angles, and higher contents of anthocyanin aglycone compared with commonly milled blueberry peel particles. BMPs with the largest contact angle (66.30 degrees) were obtained by ball-milling the blueberry peel at 15 Hz for 6 h (BMP15Hz6h). The ice cream mixes were depicted as linear viscoelastic gel-like solids, and their apparent viscosity, G ' and G ', increased with the increase in the BMP15Hz6h concentration. Ice cream with strong antioxidant activity and good freeze-thaw stability was acceptable and desirable in the presence of 0.5% BMP15Hz6h.

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