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Effects of Ultrasound Treatment on the Physical and Chemical Properties of Ice Cream with a Strawberry Seed Oil Oleogel

Author

Listed:
  • Sybilla Nazarewicz

    (Department of Agricultural, Forestry and Transport Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland)

  • Katarzyna Kozłowicz

    (Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland)

  • Bożena Gładyszewska

    (Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland)

  • Klaudia Rząd

    (Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland)

  • Arkadiusz Matwijczuk

    (Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
    ECOTECH-COMPLEX Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-612 Lublin, Poland)

  • Zbigniew Kobus

    (Department of Technology Fundamentals, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland)

  • Eva Ivanišová

    (Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia)

  • Lubos Harangozo

    (Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia)

  • Tomasz Skrzypek

    (Laboratory of Confocal and Electron Microscopy, Centre for Interdisciplinary Research, John Paul II Catholic University of Lublin, Konstantynów 1J, 20-708 Lublin, Poland)

Abstract

This study presents the impact of an ultrasonic treatment (UT) as an alternative to traditional, standard pasteurization (PT) on selected properties of ice cream. Additionally, an oleogel from strawberry seed oil was included in the ice cream recipe as a fat component in the shares of 5%, 6%, and 7%. To evaluate the ultrasound’s effect on the ice cream’s properties, an analysis of the ice cream’s chemical composition was conducted, including the total content of polyphenols and macro- and microelements, as well as of its physical properties. Fourier transform infrared (FTIR) spectroscopy was used for a more precise molecular-level analysis of the changes. The ice cream containing the oleogel from strawberry seed oil and subjected to ultrasonic treatment was characterized by a significantly higher dry matter (37.43%) and carbohydrate (56.82 g·(100 g) −1 ) contents and a significantly lower fat content (9.93 g·(100 g) −1 ) compared to the ice cream subjected to traditional pasteurization. In addition, the values of freezing point temperature and the amount of frozen water for these ice cream samples were significantly higher. Therefore, this study shows that ultrasonic treatment can be a beneficial alternative to traditional pasteurization in ice cream production.

Suggested Citation

  • Sybilla Nazarewicz & Katarzyna Kozłowicz & Bożena Gładyszewska & Klaudia Rząd & Arkadiusz Matwijczuk & Zbigniew Kobus & Eva Ivanišová & Lubos Harangozo & Tomasz Skrzypek, 2023. "Effects of Ultrasound Treatment on the Physical and Chemical Properties of Ice Cream with a Strawberry Seed Oil Oleogel," Sustainability, MDPI, vol. 15(11), pages 1-17, June.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:11:p:8975-:d:1162253
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