Effect of black pepper (Piper nigrum) and cinnamon (Cinnamomum verum) on properties of reduced−fat milk−based ice cream
Keywords:
Black pepper powder, cinnamon powder, antioxidant, textural properties, functional dessertAbstract
The objective of this research was to study the effect of black pepper powder (BP) and cinnamon powder (CP) to be used as ingredients in reduced−fat milk−based ice cream. Total extractable phenolic content (TPC), 2,2−diphenyl−1−picrylhydrazyl (DPPH) radical scavenging, ferric ion reducing antioxidant power (FRAP) activity, and 2,2'−azino−bis (3−ethylbenzothiazoline−6−sulphonic acid) (ABTS) radical scavenging of BP and CP determined and expressed as mg of Trolox equivalent. In addition, the mixed spice (BP and CP) was mixed into reduced−fat ice cream and evaluated physical, chemical, and sensory properties. The results indicated that BP and CP exhibited a high value of TPC (656.91 ± 17.00 and 2391.85 ± 178.90) and showing the potential of antioxidant properties based on DPPH (18.54 ± 7.10 and 87.31 ± 1.50), FRAP (37.45 ± 3.10 and 108.09 ± 4.50), and ABTS (80.37 ± 19.70 and 701.49 ± 9.40), respectively. Moreover, the reduced−fat ice cream mixed with difference amount of mix spice exhibited the significance of physical and chemical properties. The reduced−fat ice cream with 0.1% mixed spice showed the suitable properties of viscosity (452.23 ± 5.10), melting rate (0.18 ± 0.01), overrun (43.46 ± 4.10), and hardness (7.72 ± 0.71). The sensory evaluation of the reduced−fat ice cream without mixed spice and 0.1% mixed spice also provided high sensory rating scores in the range of 6.5−7.7 and 6.3−6.8, respectively with higher TPC and antioxidant activities in the reduced−fat ice cream with 0.1% mixed spice. In conclusive, the BP and CP can be used as flavouring agent in reduced-fat dessert product and can be used as functional ingredients to create functional dessert.
References
Aranda-Gonzalez, I., Perera-PachecoI, M., Barbosa-Martín, E. and Betancur-Ancona, D. 2016.
Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream. Ciência Rural. 46: 604-609.
Arbuckle, W.S. 1986. Ice Cream (pp 28-48). New York, USA.
Arnao, M.B., Cano, A. and Acosta, M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry. 73: 239-244.
Arora, S., Nayak, S.K., Sindhu, J.S. and Seth, R. 2001. Artificial sweeteners in formulation of dairy products. Indian Food Industry. 20: 62-66.
Arulselvan, P., Fard, M.T., Tan, W.S., Gothai, S., Fakurazi, S., Norhaizan, M.E. and Kumar, S.S. 2016. Role of Antioxidants and Natural Products in Inflammation. Oxidative Medicine and Cellular Longevity. 2016: 5276130.
Atotaibi, M. 2016. The effect of cinnamon extract on isolated rat uterine strips. Journal of reproductive biology. 16: 27-33.
Benzie, I.F. and Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: the FRAP assay. Analytical Biochemistry. 239: 70-76.
Berker, K.I., Olgun, F.A.O., Ozyurt, D., Demirata, B. and Apak, R. 2013. Modified folin-ciocalteu antioxidant capacity assay for measuring lipophilic antioxidants. Journal of Agricultural and Food Chemistry. 61:4783-4791.
Bolliger, S., Goff, H.D., Tharp, B.W. 2000. Correlation between colloidal properties of ice cream mix and ice cream. International Dairy Journal, 10: 303-309.
Butt, M.S., Pasha, I., Sultan, M.T., Randhawa, M.A., Saeed, F. and Ahmed, W. 2013. Black pepper and health claims: a comprehensive treatise. 53: 875-886.
Damanhour, Z.A. and Ahmad, A. 2014. A Review on Therapeutic Potential of Piper nigrum L. (Black Pepper): The King of Spices. Medicinal & Aromatic Plants. 3: 1-6.
Gülçin, I. 2005. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition. 56: 491-499.
Her, B.Y., Sung, H.Y. and Choi, Y.S. 2005. Effects of oligosaccharide-supplemented soy ice cream on oxidative stress and fecal microflora in streptozotocin-induced diabetic rats. Journal of Food Science and Nutrition. 34: 1536-1544.
Kantatasiri, P. 2012. Future of functional foods and nutraceutical products: the challenge and potential of Thailand to ASEAN. GMSARN International Journal. 6: 87-96.
Limsuwan, T., Paekul, N., Thongtan, J. and Tangkanakul, P. 2014. Total phenolic compounds, antioxidant activity and nutritional values of sugar-free and reduced-fat milk-based ice cream enriched with selected herb ingredients. KKU Research Journal. 19: 515-526.
Martysiak-Żurowska, D. and Wenta, W. 2012. A comparison of ABTS and DPPH methods for assessing the total antioxidant capacity of human milk. Acta Scientiarum Polonorum Technologia Alimentaria. 11: 83-89.
Mathew, S. and Abraham, T.E. 2006. Studies on the antioxidant activities of cinnamon
(Cinnamomum verum) bark extracts, through various in vitro models. Food Chemistry. 94: 520-528.
Meilgaard, M.C., Civille, G.V. and Carr, B.T. 2007. Sensory Evaluation Techniques. Fourth Edition, CRC Press, Taylor and Francis Group, USA.
Muse, M.R. and Hartel, R.W. 2004. Ice cream structural elements that affect melting rate and hardness. Journal Dairy Science 87: 1-10.
Prapasuwannakul, N., Boonchai, S., and Pengpengpit, N. 2014 Use of green coconut pulp as cream, milk, stabilizer and emulsifier replacer in germinated brown rice ice cream. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. 8: 459-462.
Rao, P.V. and Gan, S.H. 2014. Cinnamon: a multifaceted medicinal plant. Evidence-Based Complementary and Alternative Medicine. 2014: ID 642942.
Roopha, P.D. and Padmalatha, C. 2012. Effect of herbal preparation on heavy metal (cadmium) induced antioxidant system in female wistar rats. Journal of Medical Toxicology. 8: 101-107.
Rosalina, P.S. and Richard W.H. 2004. Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal. 14: 255-262.
Salawu, S. O., Akindahunsi, A. A., Sanni, D. M., Decorti, G., Cvorovic, J., Tramer, F., Passamonti, S. and Mulinacci, N. 2011. Cellular antioxidant activities and cytotoxic properties of ethanolic extracts of four tropical green leafy vegetables. African Journal of Food Science. 5: 267-275.
Sakurai, K., Kokubo, S. Hakamata K., Tomita, M. and Yoshida, S. 1996. Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft. 51: 451-454.
Shaheen, N., Azhar, I., Nisa, Z.U. and Mahmood, Z.A. 2015. Comparative phytochemical investigations for standardization of some spices available in Pakistan. World Journal of Pharmaceutical Sciences. 3: 1496-1506.
Shahid, M.Z., Saima, H., Yasmin, A., Nadeem, Nadeem, M.T., Imran, M. and Afzaal, M. 2018. Antioxidant capacity of cinnamon extract for palm oil stability. 17:116.
Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. 1992. Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry40: 945-948.
Sofjan, R.P. and Hartel, R.W. 2004. Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal. 14: 255-262.
Sonthisawate, S. and Chantarapanont, W. 2015. Study optimum ratio of major ingredients in
Khaomak yogurt ice cream. Food and Applied Bioscience Journal. 3: 10-20.
Suryanti, V., Wibowo, F.R. Khotijah, S. and Andalucki, N. 2017. Antioxidant activities of cinnamaldehyde derivatives. In Proceedings of the second International Conference on Advanced Materials for Better Future, Surakarta, Indonesia.
Tan, K.W. and Kassim, M. 2011. A correlation study on the phenolic profiles and corrosion inhibition properties of mangrove tannins (Rhizophora apiculata) as affected by extraction solvents. Corrosion Science. 53: 569-574.
Vidanagamage, S.A., Pathiraje, P.M.H.D. and Perera, O.D.A.N. 2016. Effects of Cinnamon (Cinnamomum verum) extract on functional properties of butter. Procedia Food Science. 6: 136-142.
Woehrlin, F., Fry, H., Abraham, K. and Preiss-Weigert, A. 2010. Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from Indonesia. 58: 10568-10575.
Yeon, S.J., Kim, J.H., Hong, G.E., Park, W., Kim, S.K., Seo, H.G. and Lee, C.H. 2017. Physical and sensory properties of ice cream containing fermented pepper powder. Korean Journal for Food Science of Animal Resources. 37: 38-43.
Zou, L., Hu, Y.Y. and Chen, W.X. 2015. Antibacterial mechanism and activities of black pepper
chloroform extract. Journal of Food Science and Technology. 52: 8196-8203.
Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream. Ciência Rural. 46: 604-609.
Arbuckle, W.S. 1986. Ice Cream (pp 28-48). New York, USA.
Arnao, M.B., Cano, A. and Acosta, M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry. 73: 239-244.
Arora, S., Nayak, S.K., Sindhu, J.S. and Seth, R. 2001. Artificial sweeteners in formulation of dairy products. Indian Food Industry. 20: 62-66.
Arulselvan, P., Fard, M.T., Tan, W.S., Gothai, S., Fakurazi, S., Norhaizan, M.E. and Kumar, S.S. 2016. Role of Antioxidants and Natural Products in Inflammation. Oxidative Medicine and Cellular Longevity. 2016: 5276130.
Atotaibi, M. 2016. The effect of cinnamon extract on isolated rat uterine strips. Journal of reproductive biology. 16: 27-33.
Benzie, I.F. and Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: the FRAP assay. Analytical Biochemistry. 239: 70-76.
Berker, K.I., Olgun, F.A.O., Ozyurt, D., Demirata, B. and Apak, R. 2013. Modified folin-ciocalteu antioxidant capacity assay for measuring lipophilic antioxidants. Journal of Agricultural and Food Chemistry. 61:4783-4791.
Bolliger, S., Goff, H.D., Tharp, B.W. 2000. Correlation between colloidal properties of ice cream mix and ice cream. International Dairy Journal, 10: 303-309.
Butt, M.S., Pasha, I., Sultan, M.T., Randhawa, M.A., Saeed, F. and Ahmed, W. 2013. Black pepper and health claims: a comprehensive treatise. 53: 875-886.
Damanhour, Z.A. and Ahmad, A. 2014. A Review on Therapeutic Potential of Piper nigrum L. (Black Pepper): The King of Spices. Medicinal & Aromatic Plants. 3: 1-6.
Gülçin, I. 2005. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition. 56: 491-499.
Her, B.Y., Sung, H.Y. and Choi, Y.S. 2005. Effects of oligosaccharide-supplemented soy ice cream on oxidative stress and fecal microflora in streptozotocin-induced diabetic rats. Journal of Food Science and Nutrition. 34: 1536-1544.
Kantatasiri, P. 2012. Future of functional foods and nutraceutical products: the challenge and potential of Thailand to ASEAN. GMSARN International Journal. 6: 87-96.
Limsuwan, T., Paekul, N., Thongtan, J. and Tangkanakul, P. 2014. Total phenolic compounds, antioxidant activity and nutritional values of sugar-free and reduced-fat milk-based ice cream enriched with selected herb ingredients. KKU Research Journal. 19: 515-526.
Martysiak-Żurowska, D. and Wenta, W. 2012. A comparison of ABTS and DPPH methods for assessing the total antioxidant capacity of human milk. Acta Scientiarum Polonorum Technologia Alimentaria. 11: 83-89.
Mathew, S. and Abraham, T.E. 2006. Studies on the antioxidant activities of cinnamon
(Cinnamomum verum) bark extracts, through various in vitro models. Food Chemistry. 94: 520-528.
Meilgaard, M.C., Civille, G.V. and Carr, B.T. 2007. Sensory Evaluation Techniques. Fourth Edition, CRC Press, Taylor and Francis Group, USA.
Muse, M.R. and Hartel, R.W. 2004. Ice cream structural elements that affect melting rate and hardness. Journal Dairy Science 87: 1-10.
Prapasuwannakul, N., Boonchai, S., and Pengpengpit, N. 2014 Use of green coconut pulp as cream, milk, stabilizer and emulsifier replacer in germinated brown rice ice cream. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. 8: 459-462.
Rao, P.V. and Gan, S.H. 2014. Cinnamon: a multifaceted medicinal plant. Evidence-Based Complementary and Alternative Medicine. 2014: ID 642942.
Roopha, P.D. and Padmalatha, C. 2012. Effect of herbal preparation on heavy metal (cadmium) induced antioxidant system in female wistar rats. Journal of Medical Toxicology. 8: 101-107.
Rosalina, P.S. and Richard W.H. 2004. Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal. 14: 255-262.
Salawu, S. O., Akindahunsi, A. A., Sanni, D. M., Decorti, G., Cvorovic, J., Tramer, F., Passamonti, S. and Mulinacci, N. 2011. Cellular antioxidant activities and cytotoxic properties of ethanolic extracts of four tropical green leafy vegetables. African Journal of Food Science. 5: 267-275.
Sakurai, K., Kokubo, S. Hakamata K., Tomita, M. and Yoshida, S. 1996. Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft. 51: 451-454.
Shaheen, N., Azhar, I., Nisa, Z.U. and Mahmood, Z.A. 2015. Comparative phytochemical investigations for standardization of some spices available in Pakistan. World Journal of Pharmaceutical Sciences. 3: 1496-1506.
Shahid, M.Z., Saima, H., Yasmin, A., Nadeem, Nadeem, M.T., Imran, M. and Afzaal, M. 2018. Antioxidant capacity of cinnamon extract for palm oil stability. 17:116.
Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. 1992. Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry40: 945-948.
Sofjan, R.P. and Hartel, R.W. 2004. Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal. 14: 255-262.
Sonthisawate, S. and Chantarapanont, W. 2015. Study optimum ratio of major ingredients in
Khaomak yogurt ice cream. Food and Applied Bioscience Journal. 3: 10-20.
Suryanti, V., Wibowo, F.R. Khotijah, S. and Andalucki, N. 2017. Antioxidant activities of cinnamaldehyde derivatives. In Proceedings of the second International Conference on Advanced Materials for Better Future, Surakarta, Indonesia.
Tan, K.W. and Kassim, M. 2011. A correlation study on the phenolic profiles and corrosion inhibition properties of mangrove tannins (Rhizophora apiculata) as affected by extraction solvents. Corrosion Science. 53: 569-574.
Vidanagamage, S.A., Pathiraje, P.M.H.D. and Perera, O.D.A.N. 2016. Effects of Cinnamon (Cinnamomum verum) extract on functional properties of butter. Procedia Food Science. 6: 136-142.
Woehrlin, F., Fry, H., Abraham, K. and Preiss-Weigert, A. 2010. Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from Indonesia. 58: 10568-10575.
Yeon, S.J., Kim, J.H., Hong, G.E., Park, W., Kim, S.K., Seo, H.G. and Lee, C.H. 2017. Physical and sensory properties of ice cream containing fermented pepper powder. Korean Journal for Food Science of Animal Resources. 37: 38-43.
Zou, L., Hu, Y.Y. and Chen, W.X. 2015. Antibacterial mechanism and activities of black pepper
chloroform extract. Journal of Food Science and Technology. 52: 8196-8203.
Downloads
Published
2020-06-22
How to Cite
Samakradhamrongthai, Rajnibhas Sukeaw. 2020. “Effect of Black Pepper (Piper Nigrum) and Cinnamon (Cinnamomum Verum) on Properties of reduced−fat milk−based Ice Cream”. Food and Applied Bioscience Journal 8 (2):53-67. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240061.
Issue
Section
Food Product Development, Sensory, and Consumer Research
