Enhancing Antioxidant Properties of Ice Cream with Broken-Milled Riceberry Rice Extract

Amornrat Srisukong; Yutthaya Yuyen; Suchaya Kiattiprajuksa; Suwanna Pichaiyongvongdee; Khwunjit  Itsarasook; Somkiat Phornphisutthimas

Authors

Amornrat Srisukong Faculty of Science and Technology, Suan Dusit University, Bangkok, 10700 Thailand
Yutthaya Yuyen Faculty of Science and Technology, Suan Dusit University, Bangkok, 10700 Thailand
Suchaya Kiattiprajuksa Faculty of Science and Technology, Suan Dusit University, Bangkok, 10700 Thailand
Suwanna Pichaiyongvongdee School of Culinary Art, Suan Dusit University, Bangkok, 10700 Thailand
Khwunjit Itsarasook Faculty of Science, Ramkhamhaeng University, Bangkok, 10240 Thailand
Somkiat Phornphisutthimas Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand

Keywords:

Broken-milled riceberry rice extract, Antioxidant activity, Ice cream

Abstract

This study investigated the potential of broken-milled Riceberry rice extract as a natural bioactive ingredient for ice cream enrichment. Extracts were prepared using ethanol-water solutions at various concentrations (10–50%), with 50% ethanol yielding the highest levels of anthocyanins (20.84 mg cyanidin-3-glucoside/100 g DW), total phenolics (143.15 mg GAE/100 g DW), and strong antioxidant activity (78.36% DPPH scavenging activity). High-performance liquid chromatography (HPLC) revealed a phenolic profile rich in vanillic, protocatechuic, and sinapic acids. The extract was freeze-dried and incorporated into ice cream at 0.5%, 1.0%, and 1.5% (w/w). Fortification significantly increased total phenolic content and antioxidant activity, with the 1.5% formulation reaching 84.97% DPPH scavenging activity. Physical characteristics such as viscosity and color were also affected, while pH remained stable. These results highlight the extract’s potential for use in functional frozen desserts, providing a sustainable way to valorize agricultural byproducts while enhancing nutritional quality.

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