Application of encapsulated <i>Indigofera tinctoria</i> extract as a natural antioxidant and colorant in ice cream
Talieh Shadordizadeh, Elham Mahdian, Mohammad Ali Hesarinejad
Abstract
Abstract In this study, Indigofera tinctoria extract (ITLE) along with maltodextrin in different concentrations was encapsulated using a freeze dryer, and some physicochemical properties were measured. Powder containing 30% maltodextrin was selected as the optimal powder for use in ice‐cream production in four levels (0%–1.8%), and some quality parameters were examined. The results showed that with increasing the carrier concentration, moisture content, a w , solubility, a*, and b* of the powders decreased; bulk density, tapped density, and L* did not change significantly; total phenolic content and antioxidant activity of powders also increased significantly ( p < .05). Addition of encapsulated ITLE to the ice cream caused a significant decrease in L*, b*, and melting rate, a significant increase in a*, overrun, and hardness of the samples and no change in the viscosity of the ice‐cream mix ( p < .05). Ice cream containing 1.2% encapsulated ITLE had higher sensory acceptance than other levels following control ice cream. The results of this study showed that ITLE can be used as a desirable additive in the production as a natural antioxidant and color agent.