Cinnamomum osmpohloeum Kanehira Extracts and Fractions from Supercritical Carbon Dioxide affect Physicochemical and Sensory Characteristics of Ice Cream

添加土肉桂萃取物及超臨界CO_2區分物影響冰淇淋物化與感官特性

張郁晟(Yu-Cheng Chang) ； 翁義銘(Yih-Ming Weng) ； 余哲仁(Zer-Ran Yu) ； 邱莉婷(Li-Ting Chou) ； 王璧娟(Be-Jen Wang)

《臺灣農業化學與食品科學》 58卷2&3期 (2020/06) Pp. 55-67

https://doi.org/10.6578/TJACFS.202006_58(2_3).0002

摘要

This study evaluated the effect of ethanol extracts (E) and supercritical CO_2 (SC-CO_2) fractions of Cinnamomum osmpohloeum Kanehira on the antioxidant and sensory of ice cream. Ethanol extracts of C. osmpohloeum was fractionated using SC-CO_2 into residual (R) and fraction (F) fractions with rich in trans-cinnamaldehyde and phenolic compounds, respectively. Ice cream was added at the levels of 0.5, 1.0 and 1.5 g into each batch of 600 g ice cream formulation. Our results showed that C. osmpohloeum did not affect the proximate composition, viscosity, pH value, and total solid of ice creams and slightly reduced the melting time. Both F (greenish appearance) and R (yellowish appearance) fractions lowed the L* values of ice-cream; while the values of a* and b* were in a decreasing order: F ＞ E ＞ R. Fractions increased the contents of phenolic and flavonoid compounds and thus enhanced the antioxidant capabilities of ice creams, DPPH (76.73%) and ABTS^+ (76.86%) radical scavenging abilities at the level of 1.5 g R. However, fractions addition lowered the overall acceptance. Among all formula tested, addition of 1.5 g fraction R and 0.5 g fraction F in ice cream exerted the most acceptance by panelists. In conclusion, C. osmpohloeum could effectively increase the contents of antioxidant compounds and thus the antioxidant ability of ice cream. Furthermore, it could be given a novel flavor and appearance without significant impact physicochemical properties of ice cream. Therefore, supercritical carbon dioxide fractions of C. osmpohloeum have the potential to provide new flavor and antioxidant capability of ice creams.

關鍵字

Cinnamomum osmpohloeum ； Supercritical carbon dioxide ； Ice cream ； Physicochemical characteristics ； Sensory evaluation

並列摘要

本研究探討添加土肉桂酒精萃取物及超臨界-CO_2區分物對冰淇淋抗氧化與感官特性的影響。土肉桂酒精萃取物（E）經超臨界-CO_2區分技術區分為富含反式肉桂醛的R與富含多酚的F區分物，並於每600 g冰淇淋配方中分別添加0.5、1.0 and 1.5 g酒精萃取物、R或F區分物。結果顯示，土肉桂些微降低冰淇淋之融化時間但不影響冰淇淋之成份組成、黏度、pH值與總固形物含量等特性。F（綠色外觀）與R（黃色外觀）添加降低冰淇淋之L*值，而冰淇淋之a*與b*值依序為F ＞ E ＞ R。添加區分物提升冰淇淋中酚類與類黃酮含量，因而增加抗氧化力，添加1.5 g R可清除76.73% DPPH與76.86% ABTS^+自由基。但土肉桂降低冰淇淋感官整體接受度，添加1.5 g R與0.5 g F的冰淇淋品評接受度較高。整體而言，土肉桂能提升冰淇淋的抗氧化物含量與抗氧化力，土肉桂不影響冰淇淋物化特性卻能賦予冰淇淋新風味與外觀。因此土肉桂冰淇超臨界區分物具提供冰淇淋新風味與抗氧化之潛力。

並列關鍵字

土肉桂 ； 超臨界二氧化碳 ； 冰淇淋 ； 物化特性 ； 官能品評