Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream
文献类型： 外文期刊
作者： Pan, Li-Hua 1 ; Lin, Jia-Hui 1 ; Li, Mei-Jia 1 ; Cao, Lei 2 ; Liu, Xiao-Yu 1 ; Deng, Yuan-Yuan 3 ; Luo, Shui-Zhong 1 ; Zheng, Zhi 1 ;
作者机构： 1.Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230009, Peoples R China
2.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510640, Peoples R China
4.Hefei Univ Technol, Anhui Prov Key Lab Agr Prod Modern Proc, Hefei 230009, Peoples R China
关键词： blueberry peels; ball milling; ice cream; Pickering emulsion
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2024 年 13 卷 22 期
页码：
收录情况： SCI
摘要： Ice cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), blueberry peel particles prepared through ball-milling treatment (BMPs) were used to prepare ice cream containing camellia oil as a fat replacer. The BMPs possessed smaller particle sizes, larger contact angles, and higher contents of anthocyanin aglycone compared with commonly milled blueberry peel particles. BMPs with the largest contact angle (66.30 degrees) were obtained by ball-milling the blueberry peel at 15 Hz for 6 h (BMP15Hz6h). The ice cream mixes were depicted as linear viscoelastic gel-like solids, and their apparent viscosity, G ' and G ', increased with the increase in the BMP15Hz6h concentration. Ice cream with strong antioxidant activity and good freeze-thaw stability was acceptable and desirable in the presence of 0.5% BMP15Hz6h.
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