Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream
Li-Hua Pan,
Jia-Hui Lin,
Mei-Jia Li,
Lei Cao,
Xiao-Yu Liu,
Yuan-Yuan Deng,
Shui-Zhong Luo,
Zhi Zheng
Affiliations
Li-Hua Pan
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Jia-Hui Lin
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Mei-Jia Li
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Lei Cao
Institute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Xiao-Yu Liu
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Yuan-Yuan Deng
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510640, China
Shui-Zhong Luo
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Zhi Zheng
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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°) 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.
