ANTIOXIDANT ACTIVITY AND SENSORY PROPERTIES OF THE ARTISAN ICE CREAM MADE WITH EXTRAVIRGIN OLIVE OIL Supervisor: Ch.mo Prof. Raffaele Sacchi
Candidate: Gian Andrea Squadrilli Matr. N06/581
Assistant supervisor: Dr. Alessandro Genovese Dr. Antonello Paduano Portici, July 2017
ARTISAN ICE CREAM Artisan ice cream is characterized by manual operations, fresh ingredients, smaller production scale and much less standardized production than the industrial ones.
Ice cream chemical-physical structure: emulsion and foam
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FACTORS AFFECTING VOO FLAVOUR RELEASE FROM ICE CREAM CHEMICAL INTERACTIONS
PHASE RIPARTITION LIPIDS
CARBOHYDRATES
ICE CREAM EVOO FLAVOUR - BIOPHENOLS
WATER
(BITTER, PUNGENT)
MILK PROTEIN
- AROMA COMPOUNDS (GREEN, FRUITY)
BIOPHENOLS
AIR
TEMPERATURE
VISCOSITY
PHYSICAL FACTORS
AROMA COMPOUNDS
UNTIL TODAY… TYPE AND AMOUNT OF FAT
+ FAT REPLACERS
± RELEASE OF AROMA - FAT
- CHOLESTEROL
- Kcal Prindiville et al., 2000; Welty et al., 2001; Relkin et al., 2004; Ohmes et al., 1998 4
EXTRA VIRGIN OLIVE OIL ICE CREAM
+ EVO OIL
+ PHENOLS + EVOO AROMAS + UNSATURED FATTY ACIDS + ANTIOXIDANT ACTIVITY - MILK FAT - CHOLESTEROL
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AIMS To study the chemical-physical and sensory characteristics of artisan milk ice cream produced by the addition of EVOO, rich of biophenols and characterized by an intense herbaceous flavor. To check the effects of the interaction between milk proteins, volatile and bio-phenolic components of the EVO oil and, consequently, the antioxidant activity and the flavour release of EVOO ice cream in the ice cream-system. To describe the sensory profile of the EVOO ice cream and to evaluate the possibility of masking the oil aroma with other aromas.
EXPERIMENTAL DESIGN MILK ICE MILK ICE SORBET + EVOO 17,8% CREAM + CREAM 7,2%
EVOO 17,8%
MILK ICE CREAM + EVOO + AROMA 17,8%
CHEMICAL ANALYSIS
SENSORY ANALYSIS • • • • •
SPME-GC/MS (Welty et al. 2001) FOLIN-CIOCALTEAU (Gutfinger, 1981) HPLC(Met. COI/T.20/Doc. n. 29, Novembre 2009). ABTS (Pellegrini et al., 1999). VISCOSITY
MATERIALS • ARTISAN ICE CREAM PRODUCTION (VANILLA ICE LAB, PINA MOLITIERNO) • EXTRA VIRGIN OLIVE OIL DOP COLLINE SALERNITANE “DIESIS” (LA TORRETTA, MARIA PROVENZA)
MILK ICE CREAM AND EVOO ICE CREAM PRODUCTION FLOWCHART
EVOO SORBET PRODUCTION FLOWCHART
RESULTS
QUALITY INDICES, PHENOLIC COMPOUNDS AND OIL ANTIOXIDANT ACTIVITY PARAMETER
EVO OIL
Acidity (% oleic acid) Number of peroxides (meq O2/Kg of oil) Spectrophotometric analysis K232 K270 ∆K Phenols(mg/kg of oil) Ty-EA OHTy Ty Cumarico OHTy-EDA Ty-EDA PR OHTy-EA Total phenols (Folin mg/kg of oil)
0,34 10,7
≤ 0,8 20
2,317 0,149 -0,003
≤ 2,50 ≤ 0,22 ≤ 0,01
Antioxidant activity (mmoli Trolox/L of oil)
10 6,9 9,8 3,4 71,2 60,3 32,3 33,8 420,5 51
%
4,38 3,02 4,3 1,4 31,23 26,35 14,07 14,72
LOW LIMIT
SENSORY PROFILE OF THE OIL SAMPLE Green Fruity 6,00 5,00 4,00
tomato
3,00
Green grass
2,00 1,00 0,00
pungency
green leaf
biWerness
SENSORY PROFILE OF OLFACTORY-TASTE DESCRIPTORS OF EVOO ICE CREAM, EVOO SORBET AND MILK ICE CREAM milk
6,00
global aroma^c intensity
5,00
cream
4,00
MILK ICE CREAM
3,00 2,00
aroma^c persistence
sweetness
1,00 0,00
EVOO ICE CREAM EVOO SORBET
biWerness
oil
pungency
herbaceous
VOLATILE COMPOUNDS IDENTIFIED IN THE OIL SAMPLE COMPOUND
AVERAGE µg/kg di olio
ST.DEV
%
SENSORY DESCRIPTOR
OCTANE
146,17
44,15
0,55
Sweet, alcane
ETHYL ACETATE
228,77
53,71
0,86
Pungent
3-METHYLBUTANAL
4,57
1,44
0,02
Almond
ETHANOL
1459,21
275,3
5,50
Fruity, sweet
3-PENTANON
631,52
144,77
2,38
Fruity, green, sweet
1-PENTEN-3-ONE
494,26
162,98
1,86
Pungent
HEXANAL
883,81
141,76
3,33
Green
TRANS-2-PENTENAL
49,95
8,4
0,19
Grass, bitter, almond
1-PENTEN-3-OL
331,04
76,47
1,25
Olive oil, plastic
3-METHYL-1-BUTANOL
84
17,26
0,32
Pungent
D-LIMONENE
TR
ND
ND
Citrus, Floral
CIS-2-HEXENAL
204,44
38,35
0,77
Green, fruity, sweet
TRANS-2-HEXENAL
13803,36
2778,69
51,99
Grass
1-PENTANOL HEXYL ACETATE CIS-2-PENTEN-1-OL CIS-3-HEXENYL-ACETATE TRANS-2-HEXENYL ACETATE
40,6 341,28 357,53 780,99 12,56
6,43 71,24 64,63 159,35 1,67
0,15 1,29 1,35 2,94 0,05
TRANS-2-HEPTENAL 1-HEXANOL CIS-3-HEXEN-1-OL TRANS-2-HEXEN-1-OL
15,64 1807,54 1272,69 3561,95
1,79 351,57 246,81 718,06
0,06 6,81 4,79 13,42
Pungent Banana, fruity Fatty, almond Herbaceus, banana Apple, banana, grape, fruity, herbaceous Oxidis, tallowy, pungent Green, fruity, floral Fruity, herbaceous fruity
VOLATILE COMPOUNDS IDENTIFIED IN EVOO ICE CREAM, EVOO SORBET, MILK ICE CREAM
PERCENTAGE VARIATION IN ODOR INTENSITY OF OIL VOLATILE COMPOUNDS BETWEEN EVOO ICE CREAM AND EVOO SORBET
PHENOLIC COMPOUNDS RECOVERED FROM EVOO ICE CREAM AND EVOO SORBET
SENSORY PROFILE OF THE OLFACTORY-TASTE DESCRIPTORS OF EVOO ICE CREAM AND AROMATIZED EVOO ICE CREAM milk
global aroma^c intensity
6,00 5,00
banana
4,00 3,00
aroma^c persistence
oil
2,00 1,00
EVOO ICE CREAM
0,00
pungency
herbaceous
biWerness
cream sweetness
AROMATIZED EVOO ICE CREAM
CONCLUSIONS In the EVOO ice cream, polar constituents (biophenols) and volatile aromatic substances interact strongly with the ice cream matrix reducing their extractability and/or release compared to the oil sample. A strong attenuation of the sensory notes of bitter-pungent and cut grass note has been perceived in the EVOO ice cream. The release of EVOO flavour appears to be very limited compared to sorbet due to interaction with milk protein. Low extractability of phenol compounds from EVOO ice cream conferms that they are trapped by the milk protein matrix. The ice cream antioxidant activity conferms the strong interaction by phenols and matrix. Then, if not desired in the kind of ice cream produced, the EVOO flavour can be easily masked and/or harmonized with the addition of other flavour.