Publication: Enhancing Antioxidant Properties of Ice Cream with Broken-Milled Riceberry Rice Extract
0
0
Issued Date
2025-09-01
Resource Type
eISSN
26300311
Scopus ID
2-s2.0-105027177841
Journal Title
Journal of Food Health and Bioenvironmental Science
Volume
18
Issue
3
Start Page
226
End Page
238
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Health and Bioenvironmental Science Vol.18 No.3 (2025) , 226-238
Suggested Citation
Srisukong A., Yuyen Y., Kiattiprajuksa S., Pichaiyongvongdee S., Itsarasook K., Phornphisutthimas S. Enhancing Antioxidant Properties of Ice Cream with Broken-Milled Riceberry Rice Extract. Journal of Food Health and Bioenvironmental Science Vol.18 No.3 (2025) , 226-238. 238. Retrieved from: https://hdl.handle.net/20.500.14740/55091
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
This study investigated the potential of broken-milled Riceberry rice extract as a natural bioactive ingredient for ice cream enrichment. Extracts were prepared using ethanol-water solutions at various concentrations (10–50%), with 50% ethanol yielding the highest levels of anthocyanins (20.84 mg cyanidin-3-glucoside/100 g DW), total phenolics (143.15 mg GAE/100 g DW), and strong antioxidant activity (78.36% DPPH scavenging activity). High-performance liquid chromatography (HPLC) revealed a phenolic profile rich in vanillic, protocatechuic, and sinapic acids. The extract was freeze-dried and incorporated into ice cream at 0.5%, 1.0%, and 1.5% (w/w). Fortification significantly increased total phenolic content and antioxidant activity, with the 1.5% formulation reaching 84.97% DPPH scavenging activity. Physical characteristics such as viscosity and color were also affected, while pH remained stable. These results highlight the extract’s potential for use in functional frozen desserts, providing a sustainable way to valorize agricultural byproducts while enhancing nutritional quality.