Application of anthocyanin extracts encapsulated by double emulsion method to the ice cream

The aim of this study was to use anthocyanin extracts encapsulated by double emulsion method in ice cream production and to investigate the effects on the quality parameters of ice creams. Six different ice cream formulations as low fat, regular fat and low fat with anthocyanins were used. The pH, Brix, titration acidity, overrun, viscosity, texture, color, melting time, total anthocyanin and phenolic contents of ice creams were determined during 60 days at definite intervals. The inner, oil and outer phases of the double emulsion was composed of anthocyanin extracts or water (control samples), sunflower oil containing PGPR and 0.25% guar gum (w/v) and 6 % inulin (w/v), respectively. The pH, color, encapsulation efficiency and stability, total anthocyanin and phenolic content of the emulsions were determined during 14 and 30 day storage. There was a decrease in L* values of emulsions during the storage time. Encapsulation efficiency of emulsions was found to be higher than 97.8%. The highest overrun (%) and viscosity (cP) values were 35.63±0.68 and 1977.13±2.92 in the double emulsion–based ice cream and in the ice cream containing anthocyanin extract, respectively. The highest melting time (2930.33±55.29 s) was obtained in the control ice cream with anthocyanin extract. Results showed that anthocyanin extracts containing double emulsions can be used for ice cream production and as well have the potential to reduce the fat content of ice cream.