Microwave-assisted extraction of Tiliacora triandra leaves for functional ice cream production

Narumon Boonman; Chanate Wanna; Jaruwan Chutrtong; Piyada Wongwiwat; Supatra Chunchob; Sirirat Phakpaknam

doi:10.14719/pst.3234

Authors

Narumon Boonman Department of Science, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand https://orcid.org/0000-0001-7681-480X
Chanate Wanna Department of Science, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand https://orcid.org/0000-0002-5412-555X
Jaruwan Chutrtong Department of Science, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand https://orcid.org/0009-0002-0900-0472
Piyada Wongwiwat Department of Science, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand https://orcid.org/0000-0002-9064-6264
Supatra Chunchob Division of Conservation Biology, School of Interdisciplinary Studies, Mahidol University, Saiyok district, Kanchanaburi, 71150, Thailand https://orcid.org/0000-0002-9999-3625
Sirirat Phakpaknam Department of Science, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand https://orcid.org/0000-0002-3438-0246

DOI:

https://doi.org/10.14719/pst.3234

Keywords:

Antioxidants, ice cream, microwave-assisted extraction, sensory evaluation, Tiliacora triandra

Abstract

Ice cream is widely enjoyed by consumers of all ages, but its high sugar and fat content may have adverse effects on health. This research aims to develop a functional form of ice cream by incorporating Tiliacora triandra leaves, which are rich in antioxidants. The substances from the leaves were extracted using high-power microwaves at 600 W for 30 sec, repeated three times. These extracts were then incorporated into the ice cream recipe, which utilized skim milk powder instead of fresh milk and stevia syrup instead of sugar. The antioxidant activity was assessed using DPPH and ABTS assays, while the total phenolic compounds were measured using the Folin-Ciocalteu assay. The findings indicated that ice cream supplemented with the extract at a 20% leaf ratio (T20) exhibited the highest antioxidant activity against DPPH and ABTS, with values of 54.30 ± 1.42% and 73.83 ± 1.90%, respectively. Additionally, the highest total phenolic compounds content was observed at 3.48 ± 0.10 mg GAE/g sample. The addition of T. triandra leaf extract resulted in a significantly darker green color and a firmer texture. However, the ice cream’s ability to resist melting showed slight change. Sensory assessment revealed that ice cream enhanced with 5% (T5) and 10% leaf ratios (T10) of the extract received higher scores for taste, color, odor, and overall acceptance compared to T20, and showed no difference from the control (T0). These finding suggest that T10 could serve as a viable alternative for health-conscious consumers seeking functional ice cream options.

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