Microwave-assisted extraction of Tiliacora triandra leaves for functional ice cream production
17
Issued Date
2024-01-01
Resource Type
eISSN
23481900
Scopus ID
2-s2.0-85213444825
Journal Title
Plant Science Today
Volume
11
Issue
2
Start Page
705
End Page
715
Rights Holder(s)
SCOPUS
Bibliographic Citation
Plant Science Today Vol.11 No.2 (2024) , 705-715
Suggested Citation
Boonman N., Wanna C., Chutrtong J., Wongwiwat P., Chunchob S., Phakpaknam S. Microwave-assisted extraction of Tiliacora triandra leaves for functional ice cream production. Plant Science Today Vol.11 No.2 (2024) , 705-715. 715. doi:10.14719/pst.3234 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/105366
Title
Microwave-assisted extraction of Tiliacora triandra leaves for functional ice cream production
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
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 aimed 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. The extract was 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.