Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream.

Black pepper powder (BPP) and cinnamon powder (CP) are traditionally used as food ingredients and can apply related to developing a functional product. In this study, BPP and CP were used as an ingredient in mixed-spice ice cream (MSIC). The physicochemical properties, textural properties, and sensory qualities were investigated as key points. BPP (0.51-17.49 g) and CP (8.79-51.21 g) were combined using a central composite design (CCD) with 2 centerpoints. The optimized BPP and CP for the MSIC were 15.00 g and 34.00 g, which exhibited firmness and overrun at 3210.65 ± 105.74 g.force and 61.63 ± 0.60%. The MSIC with optimized BPP and CP also provides high bioactive compounds and antioxidant activities with cinnamaldehyde and piperine as flavor characteristics. The findings indicated that BPP and CP can enhance the functional properties and provide alternative flavors in the food product, providing an innovative approach to deliver health-beneficial combinations for consumer satisfaction.

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance.

Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice, using a central composite design (CCD). A total of 10 edible coating formulations comprising CMC (10-30% w/v) and MD (1-5% w/v) were evaluated to optimize the most suitable combination of physicochemical properties, textural attributes, and sensory acceptance. The resulting rice fortified with S. platensis and hydrocolloids showed improved textural and functional properties favourable for consumer acceptance. Among these, the optimum (20.0% MD, 1.0% CMC, and 2.0% S. platensis powder) increased the physicochemical properties and decreased textural properties compared with those of uncoated rice. This condition showed phycocyanin content of 1.4 mg/g, chlorophyll a of 181.5 µg/g, total phenolic compound (TPC) of 137.3 µg gallic acid equivalent (GAE)/g, and ferric reducing antioxidant power (FRAP) of 3.8 mg ferrous (Fe2+)/g with overall acceptability of 7.1 (like moderately). It can be stated that masking the colour and flavour of Spirulina with an edible coating could be a healthy alternative to commercial rice and used to fortify cereal products with algae.

Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities.

Cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) in black rice grain (BRG) demonstrate many beneficial health effects, including antioxidant and anti-aging properties. This research aimed to study on pulsed electric field assisted water extraction (PEF-AWE) on BRG using pre-treatment technique, which was determined for enhanced yields of C3G and P3G, antioxidant and sirtuin1 enzyme stimulation activities. The effects of operating parameters for PEF-AWE (intensity of electric field, X1: 3-5 kV/cm, number of pulse, X2: 1000-3000 pulse and BRG/water ratio, X3: 0.1-0.5 g/mL) were determined using regression analysis and optimized PEF-AWE condition using the response surface methodology. Regression models showed the intensity of electric field and BRG/water ratio were the strong influence parameters significantly on C3G (p < 0.01). The results highlighted optimized conditions of PEF-AWE followed by 5 kV/cm, 3000 pulse and 0.5 g/mL leading to achieve higher C3G (92.59 ± 4.79 mg/g) and P3G (4.59 ± 0.27 mg/g) than no pre-treatment by PEF process, approximately 60%. Additionally, PEF extracts of BRG can modulate the ability of surtuin1 enzyme to deacetylate substrate proteins (26.78 ± 0.50 FIR). Thus, PEF-AWE can be applied to produce BRG extract as natural antioxidant compound and functional ingredient.