Effects of Ultrasound Treatment on the Physical and Chemical Properties of Ice Cream with a Strawberry Seed Oil Oleogel

This study presents the impact of an ultrasonic treatment (UT) as an alternative to traditional, standard pasteurization (PT) on selected properties of ice cream. Additionally, an oleogel from strawberry seed oil was included in the ice cream recipe as a fat component in the shares of 5%, 6%, and 7%. To evaluate the ultrasound's effect on the ice cream's properties, an analysis of the ice cream's chemical composition was conducted, including the total content of polyphenols and macro-and microelements, as well as of its physical properties. Fourier transform infrared (FTIR) spectroscopy was used for a more precise molecular-level analysis of the changes. The ice cream containing the oleogel from strawberry seed oil and subjected to ultrasonic treatment was characterized by a significantly higher dry matter (37.43%) and carbohydrate (56.82 g.(100 g)(-)1) contents and a significantly lower fat content (9.93 g.(100 g)(-1)) compared to the ice cream subjected to traditional pasteurization. In addition, the values of freezing point temperature and the amount of frozen water for these ice cream samples were significantly higher. Therefore, this study shows that ultrasonic treatment can be a beneficial alternative to traditional pasteurization in ice cream production.

Automated summary

This study investigates the impact of ultrasonic treatment as an alternative to traditional pasteurization on ice cream properties. A strawberry seed oil oleogel was added to the ice cream recipe as the fat component. Chemical composition and physical properties of the ice cream were analyzed, and Fourier transform infrared spectroscopy was used for molecular-level analysis. The ice cream treated with ultrasound showed higher dry matter and carbohydrate contents, lower fat content, higher freezing point temperature, and more frozen water compared to traditionally pasteurized ice cream. This study demonstrates that ultrasonic treatment can be a beneficial alternative in ice cream production.