The effect of blackberry extract dye on the quality characteristics of soft ice cream

Abstract

Synthetic dyes pose a negative risk to human health, as they can form toxic and carcinogenic compounds during decomposition. Production is accompanied by a significant technogenic load, which increases the need for safe natural substitutes. One of the promising areas is the use of plant secondary raw materials. In addition, berry pomace provides high con­centrations of anthocyanins and other pigments and can simultaneously serve as a source of coloring substances and a way to reduce food waste. Ice cream was chosen as a model product because of its significant popularity among wide groups of consumers, as well as because of the dependence of perception on color. In industrial technologies, synthetic dyes are traditionally used to form intense color. Therefore, ice cream itself is an appropriate object for studying the effectiveness of natural pigments. The hypothesis of the work was that the dye from blackberry pomace provides a stable natural color of soft ice cream and does not reduce its quality characteristics. The research method assessed the effect of this dye on the physicochemical, microbiological and organoleptic indicators of the product. The dye was obtained by water-glycerol extraction with subsequent concentration of the extract to 30 ± 0.5% of dry matter and stabilization of anthocyanins with a pectin-sugar-acid system. Technical specifica­tions U 10.8-04718013-013:2025 and TI 10.8-04718013-013:2025 were developed and imple­mented for it, which confirms the reproduci­bility of the technology. The dye in quantities of 15, 20 and 25 g/kg was introduced into the mixture for soft ice cream "Vanilla" (TU U 15.8-34905343-001:2009). Its effect on color, acidity, content of coloring substances, structural-mecha­nical and microbiological indicators was studied. It was established that concentrations of 15–20 g/kg form a uniform light pink color and a characte­ristic blackberry flavor profile without changing the consistency. The content of 25 g/kg causes an increase in acidity to 53.1 °T, which exceeds the norm of DSTU 4733:2007. The increase in acidity is explained by the natural acidity of the dye, and not by the development of microflora. After 30 days, the sample with the dye contained a smaller amount of yeast and mold fungi than the control, which showed the detected antimicrobial activity of anthocyanin compounds. The results obtained confirm the feasibility of using the dye from blackberry pomace in concentrations of 15–20 g/kg. It provides stable natural color, does not consume the technological properties of the product, and contributes to the formation of environmentally friendly technology through the rational use of secondary berry raw materials.