Scholarlink

<p>Whipped creams are oil-in-water emulsions, generally produced from bovine milk. However, the increasing demand for plant-based and lactose-free alternatives has driven researchers into dairy-free options. To produce lactose-free, nutritionally enriched whipped creams, this study formulated and analyzed whipped creams using lactose-free plant-based milk, viz., oat milk and coconut milk. Xanthan gum was used as stabilizer and glycerol monostearate as emulsifier, with sucrose and citric acid for sweetness and acidity adjustment. The products were further fortified with orange peel powder (OPP), obtained from the flavedo of orange peel waste. In the OPP-unfortified control samples (bovine milk/oat milk/coconut milk-based), the polyphenol and β-carotene content ranged from 0.2 to 0.32&#xa0;g GAE/100&#xa0;g and 0.03 to 0.83&#xa0;mg β-carotene equivalent/100&#xa0;g, respectively. OPP fortification significantly boosted polyphenol (up to 450%) and β-carotene (up to 1966.67%) contents of the whipped creams. Among the OPP-fortified samples, bovine milk-based (F1), oat milk-based (F2), and coconut milk-based (F3), F3 exhibited the highest polyphenol and β-carotene levels, which were again confirmed by Fourier Transform Infrared Spectroscopy (FTIR). The lowest DPPH IC50 value (0.72&#xa0;mg/mL) was observed in F3, indicating superior antioxidant activity. Rheological analysis showed that F3 has a higher flow consistency index (35.8 ± 2.11) than the other variants. When comparing the two plant-based whipped creams, the coconut milk-based products showed better overrun. Sensory analysis revealed that F3 scored the highest in mouthfeel, appearance, and overall acceptability. In summary, the coconut milk-based OPP-fortified whipped cream emerged as a promising lactose-free, antioxidant-enriched alternative to conventional dairy whipped cream due to the addition of OPP rich in carotenoids and polyphenols.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Valorization of orange peel powder for β-carotene fortification of bovine-milk-based and plant-milk-based whipped cream

  • 期刊论文

  • 发表日期：

    2026年5月20日

查看全文
  • Shairee Ganguly,
  • Kakali Bandyopadhyay,
  • Dolanchapa Sikdar,
  • Riona Saha,
  • Reshmi Rajeevan

摘要

Whipped creams are oil-in-water emulsions, generally produced from bovine milk. However, the increasing demand for plant-based and lactose-free alternatives has driven researchers into dairy-free options. To produce lactose-free, nutritionally enriched whipped creams, this study formulated and analyzed whipped creams using lactose-free plant-based milk, viz., oat milk and coconut milk. Xanthan gum was used as stabilizer and glycerol monostearate as emulsifier, with sucrose and citric acid for sweetness and acidity adjustment. The products were further fortified with orange peel powder (OPP), obtained from the flavedo of orange peel waste. In the OPP-unfortified control samples (bovine milk/oat milk/coconut milk-based), the polyphenol and β-carotene content ranged from 0.2 to 0.32 g GAE/100 g and 0.03 to 0.83 mg β-carotene equivalent/100 g, respectively. OPP fortification significantly boosted polyphenol (up to 450%) and β-carotene (up to 1966.67%) contents of the whipped creams. Among the OPP-fortified samples, bovine milk-based (F1), oat milk-based (F2), and coconut milk-based (F3), F3 exhibited the highest polyphenol and β-carotene levels, which were again confirmed by Fourier Transform Infrared Spectroscopy (FTIR). The lowest DPPH IC50 value (0.72 mg/mL) was observed in F3, indicating superior antioxidant activity. Rheological analysis showed that F3 has a higher flow consistency index (35.8 ± 2.11) than the other variants. When comparing the two plant-based whipped creams, the coconut milk-based products showed better overrun. Sensory analysis revealed that F3 scored the highest in mouthfeel, appearance, and overall acceptability. In summary, the coconut milk-based OPP-fortified whipped cream emerged as a promising lactose-free, antioxidant-enriched alternative to conventional dairy whipped cream due to the addition of OPP rich in carotenoids and polyphenols.