Cinnamomum osmpohloeum Kanehira Extracts and Fractions from Supercritical Carbon Dioxide affect Physicochemical and Sensory Characteristics of Ice Cream

This study evaluated the effect of ethanol extracts (E) and supercritical CO_2 (SC-CO_2) fractions of Cinnamomum osmpohloeum Kanehira on the antioxidant and sensory of ice cream. Ethanol extracts of C. osmpohloeum was fractionated using SC-CO_2 into residual (R) and fraction (F) fractions with rich in trans-cinnamaldehyde and phenolic compounds, respectively. Ice cream was added at the levels of 0.5, 1.0 and 1.5 g into each batch of 600 g ice cream formulation. Our results showed that C. osmpohloeum did not affect the proximate composition, viscosity, pH value, and total solid of ice creams and slightly reduced the melting time. Both F (greenish appearance) and R (yellowish appearance) fractions lowed the L* values of ice-cream; while the values of a* and b* were in a decreasing order: F ＞ E ＞ R. Fractions increased the contents of phenolic and flavonoid compounds and thus enhanced the antioxidant capabilities of ice creams, DPPH (76.73%) and ABTS^+ (76.86%) radical scavenging abilities at the level of 1.5 g R. However, fractions addition lowered the overall acceptance. Among all formula tested, addition of 1.5 g fraction R and 0.5 g fraction F in ice cream exerted the most acceptance by panelists. In conclusion, C. osmpohloeum could effectively increase the contents of antioxidant compounds and thus the antioxidant ability of ice cream. Furthermore, it could be given a novel flavor and appearance without significant impact physicochemical properties of ice cream. Therefore, supercritical carbon dioxide fractions of C. osmpohloeum have the potential to provide new flavor and antioxidant capability of ice creams.