Development of Ice Cream Enriched with Copigmented Maoberry (Antidesma bunius (L.) Spreng.) Anthocyanins with Gum Arabic

Kalayanee Yingwong; Pasinee Iamnak; Supatchalee Sirichockworrakit; Nuntaporn Aukkanit

Kalayanee Yingwong Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Pasinee Iamnak Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Supatchalee Sirichockworrakit Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Nuntaporn Aukkanit Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand

Keywords: Anthocyanin, Copigment, Gum arabic, Ice cream, Maoberry

Abstract

This study aimed to develop a functional ice cream enriched with copigmented maoberry (Antidesma bunius (L.) Spreng.) anthocyanins stabilized with gum arabic and to evaluate its physicochemical and antioxidant properties. Copigmented anthocyanins were added to the ice cream mix at concentrations of 0-4% (w/w). The formulations were evaluated for pH, viscosity, overrun, color, melting rate, total anthocyanin content, and antioxidant activity. Addition at 1– 3% enhanced viscosity, overrun, color intensity, and antioxidant activity, indicating improved stability and molecular interactions within the matrix. However, the 4% addition reduced both stability and antioxidant activity due to interactions among the ice cream components. The results show that moderate levels of copigmented anthocyanins improve texture, functionality, and nutritional quality, supporting the development of naturally colored, health-promoting dairy desserts.