DEVELOPMENT OF ICE CREAM ENRICHED WITH BRAZILIAN GINSENG EXTRACT AND FIBROUS BY-PRODUCT

Brazilian ginseng (Pfaffia glomerata) is a native medicinal plant containing bioactive compounds of interest to the food industry, including phenolic compounds, saponins, and carbohydrates. The use of its derivatives in food products may contribute to innovative formulations and promote the valorization of this raw material. Therefore, this study aimed to develop and characterize ice cream enriched with aqueous extract and fibrous by-product obtained from Brazilian ginseng roots. The roots were subjected to ultrasound-assisted extraction using water at a ratio of 1:20 (g/mL), 600 W, and 70 min. After centrifugation, the aqueous extract was separated from the fibrous residue, which was dried, milled, and sieved. The extract and by-product were evaluated for total phenolic compounds and antioxidant activity using ABTS and FRAP assays. The by-product was also characterized for proximate composition and technological properties. Three ice cream formulations were developed: a standard formulation (F1), a formulation with 50% partial replacement of the commercial emulsifier by Brazilian ginseng residue (F2), and a formulation with 50% partial replacement by Brazilian ginseng extract (F3). Sensory analysis was performed with 60 untrained panelists, evaluating overall acceptance, aroma, color, texture, flavor, and purchase intention. Formulations F1 and F3 were also evaluated for melting rate and overrun. The extract showed a high total phenolic content (1954.71 ± 37.82 mg GAE/100 g) and antioxidant activity by FRAP and ABTS assays, whereas the residue showed lower phenolic content (15.71 ± 37.82 mg GAE/100 g) and no detectable antioxidant activity. The by-product presented 19.07 ± 2.27 g/100 g of total dietary fiber and a high water absorption index (6.22 ± 0.02 g/g), indicating technological potential for food applications. In the sensory analysis, F1 and F3 showed the highest overall acceptance scores (8.17 and 7.86, respectively), with no significant difference between them, while F2 showed lower acceptance. For texture, flavor, and purchase intention, F3 performed similarly to the standard formulation and better than F2. The melting rate and overrun of F3 (4.93 ± 0.40 g/min and 55.30 ± 3.81%, respectively) did not differ significantly from F1 (4.66 ± 0.04 g/min and 58.70 ± 1.83%). These results demonstrate that Brazilian ginseng extract has potential as a partial replacement for commercial emulsifiers in ice cream, maintaining sensory and technological characteristics similar to those of the conventional formulation while enabling the incorporation of bioactive compounds. The fibrous by-product also showed potential as a food ingredient, although formulation adjustments are needed to improve sensory acceptance. The authors gratefully acknowledge the Araucária Foundation for the financial support that contributed to the development of this research.