TECHNOLOGICAL AND FUNCTIONAL ATRIBUTES OF STRAWBERRY ICE CREAM WITH INCORPORATION OF JABUTICABA PEEL FLOUR

Ice cream is a relevant product in the Brazilian market, but strawberry versions without artificial colorants face technological challenges, such as color instability and limited nutritional functionality. The addition of jabuticaba peel flour (JPF), an agro industrial byproduct, aims to overcome these limitations by adding bioactive compounds, providing a stable color, and promoting sustainability. This work, therefore, evaluated the impact of JPF on the technological, physicochemical, and functional properties of strawberry ice cream. The ice cream was formulated with strawberry preparation, skimmed milk, cream, sucrose, glucose, and a stabilizer. The mix was homogenized, pasteurized, the JPF was added, maturated, and processed (beating/freezing). A completely randomized design was used, with three treatments (0%, 2% and 6% JPF) and three repetitions. The data analysis included ANOVA and Tukey's test (5% probability). The overrun was higher in ice creams with 2% and 6% JPF (44.35% and 45.85%, respectively) compared to the control (32.97%). Ice creams with 6% JPF did not coalesce after 50 minutes, demonstrating it increased the melting resistance. The ice creams with 6% JPF showed also higher firmness (18.11 N) and gumminess (1.65 N) when compared to those that did not receive JPF (4.98 N and 0.66 N, respectively). Total solids (42.54%) and titratable acidity (9.40 mL/100 g) increased with the addition of 6% JPF to the ice creams, while soluble solids decreased (17.53 °Brix) compared to the control (21.53%, 4.44 mL/100 g, and 38.26 °Brix, respectively). There was a reduction in lightness (L*=61.37) and an increase in the chroma (C=10.79) after the inclusion of JPF, indicating a more intense coloration of these samples compared to the control (L*=86.55 and C=7.92). The phenolic compounds (55.87, 131.91, and 205.14 GAE/100g) and antioxidant capacities by the ABTS (2.54, 6.50, and 26.95 μmol TE/g), DPPH (5.29, 8.33, and 18.27 μmol TE/g), and ORAC (5.70, 8.60, and 18.65 μmol TE/g) methods increased significantly as a function of the addition of JPF (0%, 2%, and 6%, respectively). No significant prebiotic effect was observed durinng colonic fermentation (Lactobacillus spp., Escherichia coli, and reduction of ammonium ion production), although the absence of Clostridium spp. was observred. Therefore, the incorporation of JPF proved to be a promising strategy to enrich ice cream with bioactive compounds and naturally stabilize its color. The formulation with 6% of the JPF offered the best combination of firmness, color, and antioxidant properties, aligning the product with the growing demand for healthy and sustainable foods.