1Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, India
2Department of Agricultural Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, India
*Corresponding Author: Vishal Kumar, Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, India, Email: vishalkumar@bhu.ac.in
Online Published on 10 March, 2026.
The food industry continuously explores new formulations to resolve the growing consumer requirement for healthier, functional foods. Sea buckthorn seed oil (SBSO) is recognized for its recuperative and therapeutic advantages. The current research investigates the incorporation of microencapsulated SBSO in ice cream.
A base ice cream mixture was prepared using 10% milk fat, 14% sucrose, 0.5% emulsifier, along with 0.5% stabilizer. The SBSO was microencapsulated using an atomization drying method with maltodextrin and inulin as wall materials. Encapsulated and non-encapsulated SBSO both were added into the ice cream, followed by optimization of formulations based on parameters including antioxidant activity, total phenolic content (TPC), sensory properties, viscosity, overrun as well as hardness. The ice cream sample containing 2% SBSO exhibited the highest antioxidant activity, with a DPPH inhibition of 88.73% and TPC of 24.23 mg GA eq./g. Meanwhile, the ice cream with encapsulated SBSO powder (1%) demonstrated superior sensory attributes, viscosity, overrun and hardness compared to other formulations. Furthermore, the TPC increased proportionally with higher encapsulated and non-encapsulated SBSO levels.
These results suggest that as a natural bioactive ingredient, sea buckthorn seed oil holds potential for creating innovative ice cream formulations with improved antioxidant properties.
Antioxidant, Functional food, Microencapsulated, Sea buckthorn seed oil, Therapeutic
