Effect of grape skin incorporation into ice cream formulation

Abstract

Research has shown that the addition of grape skin powder reduces the rate of oxidative processes in ice cream samples, and significantly contributes to increasing the total polyphenol content (63.93 -139.29 mg GAE/mL extract) and antioxidant activity (33. 63% for sample 10.0 % PS). Also, the fortification of the ice cream with powder from the grape skin significantly influences the color of the elaborate ice cream, the color difference varying in the limits ΔE=37.37 - 54.94.