Coffee ice cream as an innovative functional dairy food

Abstract Coffee ice cream is one of the best options when we're looking for a caffeinated dessert with a desirable taste and health benefits. In this study, the use of concentrated coffee extract (CCE) in ice cream production as an innovative functional dairy food was evaluated. The most abundant phenolic component in CCE was chlorogenic acid, with 7.39 mg/mL, followed by pyrocatecol, naringin, gallic acid, and catechin. Folic acid, with 4.67 mg/mL, was the most abundant B-complex vitamins in CCE, followed by thiamin and riboflavin. CCF also showed antibacterial activity against gram-positive and gram-negative bacteria as well as fungi. Ice cream formulated with 3% CCE showed higher overrun (41.76%), fat destabilization (15.14%), and melting rate (1.19 g/min) than that formulated with 5% CCE and control ice cream. Adding probiotic bacteria B. breve Bb-12 and L. plantaru enhanced the viscosity of the mixture, as well as the overrun and melting rate of the final ice cream. However, adding CCE to ice cream had no effect on survival of probiotic bacteria during storage at –20°C when compared to control ice cream. CCE-containing ice creams showed higher antioxidant activity against the DPPH and ABTS radicals, with the increase proportionate to the amount of CCE. Ice cream with 3% CCE had a favorable brown color, less bitterness, the desired coffee flavor, and a smoother texture than ice cream with 5% CCE.