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Novel ice cream fortified with nano-powders of some fruit wastes
Published online by Cambridge University Press: 11 November 2025
Abstract
Food wastes are thought to be a substantial source of bioactive components with many functions and varying biological activities, therefore, numerous studies have been conducted on the use of these wastes to maximize their benefits. Nano-materials have been demonstrated that have higher bioavailability, functionality and effectiveness in the food systems. This study was conducted to determine how the nutritional value and quality characteristics of ice cream would be affected by the use of nano-powders made from apricot (Prunus sp.) and peach (Prunus persica L. Batsch) kernels, watermelon (Citrullus lanatus) rind and banana (Musa spp.) peel as functional additives (1%).
The tested nano-waste powders significantly (P < 0.05) increased the total solids, protein, fat and ash contents distinctly with apricot kernels (AK) and peach kernels (PK). The physiochemical properties of ice cream mix and the final product were also affected with a significant increase of viscosity and overrun. Watermelon rind (WMR) and banana peel (BP) boosted the total phenolic content and diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (%) as compared to the control and other wastes. The added nano-waste powders, except for BP, enhanced the meltability, microstructure properties and improved the sensory attributes of the resultant ice cream during 30 days of storage compared to control. The study recommends utilization of the tested nano fruit wastes as value added components to create innovative and higher-quality ice cream.
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- © The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.
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