Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream

Ice cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), the blueberry peel particles prepared through ball-milling treatment (BMP) were used to prepare ice cream containing camellia oil as a fat replacer. BMP possessed smaller particle sizes, larger contact angles, and higher contents of anthocyanin aglycone, as compared with commonly-milled blueberry peel particles. BMP with the smallest D[4,3] value (about 10 μm) and the largest contact angle (66.30°) were obtained by ball-milling the blueberry peel at 15 Hz for 6 h (BMP15 Hz 6 h). The ice cream mixes were depicted as linear viscoelastic gel-like solids, and their apparent viscosity, G′ and G′ increased with the increase in BMP15 Hz 6 h concentrations. Ice cream with strong antioxidant activity and good freeze-thaw stability was acceptable and desirable in the presence of less than 0.5% BMP15 Hz 6 h.