ORIGINAL RESEARCH Ice cream supplemented with grape juice residue as a source of antioxidants ANA CAROLINA PELAES VITAL, 1 NADINE WORUBY SANTOS, 2 PAULA TOSHIMI MATUMOTO-PINTRO, 3 MONICA REGINA DA SILVA SCAPIM 1 and GRASIELE SCARAMAL MADRONA 1 * 1 Department of Food Engineering, Universidade Estadual de Maring a, Av. Colombo, 5790, Bloco 13, 2 Department of Animal Science, Universidade Estadual de Maring a, Av. Colombo, 5790, Bloco J45, and 3 Department of Agronomy, Universidade Estadual de Maring a, Av. Colombo, 5790, Bloco J45, Maring a, Paran a 87020-900, Brazil Grape juice residue was incorporated into ice cream at 2.5%, 5.0% and 10.0% to obtain a product with functional characteristics. The chemical composition, colour, total phenolic compounds, antiox- idant capacity and sensory acceptance of the ice creams were analysed at day 0 and after 40 days of storage. Ice creams containing grape juice residue had a higher concentration of phenolic com- pounds and antioxidant activity compared to the control samples. Consumers’ acceptance was simi- lar for all products. At the end of storage, the polyphenol content and antioxidant activity had decreased. Grape juice residue has potential as a natural source of antioxidants to develop new products. Keywords Antioxidant, Functional ice cream, Grape residue, Polyphenol, Radical scavenging activity, Sensory. INTRODUCTION Studies have shown that free radicals are the pri- mary cause of degenerative diseases, such as cardiovascular diseases and cancer. The antioxi- dants present in plants may act as reducing agents, free radical scavengers and metal chela- tors, minimising oxidative damage in the body and preventing the oxidative deterioration of foods (Cataneo et al. 2008). Fresh or processed grapes are one of the most consumed fruits in the world and are rich in phenolic compounds that are highly beneficial to human health (Orak 2007). During grape juice processing, bagasse is generated, which is com- posed of the residual stems, seeds and skins. The phenolic compounds and the overall com- position of the grape processed products and by- products (residue) are greatly influenced by the technological practice used to process the grapes (Garrido and Borges 2013). The increase in food production and conse- quent rise in agro-industrial residues have led to the need to search for alternative ways to use by-products. Although it is biodegradable, grape bagasse decomposes over time and may become a source of pollution (Cataneo et al. 2008). According to Felix da Silva et al. (2015), grape extracts are sold commercially, and in 2003, the US Food and Drug Administration (FDA) identified grape extracts as generally recognised as safe (GRAS). Due to the presence of phenolic compounds and their biological properties (antioxidant activity and free radical scavenging properties), studies have shown that grape residue can be used to enrich new prod- ucts. The production of foods fortified with these natural phenolic compounds (Garz on et al. 2010; Karaaslan et al. 2011) is a promising strategy to provide functional foods with enhanced antioxidant activity. Grape extracts present antioxidant activities both in vivo and in vitro in many food formula- tions (Shaker 2006; Brannan and Mah 2007), such as ice cream and other dairy products. Ice cream is produced as a stable emulsion that is continuously agitated during freezing to incorpo- rate air. The emulsion can be composed of milk products, water, fat, sugar, stabiliser, emulsifier, colourant, flavouring and other ingredients (Souza et al. 2010). According to Karaman et al. (2014), ice cream is commonly appreci- ated by people of all ages due to its cooling effect and nutritive value. *Author for correspondence. E-mail: gsmadrona@uem.br © 2017 Society of Dairy Technology Vol 70 International Journal of Dairy Technology 1 doi: 10.1111/1471-0307.12412