A new study from the University of Naples published in the Journal of Functional Foods examines the sensory and nutritional aspects of dairy-free olive oil ice cream.
Researchers found that plant-based ice cream offers less fat and fewer calories than traditional milk-based ice cream.
In addition, the research found that chemical interactions allowed the release of polyphenols during digestion, providing potential antioxidants.
The data showed that extra virgin olive oil offers the potential for innovative ice creams that can be potentially healthy and functional.
The study looked at ice creams designed and developed by replacing cream with extra virgin olive oil. Olive oil ice creams had less saturated and more monounsaturated fatty acids. Finally, olive oil ice creams provided bioavailable polyphenols and increased antioxidant activity.
Milk and chocolate flavored ice creams containing 14.1% and 10.2% cream, or 5.1% and 3.6% extra virgin olive oil were produced. "The data showed that extra virgin olive oil can be a functional fat substitute in ice cream recipes to produce healthier products," the study authors wrote.
Sensory descriptions of the ice cream in a triangle test found that only the milk flavored ice cream with extra virgin olive oil stood out from its traditional counterpart.
Compared to traditional ice creams, the highest concentrations of specific VOCs were described as "greens". "What stands out in this study is the versatility of extra virgin olive oil," Simon Poole, physician and nutrition instructor for the Olive Oil Times Sommelier Certification Program, told Olive Oil Times. "It is a functional food and can be added to other foods to become an innovative part of food cultures," he added. "This can help people enjoy the foods found in a traditional Western diet and experience some of the health benefits associated with extra virgin olive oil."
Poole explained that olive oil is a key component of the Mediterranean diet and provides "profound" health benefits. "The term you'll hear is 'polyphenol.' These compounds are considered most important for their extraordinary effect, specifically their antioxidant and anti-inflammatory benefits,” said Poole.
Some examples illustrate the positive effects of extra virgin olive oil. Just two tablespoons of olive oil each day is associated with a 44% reduction in heart disease rates. Regular consumption of olive oil reduces the risk of diabetes by between 50 and 80 percent, which varies among the populations studied.
Additionally, regular consumption of olive oil is associated with a 40% relative reduction in stroke risk. "The purpose of this experiment was to see if an ice cream-like product that used extra virgin olive oil in place of the milk fat found in traditional ice cream would have an acceptable taste," said Mary Flynn, associate professor of medicine at the Miriam Hospital and at Brown University, he told the Olive Oil Times.
"The results showed that not only was the taste acceptable, but the chocolate version was found to taste the same as the traditional version made with milk fat," added Flynn, who founded the Olive Oil Health Initiative at Brown University.
Poole advises: "Using olive oil as an ingredient in ice cream offers consumers a wonderful way to explore the flavors and benefits of olive oil." However, he added that extra virgin olive oil is only one component of the Mediterranean diet which also encourages regular consumption of fruits, vegetables, legumes and nuts, among other components. "While ice cream is part of many food cultures, it's best thought of as an indulgence," Poole said. “Don't let a treat distract you from understanding the power of polyphenols and the critical role of extra virgin olive oil.
The real power of olive oil is to use it with healthy vegetables, drizzle it on food and consume it as a staple part of the daily diet." "I hope people can explore the flavors and benefits of extra virgin olive oil and this can be a door to fully embrace the true Mediterranean diet lifestyle," he added.
For consumers who want to experiment at home, Vegconomist identifies Wildgood as "the world's first plant-based ice cream made with extra virgin olive oil." The ice cream contains 2 grams of saturated fat per serving and is reported to have 40 percent fewer calories than leading dairy ice cream brands. "The study showed that phenols found naturally in extra virgin olive oil were shown to be present, indicating that the olive oil version would provide the same health benefits found in all extra virgin olive oils," Flynn said. "While traditional ice cream would not be labeled as 'unhealthy' except in cases where excessive consumption leads to weight gain, having an alternative product that provides the health benefits found in extra virgin olive oil would be a welcome addition to Desserts currently available added.
On a personal note, Poole said: “I love ice cream. It's a sugary treat. I often enjoy calling it 'gelato' to make it sound delicious and healthy." "Many traditional ice cream makers create ice creams that are highly processed, use emulsifiers and contain additives," Poole added. "While we see food manufacturers using olive oil as an additive to a product, it is vital to look at all the ingredients." "Just as Starbucks introduced olive oil to coffee drinks, it's important not to forget that these are fine treats," he concluded.
However, don't mistake them as a substitute for using 30 to 50 milliliters of olive oil in daily food preparation for a healthy Mediterranean diet.
Source: ScienceDirect , Oliveoiltimes.com