Enzyme-assisted extraction enhances bioactive content and improves ice cream quality, suggesting a sustainable approach.
Enzyme-assisted extraction (EAE) enabled sustainable colorant recovery. Cellulase maximized phenolic and flavonoid contents, pectinase anthocyanins, and amylase antioxidant activity. Ice cream quality improved. HPLC confirmed high quercetin.
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Priyanka et al. (2026) studied this question.
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