Tsevdou M., Soukoulis C., Argentou E., Taoukis P.
Innovative Food Science and Emerging Technologies, vol. 114, art. no. 104777, 2026
This study evaluated the combined application of high-pressure (HP) processing (600 MPa, 55 °C, 10 min) and transglutaminase (TGase, 0–4 U/g protein) pre-treatment as a clean-label strategy for producing stabiliser-free ice cream, comparing it against conventional homogenization-thermal treatment of guar gum-stabilised mixes. Although both thermally (TH) and HP-processed mixes showed shear-thinning behaviour, the combined HP–TGase treatment markedly increased consistency coefficient, apparent viscosity, and thixotropy, reflecting the formation of a continuous entangled protein network through interchain bridging. TGase pre-treatment also reduced macroscopic phase separation in guar gum–protein systems by crosslinking proteins into nanoclusters, providing steric stabilisation and delaying biopolymer demixing. In frozen products, HP-treated samples exhibited higher overrun (92.6 vs. 82.5%) and substantially greater fat destabilisation (26.4 vs. 2%), consistent with improved air cell stabilisation and partial fat coalescence. Optimal TGase concentration (2–3 U/g protein) maximised air incorporation, while excessive crosslinking reduced overrun through over-stabilisation of fat globule interfaces. Oscillatory thermo-rheological analysis demonstrated elevated complex viscosity and increased viscous dissipation in HP–TGase samples, indicative of a creamier, more deformation-resistant structure. The combined treatments decreased ice crystal polydispersity and suppressed freezing point depression through enhanced binding of unfrozen water in the freeze-concentrated serum. Multivariate ASCA–PLS-DA identified processing method as the primary driver of structural differentiation, with melting onset temperature and consistency coefficient as key discriminants, while TGase concentration exerted a secondary dose-dependent effect on overrun and melting behaviour. Overall, the HP–TGase approach offers a promising clean-label route for producing structurally stable, aerated, and texturally improved stabiliser-free ice cream.
