Herbal medicines has long been used to prevent and control disease, and it can be minimize the potential side effect of chemical product. However, side effects from herbs do exit. Most of the challenges with herbal medicine revolve around inadequate information about the effect of herbs on oral cavity, the mechanism of action and potential side effect.

Various factors boosting ice cream business in India are:  

   1. Rapid growth and urbanization

   2. Increase in purchasing capacity

   3. Increased awareness of the consumer

   4. Modernized cold supply chain and storage

       facility

   5. Evaluation of retail outlet facilities

PLAN OF WORK:  

pre -formulation       Formulation       Design of Experiment   Evaluation of ice cream

• Pre -formulation:

Collection of the raw materials like dried herbs from the local market. Particle size reduction and separation by sieving for even powdered form. Collection of full fat milk, boiling and chilling the milk at cool temperature in refrigerator. Preparation of viscosity modifier and stabilizer of ice cream

• Formulation:

    1.Preparation of ice cream base.

    2.Preparation of herbal ice cream.

• Experimental Design:
• Evaluation of Herbal Ice cream:

EXIPIENTS USED IN HERBAL ICE CREAM:

1. Milk:

   Lactose Monohydrate is a highly purified pharmaceutical excipient present in milk.

 2.Stevia:

  Stevia is a sugar substitute made from the leaves of the Stevia rebaudiana plant of South America. The leaves contain chemicals called steviol glycosides that have a highly concentrated sweet flavor. Stevia is about 200 to 400 times sweeter than table sugar and is a non-nutritive sweetener, which means it has no carbohydrates, calories, or artificial ingredients.

 Stevioside and rebaudioside A are also the main sweet components of Stevia. Stevioside was first isolated from Stevia in 1931 and its chemical structure was established in 1952. Stevioside is a diterpene glycoside consisting of three molecules of glucose and a glucone moiety - steviol

       
           
       
Fig 2:Stevia

Reference:https://commons.wikimedia.org/w/index.php?curid=4459502[2]

 3. Corn starch:  

The corn starch is used in the cooking and baking as thickening agent. It is also used as binder and disintegrant in the pharmaceutical industry.

 4. Clove:

 The cloves contain 13 per cent tannin (gallotannic acid). Oleanolic acid has been isolated from spent cloves (residue from the distillation of essential oil. Steam distillation of clove buds yields a colourless (14.23%) or pale-yellow oil, with the characteristic odour and taste of cloves

Synonym:  Caryophyllum

Biological source:  Clove is obtained from dried closed flower buds of Eugenia Caryophyllus (syzygium aromaticum)

Family: Myrtaceae

Chemical constituents: Clove contains total 15-20% Volatile oil out of this 70- 90% is eugenol.Others constituents are 10-13% of tannins gallotannic acid,caryophyllenes, eugenol acetate. Due to methyl amyl ketone aroma of clove occurs so called as Syzygium Aromaticum.

 Uses:Dental Analgesic, carminative, stimulant Eugenol, Vanillin (flavouring agent)

       
           
       
Fig 3: clove

Reference: https://sl.bing.net/b7lGPslq3uC[3]

5. Cinnamon:

 Cinnamon has a distinctive aroma and taste that makes it commonly used as a flavoring. Besides that, cinnamon also contains bioactive compounds such as phenolic and flavonoid compounds. The main component in cinnamon extract is cinnamaldehyde and eugenol. Polyphenol content that plays a role in antioxidant activity was found to be higher in cinnamon compared to other spices, such as ginger, turmeric, nutmeg and cardamom.

Synonym:  Dalchini

Biological source:Cinnamon is obtained from dried stem outer bark of plant Cinnamon Cassia (Chinese cinnamon) and dried inner bark of the shoots of coppiced tree Cinnamon Zeylanicum (Ceylon cinnamon).

Family: Lauraceae

 Chemical constituents:  Cinnamon Zeylanicum5-10% Eugenol 60-70% Cinnamal aldehyde, Cinnamon Cassia - 85-90% Cinnamon allheyde, eugenol is absent

 Uses:  Carminative, Dental Analgesic, Astringent, Preparation of candy and perfume.

       
           
       
Fig 4: cinnamon

Reference: https://sl.bing.net/fdwX3X5VWeq[4]

Formula for herbal ice-cream:

Formulation table for herbal ice-cream

EXPERIMENTAL WORK

Preparation of base:

 1. Take 100 ml of milk boil it on medium flame for 20 min.

 2. Add 2g stevia powder and 5 g of custard powder in it to make a thick paste.

 3. Transfer it into an air tight container and deep freeze for 6-8 hours.

       
           
       
Fig 5: Preparation of Herbal ice-cream Base

 Preparation of ice-cream:

 1. Take 10 ml of whipping cream in a container, with the help of bitter whip and stir the cream for about 7-10 mins to get desired consistency.

 2. Weight accurately the dry drug ingredients: Cinnamon & Clove powder.

 3. Now add both the dry drug ingredients and whipping cream to the ice cream base.

 4. Mix them well and stir; transfer it into the container and let set and freeze fo another 4 to 6 hours.

       
           
       
Fig 6: Preparation of Herbal ice-cream

 EXPERIMENTAL DESIGN:  

Initial screening studies were carried out to check the effect of on ice cream stability. The time of mixing was identified as critical process parameter and quantity of base as critical formulation parameter. Design of experiment was used systematically to evaluate and optimize the selected process and formulation parameters at three levels (-1, 0, +1) using 32 factorial design to find out their effects on critical quality attributes of formulations. The batch size, quantity of herbal powders, base etc. were kept constant in experimental process. Regression analysis of data acquired from the experimental runs generated following equations in which F ratios were statistically significant (p0.05). These model equations fitted the data well. A positive sign indicates a synergistic effect, while negative sign indicates an antagonistic effect.

Melting Time (min) = 27.29 + 1.52X 1 + 1.23X2 (Linear Model)…………….(1)

 Moisture (%) = 47.45 + 0.18X 1 + 1.75X2 – 0.014X2 (2FI Model)…………..(2)

 Where X1 and X2 are quantity of base (ml) and mixing time (min) respectively Equations (1) and (2) represent that, increase in mixing time & moisture content (%) showed an increase in Melting Time and Moisture (%). There was a little negative interaction effect

Model verification:  

The desirability function was evaluated by Design-Expert software to obtain the optimized FBF nanosuspension. The model verification results are displayed in Table 3 that compare observed and predicted values of response.

EVALULATION PARAMETERS:

Colour:  

Ice cream should have a delicate, attractive colour that suggests or is closely associated with its flavour. Almost all ice creams are slightly coloured to give them the shade of the natural product 15% fruit produces only a slight effect on colour.

Odour:  Cold things have reduced aroma, because vapors do not rise from them as quickly. Heat makes molecules break off and float away in the air; these are what you smell. Also, most of ice cream is just water and sugar, neither of which have any smell.

Taste:  Ice cream is sweet, and is usually flavored with fruit, spices, or candy- the flavor often influences the color (that is, chocolate ice cream is brown, strawberry and cherry flavors are pink, pistachio is green). Good ice cream has a smooth texture.

Flavour: There are over 1,000 flavors of ice cream and many more keep getting each year. Vanilla,Chocolate,Strawberry,Mint chocolate chip,Cookies & cream are few icectream flavours.

Texture: ice cream should generally be smooth and soft. It should melt pleasantly and not too quickly in the mouth. Negative spots in this context are noticeable ice crystals, sandy texture or coarseness. All ice cream have the same basic parts: ice crystals, air, fat, sweeteners, and

Phase sepration: Ideally there should be no phase separation in icecream.When looking at ice cream at a microscopic level it is found that ice cream is made up of four phases: ice, air, fat and a concentrated aqueous solution.

pH: of ice-cream the pH value of normal ice cream is about 6.2-6.3Dairy products like butter, hard cheeses, cottage cheese, and ice cream are also acid-forming.Use the pH metre for the determination.

Melting Point: of ice-cream The melting point of icecream is at about 10°F ice cream is half melted. Water, on the other hand melts at ?about? 32°FThe exact melting point of ice cream depends on what's added to the ice cream base. While milk has a stable melting point of 31 degrees Fahrenheit, extra ingredients like sugar, colorings and cookie pieces alter how the atoms interact with each other, thereby changing how it melts.

Viscosity: of ice-cream Ice cream viscosity is determined by the non-frozen phase viscosity and the ice fraction generated during its freezing. For an ice cream liquid mixture, apparent viscosity values have been reported between 0.1 and 0.8 Pa?s,

Overrun: of ice-cream Overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during the freezing process. Ice cream normally has an overrun of around 100%, meaning that air makes up 50% of its volume.

Melt-down test: It have a solid 30 minutes before finding soup in your bowl.In a frozen state, the ice cream structure is mainly stabilized by ice crystals and the high viscosity of the unfrozen serum phase. The melting process the meltdown rate is highly dependent on the fat agglomerates in the unfrozen serum phase

 Moisture content:  Ice cream should contain 55-65% water. Ice cream mixture with high water content will resulted in a low total solid content in general and proportionately higher water that available to freeze when hardened at the same temperature compared to the ice cream mixture with low water content and high total solid.