Neotropical Vanilla species as multifunctional ingredients for ice cream: antioxidant potential, technological...

Natural vanilla flavor, predominantly derived from Vanilla planifolia, is among the most valued flavoring ingredients worldwide; however, its production remains constrained by agronomic and supply-chain challenges. Native Neotropical vanilla species may represent promising alternative sources of natural flavorings for food applications. This study evaluated the antioxidant properties of extracts from V. chamissonis, V. pompona, V. cribbiana, and V. planifolia and investigated their effects on the physicochemical, technological, and sensory characteristics of ice cream, in comparison with a commercial V. × tahitensis extract and a control, unflavored. Total phenolic content and antioxidant capacity (ABTS and DPPH assays) were determined in the extracts. Consumer acceptance and sensory perception were assessed by 204 consumers using a 9-point hedonic scale and the Rate-All-That-Apply (RATA) method. V. cribbiana extract exhibited the highest phenolic content (537.69 mg GAE/100 g) and antioxidant activity. Ice cream flavored with V. cribbiana also showed the greatest firmness (59.4 N) and melting resistance. Instrumental color analysis showed lower lightness and higher chroma in Neotropical formulations. Consumer segmentation identified three distinct preference clusters. Ice creams flavored with V. cribbiana, V. planifolia, and the commercial vanilla extract achieved the highest acceptance scores, whereas V. chamissonis and V. pompona imparted distinctive sensory characteristics, particularly anise-like notes, resulting in differentiated consumer responses. These findings demonstrate that Neotropical Vanilla species are valuable sources of natural flavorings with distinct functional, technological, and sensory properties. Among them, V. cribbiana emerged as the most promising species, combining high antioxidant activity, improved technological performance, and strong consumer acceptance.