Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties

Abstract

The elaboration of fruit blends added of functional components results in nutritionally enriched products. The purpose of this work was to evaluate the physicochemical, sensorial and rheological properties of cashew-apple and araça-boi beverages added with encapsulated omega-3 and stability during 120 days of storage. Juice formulations were prepared with and without adding omega-3 oil and encapsulated omega-3, pasteurized and stored at room temperature, and evaluated sensory, physicochemical and rheological properties. The optimized formulation of the beverage was obtained with 18.6% of cashew-apple and 9.3% of araça-boi pulps, selected in the experiment of the response surface. The formulations with encapsulated omega-3 maintained sensory acceptability. The physicochemical parameters did not present significant interactions among the formulations and the storage time. A consumer test with 100 people was performed using an acceptance test and check all that apply (CATA). The beverage added with unencapsulated omega-3 presented a variation in the sensory attributes along with the storage. All samples showed non-Newtonian behavior and pseudoplastic character. Omega-3 encapsulation is recommended to favor the acceptability and constancy of rheological characteristics in the beverage nutritionally enriched with omega-3.

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

“…In the study, the flow curves (Figure 4a,b) were fitted with the Newtonian model, the Power Law model, and the Herschel-Bulkley model, highlighting that these models were chosen because they are the most used for concentrated solutions of food polymers. Moreover, the choice of the models was made based on the results reported by other authors, evidencing the use of different polymeric solutions for the formation of hydrogel beads, for example, cashew gum for the encapsulation of oils [39], hydrogel solutions from the liquid core of barberry (Berberis vulgaris) [40], and maltodextrin as a wall material for the encapsulation of an extract of Indigofera tinctoria [41]. The study of Tavares et al [42] on rheological trends in the encapsulation of bioactive compounds from essential Moreover, the choice of the models was made based on the results reported by other authors, evidencing the use of different polymeric solutions for the formation of hydrogel beads, for example, cashew gum for the encapsulation of oils [39], hydrogel solutions from the liquid core of barberry (Berberis vulgaris) [40], and maltodextrin as a wall material for the encapsulation of an extract of Indigofera tinctoria [41].…”

“…Moreover, the choice of the models was made based on the results reported by other authors, evidencing the use of different polymeric solutions for the formation of hydrogel beads, for example, cashew gum for the encapsulation of oils [39], hydrogel solutions from the liquid core of barberry (Berberis vulgaris) [40], and maltodextrin as a wall material for the encapsulation of an extract of Indigofera tinctoria [41]. The study of Tavares et al [42] on rheological trends in the encapsulation of bioactive compounds from essential Moreover, the choice of the models was made based on the results reported by other authors, evidencing the use of different polymeric solutions for the formation of hydrogel beads, for example, cashew gum for the encapsulation of oils [39], hydrogel solutions from the liquid core of barberry (Berberis vulgaris) [40], and maltodextrin as a wall material for the encapsulation of an extract of Indigofera tinctoria [41]. The study of Tavares et al [42] on rheological trends in the encapsulation of bioactive compounds from essential oils was also considered, where it was found that the Power Law and Herschel-Bulkley models are the best fit in most cases.…”