Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products

Abstract

The present study focused on the development of gel-based capsules from sodium alginate and different berries fresh juice: chokeberry, sea buckthorn, and blueberry. Obtained through extrusion method, the macrocapsules were added into yoghurt, a well-known and consumed dairy product. In order to establish the changes that can occur into the food product, the samples were tested during 7, respectively 15 days storage in refrigeration conditions. According to the results, the antioxidant activity increased during storage and gels can represent a good option for bioactive substances’ encapsulation. Sensorial analysis performed indicated that consumers are open to consuming yoghurt berries capsules and, according to the results observed into scientific literature, they no longer rejected the product due to bitterness and sourness of sea buckthorn or aronia.