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

Detalhes bibliográficos
Autor(a) principal: PRADO,Giovana Matias do
Data de Publicação: 2022
Outros Autores: SOUSA,Paulo Henrique Machado de, SILVA,Larissa Morais Ribeiro da, WURLITZER,Nedio Jair, GARRUTI,Deborah dos Santos, FIGUEIREDO,Raimundo Wilane de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101017
Resumo: 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.
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spelling Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological propertiestropical fruit beverageencapsulated omega-3rheologyAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101017Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.64321info:eu-repo/semantics/openAccessPRADO,Giovana Matias doSOUSA,Paulo Henrique Machado deSILVA,Larissa Morais Ribeiro daWURLITZER,Nedio JairGARRUTI,Deborah dos SantosFIGUEIREDO,Raimundo Wilane deeng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000101017Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
title Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
spellingShingle Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
PRADO,Giovana Matias do
tropical fruit beverage
encapsulated omega-3
rheology
title_short Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
title_full Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
title_fullStr Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
title_full_unstemmed Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
title_sort Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
author PRADO,Giovana Matias do
author_facet PRADO,Giovana Matias do
SOUSA,Paulo Henrique Machado de
SILVA,Larissa Morais Ribeiro da
WURLITZER,Nedio Jair
GARRUTI,Deborah dos Santos
FIGUEIREDO,Raimundo Wilane de
author_role author
author2 SOUSA,Paulo Henrique Machado de
SILVA,Larissa Morais Ribeiro da
WURLITZER,Nedio Jair
GARRUTI,Deborah dos Santos
FIGUEIREDO,Raimundo Wilane de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv PRADO,Giovana Matias do
SOUSA,Paulo Henrique Machado de
SILVA,Larissa Morais Ribeiro da
WURLITZER,Nedio Jair
GARRUTI,Deborah dos Santos
FIGUEIREDO,Raimundo Wilane de
dc.subject.por.fl_str_mv tropical fruit beverage
encapsulated omega-3
rheology
topic tropical fruit beverage
encapsulated omega-3
rheology
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101017
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.64321
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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