Yellow Mombin Nectar Enriched with Encapsulated Green Tea (Camellia Sinensis Var Assamica): Physical-chemical, Rheological and Sensory Aspects

ABSTRACT

This research aimed to evaluate the feasibility of applying green tea extract encapsulated in yellow mombin (Spondias mombin L.) nectar. Two formulations were developed: with microencapsulated green tea extract (NM) and control (NC). NM was the variant concentration of green tea microencapsulated (4.6 g of green tea microcapsules for each 240 mL of beverage). The samples were subjected to physical-chemical and bioactive compounds analysis, such as the study of rheological behavior and sensory analysis. The addition of microcapsules resulted in changes in all of the parameters evaluated, highlighting the contribution in antioxidant activity and total phenolic compounds. The inclusion of microcapsules did not influence the rheological behavior. For the sensory analysis, it was found that NC presented better sensory acceptance. The inclusion of microcapsules of green tea extract in yellow mombin nectar presents itself as a viable alternative for the development of a new product.

KEYWORDS:

• Microcapsules
• bioactive compounds
• food development

Acknowledgments

Sincerely thanks to Council for Scientific and Technological Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq, project 424638/2018-5), Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico (FUNCAP) and Laboratory for Editing, Translating and Reviewing Academic Texts (Laboratório de Edição, Tradução e Revisão de Textos Acadêmicos - LETRARE/UFC).

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No potential conflict of interest was reported by the author(s).

Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.