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

• Published in: Journal of culinary science & technology Vol. 22; no. 4; pp. 691 - 704
• Main Authors: Silva, Francisca Mayla Rodrigues, da Silva, Larissa Morais Ribeiro, de Figueiredo, Raimundo Wilane, de Menezes, Fernando Lima, Garruti, Debora, Torres, Lucicléia Barros Vasconcelos
• Format: Journal Article
• Language: English
• Published: Binghamton Taylor & Francis 03-07-2024; Taylor & Francis LLC
• Subjects: Bioactive compounds; Chemical activity; Chemical compounds; Encapsulation; food development; Formulations; Green tea; Microcapsules; Microencapsulation; Nectar; Phenolic compounds; Phenols; Rheological properties; Sensory evaluation; Spondias mombin
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2022.2073937

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.