Physicochemical, functional, and sensory characterization of orange juice containing food additives with bioactive compounds under heat treatment and storage conditions

MARSANASCO, MARINA; ALONSO, SILVIA DEL V.

Food Bioscience

Elsevier Ltd

Lugar: Berlin; Año: 2021 vol. 44

2212-4292

Food additives were made by liposomal formulations composed of soy phosphatidylcholine (SPC), SPC with stearic acid (SA) or SPC with calcium stearate (CaS), with bioactive compounds (BC): essential fatty acids, choline, vitamin E, and vitamin C. Liposomes/BC were incorporated in orange juice to generate a functional food. Quality evaluation after pasteurization and storage conditions (7 days, 4 °C) was outreached by studying oxidative stability, size, shape, and membrane packing in food simulant (pH = 3). The study duration was extending up to 28 days at 4 °C to increase the product´s quality. Oxidative stability was also determined in extreme storage conditions: light, 25 °C, food simulant with pH 3 and 4.5, 6 months. Finally, a difference from the control sensory Test was then performed in orange juice with pasteurized liposomes/BC after 7 days of storage at 4 °C. Liposomes/BC presented oxidative stability that allows a good quality food to be marketed. Also, they showed stability in size and membrane packing. The results were optimum and allow that juice to have a shelf life of 7 days at 4 °C with excellent quality. Finally, none of the liposomes/BC in juice had sensorial characteristics changed, demonstrating their application to generate a functional food.