Título:	Yellow Mombin Nectar Enriched with Encapsulated Green Tea (Camellia Sinensis Var Assamica): Physical-chemical, Rheological and Sensory Aspects.
Autor:	SILVA, F. M. R. SILVA, L. M. R. DA FIGUEIREDO, R. W. DE MENEZES, F. L. DE GARRUTI, D. dos S. TORRES, L. B. V.
Afiliación:	FRANCISCA MAYLA RODRIGUES SILVA, FEDERAL UNIVERSITY OF CEARÁ; LARISSA MORAIS RIBEIRO DA SILVA, FEDERAL UNIVERSITY OF CEARÁ; RAIMUNDO WILANE DE FIGUEIREDO, FEDERAL UNIVERSITY OF CEARÁ; FERNANDO LIMA DE MENEZES, FEDERAL UNIVERSITY OF CEARÁ; DEBORAH DOS SANTOS GARRUTI, CNPAT; LUCICLÉIA BARROS VASCONCELOS TORRES, EDERAL UNIVERSITY OF CEARÁ.
Año:	2024
Referencia:	Journal of Culinary Science & Technology, v. 22, n. 4, 691–704, 2024.
Descripción:	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 microencapsu- lated 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 analy- sis, 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 antioxi- dant 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 alter- native for the development of a new product
NAL Thesaurus:	Bioactive compounds
Palabras clave:	Microcapsules Food development Microcápsulas Compostos bioativos Desenvolvimento de alimentos
DOI:	https://doi.org/10.1080/15428052.2022.2073937
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAT)