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.

A acerola é uma fruta muito apreciada por seu alto teor de vitamina C, além de ser fonte de carotenóides e antocianinas, sendo industrializada na forma de polpa congelada e processamento de suco. Investigações dos efeitos do processamento nos constituintes nutricionais de sucos tropicais são escassos. Freqüentemente, as perdas de vitamina C são as únicas avaliadas. Este trabalho objetivou determinar o efeito de operações do processamento (formulação/homogeneização e tratamento térmico) de suco de acerola sobre as características químicas e físico-químicas deste produto. Os resultados desta pesquisa indicam pequenas alterações, observando-se somente uma variação significativa para o pH do suco, apesar de ter havido diminuição dos teores de vitamina C e antocianinas, e aumento do conteúdo de carotenóides, no suco processado.

Acerola is a fruit which is much appreciated due to its high vitamin C content. It also has a good source of carotenoids and anthocyanins and is industrialised as frozen pulp and processed as juice. Research on the effects of processing on the nutritional constituent of tropical juices is scarce. Often, only the loss of vitamin C is evaluated. The aim of this work is to determine the effect of some processing operations (formulation/ homogenization and heat treatment) on physical and physical-chemical characteristics of acerola juice. The results of this research indicate small changes in the physical and physical-chemical characteristics, and a significant change in the pH, a decrease in the vitamin C and anthocyanins content and an increase in the carotenoids of the processed juice were observed.

Quinze amostras de sucos de frutas, cinco de abacaxi, cinco de caju e cinco de maracujá, de cinco marcas diferentes, foram analisadas através dos parâmetros químicos, físico-químicos e microbiológicos. Todas as amostras estavam dentro dos limites estabelecidos pelas legislações brasileiras em vigor para os parâmetros químicos, físico-químicos e microbiológicos.

Fifteen samples of juices of fruits, five of pineapple, five of cashew apple, and five of passion fruit from five different brands were analyzed for the chemical, physico-chemical and microbiological parameters. All samples were inside of the limits established by the Brazilian legislation to chemical, physico-chemical and microbiological parameters.