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

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 degrees 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 degrees C to increase the product's quality. Oxidative stability was also determined in extreme storage conditions: light, 25 degrees 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 degrees 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 degrees C with excellent quality. Finally, none of the liposomes/BC in juice had sensorial characteristics changed, demonstrating their application to generate a functional food.

Automated summary

The study demonstrated that food additives made from liposomal formulations of bioactive compounds in orange juice generated a functional food with good quality and an extended shelf life. The oxidative stability, size, shape, and membrane packing were evaluated under different conditions, showing optimal results and sensory characteristics remained unchanged after storage.