Stability, physicochemical, rheological and sensory properties of beverage containing encapsulated jujube extract with sodium alginate stabilized by sodium alginate and Gellan gum

Functional beverages are expanding in the world and since fruits are valuable food sources and are known as sources of antioxidant and phenolic compounds, their extracts and juices in these beverages can be used in different forms. The aim was to protect jujube extract by encapsulating it in the beads to enrich the beverage with phenolic compounds. On the other, gellan and alginate are known as stabilizers and suspend the particles in beverages and make fluid gel and trap particles in their structures. Gellan and sodium alginate were used to suspend alginate beads in antioxidant beverages. Four groups of samples were prepared with 0.15% and 0.3% sodium alginate concentrations and 0.05% and 0.31% gellan concentrations. The results showed that bead suspension were observed appropriately in C (0.3% alginate, 0.05% gellan gum) and D treatments (0.3% alginate, 1% gellan gum). The best sensory properties (overall acceptability= 4) were observed in C treatment (0.3% alginate, 0.05% gellan gum). On the first day of the assay, the highest pH was related to D treatment (3.83) and the lowest was related B treatment (3.57). Increasing of gellan and alginate into the beverage changed the viscosity behavior which led to show highest viscosity (417 cp in D beverage, 30 rpm) and inhibited the beads sedimentation (C and D beverages)