Food Chemistry Advances 4 (2024) 100649

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Food Chemistry Advances

journal homepage: www.elsevier.com/locate/focha

Fruit juice fortification with omega-3 by adding chia and linseed

oil microcapsules
Luana Gabrielle Correa a, Talita Kato b, Vanessa Cipriani Giuliangeli b, Alex Sanches Torquato c,
Marianne Ayumi Shirai a, b, *
a
Department of Food Technology, Federal University of Technology - Paraná, Londrina 86036-370, Brazil
b
Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina 86036-370, Brazil
c
Department of Chemistry, Federal University of Technology - Paraná, Medianeira 85884-000, Brazil

A R T I C L E I N F O A B S T R A C T

Keywords: This work aimed to add chia and linseed oils in microencapsulated and free forms (nonmicroecapsulated) as
Complex coacervation sources of omega 3 fatty acids in fruit juice and to analyze their physical-chemical, microbiological and sensory
Sensory acceptance acceptance. The lipid profiles of the chia and linseed oils showed high levels of polyunsaturated fatty acids
PUFA
(63.61 % for linseed and 81.26 for chia), especially alpha-linolenic omega-3. The morphology of the micro­
Beverages
capsules showed a spherical structure with dispersed oil droplets, and the encapsulation efficiency was 64.20 %
for linseed oil and 69.82 % for chia oil. The soluble solids content did not change with the addition of micro­
capsules or oils. On the other hand, pH and acidity showed changes with the addition of these components. The
juice samples containing microcapsules of chia oil exhibited greater sensory acceptance than formulations
containing free oil, suggesting the beneficial effect of microencapsulation in protecting and masking the taste of
oils. Thus, with this work it was possible to add microcapsules of oils rich in omega 3 polyunsaturated fatty acids
to beverages to increase the nutritional value of the final product, which has good sensory acceptance.

1. Introduction
Clinical and epidemiological studies have shown that oils and fats
rich in polyunsaturated fatty acids (PUFAs) such as omega-3 (ω-3) and
omega-6 (ω-6) can be beneficial to health, in addition to providing en­
ergy and being carriers of fat-soluble vitamins. PUFAs are well-known to
have health-promoting effects and contain essential fatty acids, how­
ever, the human body is unable to synthesize them in the required
amount and must be supplied through diet or food supplements. Addi­
tionally, intake of ω-3 PUFAs is associated with improvements in blood
glucose and lipid metabolism in type 2 diabetes patients with dyslipi­
demia (Chen et al., 2017; Liu et al., 2023; Mansara et al., 2015; Timil­
sena et al., 2017).
PUFA are mainly found in marine fish, algae, and some plant seeds at
different proportions of both ω-6 and ω-3 fatty acids. Linseed and chia
stand out among PUFA-rich plant-derived oils. Linseed oil contains
approximately 50 % α-linolenic acid and 12 % linoleic acid (Kletten­
hammer et al., 2023), whereas chia oil contains 60 % α-linolenic acid
and 20.4 % linoleic acid. These oils provide a healthy balance of these
two essential fatty acids and are superior to other vegetable oils (de
Campo et al., 2017; Rojas et al., 2018).
The Food and Agriculture Organization of the United Nations rec­
ommends an intake of 250 mg/day of combined EPA and DHA for good
vascular health. The intake of EPA and DHA in many countries is below
the recommended level due to low seafood consumption, and the
fortification of foods and beverages with ω-3 obtained from plant
sources is a promising alternative. However, the incorporation of ω-3 in
processed foods remains challenging due to its unstable nature and the
formation of oxidized products with unpleasant flavors. Faced with this
problem, microencapsulation technology can partially prevent oxida­
tion and extend the shelf life of ω-3 fatty acids, offering practical solu­
tions for stabilizing and improving the supply of ω-3 fatty acids in food
products and improving their bioavailability for bioefficacy enhance­
ment (de Campo et al., 2017; de Oliveira et al., 2020; Klettenhammer
et al., 2023; Rojas et al., 2018; Yin et al., 2022).
Complex coacervation is an encapsulation technique based on the
electrostatic interaction (van der Waals and hydrophobic interactions)
of an amino-protonated pair (protein) with a carboxyl group

* Corresponding author at: Department of Food Technology, Federal University of Technology - Paraná, Londrina 86036-370, Brazil.
E-mail address: marianneshirai@utfpr.edu.br (M.A. Shirai).

https://doi.org/10.1016/j.focha.2024.100649
Received 4 May 2023; Received in revised form 12 February 2024; Accepted 18 February 2024
Available online 22 February 2024
2772-753X/© 2024 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-
nc-nd/4.0/).
L.G. Correa et al.
(polysaccharide). The combination of polymers most commonly used as
wall materials is gelatin and arabic gum due to the perfect combination
of fillers and low cost (Oliveira et al., 2020; Timilsena et al., 2019). This
process is interesting for the microencapsulation of compounds sensitive
to high temperatures and consists of a physicochemical process that does
not require the use of potentially toxic organic solvents and high process
temperatures. This technique is usually used to encapsulate solid or
liquid ingredients that are insoluble in water and is indicated to
encapsulate hydrophobic substances such as PUFA-rich oils. Further­
more, this method produces particles with relatively high encapsulation
efficiency, resulting in high oxidative stability (Eghbal & Choudhary,
2018; Wang et al., 2014; Wu et al., 2014).
The functional beverage market is constantly expanding and ready-
to-drink fruit juices are a potential vehicle to incorporate ω-3 PUFAs
and consequently increase its intake. However, additional research is
needed to improve the ω-3 stability of these products and provide bev­
erages with good sensory acceptance. This study aimed to (i) microen­
capsulate chia and linseed oils by complex coacervation and
characterize the obtained microcapsules; (ii) fortify commercial fruit
juices with free and encapsulated chia and linseed oils; and (iii) evaluate
the physicochemical and microbiological characteristics, as well as
sensorial acceptance, of the juices.
2. Materials and methods
Chia and linseed oils (Pazze Alimentos, Brazil) and pasteurized
guava and apple juice (Prat’s, Brazil) were purchased from the local
market. Type B gelatin (Gelita do Brasil, Brazil) and arabic gum (Nexira,
Brazil) were used for oil microencapsulation. N-heptane (Synth, Brazil),
potassium hydroxide P.A. (Alphatec, Brazil) and methanol P.A. (Synth,
Brazil) were used in fatty acids quantification.
2.1. Quantification of fatty acids in chia and linseed oils
Fatty acid methyl esters were prepared as described in ISO5509 (ISO
2000). Approximately 50 mg of the samples were weighted and trans­
ferred to a test tube with a screw cap, then 2.0 mL of n-heptane and 2.0
mL of a KOH methanolic solution (2 mol L− 1) were added to the undergo
transmethylation, and the mixture was stirred for 5 min. After the phase
separation, the superior phase containing the fatty acid methyl esters
was collected for analysis.
Fatty acid methyl esters of chia and linseed oils were separated via a
gas chromatograph (Claus 680, Perkin Elmer), using a 0.25 µm × 100 m
× 0.25 mm fused silica capillary column (Agilent CP-7420) with helium
as the carrier gas (flow rate of 1.1 mL/min; split ratio of 1:1000, v/v)
with a flame ionization detector (FID) (Gonçalves et al., 2020). The
chromatographic parameters consisted of an injection temperature of
240 ◦ C, a detector temperature of 250 ◦ C, a column temperature pro­
gram of 80 ◦ C maintained for 1 min, and an elevation to 160 ◦ C followed
by a temperature ramp of 20 ◦ C/min to a final oven temperature of 250
◦
C, which was maintained for 58 min. The time of retention and area
percentage were automatically computed by the software Total Chrom
(Perkin Elmer).
2.2. Microencapsulation of oils by complex coacervation
Stock solutions of gelatin and arabic gum (2.5 g/100 mL) were
prepared with distilled water and kept at 50 ◦ C. A proportion of 70 %
(w/w) of oil relative to the wall material mass was added to the gelatin
solution and emulsified using an Ultra-Turrax disperser at 10,000 rpm
for 3 min. The arabic gum solution and distilled water at 50 ◦ C were
added to the obtained emulsion, and the pH was adjusted to 4.0 with 0.1
M HCl. Subsequently, the system was cooled to 40 ◦ C and, from this
point on, kept under gentle stirring until it cooled to 10 ◦ C. The coac­
ervate was freeze-dried (Alpha 1-2 LDplus, Martin Christ, Germany) at
− 30 ◦ C and 0.37 mbar until constant weight, and characterized before
2
Food Chemistry Advances 4 (2024) 100649
being incorporated into the juice.
2.3. Characterization of microcapsules
2.3.1. Morphology
Immediately after microcapsule production, an aliquot (~0.1 mL) of
wet microcapsules was placed in a lamina, and the morphology was
assessed under an optical microscope (Motic, BA210, China) coupled to
a digital camera (Motic, Moticam +5, China) with image capture using a
10x magnification objective.
2.3.2. Particle size analysis of microcapsules in water
The mean diameter (D50) and size distribution of the microcapsules
were determined by light scattering (Horiba, LV950, Japan). The sam­
ples (50 mg/mL) were dispersed in distilled water and kept under stir­
ring for 15 min on a magnetic stirrer. After this preparation, the sample
suspensions were added to the equipment’s reading chamber, contain­
ing distilled water, until reaching the appropriate transmittance levels to
perform the readings. The polydispersity index (SPAN) was calculated
using Eq. (1):
SPAN = (D90 − D10 )/D50 (1)
where, D10, D50, and D90 are 10 %, 50 %, and 90 % of the cumulative
distribution, respectively. The analysis was performed with six inde­
pendent repetitions for each sample.
2.3.3. Encapsulation efficiency
The encapsulation efficiency (EE) was determined in triplicate as a
function of the difference between the amount of total oil (TO) and the
amount of surface oil (SO), according to Habibi et al. (2016) with
modifications. The amount of total oil was determined by adding 0.1 g of
microcapsules to 10 mL of distilled water, followed by heating under
stirring at 50 ◦ C for 5 min. Then, three extractions were performed with
20 mL of hexane and isopropanol (3:1) solution, and the supernatant
obtained from each extraction was transferred to a flask and rotary
evaporated to remove the solvent, which resulted in the total oil value
being present in the microparticle. The surface oil content was deter­
mined by mixing 0.2 g of microcapsules with 40 mL of hexane and
isopropanol solution (3:1) for 5 min. This mixture was filtered, and the
microcapsules retained on the filter paper were washed twice with 10
mL of hexane and isopropanol (3:1). The filtrate was collected in a flask
and rotary evaporated to remove the solvent, after which the surface oil
content was obtained. The EE was calculated with Eq. (2):
TO − SO
EE(%) = x100 (2)
TO
2.4. Application of microcapsules in juice
Lyophilized microcapsules and free oil were added to guava juice in
sufficient amounts to provide 300 mg/100 mL omega-3 fatty acid
(BRASIL, 2012). There were five samples in total: control (C), juice with
free chia oil (OC), juice with microencapsulated chia oil (PC), juice with
free linseed oil (OL), and juice with microencapsulated linseed oil (PL).
The amount of microcapsules and oil added to the juice was calculated
considering the fatty acid composition, total oil content and the
encapsulation efficiency. In a glass jar, the lyophilized microcapsules or
oils and commercial refrigerated fruit juice (10 ◦ C) were added and
manually stirred for 5 min. After that, the samples were conducted to
physicochemical, microbiological and sensory analyses. For sensory
analyse the juice samples were packaged in individual plastic cups with
lids.
2.5. Physicochemical and microbiological analyses of juice
The pH was measured with a calibrated potentiometer (Hanna
L.G. Correa et al. Food Chemistry Advances 4 (2024) 100649

Instruments, HI 2221, Brazil), the total soluble solids content was 3. Results and discussion
determined by refractometry (Hanna Instruments, Brazil), and the
titratable acidity content was determined by titrating the sample with 3.1. Quantification of fatty acids in oils
0.1 mol/L sodium hydroxide and phenolphthalein indicator (AOAC,
2016). The retention times and identification of fatty acids in chia and
Microbiological analyses were carried out before sensory analysis to linseed oils are showed in Fig. 1. The percentage composition of fatty
ensure product safety. The fruit juice formulations were evaluated as acids (Table 1) revealed that α-linolenic acid was present in greater
established by Brazilian legislation (ANVISA, 2019), with counts of quantities both in chia oil (607.5 mg/g of oil) and in linseed oil (478.8
mold, yeast, and Enterobacteriaceae and Salmonella detection analysis mg/g of oil). The second fatty acid present in greater quantity in chia oil
(Silva et al., 2007). is linoleic acid, and linseed oil is oleic acid. In both cases, PUFAs were
predominant fatty acid, accounting for 81.36 % of the fatty acids present
2.6. Sensory acceptance test, panelists profile, and purchase intention in chia oil, and 63.61 % of those present in linseed oil. The results ob­
tained are in accordance with the literature (da Silva Stefani et al., 2019;
The affective test using a 10-point hybrid hedonic scale anchored Rojas et al., 2018).
with verbal terms at the extremes (Villanueva et al., 2005) was applied
to 50 untrained panelists aged 18 years or older and of varied genders. Table 1
Initially, the panelists answered a questionnaire to obtain information Percentage composition of the fatty acids present in chia and linseed oils.
about age group, gender, education, and consumption habits regarding
Fatty acids Chia Linseed
fruit juice. Then, the five juice formulations, previously filled in % fatty acid for each oil
disposable plastic cups with lids in a volume of 30 mL each, were served
C16:0 7.05 ± 0.03 6.48 ± 0.05
to the panellists together with a glass of mineral water to clean the palate C18:0 3.51 ± 0.01 5.25 ± 0.11
between the evaluation of the samples. The panelists evaluated the C18:1n-9C 7.21 ± 0.01 23.93 ± 0.30
overall acceptance and attributes, taste, texture, aroma and color, and C18:2n-6C 20.11 ± 0.02 15.31 ± 0.04
purchase intention using a 10-point hedonic scale, ranging from 1 C18:3n-6 0.24 ± 0.00 0.18 ± 0.00
C18:3n-3 60.75 ± 0.03 47.88 ± 0.55
(extremely dislike) to 10 (extremely like). Ethical approval for the
C20:0 0.33 ± 0.01 0.19 ± 0.02
involvement of human subjects in this study was granted by the Federal C20:1 0.13 ± 0.00 0.13 ± 0.01
Technology University Research Ethics Committee (reference number C20:4n-6 0.08 ± 0.00 0.19 ± 0.01
CAAE 25781819.6.0000.5547). Saturated 11.19 ± 0.02 12.17 ± 0.18
Monounsaturated 7.43 ± 0.01 24.21 ± 0.31
Polyunsaturated 81.36 ± 0.03 63.61 ± 0.50
2.7. Statistical analysis
Palmitic acid (C16:0); Stearic acid (C18:0); Oleic acid (C18:1n-9C); Linoleic acid
(C18:2n-6C); γ-Linolenic acid (C18:3n-6); α-Linolenic acid (C18:3n-3); Arachidic
The results were evaluated by analysis of variance and the means
acid (C20:0); Eicosenoic acid (C20:1); Arachidonic acid (C20:4n-6). Each value
were compared by Tukey’s test at a 5 % significance level using Statis­ is the mean ± SD of triplicate tests.
tica 14.0.0.15 software (TIBCO Software Inc., USA).

Fig. 1. Chromatogram of fatty acid methyl esters from chia and linseed oils.

3
L.G. Correa et al.
3.2. Characterization of microcapsules
The microcapsules exhibited a spherical morphology and different
sizes, with droplets of lipids distributed inside, showing a multinucle­
ated structure (Fig. 2). Compared to other methods, microencapsulation
through complex coacervation prevents the migration of oil to the par­
ticle surface and is an important feature for maintaining the sensory
properties of foods fortified with coacervated omega-3 complexes dur­
ing storage (Kaushik et al., 2015).
The average diameters (D50) were 147.375 ± 1.518 µm for linseed
oil microcapsules and 236.742 ± 9.346 µm for chia oil microcapsules,
which was in accordance with the findings of other microcapsules ob­
tained by complex coacervation in which the average diameter ranged
from 1 to 500 μm. The size of microcapsules for food applications should
be less than 100 μm to avoid impacting the mouth feel of the food
product (Kaushik et al., 2015). However, in our study it was not possible
to measure the particle size of fortified juice by light scattering since
guava juice has a higher viscosity due to the presence of pulp and mi­
crocapsules. Also, it was considered that the microcapsules would mix
with the pulp and that they would be masked.
The span value indicates how homogeneous the size distribution of
the microcapsules is and high span values indicate greater heterogeneity
or polydispersion in their distribution. The microcapsules presented a
span of 1.347 ± 0.091 for linseed oil and 2.214 ± 0.077 for chia oil;
these values are considered high and indicate little homogeneity in
relation to the size of the samples. The high span values corroborate with
optical microscopy images revealing microcapsules of different sizes.
The EE was lower (64.20 %) for linseed oil microcapsules and greater
(69.82 %) for chia oil microcapsules. In a study carried out by Prata and
Grosso (2015), 91.8 % of the EE was obtained for vetiver essential oil
using gelatin and gum arabic. De Oliveira et al. (2020) obtained EEs
ranging from 85.57 to 94.18 in green coffee oil encapsulated by complex
coacervation. On the other hand, Habibi et al. (2017) obtained EEs
ranging from 52.83 to 76.66 % in fish oil encapsulated with gelatin and
gum arabic. This variation in relation to the EE can be attributed to
several factors, such as the composition of the material to be encapsu­
lated, the variations that may occur during the microencapsulation
steps, the concentrations of the solutions used as wall material and the
quality of the emulsion made during the process. In our study, in order to
increase the EE, a higher concentration of oil could have been used in
relation to the wall material and an emulsifier could have been used to
improve the stability of the emulsion.
According to the results of fatty acid quantification in chia and
linseed oils (Table 1) and total oil content in the microcapsules (41.2 %
and 36.9 % for linseed and chia microcapsules, respectively), the
amounts of chia and linseed oil microcapsules added to the juices were
determined. According to Brazilian legislation (BRASIL, 2012), a prod­
uct needs to contain 300 mg/100 mL of the omega-3 to be considered
source a of omega-3. Considering that 1 g of flaxseed oil contains 478.8
Fig. 2. Morphology of chia oil (A) and linseed (B) microcapsules.
4
Food Chemistry Advances 4 (2024) 100649
mg of α-linolenic acid, for guava and apple juice to be a source of omega
3, it was necessary to incorporate an amount of 0.6266 g of linseed oil
and 1.53 g of linseed oil microcapsules in 100 mL of juice. The same
procedure was used for chia oil and microcapsules, in which 1.34 g of
chia oil microcapsules and 0.4936 g of chia oil were added to 100 mL of
juice.
3.3. Characterization of fruit juices
The characterization of fruit juices samples was conducted immedi­
tally after their preparation. The addition of free oil or microcapsules did
not alter (p > 0.05) the soluble solids content of the juice (Table 2),
probably due to the low concentration of oil and microcapsules added.
However regarding the pH and titratable total acidity, there was sig­
nificant variation due to the addition of oils and microcapsules. This
may be associated with the fact that when there is a mixture of sub­
stances, the juice tends to dilute the organic acids, the pH tends to in­
crease and consequently the acidity decreases. The increase in pH also
could be related to releasing the oil in juice. The physicochemical pa­
rameters evaluated are consistent with those reported in the literature
(Prado et al., 2022).
Regarding the microbiological analysis, all the samples showed
absence of Salmonella, Enterobacteria count < 10 CFU/ mL and mold
and yeasts count < 10 CFU/ mL. The results were in accordance with the
Brazilian legislation that establishes that juices should present absence
of Salmonella, with a maximum Enterobacteria count of 102 CFU/ mL
and a maximum mold and yeast count of 102 CFU/mL. Thus, the fruit
juices were safe to drink, confirming the adequacy of the operations
during processing and handling.
3.4. Sensory acceptance test, profile of panelists, and purchase intention
In the sensory analysis, 50 tasters participated, 60 % of whom were
women and 40 % of whom were men. Among the participants, 42 %
were 19–30 years old, and only 20 % of the tasters had completed higher
education, and 86 % of the tasters said they liked guava juice. Regarding
the frequency of consumption of guava juice, 72 % of the tasters said
they would eventually consume it. The characteristics most commonly
considered when purchasing a juice were appearance (36 %), price (24
%), nutritional value (20 %), practicality (10 %) and taste (8 %). When
asked about the consumption of foods containing chia and linseed oils,
44 tasters replied that they had never consumed any food containing
such oils, while 6 participants had already consumed products such as
yogurt, biscuits, bread, cakes and muffins containing chia or linseed oils.
Regarding the knowledge or not of the benefits of chia and linseed oils,
72 % of the tasters said they did not know about such benefits.
Fig. 3 shows the averages of the grades of the sensory attributes
(color, aroma, texture, taste and global notes) evaluated by the tasters in
the sensory test with a hedonic scale.
L.G. Correa et al. Food Chemistry Advances 4 (2024) 100649

Table 2
Physical-chemical and microbiological parameters of guava juices added with microparticles and chia and linseed oils.
Sample TSS (◦ Brix) pH Acidity (%) Salmonella Enterobacteria (CFU/ mL) Mold and yeasts (CFU/ mL)
a b ab
C 9.9 ± 0.2 3.94 ± 0.09 4.72 ± 0.09 Absence < 10 < 10
OL 9.6 ± 0.2a 4.02 ± 0.02ab 4.69 ± 0.14ab Absence < 10 10
OC 9.6 ± 0.2a 4.04 ± 0.03ab 4.91 ± 0.06a Absence < 10 5
PL 9.7 ± 0.1a 4.03 ± 0.04ab 4.59 ± 0.06bc Absence < 10 < 10
PC 9.7 ± 0.1a 4.07 ± 0.01a 4.39 ± 0.08c Absence < 10 5

C = Control; OL = Juice with free linseed oil; OC = Juice with free chia oil; PL = Juice with linseed oil microparticles; PC = Juice with chia oil microparticles; TSS =
Total soluble solids. Each value is the mean ± SD of triplicate tests. a,b Lowercase letters are used to indicate significant diferences between the samples (P < 0.05) by
Tukey test.

Fig. 3. Average of sensory attributes of guava juices added with microcapsules and chia and linseed oils.

The grades attributed to the control sample were higher than those
attributed to the other samples for all the sensory attributes evaluated,
but the color, texture and taste aspects did not significantly differ from
those of the PC sample as show in Fig. 4. The PC and PL samples did not
show significant differences in sensory attributes (p > 0.05). It is still
possible to visualize that the control sample had higher grades, followed
by the sample containing microcapsules of chia oil, and then, the sample
containing microcapsules of linseed oil, presenting grades between 6
and 8, which are between “I did not like it, nor disliked it” and “I liked it
extremely” on the hedonic scale. The sample containing linseed free oil
presented the smallest grade, indicating that microencapsulation pro­
tected the oils and masked the flavor.

Fig. 4. Appearance of the guava juices added with microcapsules and chia and linseed oils.

5
L.G. Correa et al.
The main comments were in relation to the OL and OC samples, in
which the tasters said that the apparent oil droplets on the surface
hindered the taste and the visual acuity of the juice, giving a nonpleasant
appearance (Fig. 4). The second most recurrent comment was in relation
to the PC sample, where they said that the juice was more viscous,
appearing to have more fruit pulp than the others, giving a pleasant
texture and flavor to the taste. Thus, a size of microcapsules greater than
100 μm did not affect the texture of the juice, since the tasters related to
the presence of fruit pulp. It was also possible that arabic gum in asso­
ciation with gelatin contributed increasing apparent viscosity and
consequently reducing sedimentation, stabilizing the fruit juice as
observed in other studies (da Silva et al., 2019). Improvement in the
microcapsules addition method in the juice is still necessary aiming
increase sensory acceptance of the PC and PL, because at the end of the
test, 42 people said they would buy guava juice containing microcap­
sules of chia oil and oilseed.
In a similar study, linseed oil nanoparticles and chia seed mucilage
were applied to orange juice, and the results showed that there were no
significant differences among the sensory parameters evaluated. The
juice enriched with nanoparticles presented a general acceptability of 86
% (da Silva Stefani et al., 2019). The omega-3 encapsulation with
cashew tree gum does not modify the cashew apple/araça-boi juice’s
sensory acceptance and maintains it during storage, but the same effect
was not observed with the direct use of omega-3 oil (Do Prado et al.,
2022). Another study (Habibi et al., 2017) showed that the addition of
fish oil microcapsules to pomegranate juice led to a considerable
decrease in sensory acceptability, especially regarding odor or taste.
4. Conclusion
It was possible to microencapsulate chia and linseed oils by the
complex coacervation technique, obtaining encapsulation efficiencies
ranging from 64.20 to 69.82 %. The physical-chemical analyses of sol­
uble solids content did not change with the addition of microcapsules
and oils, which is different from the trend observed for pH and acidity,
which showed changes with the addition of these components. The
sensory analysis showed that the juice sample containing the chia oil
microcapsules had good sensory acceptance, and the samples with chia
and linseed free oils were the least accepted. Therefore, it is possible to
add microcapsules of oils rich in ω-3 PUFA in fruit juice in order to in­
crease their nutritional value, having a good sensory acceptance, how­
ever, an evaluation of their oxidation stability and shelf life are still
needed.
CRediT authorship contribution statement
Luana Gabrielle Correa: Writing – original draft, Formal analysis,
Data curation. Talita Kato: Methodology, Formal analysis. Vanessa
Cipriani Giuliangeli: Formal analysis. Alex Sanches Torquato:
Methodology, Investigation, Formal analysis. Marianne Ayumi Shirai:
Writing – review & editing, Supervision, Project administration,
Conceptualization.
Declaration of competing interest
The authors declare the following financial interests/personal re­
lationships which may be considered as potential competing interests:
Marianne Ayumi Shirai reports equipment, drugs, or supplies and
writing assistance were provided by Federal Technological University of
Paraná.
Data availability
Data will be made available on request.
6
Food Chemistry Advances 4 (2024) 100649
Acknowledgments
The authors thank the Multiuser Laboratory of Federal University -
Paraná - Campus Londrina (Labmult-LD) and the Food Technology
Institute (ITAL).
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