Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of by-product encapsulated in Ca(II)-alginate beads for different foods.

Bioaccessibility analysis and antioxidant activity along digestion and a consumer-oriented sensory analysis were conducted in three potential functional foods based on Ca(II)-alginate beads containing bioactive compounds extracted from beet stems. Ca(II)-alginate beads , and two selected products (cookies and turkish delights supplemented with the beads) were prepared. Regarding the beads, among the attributes rated by consumers, visual appreciation predominates, being color in the (JAR) category and in the preference. Instead, both flavor and sweet taste were attributes highly penalized and should be improved in beads to be accepted as food . A higher percentage of customers preferred cookies and turkish delights instead of only beads, considering global satisfaction. Regarding digestion, there was a significant content of phenolic compounds in the products with beads, showing a bioaccessibility greater than 80% (for cookies) and 26% (for turkish delights). Also, the antioxidant capacity measured by ABTS ranged between 50 and 109% for cookies and turkish delights, being lower when measured by FRAP (between 20 and 30%, respectively). Thus, including the beads with beet stem extract in both products leads to a significant increase in the content of phenolic compounds and in the antioxidant capacity compared to their counterparts, protecting the compound during oral and gastric phases. These results allow the generation of improved Ca(II)-alginate systems with promising functional properties for the development of ingredients and functional foods.