Effects of supercritical carbon dioxide on the physicochemical properties of apple juice enriched with Brazilian ginseng roots extract

Resumo

The development of non-thermal treatments associated to the formulation of functional products have been a challenge for the food industry. In this sense, the enrichment of apple juice with aqueous extract of Brazilian ginseng (Pfaffia glomerata) followed by the processing of the beverage using supercritical carbon dioxide (SCD) was proposed. The functional beverage was characterized with respect to pH, soluble solids content (SSC), particle size distribution, zeta potential (ZP) and color analysis.