Abstract
SummaryBuriti (Mauritia flexuosa L.) oil is one of the richest vegetal sources of carotenoids, and its use in food industry is interesting considering the growing interest of the consumers for healthier products. Nanoemulsions of buriti oil were produced by phase inversion temperature (PIT) method for subsequent incorporation in isotonic beverage. The incorporation of nanoemulsions of buriti oil in beverages aims to replace artificial colouring by natural dyes. The nanoemulsion stability was evaluated by measuring average droplet size (73–86 nm), polydispersity (0.08–0.15), lipid oxidation quantification (0.05–0.1 mmol MDA kg−1), and total carotenoids. The beverages were evaluated in terms of pH (2.72–3.05), osmolality, total titratable acidity (0.164–0.177 g citric acid L−1), soluble solids (4.23–5.13 °Brix), and colorimetric parameters. Microbiology and sensory evaluation were also carried out, and the results indicated that buriti oil nanoemulsions can be incorporated in isotonic beverages.
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