Physicochemical and Sensorial Characterization of Co-Crystallized Red Fruit Oil with Dextrose, Erythritol, Sucrose, and Xylitol as Co-Formers in Aqueous Solution

Abstract

Red Fruit Oil (RFO) offers numerous health benefits, but its short shelf life poses challenges for its use in food and beverage products. Co-crystallization techniques, which encapsulate bioactive ingredients within the crystalline structure of coformers (typically sugars), have shown potential in extending the shelf life of RFO. However, the application of this method in aqueous solutions remains complex. This research investigates the co-crystallization of Red Fruit Oil with various sugars (dextrose, erythritol, sucrose, and xylitol) in aqueous solutions, aiming to assess the pH, dissolution time, sensory properties, color and TCC of the co-crystals in a aqueous solution form. In this research, it was found that in aqueous solution the samples in terms of pH, dissolution time, color, and sensory characteristics. Dextrose and erythritol dissolved faster and reached pH equilibrium more quickly than sucrose and xylitol, which exhibited slower changes. Sensory analysis revealed that xylitol was the sweetest, erythritol had the strongest aroma, and dextrose had a lighter color. While turbidity and mouthfeel were similar across samples, these sensory variations are crucial when selecting the co-former based on desired characteristics. Additionally, carotenoid degradation over time highlights the need for improved RFO stability in aqueous solutions. Future studies should focus on enhancing the stability of RFO to make it more suitable for beverage applications.