The use of enzyme immobilisation is becoming increasingly popular in beverage processing, as this method offers significant advantages, such as enhanced enzyme performance and expanded applications, while allowing for easy process termination via simple filtration. This literature review analysed approximately 120 articles, published on the Web of Science between 2000 and 2023, focused on enzyme immobilisation systems for beverage processing applications. The impact of immobilisation on enzymatic activity, including the effects on the chemical and kinetic properties, recyclability, and feasibility in continuous processes, was evaluated. Applications of these systems to beverage production, such as wine, beer, fruit juices, milk, and plant-based beverages, were examined. The immobilisation process effectively enhanced the pH and thermal stability but caused negative impacts on the kinetic properties by reducing the maximum velocity and Michaelis–Menten constant. However, it allowed for multiple reuses and facilitated continuous flow processes. The encapsulation also allowed for easy process control by simplifying the removal of the enzymes from the beverages via simple filtration, negating the need for expensive heat treatments, which could result in product quality losses.

Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and challenges in continuous operations hinder enzyme applicability. Therefore, encapsulation techniques have been explored to address these limitations, enhancing the enzyme’s stability and facilitating process control. This study developed a novel amyloglucosidase encapsulation system based on chitosan-SDS hydrogel capsules produced by simple coacervation. The enzymatic activity of free and immobilised amyloglucosidase was assessed using corn starch and maltose as substrates. The encapsulation process successfully yielded self-supporting structured and spherical capsules, achieving an immobilisation yield of 71% and an enzyme efficiency of 83%. The residual enzymatic activity after 28 days of storage remained at 76%. A feedback inhibition investigation was performed by varying the concentration of corn starch, and favourable applicability of encapsulated amyloglucosidase for continuous processes was found. The encapsulation process offered several advantages, such as a straightforward separation step to halt enzymatic reactions and no need for high temperatures that may affect food product attributes. Lastly, the amyloglucosidase-chitosan-SDS coacervates show promise in improving enzyme stability, facilitating hydrolysis control, and expanding enzyme utilisation in dairy alternative plant beverage manufacture.

Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these issues by encapsulating concentrated chasteberry extract using spray-drying with Arabic gum, followed by spray-chilling with vegetable fat as carriers. The encapsulated particles were characterized by their morphology, size, and stability, with a specific focus on phenolics and casticin stabilization. The microparticles were incorporated into dark chocolate formulations, and sensory trials conducted with dark chocolate revealed that encapsulation effectively masked undesirable flavors while safeguarding the bioactive compounds. This strategy resulted in a product that demonstrated enhanced stability and sensory appeal. This innovative formulation holds promise for delivering chasteberry phytochemicals that help alleviate PMS symptoms.

Purpose: The purpose of this study was the development and the nutritional, physical-chemical and sensorial characterization of probiotic and synbiotic sorbets elaborated with jussara pulp (Euterpe edulis), Lactobacillus spp. and polydextrose. Design/methodology/approach: Five formulations of jussara sorbets (one control, two probiotics and two synbiotics) were produced and evaluated according to their centesimal composition, pH, soluble solids, instrumental color, overrun, apparent density, sensory acceptability and purchase intent. Findings: All sorbets exhibited low calorific value, with no difference between them (p = 0.96). The synbiotic samples (S3 and S5) showed the higher carbohydrate (30.4 and 30.2 per cent) and crude fiber content (0.4 and 0.5 per cent). Regarding to sensory acceptance, the probiotic samples (S2 and S4) presented greater global acceptability (averages acceptance 6.4 and 6.6, respectively) while the polydextrose samples (S3 and S5) showed low values (5.9 for both samples), although this prebiotic was able to increase the overrun to values above 40 per cent. Practical implications: The functional jussara sorbets are a promising possibility for diversification of the probiotic foods already offered. The combination of its probiotic, prebiotic and bioactive properties can provide technological improvement and superior nutritional quality, with good sensorial acceptance. Likewise, jussara pulp showed nutritional properties favorable to its application in the food industry, which can help preserve its endangered palm tree. Originality/value: The probiotics and synbiotics jussara sorbets showed to be adequate as a lactose-free and low-calorie functional product, with high nutritional, commercial and ecological value. Also, it was possible to notice that while the addition of probiotics improved the sensorial acceptance of jussara sorbets, polydextrose raised the technological quality by increasing its overrun.

The extract of the fruit chasteberry has phytotherapeutic effects, making it an important ally in women's well-being during premenstrual syndrome (PMS); however, it contains alcohol in the composition, has a bitter taste and spicy flavor, and can also cause a burning sensation. Encapsulation techniques can minimize these problems. In this context, the present study aimed to encapsulate the concentrated extract of chasteberry and develop dark chocolate with the potential for minimizing PMS symptoms by adding 2.5% free or microencapsulated chasteberry extract in the chocolate bar formulation. Microparticles loaded with chasteberry extract were produced by spray drying and covered by spray-chilling using Arabic gum and vegetable fat as the carriers, respectively. The particles were characterized by morphology, size, X-ray diffraction, TGA, and stability of total phenolics and casticin – the molecule responsible for phytotherapeutic effects-. The best particle was added to a dark chocolate mixture. The chocolate samples produced with free and encapsulated extracts were submitted to sensory trials. The two paired comparison tests proved that particles efficiently for masking the chasteberry extract burning sensation and bitterness in the chocolates. Besides, particles were also efficient in protecting casticin. In this context, the encapsulation using the combination of both techniques was efficient in promoting casticin and total phenolics stability and producing chocolate with good sensory aspects. Therefore, it was possible to develop a product that can be used in clinical trials to evaluate its potential to minimize PMS symptoms.