Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice

[Display omitted] •Green coffee oil was successfully encapsulated by complex coacervation.•Encapsulated green coffee oil was stable to oxidation compared to the free oil.•The microcapsules are stable in a tamarind juice, without cafestol release.•Juice rheology was not affected by incorporation of microcapsules. In this work, cashew gum (CG) and gelatin (GE) complexation was explored to encapsulate green coffee oil (GCO), rich in cafestol and kahweol, for use as ingredient in fruit juice. The microcapsules were loaded with 25, 50 and 75% (w/w) GCO and characterized by scanning electron microscopy, encapsulation efficiency and accelerated oxidation by Rancimat. Gas chromatography coupled to the mass detector was used to cafestol quantification in simulated gastrointestinal digestion and during fruit juice storage. Particles with 25% GCO (14.56 ± 6.36 μm) presented good encapsulation efficiency (85.57 ± 1.41%), reduced the GCO oxidation by six-fold and were resisted in the pasteurization conditions. The beverage added of capsules showed good sensory quality when compared to the control formulation. For the first time, the incorporation of GCO capsules into fruit juice has been reported, promoting a diterpene-rich drink with good rheological and sensory properties.