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 m...

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