Background: Jamelão fruit (Syzygium cumini), has recently attracted interest as a functional food for being rich in anthocyanins, which has antioxidant power, attractive color and stability in high acid foods.
Methods: Samples of yoghurt with jamelão capsules obtained through the gelling process with sodium alginate solution and bioactive yoghurt (control + capsules) were evaluated. The samples were evaluated for composition, microbial viability, the stability on the anthocyanic pigments and its antioxidant activity.
Results: With the addition of jamelão pulp capsules there was a reduction in the Streptococcus thermophilus count. The addition of capsules in yoghurts were able to increase the amount of phenols and anthocyanins, as well as antioxidant potential at 28 days. The chromatographic analysis showed that process was efficient, being capable of encapsulating a large part of the bioactive compounds present in the pulp.
Conclusions: The addition of jamelão pulp capsules to yoghurts was shown to be a promising and viable alternative, since the bioactive compounds present in the fruit were present in the yoghurt.
Keywords: Syzygium cumini; hydrocolloids; ionic gelation; yoghurt.