Carrageenan Hydrogels Incorporated With a Natural Additive: Physicochemical Properties and Sensory Evaluation

ABSTRACT Recent trends indicate a growing consumer demand for food additives that are both natural and environmentally sustainable. The current research aimed to investigate the effect of a natural additive (BH) based on bentonite and the phenolic compounds of propolis extract on the physicochemical and sensory evaluation of carrageenan hydrogels. Hydrogels containing 0%, 0.25%, 0.5%, and 1% of BH were produced and characterized with respect to visual aspect, morphology, color, water activity, antioxidant properties, texture profile analyses, and sensorial evaluation. The BH was well dispersed and incorporated into de biopolymer matrix and modified the hydrogel color. Furthermore, the BH incorporation improved antioxidant properties in the food systems (201 → 403 µg of Trolox/mL) and mechanical properties such as hardness (0.09 → 2.39 N) and gumminess (0.04 → 1.15). Although the presence of BH reduced the sensory attributes, none of the systems under study were rejected by consumers (score values ≥ 5). Hydrogels containing the BH are a promising alternative of functional foods where the BH acts as a multifunctional ingredient modifying antioxidant, mechanical, and color properties in the carrageenan system.