Abstract
This study aimed to develop and characterize co-crystallized lemon juice powder produced using sucrose syrup and to evaluate its feasibility as an ingredient for preparing a caipirinha-type beverage. Co-crystallization was carried out using lemon juice with different soluble solids concentrations (20 and 40 °Brix) and varying juice addition levels (7 and 10%, w/w). The study showed that the 40° Brix provided the most suitable condition and obtained 70% (w/w) of yield with desirable physicochemical properties (low moisture content and water activity). The co-crystallized powders produced using lemon juice at 40° Brix containing 7 and 10% lemon juice were selected for further characterization and used to prepare a caipirinha-type beverage, which was compared with a commercially available powdered caipirinha mix in a sensory evaluation. SEM, FTIR, and XRD results showed that lemon juice was encapsulated by sugar, maintaining the crystalline structure. DSC analysis showed that the co-crystallization process enhanced the thermal stability of the encapsulated lemon juice. No significant differences in sensory acceptance were observed between the beverages prepared with the co-crystallized powders at a 5 % significance level (P > 0.05), but compared to the commercial product, they showed satisfactory scores. The sensory evaluation confirmed that co-crystallized lemon juice is a promising ingredient for natural powdered beverage formulations, aligning with the clean-label trend by avoiding artificial additives.