ENCAPSULATION IS A TECHNIQUE USED IN FOODS THAT MAY PROTECT SOME COMPOUNDS WITH SENSORY IMPACT, IN PARTICULAR FLAVORING AS LIQUID SMOKE. WE USED THE DRIPPING METHOD, OBTAINING TWO DIFFERENT LAYERS FOR ENCAPSULATION OF LIQUID SMOKE: CALCIUM ALGINATE AND CALCIUM ALGINATE-CHITOSAN. THE RESULTS SHOW THAT THE LOAD CAPACITY OF LIQUID SMOKE ENCAPSULATION REACHED VALUES ABOVE 96 %. THE BEADS EXHIBIT SYNERESIS AT ROOM TEMPERATURE, BUT IN OPPOSITE SIDE, REFRIGERATION TEMPERATURE STABILIZES THE HYDROGEL OF BEADS, ALLOWING THE SAMPLES LOSS WEIGHT LESS THAN 3 % AFTER 72 H. HEATED CAPSULES WITH LIQUID SMOKE RELEASED SEVERAL VOLATILE COMPOUNDS IN THE HEADSPACE AND MAY IDENTIFY 66 COMPOUNDS. AMONG THESE VOLATILE COMPOUNDS, PHENOLS DERIVATIVES CAN BE CONSIDERED SENSORY DESCRIPTORS TO CONTRIBUTE TO THE SPECIFIC FLAVOR OF SMOKE. WE CONCLUDE THAT THE DRIPPING METHOD IS HIGHLY EFFICIENT TO ENCAPSULATE LIQUID SMOKE AND RELEASED SEVERAL VOLATILE COMPOUNDS, ALTHOUGH IT IS NECESSARY TO MINIMIZE SYNERESIS AT ROOM TEMPERATURE.

APPLES ARE A WIDELY CONSUMED FRUIT AND HAVE A HIGH POLYPHENOL CONTENT. THE AIM OF THIS STUDY WAS TO ANALYSE THE COMBINED EFFECTS OF OSMOTIC DEHYDRATION (OD) AND OHMIC HEATING (OH) WITH A PULSED VACUUM (PV) ON POLYPHENOL RETENTION DURING THE STORED REFRIGERATION OF APPLE CUBES. TREATMENTS WERE PERFORMED USING A 65°BRIX SUCROSE SOLUTION AT 30, 40 OR 50 °C FOR 120 MIN, AND THEN, SAMPLES WERE STORED FOR 28 DAYS AT 5 °C. OH PROVIDES AN ELECTRIC FIELD OF 13 V CM?1, AND A PULSED VACUUM WAS APPLIED FOR 5 MIN AT THE BEGINNING OF THE PROCESS. THE RESULTS INDICATED THAT A LOWER TEMPERATURE PROCESS (30?40 °C) RESULTED IN THE RETENTION OF MORE POLYPHENOL COMPOUNDS AFTER TREATMENT THAN A HIGHER TEMPERATURE PROCESS (50 °C). NEVERTHELESS, DURING REFRIGERATED STORAGE, WE OBSERVED THAT 50 °C PRESERVED THESE COMPOUNDS BETTER DUE TO POLYPHENOL OXIDASE INACTIVATION. PVOD/OH TREATMENT AT 50 °C WAS DETERMINED TO BE THE BEST RETENTION OF POLYPHENOLS FROM THE FRESH APPLE FOR DEHYDRATING APPLES.