The Fortification of Fruit Mousses with Encapsulated Bioactive Compounds in a Potato Starch Matrix as an Example of Novel Functional Foods

The increasing consumption of highly processed foods has resulted in a reduced intake of essential vitamins, minerals, and bioactive compounds, thereby intensifying interest in the development of functional food. This study aimed to enrich fruit mousses with bioactive compounds derived from elderberry extract using an encapsulation strategy. Three formulations were prepared: a control mousse, a mousse enriched via direct addition of the extract, and a mousse supplemented with a nanoemulsion. Comprehensive analyses, including SEM (Scanning Electron Microscopy), FTIR (Fourier Transform Infrared Spectroscopy), colorimetry, texture and rheological measurements, phenolic acid and flavonoid content, antioxidant and reducing activity, sensory evaluation, and microbiological assessment, confirmed the successful formation of submicron capsules (400-900 nm), effective incorporation of grape seed oil into the fruit mousse formulations, and minimal color alteration (ΔE* < 1). The enriched mousses exhibited slightly higher hardness (7.5%) and adhesiveness (5.4%) as well as enhanced antioxidant and reducing activity compared to the control. Rheological analyses indicated improved structural stability resulting from fortification. Sensory evaluation demonstrated good consumer acceptance, while microbiological analyses suggested a potential shelf-life extension due to inhibited microbial growth. Overall, encapsulation proved to be an effective approach for incorporating elderberry-derived bioactive substances into fruit mousses while preserving product quality.