Fresh passion fruit juice is highly susceptible to phase separation during storage, creating a need for natural stabilizers to replace synthetic additives. This study evaluated the effects of Kappaphycus alvarezii seaweed gel on the physicochemical stability, functional properties, and consumer acceptability of passion fruit juice. In the experimental design, seaweed gel was incorporated into the passion juice at concentrations of JSW0 (0%), JSW5 (5%), JSW10 (10%), and JSW15 (15%, w/w). Seaweed supplementation significantly improved juice stability and nutritional quality (p ≤ 0.05). Syneresis decreased markedly from 66.78% in the control to 16.53% at 15% supplementation, while viscosity increased from 5.22 cP in JSW0 to 24.22 cP in JSW15. Supplementation also significantly enhanced the antioxidant capacity and bioactive components, with DPPH radical scavenging of 22.57 ± 0.1 µM TE/mL and FRAP of 61.24 ± 0.0 µg FCE/mL in JSW15 and increased mineral content, including sodium (27.10±0.5mg/100g), potassium (27.10±0.1mg/100g), calcium (12.90± 0.2 mg/100 g), magnesium (1.80±0.1mg/100g), iron (3.05± 0.0mg/100g), manganese (0.27±0.1 mg/100 g), and zinc (0.17 ± 0.1 mg/100 g) at 15% supplementation. Sensory evaluation showed the highest acceptability for the 5% formulation, which balanced improved stability with favorable sensory attributes. These findings demonstrate that Kappaphycus alvarezii gel is a potential effective natural stabilizer and fortifying agent for passion fruit juice.
mutheu et al. (2026) studied this question.