In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system

Phenolic compounds from jussara fruit pulp (PO) were extracted and microencapsulated with maltodextrin (MD), inulin (IN), and gum arabic (GA). Subsequently, physical-chemical analysis was performed. The samples (PO, MD, IN, and GA) were submitted to an in vitro-simulated gastrointestinal digestion. Anthocyanin, polyphenol contents and antioxidant activity were measured before and after digestion to investigate the bioaccessibility. In addition, microcapsules were incorporated into the gelatine model-system to study the degradation kinetics. Analysis of variance (ANOVA) was applied complemented with Dunnett and Tukey's tests (p < 0.05). No significant differences were observed for bioaccessibility of anthocyanin between samples. Concerning phenolic contents, GA (44.65%) presented higher recovery percentage compared to PO (30.32%, p < 0.05). In gelatine model-system, degradation constant (k) was: GA (0.0047) > MD (0.0043) > IN (0.0039) for anthocyanins, and MD (0.0153) > IN (0.0114) > GA (0.0052) for polyphenols. The color trend observed in gelatine vary from blueto red (h degrees). In vitro bioaccessibility of anthocyanins and polyphenols were similar in microcapsules. The results suggest that the incorporation of microencapsulated inulin is promising as it provided protection to pigment and color during storage.