期刊
FOODS
卷 11, 期 14, 页码 -出版社
MDPI
DOI: 10.3390/foods11142116
关键词
indigenous fruit; anthocyanins; lactic acid bacteria; biopolymers; antioxidant power and scavenging activity; simulated gastrointestinal digestion
资金
- Department of Science and Innovation, the Government of South Africa
- National Research Foundation [98352]
This study focused on the co-encapsulation of Natal plum juice with Lactiplantibacillus plantarum 75 and evaluated their in vitro release. The results showed that this co-encapsulation system improved the survival rate of lactic acid bacteria and the bioaccessibility of cyanidin 3-sambubioside, and exhibited stability and controlled release.
Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (Ltp. plantarum 75) by freeze-drying using pea protein isolate, maltodextrin, and psyllium mucilage and evaluating their release in vitro. An encapsulation efficiency of >85% was noted in lactic acid bacteria (LAB) survival and anthocyanin content. Freeze-drying produced pinkish-red powder, rich in polyphenols and LAB (>6 Log CFU mL(-1)) after 14 days of storage. Natal plum juice + maltodextrin + pea protein isolate + psyllium mucilage + Ltp. plantarum 75 (NMPeaPsyB) showed the highest LAB population (6.74 Log CFU mL(-1)) with a survival rate of 81.9%. After digestion, NMPeaPsyB and NMPeaPsy had the highest LAB survival (>50%) at 67.5% and 67.5 +/- 0.75%, respectively, and the highest bioaccessibility of cyanidin 3-sambubioside in Natal plum juice than the other co-encapsulation with other biopolymers. NMPeaPsy and NMPeaPsyB showed phenolic stability in the gastric phase and controlled release in the intestinal simulated phase. The antioxidant activities had strong correlations with cyanidin 3-sambubioside. The results confirmed that microencapsulation is important for improving stability and allowing for the development of functional foods.
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