Antioxidant activities of co-encapsulated Natal plum (Carissa macrocarpa) juice inoculated with Ltp. plantarum 75 in different biopolymeric matrices after In vitro digestion.
Seke, Faith Manhivi, Vimbainashe E. Guerin, Marie Shoko, Tinotenda Akinola, Stephen A. Garcia, Cyrielle Remize, Fabienne Slabbert, Retha M. Sivakumar, Dharini
Seke, Faith
Manhivi, Vimbainashe E.
Guerin, Marie
Shoko, Tinotenda
Akinola, Stephen A.
Garcia, Cyrielle
Remize, Fabienne
Slabbert, Retha M.
Sivakumar, Dharini
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Abstract
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 mL1) 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 mL1) 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 bio accessibility 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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Date
2022-07-16
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MDPI
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Keywords
Indigenous fruit, Anthocyanins, Lactic acid bacteria, Biopolymers, Antioxidant power and scavenging activity, Simulated gastrointestinal digestion