Seke, FaithManhivi, Vimbainashe E.Guerin, MarieShoko, TinotendaAkinola, Stephen A.Garcia, CyrielleRemize, FabienneSlabbert, Retha M.Sivakumar, Dharini2024-10-242024-10-242022-07-162304-8158https://doi.org/10.3390/foods11142116https://hdl.handle.net/20.500.14519/901Biopolymeric 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.1-18 PagesenAttribution-NonCommercial-ShareAlike 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-sa/4.0/Indigenous fruitAnthocyaninsLactic acid bacteriaBiopolymersAntioxidant power and scavenging activitySimulated gastrointestinal digestionArticle