Antioxidant Activities of Co-Encapsulated Natal Plum (
anthocyanins
antioxidant power and scavenging activity
biopolymers
indigenous fruit
lactic acid bacteria
simulated gastrointestinal digestion
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
16 Jul 2022
16 Jul 2022
Historique:
received:
15
06
2022
revised:
08
07
2022
accepted:
12
07
2022
entrez:
27
7
2022
pubmed:
28
7
2022
medline:
28
7
2022
Statut:
epublish
Résumé
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.
Identifiants
pubmed: 35885359
pii: foods11142116
doi: 10.3390/foods11142116
pmc: PMC9319165
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : National Research foundation
ID : 98352
Références
Int J Biol Macromol. 2019 May 15;129:665-671
pubmed: 30771400
Food Chem. 2015 Mar 15;171:144-52
pubmed: 25308654
Crit Rev Food Sci Nutr. 2022;62(12):3208-3231
pubmed: 33356489
Oncol Rev. 2018 Jan 30;12(1):345
pubmed: 29441150
Probiotics Antimicrob Proteins. 2021 Apr;13(2):495-505
pubmed: 32978757
Food Chem. 2019 Sep 30;293:499-510
pubmed: 31151641
Molecules. 2019 Jan 21;24(2):
pubmed: 30669635
Molecules. 2022 Jan 04;27(1):
pubmed: 35011541
J Agric Food Chem. 2004 Jan 14;52(1):135-8
pubmed: 14709026
Diabetes. 2011 Sep;60(9):2234-44
pubmed: 21788573
J Agric Food Chem. 2010 Oct 13;58(19):10646-52
pubmed: 20812722
Food Res Int. 2019 Dec;126:108681
pubmed: 31732058
Foods. 2021 Jun 18;10(6):
pubmed: 34207411
Food Sci Nutr. 2016 Oct 11;5(3):554-563
pubmed: 28572941
Food Res Int. 2020 Nov;137:109682
pubmed: 33233258
Free Radic Biol Med. 1996;20(7):933-56
pubmed: 8743980
J Dairy Sci. 2014;97(4):1991-8
pubmed: 24508439
Food Funct. 2019 Sep 1;10(9):6052-6061
pubmed: 31486446
Nutrients. 2020 May 13;12(5):
pubmed: 32414132
Food Chem. 2016 Jun 15;201:120-30
pubmed: 26868556
Compr Rev Food Sci Food Saf. 2020 Jul;19(4):1908-1933
pubmed: 33337097
Int J Biol Macromol. 2016 Apr;85:379-85
pubmed: 26772915
Nat Rev Gastroenterol Hepatol. 2019 Oct;16(10):605-616
pubmed: 31296969
Food Chem. 2015 Feb 1;168:225-32
pubmed: 25172704
Adv Pharm Bull. 2016 Sep;6(3):337-343
pubmed: 27766217