Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

Effect of gastrointestinal resistant encapsulate matrix on spray dried microencapsulated Lacticaseibacillus rhamnosus GG powder and its characterization

This study investigated spray drying a method for microencapsulating Lacticaseibacillus rhamnosus GG using a gastrointestinal resistant composite matrix. An encapsulate composite matrix comprising green banana flour (GBF) blended with maltodextrin (MD) and gum arabic (GA). The morphology of resulted microcapsules revealed a near-spherical shape with slight dents and no surface cracks. Encapsulation efficiency and product yield varied significantly among the spray-dried microencapsulated probiotic powder samples (SMPPs). The formulation with the highest GBF concentration (FIV) exhibited maximum post-drying L. rhamnosus GG viability (12.57 ± 0.03 CFU/g) and best survivability during simulated gastrointestinal digestion (9.37 ± 0.05 CFU/g). Additionally, glass transition temperature (Tg) analysis indicated good thermal stability of SMPPs (69.3 - 92.9 ℃), while Fourier Transform infrared (FTIR) spectroscopy confirmed the structural integrity of functional groups within microcapsules. The SMPPs characterization also revealed significant variation in moisture content, water activity, viscosity, and particle size. Moreover, SMPPs exhibited differences in total phenolic and flavonoid, along with antioxidant activity and color values throughout the study. These results suggested that increasing GBF concentration within the encapsulating matrix, while reducing the amount of other composite materials, may offer enhanced protection to L. rhamnosus GG during simulated gastrointestinal conditions, likely due to the gastrointestinal resistance properties of GBF.

Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)

Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated with beet residue extract. The chocolates were evaluated for moisture, water activity, texture, color properties, melting, physicochemical, and probiotic stability during storage. Furthermore, the survival of L. rhamnosus GG and the bioaccessibility of phenolic compounds were investigated under in vitro simulated gastrointestinal conditions. Regarding the characterization of probiotic microcapsules, the encapsulation efficiency of L. rhamnosus GG was > 89 % while the encapsulation efficiency of phenolic compounds was > 62 %. Chocolates containing probiotic microcapsules were less hard and resistant to breakage. All chocolates had a similar melting behavior (endothermic peaks between 32.80 and 34.40 °C). After 120 days of storage at 4 °C, probiotic populations > 6.77 log CFU/g were detected in chocolate samples. This result demonstrates the potential of this matrix to carry L. rhamnosus GG cells. Regarding the resistance of probiotic strains during gastric simulation, the co-encapsulation of L. rhamnosus GG with beet extract contributed to high counts during gastrointestinal transit, reaching the colon (48 h) with viable cell counts equal to 11.80 log CFU/g. Finally, one of our main findings was that probiotics used phenolic compounds as a substrate source, which may be an observed prebiotic effect.

Enhance the resistance of probiotics by microencapsulation and biofilm construction based on rhamnogalacturonan I rich pectin

Microcapsules were always used as functional material carriers for targeted delivery and meanwhile offering protection. However, microcapsule wall materials with specific properties were required, which makes the choice of wall material a key factor. In our previous study, a highly branched rhamnogalacturonan I rich (RG-I-rich) pectin was extracted from citrus canning processing water, which showed good gelling properties and binding ability, indicating it could be a potential microcapsule wall material. In the present study, Lactiplantibacillus plantarum GDMCC 1.140 and Lactobacillus rhamnosus were encapsulated by RG-I-rich pectin with embedding efficiencies of about 65 %. The environmental tolerance effect was evaluated under four different environmental stresses. Positive protection results were obtained under all four conditions, especially under H2O2 stress, the survival rate of probiotics embedded in microcapsules was about double that of free probiotics. The storage test showed that the total plate count of L. rhamnosus encapsulated in RG-I-rich pectin microcapsules could still reach 6.38 Log (CFU/mL) at 25 °C for 45 days. Moreover, probiotics embedded in microcapsules with additional incubation to form a biofilm layer inside could further improve the probiotics' activities significantly in the above experiments. In conclusion, RG-I-rich pectin may be a good microcapsule wall material for probiotics protection.

Exploring the Potential of Wild Andean Blueberries for Powdered Juice Production through Spray Drying

The Andean blueberry (Vaccinium meridionale Sw) is an underutilized wild fruit native to South America. It is known for its antioxidant properties and potential health benefits. In this study, Andean blueberry juice powders were produced via spray drying, using maltodextrin (MD), gum Arabic (GA) or a combination of both (MD:GA) as wall materials. The spray-dried juices were analyzed for the recovery percentage of total polyphenols and monomeric anthocyanins, as well as for their physicochemical and technological properties. Results showed that the type of carrier agent used caused statistically significant differences in the bioactive content and the antioxidant activity of the powders (p < 0.05). It was found that the MD samples has the highest monomeric anthocyanins content (0.88 ± 0.02 mg cyanidin 3-glucoside equivalents/g) and the highest anthocyanins recovery (96.3 ± 1.7%), while the MD:GA powders showed the highest values of total polyphenol content (5.70 ± 0.09 mg gallic acid equivalents/g), DPPH scavenging capacity (2.49 ± 0.02 mg gallic acid equivalents/g) and phenolics recovery (87.2 ± 1.1%). Furthermore, all the spray-dried powders exhibited low moisture content (<5.5%) and water activity (<0.40), as well as high solubility in water (>94%) and good flowability. Future prospects include evaluating the stability of the Andean blueberry juice powders during storage and exploring the formulation of new foods and beverages that incorporate these spray-dried powders.

High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation

This study reports for the first time the co-encapsulation of probiotics and phycocyanin by electrospinning. SEM showed that the electrospun fibers exhibited a homogeneous, smooth surface and a circular shape. XRD and ATR-FTIR results showed that Lactiplantibacillus plantarum 1-24-LJ and Pc were co-embedded in the fibers and that the presence of L. plantarum 1-24-LJ promoted the encapsulation of phycocyanin. TG analysis showed that the addition of phycocyanin and L. plantarum 1-24-LJ improved the composite fiber's thermal stability. The fibers co-embedded with phycocyanin and L. plantarum 1-24-LJ had the highest DPPH and ABTS⁺ activity, indicating that the two may have synergistic antioxidant effects. After 28 days, the viability of the strain could still be above 6 log cfu/g, and the addition of phycocyanin could help to improve the strain's survivability. In this experiment, a co-embedding method for probiotics and antioxidants was proposed, which could effectively increase the survivability of probiotics and improve the antioxidant properties of the fibers.

Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials

There are many blackberry cultivars in Brazil; however, the characteristics and applications of the Cherokee cultivar have not yet been widely studied. For this reason, this research investigated the behaviour of maltodextrin (MD), gum Arabic (GA), and pectin (PEC), as carriers combined in different proportions (20% MD, 15% MD  +  5% GA, 15% MD  +  5% PEC), on encapsulation of Cherokee blackberry pulp extract obtained by freeze-drying. The results of moisture content (2.73-3.36%), water activity (a_w) (0.11-0.15), solubility (52.40-54.11%), hygroscopicity (17.59-21.11%), colour (hue 0.24-0.32), retention of anthocyanins (51.55-60.53%), total phenolic compounds (39.72-70.73 mg GAE/100g), antioxidant activity at 25 mg/mL (77.89-80.02%), IC₅₀ (12.26-14.53), simulated in vitro digestion and morphology were discussed. Concerning morphology, blackberry powders had irregular structures and amorphous structures. Comparatively, the best results were obtained for MD-GA. MD-GA presented the highest content of phenolic compounds (70.73  ±  1.84 mg GAE/100g) and antioxidant activity (80.02%), as well as the lowest IC₅₀ value (12.26). In general, all powders showed an increase in phenolic compounds during in vitro digestion, because of the pH conditions and digestive enzymes present in the simulated digestive fluid. This result shows that the wall material provides protection, since the blackberry rich extract (RE) showed degradation of phenolic compounds in in vitro digestion. In this sense, freeze-drying is a suitable technique for the encapsulation of Cherokee blackberry pulp extract.

Enhanced encapsulation efficiency and controlled release of co-encapsulated Bacillus coagulans spores and vitamin B9 in gellan/κ-carrageenan/chitosan tri-composite hydrogel

The current study, for the first time, attempts to co-encapsulate Bacillus coagulans spores as probiotics and vitamin B9 in the polysaccharide-based matrix for their targeted delivery. Instead of vegetative cells, probiotic spores were chosen owing to their higher stability. The matrix, tri-composite hydrogel, was synthesized from gellan, κ-carrageenan, and chitosan through self-assembly devoid of chemical cross-linkers. Hence, it was found suitable for application in the co-encapsulation of bioactive compounds. The synthesized hydrogel showed remarkable encapsulation efficiency for folic acid and probiotic spores, both individually and in combination. At acidic pH, loaded hydrogel exhibited 28.42 % and 45.14 % release of spores and folic acid, respectively, which was comparatively lower than the trends observed under neutral and alkaline pH. These results were correlated with the release pattern observed during in vitro digestibility studies. Moreover, spore conversion to vegetative cells and its high colonization were observed in the simulated intestinal phase. Therefore, the matrix maintained viability and stability of co-encapsulated folic acid and bacterial spores in gastric pH while they were slowly released in the intestinal phase. These promising findings pave the way to develop a natural matrix for co-encapsulating various bioactive compounds and probiotics.

Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients

In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45−65 °C), extraction time (30−60 min), and ethanol concentration (60−100%) were the extraction parameters. The response surface methodology analysis revealed that the model was significant (p ≤ 0.05) in interactions between all variables (total phenolic compound, total flavonoid content, and antioxidant activity as measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP assays), with a lack of fit test for the model being insignificant (p > 0.05). Temperature (55 °C), time (45 min), and ethanol concentration (60%) were found to be the optimal extraction conditions. For spray-drying encapsulation, some quality metrics (e.g., water solubility, water activity) were insignificant (p > 0.05). The microcapsules were found to be spherical in shape using a scanning electron microscope. Thermogravimetric and differential thermogravimetric measurements of the microcapsules revealed nearly identical results. The gum arabic + maltodextrin microcapsule (GMM) showed potential antibacterial (zone of inhibition: 11.50 mm; lower minimum inhibitory concentration: 1.50 mg/mL) and antioxidant (DPPH: 1063 mM trolox/100g dry wt.) activities (p ≤ 0.05). In conclusion, the microcapsules in this study, particularly GMM, are promising antioxidant and antibacterial agents to be fortified as functional food ingredients for the production of nutraceutical foods with health-promoting properties.

Co-Microencapsulation of Anthocyanins from Cornelian Cherry (Cornus mas L.) Fruits and Lactic Acid Bacteria into Antioxidant and Anti-Proliferative Derivative Powders

Driven by the modern lifestyle, the consumers are interested in healthier and balanced diets, including both probiotics and natural antioxidants. The beneficial health effects of probiotics are mainly due to their capacity of modulating the human intestinal microbiota, although achieving at least a 6 log of viable cells at the targeted site is still challenging. Therefore, in this study, an attempt to improve the bioaccessibility of Lacticaseibacillus casei (L. casei) 431^® through a co-microencapsulation by complex coacervation and freeze-drying, using an extract from Cornelian cherry and two biopolymeric matrices, whey protein isolates and casein (WPI-CN) and inulin (WPI-I), was studied. The powders showed a comparable anthocyanin content of around 32.00 mg cyanidin-3-rutinoside (C3R)/g dry matter (DM) and a microbial load of about 10 Log CFU/g DM. A high stability of the lactic acid bacteria was assessed throughout 90 days of storage, whereas the anthocyanins’ degradation during storage followed a first order kinetic model, allowing the estimation of a half-time of 66.88 ± 1.67 days for WPI-CN and 83.60 ± 2.46 days for WPI-I. The in vitro digestion showed a high stability of anthocyanins in the simulated gastric juice, whereas the release in the simulated intestinal juice was favored in the variant with inulin (up to 38%). The use of casein permitted to obtain finer spherosomes, with smaller diameters, whereas a double encapsulation was obvious in both variants, thus explaining the high resistance in the gastric environment. The anti-proliferative effect against the human colon cancer cell line (HT-29) was also demonstrated. No cytotoxicity has been found for the concentrations between 1 and 25 μg/mL for the WPI-I variant, whereas a cell proliferation effect was observed at low concentrations of 1–5 μg/mL.

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion

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.

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.

Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in the Food Industry

Raspberry juice obtained from fresh raspberry fruits was encapsulated separately using gum Arabic (GA), maltodextrin (MT), and waxy starch (WS) (1:10, w/v) and freeze-dried to develop raspberry juice powders (RBJP). The powders were characterised based on their physicochemical and phytochemical composition and their rheological and antioxidative properties, which significantly varied among the carriers. GA- and MT-encapsulated RBJP exhibited a better colour, higher yield, oil holding capacity, total anthocyanin content, and antioxidant properties. WS-encapsulated powder showed a better water holding capacity and total phenolic content; however, the powder was characterised by low solubility, total soluble solids, and redness. Hygroscopicity and titratable acidity did not significantly (p > 0.05) vary among the powders. Cyanidin diglucoside, the main anthocyanin compound identified in the RBJP, was significantly higher in MT (2549.89 µg/g) compared to GA (1935.45 µg/g) and WS (1458.81 µg/g). The RBJP produced using MT and GA showed irregular-shaped and non-spherical particles, which were less agglomerated and relatively larger, while the WS powder exhibited more uniform, spherical particles, which agglomerated together. An X-ray diffraction analysis showed that GA and MT powders had an amorphous structure with minimum crystallinity, while RBJP from WS was crystalline. It can be concluded that GA and MT produced RBJP with quality attributes relevant to the food industry.

Probiotics and plant extracts: a promising synergy and delivery systems

There is a current interest in healthy diets and supplements, indicating the relevance of novel delivery systems for plant extracts rich in bioactive compounds and probiotics. This simultaneous delivery system can be prospective for health. In this sense, investigating foods rich in bioactive compounds or supplemented by them for incorporating probiotics and some approaches to improve probiotic survivability, such as the choice of resistant probiotic strains or microencapsulation, is valuable. This review addresses a brief discussion about the role of phenolic compounds, chlorophyll and carotenoids from plants and probiotics in gut health, indicating the benefits of this association. Also, an overview of delivery systems used in recent studies is shown, considering their advantages for incorporation in food matrices. Delivery systems containing compounds recovered from plants can reduce probiotic oxidative stress, improving survivability. However, investigating the beneficial concentration of some bioactive compounds from plant extracts is relevant due to their antimicrobial potential. In addition, further clinical trials and toxicological studies of plant extracts are pertinent to ensure safety. Thus, the recovery of extracts from plants emerges as an alternative to providing multiple compounds with antioxidant potential, increasing the preservation of probiotics and allowing the fortification or enrichment of food matrices.

Co-microencapsulation: a promising multi-approach technique for enhancement of functional properties

Co-microencapsulation is a growing technique in the food industry because it is a technique that, under the same fundamentals of microencapsulation, allows the generation of microcapsules with a longer shelf life, using a smaller number of encapsulating materials and a smaller amount of active compounds, while having a greater beneficial activity. This responds to consumer demand for higher quality foods that limit the use of ingredients with low nutritional content and provide beneficial health effects, such as probiotics, prebiotics, vitamins, fatty acids, and compounds with antioxidant activity. The combination of two or more active compounds that achieve a synergy between them and between the encapsulating materials offers an advantage over the well-known microencapsulation. Among the main active compounds used in this process are probiotics, prebiotics, fatty acids, and polyphenols, the main combination being that of probiotics with one of the other active compounds that enhances their benefits. The present review discusses the advantages and disadvantages of the different encapsulating materials and techniques used to obtain co-microencapsulants, where the main result is a higher survival of probiotics, higher stability of the active compounds and a more controlled release, which can lead to the generation of new foods, food supplements, or therapeutic foods for the treatment of common ailments.

Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt

This study was aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax® homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 °C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 °C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food.

Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Probiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.

Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food

A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc) as a probiotic. Through a reduced design of experiments, eleven runs were conducted and characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), and modulated differential scanning calorimetry (MDSC). The physical characterizations showed fine and non-aggregated powders, composed of pseudo-spherical particles with micrometric sizes. The observation of rod-like particles suggested that microorganisms were microencapsulated in these particles. The microstructure of the powders was amorphous, observing diffraction peaks attributed to the crystallization of the antioxidant. The glass transition temperature (Tg) of the blends was above the room temperature, which may promote a higher stability during storage. The antioxidant activity (AA) values increased for the IN-MX blends, while the viability of the microorganisms increased with the addition of MX. By a surface response plot (SRP) the yield showed a major dependency with the drying temperature and then with the concentration of IN. The work contributes to the use of carbohydrate polymers blends, and to the co-microencapsulation of active ingredients.

Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application

Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial characteristics. Among LAB, Lactiplantibacillus (Lpb.) plantarum subsp. plantarum strains are quite interesting, regarding their application in the fermentation of a broad range of plant-derived substrates, such as vegetables and fruit juices, since they have genome plasticity and high versatility and flexibility. L. plantarum exhibits a remarkable portfolio of enzymes that make it very important and multi-functional in fruit juice fermentations. Therefore, L. plantarum has the potential for the production of various bioactive compounds, which enhance the nutritional value and the shelf life of the final product. In addition, L. plantarum can positively modify the flavor of fruit juices, leading to higher content of desirable volatile compounds. All these features are sought in the frame of this review, aiming at the potential and challenges of L. plantarum applications in the fermentation of fruit juices.

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

The agro-industry produces numerous byproducts that are currently underused, and its waste contributes to environmental pollution. These byproducts represent an important and economical source of bioactive ingredients, which can promote the sustainable development of high-value-added functional foods. In this context, micro- and nanoencapsulation systems allow for the incorporation and stabilization of the bioactive agents in foods. This perspective will review recent advances in the use of agro-industrial byproducts as a source of bioactive agents. In addition, the latest advances in micro- and nanoencapsulation to improve the stability, solubility, and bioaccessibility of bioactive agents as functional food ingredients are exposed.

Sustainable food processing of selected North American native berries to support agroforestry

Chokeberries, elderberries, blueberries, and blackberries are highly nutritious native fruits in the US Midwest region. Their high moisture content, delicate structure easily leads to fruit loss/waste. This review focuses on different drying methods for whole fruits and juices to preserve their quality and improve their shelf life. Solar drying, hot-air drying, spray drying, freeze-drying, vacuum-drying, electromagnetic drying, and osmotic dehydration are the commonly used dehydrating methods for berries. Berries are photo, heat-sensitive, and rich source of essential nutrients. Texture, flavor, color, water content, phytonutrients, physicochemical properties can be influenced by dryer and processing parameter selection. Drying is a complex dynamic process, due to structural differences among various foods, combined thermal and non-thermal techniques could improve fruit quality. Hence, knowledge of drying behavior and degradation kinetics is vital for optimizing the process parameters to enhance the fruit quality. Freeze drying and spray drying showed better preservation of nutrients. Existing research suggests that chokeberries (Aronia) are underutilized compared to blueberries and blackberries. Aronia fruit has a lot of potentials containing health-promoting compounds and is yet to be explored. Future research suggestions have been put forward for the efficient use of drying techniques and to improve the fruit quality.

Physicochemical and Functional Characterization of Newly Designed Biopolymeric-Based Encapsulates with Probiotic Culture and Charantin

The identification of novel sources of synbiotic agents with desirable functionality is an emerging concept. In the present study, novel encapsulates containing probiotic L. acidophilus LA-05^® (LA) and Charantin (CT) were produced by freeze-drying technique using pure Whey Protein Isolate (WPI), pure Maltodextrin (MD), and their combination (WPI + MD) in 1:1 core ratio, respectively. The obtained microparticles, namely WPI + LA + CT, MD + LA + CT, and WPI + MD + LA + CT were tested for their physicochemical properties. Among all formulations, combined carriers (WPI + MD) exhibited the highest encapsulation yields for LA (98%) and CT (75%). Microparticles showed a mean d (4, 3) ranging from 50.393 ± 1.26 to 68.412 ± 3.22 μm. The Scanning Electron Microscopy revealed uniformly amorphous and glass-like structures, with a noticeably reduced porosity when materials were combined. In addition, Fourier Transform Infrared spectroscopy highlighted the formation of strong hydrogen bonds supporting the interactions between the carrier materials (WPI and MD) and CT. In addition, the thermal stability of the combined WPI + MD was superior to that of pure WPI and pure MD, as depicted by the Thermogravimetric and Differential Scanning Calorimetry analysis. More interestingly, co-encapsulation with CT enhanced LA viability (8.91 ± 0.3 log CFU/g) and Cells Surface Hydrophobicity (82%) in vitro, in a prebiotic-like manner. Correspondingly, CT content was heightened when co-encapsulated with LA. Besides, WPI + MD + LA + CT microparticles exhibited higher antioxidant activity (79%), α-amylase inhibitory activity (83%), and lipase inhibitory activity (68%) than single carrier ones. Furthermore, LA viable count (7.95 ± 0.1 log CFU/g) and CT content (78%) were the highest in the blended carrier materials after 30 days of storage at 4 °C. Synbiotic microparticle WPI + MD + LA + CT represents an effective and promising approach for the co-delivery of probiotic culture and bioactive compounds in the digestive tract, with enhanced functionality and storage properties.

Microencapsulation of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12 in pectin and sodium alginate: A comparative study on viability, stability, and structure

The present study aimed at examining whether the microencapsulation of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12 inside hydrogels could prolong their survival in freeze-drying conditions, stored at 4℃ and in the gastrointestinal medium. Microencapsulation was performed by emulsion with a syringe, while sodium alginate and high methoxyl pectin were used as a carrier material. A relatively high efficiency of encapsulation was obtained (>92%). Z-Average and pdI in samples were not significant (p < .05). In different treatments, changes in the number of bacteria after freeze-drying, 30 days of storage, and gastrointestinal conditions, compared to each other, were significant (p < .05). However, the survival rate after a reduction during storage was higher than 106 cfu/g, indicating the suitability of the microencapsulation process. The surface of microcapsules observed by a scanning electron microscope (SEM) confirmed the success of encapsulation. Finally, a lower decrease in the count of microencapsulated was observed in comparison to the free cells.

Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelatins. The addition of prebiotics reduced the transparency of SEFs and increased color differentiation, uniformity, and complete coverage of probiotic cells. The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 °C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. Dextrin, polydextrose, and sago starch enhanced the viability of L. casei at 4 and 25 °C by 26% and 35%, 26% and 5%, and 20% and 5%, respectively. The prebiotics improved the physicochemical, mechanical, and barrier properties of all SEFs, except polydextrose film. The viability of L. casei can be increased with the proper selection of gelatin and prebiotics.

Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes

The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32–246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19–31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59–1571.65 mg/100 g, 31.94–50.11 mg/100 g and 20.11–33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products.

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

Growing interest in the development of innovative functional products as ideal carriers for synbiotics, e.g., nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the daily intake of probiotics and prebiotics, which are needed to maintain a healthy gut microbiota and overall well-being, is undeniable and inevitable. This review focuses on the modern approaches that are currently being developed to modulate the gut microbiota, with an emphasis on the health benefits mediated by co-encapsulated synbiotics and immobilized probiotics. The impact of processing, storage, and simulated gastrointestinal conditions on the viability and bioactivity of probiotics together with prebiotics such as omega-3 polyunsaturated fatty acids, phytochemicals, and dietary fibers using various delivery systems are considered. Despite the proven biological properties of synbiotics, research in this area needs to be focused on the proper selection of probiotic strains, their prebiotic counterparts, and delivery systems to avoid suppression of their synergistic or complementary effect on human health. Future directions should lead to the development of functional food products containing stable synbiotics tailored for different age groups or specifically designed to fulfill the needs of adjuvant therapy.

Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications

Spray-drying is known as a common and economical technique for the encapsulation of various nutrients and bioactive compounds. However, shear and thermal tensions during atomization and dehydration, as well as physicochemical instability during storage, result in a loss of these compounds. As a solution, bioactives are stabilized into different carriers, among which proteins and peptides are of particular importance due to their functional properties, surface activity, and film/shell formability around particles. Given the importance of stabilization of bioactive compounds during spray drying, this paper focuses on the role of composition and type of carriers, as well as the characteristics and efficiency of various protein-based carriers in the encapsulation and maintaining of physicochemical, structural, and functional properties, along with biological activity of bioactive compounds (e.g., oleoresins, sterols, polyphenols, anthocyanins, carotenoids, probiotics, and peptides), and nutrients (e.g., vitamins, fatty acids and minerals) alone or in combination with other biopolymers.

Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties

Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with whey protein through spray-, or freeze-, drying strategies. The effects of encapsulation strategies and the addition of BC on the physical and functional characteristics, and anticancer activity of the ingredients were evaluated. The mechanistic interactions between the blackcurrant anthocyanins (BAs) with the whey protein components were predicted via in silico studies. HPLC results revealed that spray-dried and freeze-dried whey protein-BC encapsulates have effectively delivered the BAs. The physical and functional properties of the proteins were altered by drying strategies and the addition of BC. Anticancer effects were linked to reactive oxygen species production and cell apoptosis towards HepG2. Molecular docking results showed that hydrogen bonds were the main binding forces between BAs and various whey protein molecules, resulting in the formation of complexes. These findings are relevant to the formulation of powdered products to be used as ingredients in practical food matrix.

Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products

Oral administration of live probiotics along with prebiotics has been suggested with numerous beneficial effects for several conditions including certain infectious disorders, diarrheal illnesses, some inflammatory bowel diseases, and most recently, irritable bowel syndrome. Though, delivery of such viable bacteria to the host intestine is a major challenge, due to the poor survival of the ingested probiotic bacteria during the gastric transit, especially within the stomach where the pH is highly acidic. Although microencapsulation has been known as a promising approach for improving the viability of probiotics in the human digestive tract, the success rate is not satisfactory. For this reason, co-encapsulation of probiotics with probiotics has been practised as a novel alternative approach for further improvement of the oral delivery of viable probiotics toward their targeted release in the host intestine. This paper discusses the co-encapsulation technologies used for delivery of probiotics toward better stability and viability, as well the incorporation of co-encapsulated probiotics and prebiotics in functional/synbiotic dairy foods. The common encapsulation technologies (and the materials) used for this purpose, the stability and survival of co-encapsulated probiotics in the food, and the release behavior of the co-encapsulated probiotics in the gastrointestinal tract have also been explained. Most studies reported a significant improvement particularly in the viability of bacteria associated with the presence of prebiotics. Nevertheless, the previous research has mostly been carried out in the simulated digestion, meaning that future systematic research is to be carried out to investigate the efficacy of the co-encapsulation on the survival of the bacteria in the gut in vivo.

Effect of temperature and pH on the encapsulation and release of β-carotene from octenylsuccinated oat β-glucan micelles

Effect and working mechanism of temperature and pH on encapsulation and release of β-carotene from octenylsuccinated-oat-β-glucan-micelles (OSβG-Ms) were investigated. The stability and solubility of β-carotene, and changes in surface hydrophilicity, core hydrophobicity, and size of β-carotene-loaded-OSβG-Ms were determined. When exposed to temperature (25-45 °C) and pH (4.5-8.5), β-carotene solubilization changed in parabolic manners. Size and absolute zeta-potential of β-carotene-loaded-OSβG-Ms decreased with temperature, while they gave parabolic changing patterns with pH. Those results were ascribed to their hydrophilicity, hydrophobicity, and core/shell compactness via regulating molecule mobility, orientation, and interactions by temperature/pH. The higher temperature concluded with higher β-carotene release, while a U-shaped release profile was observed with pH. Besides its diffusion, erosion-induced shrinking and collapsing of OSβG-Ms favored β-carotene release at pH 1.2-4.5, which was replaced by swelling-induced structural-relaxation at pH 6.8-8.5. The results were favourable in controlling the behavior of β-carotene-loaded-OSβG-Ms by selectively applying environmental parameters.

Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications

In this study, flavonoids extracted from yellow onion skins and Lactobacillus casei were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.11% for lactic acid bacteria. The obtained powder showed a flavonoid content of 89.49 ± 4.12 mg quercetin equivalents/g dry weight (DW) and an antioxidant activity of 39.27 ± 0.45 mM Trolox/g DW. The powder presented a significant antidiabetic and anti-inflammatory potential, with an inhibitory effect on α-amylase, lipase and lipoxygenase of 76.40 ± 2.30%, 82.58 ± 3.36% and 49.01 ± 0.62%, respectively. The results obtained for in vitro digestion showed that the coating materials have a protective effect on the flavonoids release. Cytotoxicity results indicated that the powder was cytocompatible up to a concentration of 500 μg/mL. The functional potential of the powder was tested by adding in a selected food matrix, highlighting a good stability of the phytochemicals, whereas an increase with 1 log cell forming unit (CFU)/g DW was observed after 21 days of storage. The obtained results are promising in the valorization of natural antioxidants in combination with lactic acid bacteria in order to develop multifunctional ingredients with value-added for food and pharmaceutics applications.

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

Cornus mas was used in this study as a rich source of health-promoting bioactives. The cornelian cherries were used to extract the polyphenols and anthocyanins. The chromatographic profile of the Cornus mas fruit extract revealed the presence of several anthocyanins, mainly delphinidin, cyanidin and pelargonidin glycosides. The extract was co-microencapsulated with Lactobacillus casei ssp. paracasei in a unique combination of whey protein isolates, inulin and chitosan by freeze-drying, with an encapsulation efficiency of 89.16 ± 1.23% for anthocyanins and 80.33 ± 0.44% for lactic acid bacteria. The pink-red colored powder showed a total anthocyanins content of 19.86 ± 1.18 mg cyanidin-3-glucoside/g dry weight (DW), yielding an antioxidant activity of 54.43 ± 0.73 mMol Trolox/g DW. The viable cells were 9.39 × 10⁹ colony forming units (CFU)/g DW. The confocal microscopy analysis revealed the microencapsulated powder as a complex one, with several large formations containing smaller aggregates, consisting of the lactic acid bacteria cells, the cornelian cherries’ bioactive compounds and the biopolymers. The powder was tested for stability over 90 days, showing a decrease of 50% in anthocyanins and 37% in flavonoids content, with no significant changes in antioxidant activity and CFU. The powder showed a significant inhibitory effect against the α-amylase of 89.72 ± 1.35% and of 24.13 ± 0.01% for α-glucosidase. In vitro digestibility studies showed a significant release of anthocyanins in gastric juice, followed by a decrease in intestinal simulated conditions. The functional properties of the powder were tested by addition into a yogurt, highlighting a higher and more stable antioxidant activity at storage when compared to the control.

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying allowed a dark purple stable powder to be obtained, with a satisfactory content of phytochemicals and 11 log colony forming units (CFU)/g dry weight of powder (DW). Confocal laser microscopy displayed a complex system, with several large formations and smaller aggregates inside, consisting of biologically active compounds, lactic acid bacteria cells, and biopolymers. The powder showed good storage stability, with no significant changes in phytochemicals and viable cells over 3 months. An antioxidant activity of 63.64 ± 0.75 mMol Trolox/g DW and an inhibitory effect on α-amylase and α-glucosidase of 87.10% ± 2.08% and 36.96% ± 3.98%, respectively, highlighted the potential biological activities of the co-microencapsulated powder. Significantly, the in vitro digestibility profile showed remarkable protection in the gastric environment, with controlled release in the intestinal simulated environment. The powder was tested by addition into a complex food matrix (yogurt), and the results showed satisfactory stability of biologically active compounds when stored for 21 d at 4 °C. The obtained results confirm the important role of microencapsulation in ensuring a high degree of protection, thus allowing new approaches in developing food ingredients and nutraceuticals, with enhanced functionalities.

The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food.