Jamelão capsules containing bioactive compounds and its aplication in yoghurt

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Microbiology

Background:

• Jamelão fruit (Syzygium cumini) is recognized as a functional food due to its high anthocyanin content, providing antioxidant power, vibrant color, and stability in acidic food environments.
• Anthocyanins are key bioactive compounds offering health benefits and contributing to the desirable color of food products.

Purpose of the Study:

• To evaluate the incorporation of jamelão pulp capsules into yogurt formulations.
• To assess the impact of jamelão encapsulation on yogurt's composition, microbial viability, anthocyanin pigment stability, and antioxidant activity.

Main Methods:

• Yogurt samples were prepared with jamelão pulp encapsulated using sodium alginate gelling.
• Bioactive yogurt (control with added capsules) and standard yogurt were analyzed.
• Evaluations included proximate composition, microbial counts (Streptococcus thermophilus), anthocyanin stability, and antioxidant capacity over 28 days.

Main Results:

• Encapsulated jamelão pulp addition led to a decrease in Streptococcus thermophilus counts.
• Yogurts with jamelão capsules exhibited increased levels of total phenols and anthocyanins.
• Enhanced antioxidant potential was observed in yogurts containing jamelão capsules after 28 days.
• Chromatographic analysis confirmed the efficiency of the encapsulation process in preserving bioactive compounds.

Conclusions:

• Incorporating encapsulated jamelão pulp into yogurt is a viable strategy for enhancing its functional properties.
• The study demonstrates the successful transfer and stability of jamelão's bioactive compounds in a yogurt matrix.
• This approach offers a promising method for developing fortified dairy products with added health benefits.