Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal...

Area of Science:

• Food Science
• Biotechnology
• Phytochemistry

Background:

• Phytochemicals in fruit juices offer health benefits but often lack stability.
• Developing effective encapsulation methods is crucial for preserving bioactive compounds.

Purpose of the Study:

• To develop and evaluate an innovative cell-based carrier for simultaneous encapsulation of diverse phytochemicals from fruit juice.
• To assess the encapsulation efficiency and stability of key compounds like anthocyanins and antioxidants.

Main Methods:

• Utilized inactivated bacterial cells as a carrier for Muscadine grape juice.
• Employed high-performance liquid chromatography (HPLC) for phytochemical analysis.
• Assessed compound stability through heat treatment (90 °C for 60 min).

Main Results:

• Achieved 66.97% encapsulation of total anthocyanins and 72.67% of total antioxidant compounds.
• HPLC confirmed encapsulation of diverse phenolic classes including flavanols and polymeric polyphenols.
• Recovered >87% of total antioxidant capacity and 90% of anthocyanin content after heat treatment.

Conclusions:

• The bacterial cell carrier effectively encapsulates a complex profile of bioactive compounds from fruit juice.
• This method significantly improves the process stability and recovery of encapsulated phytochemicals.
• Selected bacterial strains show potential for simultaneous encapsulation and stabilization of fruit-derived bioactive compounds.