Microencapsulation Enhances the Biological Potential, Bioaccessibility, and Intracellular Oxidative Status of Guava...

Area of Science:

• Food Science
• Nutraceuticals
• Biochemistry

Background:

• Guava phenolics exhibit in vitro biological activities relevant to metabolic diseases.
• Gastrointestinal conditions can compromise the efficacy of these bioactive compounds.
• Microencapsulation is explored as a strategy to enhance phenolic compound stability and bioavailability.

Purpose of the Study:

• To evaluate the impact of microencapsulation on the bioaccessibility and bioactivity of guava phenolic extracts after simulated gastrointestinal digestion.
• To compare the effects of crude and microencapsulated guava extracts on biomarkers of metabolic diseases.
• To investigate the influence of microencapsulated guava waste extracts on cellular redox status.

Main Methods:

• Guava phenolic extracts were microencapsulated using maltodextrin via freeze-drying.
• In vitro simulated gastrointestinal digestion was performed on crude and microencapsulated extracts.
• Enzymatic inhibition assays (α-glucosidase, pancreatic lipase), LDL oxidation assays, and cellular antioxidant/prooxidant assays were conducted.
• Bioaccessibility and bioactivities were compared before and after digestion.

Main Results:

• Microencapsulation significantly improved the bioaccessibility of guava phenolics throughout digestion.
• Most measured bioactivities were enhanced post-microencapsulation, except for pancreatic lipase inhibition and LDL oxidative protection of pulp extract.
• Microencapsulation amplified antioxidant activity in Caco-2 cells but intensified a prooxidant effect in HeLa cells, indicating cell-specific responses.

Conclusions:

• Microencapsulation is a promising technique to protect guava phenolics, enhancing their nutraceutical potential for functional foods.
• The study highlights the improved stability and bioactivity of microencapsulated guava phenolics.
• Guava phenolics, particularly when microencapsulated, hold relevance for developing functional foods and nutraceutical products targeting metabolic health.