Development of a pomelo pectin-based microencapsulation system for Akkermansia muciniphila

Area of Science:

• Food Science
• Nutraceuticals
• Microbiology

Background:

• Pomelo (Citrus maxima) is a rich source of polyphenolic compounds, with pectin from its peel offering potential health benefits.
• Naringin is identified as the primary active compound in pomelo extracts and pectin.
• Next-generation probiotics require protective strategies to enhance their efficacy and stability.

Purpose of the Study:

• To evaluate the properties of pomelo pulp extracts and pectin.
• To investigate the microencapsulation of pomelo components for enhanced stability.
• To assess the impact of these microcapsules on the growth and activity of next-generation probiotics.

Main Methods:

• Pomelo pulp extract and pectin characterization, including quantification of naringin and pectin properties (DE, EW, MeO).
• Microencapsulation of pomelo components using varying concentrations of sodium alginate (1%, 2%, 3%).
• Evaluation of encapsulation efficiency and stability of microcapsules.
• Assessment of microcapsule effects on Akkermansia muciniphila growth and short-chain fatty acid (SCFA) production.

Main Results:

• Pectin was classified as low-methoxyl pectin (LM) with specific physicochemical properties.
• Microencapsulation efficiency increased with higher sodium alginate concentrations, with 3% showing optimal results.
• Microcapsules containing pomelo pulp extract and pectin significantly enhanced Akkermansia muciniphila growth and SCFA production.

Conclusions:

• Microencapsulation using 3% sodium alginate provides optimal stability and efficiency for pomelo components.
• Pomelo-based microcapsules show significant potential for supporting gut health by enhancing next-generation probiotics.
• These findings highlight the nutraceutical value of pomelo for functional food and probiotic applications.