Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal Stability
This study develops an innovative cell-based carrier to simultaneously encapsulate multiple phytochemicals from a complex plant source. Muscadine grapes (MG) juice prepared from fresh fruit was used as a model juice. After incubation with inactivated bacterial cells, 66.97% of the total anthocyanins...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/18/5821 |
| _version_ | 1797484315382120448 |
|---|---|
| author | Fang Dou Rewa Rai Nitin Nitin |
| author_facet | Fang Dou Rewa Rai Nitin Nitin |
| author_sort | Fang Dou |
| collection | DOAJ |
| description | This study develops an innovative cell-based carrier to simultaneously encapsulate multiple phytochemicals from a complex plant source. Muscadine grapes (MG) juice prepared from fresh fruit was used as a model juice. After incubation with inactivated bacterial cells, 66.97% of the total anthocyanins, and 72.67% of the total antioxidant compounds were encapsulated in the cells from MG juice. Confocal images illustrated a uniform localization of the encapsulated material in the cells. The spectral emission scans indicated the presence of a diverse class of phenolic compounds, which was characterized using high-performance liquid chromatography (HPLC). Using HPLC, diverse phytochemical compound classes were analyzed, including flavanols, phenolic acid, hydroxycinnamic acid, flavonols, and polymeric polyphenols. The analysis validated that the cell carrier could encapsulate a complex profile of bioactive compounds from fruit juice, and the encapsulated content and efficiencies varied by the chemical class and compound. In addition, after the heat treatment at 90 °C for 60 min, >87% total antioxidant capacity and 90% anthocyanin content were recovered from the encapsulated MG. In summary, these results highlight the significant potential of a selected bacterial strain for simultaneous encapsulation of diverse phenolic compounds from fruit juice and improving their process stability. |
| first_indexed | 2024-03-09T23:01:43Z |
| format | Article |
| id | doaj.art-1f848cd87afd4fc4b6ae744e91045f85 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T23:01:43Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1f848cd87afd4fc4b6ae744e91045f852023-11-23T17:59:30ZengMDPI AGMolecules1420-30492022-09-012718582110.3390/molecules27185821Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal StabilityFang Dou0Rewa Rai1Nitin Nitin2Department of Food Science and Technology, University of California, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, Davis, CA 95616, USAThis study develops an innovative cell-based carrier to simultaneously encapsulate multiple phytochemicals from a complex plant source. Muscadine grapes (MG) juice prepared from fresh fruit was used as a model juice. After incubation with inactivated bacterial cells, 66.97% of the total anthocyanins, and 72.67% of the total antioxidant compounds were encapsulated in the cells from MG juice. Confocal images illustrated a uniform localization of the encapsulated material in the cells. The spectral emission scans indicated the presence of a diverse class of phenolic compounds, which was characterized using high-performance liquid chromatography (HPLC). Using HPLC, diverse phytochemical compound classes were analyzed, including flavanols, phenolic acid, hydroxycinnamic acid, flavonols, and polymeric polyphenols. The analysis validated that the cell carrier could encapsulate a complex profile of bioactive compounds from fruit juice, and the encapsulated content and efficiencies varied by the chemical class and compound. In addition, after the heat treatment at 90 °C for 60 min, >87% total antioxidant capacity and 90% anthocyanin content were recovered from the encapsulated MG. In summary, these results highlight the significant potential of a selected bacterial strain for simultaneous encapsulation of diverse phenolic compounds from fruit juice and improving their process stability.https://www.mdpi.com/1420-3049/27/18/5821probiotic bacteriapolyphenolsencapsulationantioxidant capacityconfocal imagingHPLC-DAD |
| spellingShingle | Fang Dou Rewa Rai Nitin Nitin Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal Stability Molecules probiotic bacteria polyphenols encapsulation antioxidant capacity confocal imaging HPLC-DAD |
| title | Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal Stability |
| title_full | Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal Stability |
| title_fullStr | Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal Stability |
| title_full_unstemmed | Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal Stability |
| title_short | Lactic Acid Bacteria Simultaneously Encapsulate Diverse Bioactive Compounds from a Fruit Extract and Enhance Thermal Stability |
| title_sort | lactic acid bacteria simultaneously encapsulate diverse bioactive compounds from a fruit extract and enhance thermal stability |
| topic | probiotic bacteria polyphenols encapsulation antioxidant capacity confocal imaging HPLC-DAD |
| url | https://www.mdpi.com/1420-3049/27/18/5821 |
| work_keys_str_mv | AT fangdou lacticacidbacteriasimultaneouslyencapsulatediversebioactivecompoundsfromafruitextractandenhancethermalstability AT rewarai lacticacidbacteriasimultaneouslyencapsulatediversebioactivecompoundsfromafruitextractandenhancethermalstability AT nitinnitin lacticacidbacteriasimultaneouslyencapsulatediversebioactivecompoundsfromafruitextractandenhancethermalstability |