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<p>This study explores the impact of ultrasound (US) and microwave (MW) technologies on polyphenols extraction from red pitanga by-products and the co-encapsulation with <i>Lacticaseibacillus casei</i> (<i>L. casei</i>) using spray drying (SD) and freeze-drying (FD) techniques. The microcapsules were characterized for their physicochemical and morphological properties, controlled release of bioactive compounds, and probiotic survival under simulated gastrointestinal conditions. MW-assisted extraction was the most effective in extracting total phenolic content (TPC) and antioxidants compared to US and conventional solvent (CS) extraction. The extracts showed no antimicrobial activity against <i>L. casei</i>. FD resulted in higher drying yields and solubility, while SD led to higher encapsulation efficiency (EE) of probiotics. MW extracts exhibited the highest EE, TPC, and antioxidant activity in both drying methods. SEM analysis revealed that SD particles had a more spherical morphology and larger diameter, providing better protection to the probiotic core. <i>In vitro</i> digestion demonstrated higher cell viability and phenolic compound bioaccessibility for MW extracts, particularly in FD microcapsules. During storage, MW extracts maintained higher probiotic viability compared to US and CS extracts. These findings contribute to the development of high-value functional ingredients, promoting the sustainable use of fruit by-products and meeting the demand for functional foods with health benefits and improved storage stability.</p> Graphical abstract <p></p>

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Advanced extraction and encapsulation strategies for the use of red pitanga residues: improving polyphenol recovery and cell viability in a probiotic product

  • 期刊论文

  • 发表日期：

    2025年6月27日

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  • Newton C. Santos,
  • Raphael L. J. Almeida,
  • Shênia S. Monteiro,
  • Thalis L. B. de Lima,
  • Priscylla P. D. Rosendo,
  • Yaroslávia F. Paiva,
  • Alexmilde F. da Silva,
  • Raniza de O. Carvalho,
  • Raquel A. de L. Dias,
  • Hanndson A. Silva,
  • Mércia M. de A. Mota,
  • Deyzi S. Gouveia,
  • José N. V. Deodato,
  • Matheus A. de B. Pasquali,
  • Josivanda P. Gomes,
  • Ana Paula T. Rocha

摘要

This study explores the impact of ultrasound (US) and microwave (MW) technologies on polyphenols extraction from red pitanga by-products and the co-encapsulation with Lacticaseibacillus casei (L. casei) using spray drying (SD) and freeze-drying (FD) techniques. The microcapsules were characterized for their physicochemical and morphological properties, controlled release of bioactive compounds, and probiotic survival under simulated gastrointestinal conditions. MW-assisted extraction was the most effective in extracting total phenolic content (TPC) and antioxidants compared to US and conventional solvent (CS) extraction. The extracts showed no antimicrobial activity against L. casei. FD resulted in higher drying yields and solubility, while SD led to higher encapsulation efficiency (EE) of probiotics. MW extracts exhibited the highest EE, TPC, and antioxidant activity in both drying methods. SEM analysis revealed that SD particles had a more spherical morphology and larger diameter, providing better protection to the probiotic core. In vitro digestion demonstrated higher cell viability and phenolic compound bioaccessibility for MW extracts, particularly in FD microcapsules. During storage, MW extracts maintained higher probiotic viability compared to US and CS extracts. These findings contribute to the development of high-value functional ingredients, promoting the sustainable use of fruit by-products and meeting the demand for functional foods with health benefits and improved storage stability.

Graphical abstract