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<p>The aim of this study was to microencapsulate, using the spray-drying technique, a mixture of <i>Hibiscus sabdariffa L.</i> extract with probiotic bacteria (<i>Enterococcus lactis</i>), and to evaluate its antioxidant activity, cell viability (%) and the stability of the microencapsulated components over time. For the microencapsulation process, a methanolic extract of <i>Hibiscus sabdariffa L.</i> was prepared in an aqueous solution adjusted to pH 3–6 and supplemented with 15–30% (w/v) of the wall material (N-Lok), according to a central composite rotatable design. After microencapsulation, the microencapsulation efficiency (ME%), total phenolic content, probiotic bacterial viability (%), antioxidant activity (%) by ABTS and DPPH methods, water activity (aw), and moisture content were determined. The process was optimized, and it was found that at a pH of 5.56 with 17.20% of N-lok wall material, the highest experimental values after optimization were obtained: ME% of 82.93 ± 0.03%, total phenolic compounds of 15.03 ± 0.01&#xa0;mg GAE/g, probiotic viability of 96.64% (&gt; 8 Log CFU/g), antioxidant capacity (ABTS and DPPH) of 89.32 ± 0.01% and 50.06 ± 0.02%, respectively; aw of 0.33 ± 0.01, and a moisture content of 5.0 ± 0.02%. The viability of the microencapsulated bacteria was evaluated over time, and results indicated that at a water activity of 0.329, <i>Enterococcus lactis</i> maintained a high concentration of viability. Morphological changes in the microcapsules were observed. In conclusion, stable and novel microcapsules containing phenolic compounds, antioxidant activity, and viable probiotic bacteria were successfully obtained, representing a promising alternative for applications in the food industry.</p> Graphical Abstract <p></p>

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Microencapsulation of a novel mixture of Hibiscus sabdariffa L. extract with Enterococcus lactis: process, functionality, and stability

  • 期刊论文

  • 发表日期：

    2026年1月22日

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  • Carlos Alberto Gómez-Aldapa,
  • Javier Castro-Rosas,
  • Edna Zaranne Martínez-Ramírez,
  • Netzahualcóyol Calcáneo-Martínez,
  • Fabiola Araceli Guzmán-Ortiz,
  • Reyna Nallely Falfán-Cortés

摘要

The aim of this study was to microencapsulate, using the spray-drying technique, a mixture of Hibiscus sabdariffa L. extract with probiotic bacteria (Enterococcus lactis), and to evaluate its antioxidant activity, cell viability (%) and the stability of the microencapsulated components over time. For the microencapsulation process, a methanolic extract of Hibiscus sabdariffa L. was prepared in an aqueous solution adjusted to pH 3–6 and supplemented with 15–30% (w/v) of the wall material (N-Lok), according to a central composite rotatable design. After microencapsulation, the microencapsulation efficiency (ME%), total phenolic content, probiotic bacterial viability (%), antioxidant activity (%) by ABTS and DPPH methods, water activity (aw), and moisture content were determined. The process was optimized, and it was found that at a pH of 5.56 with 17.20% of N-lok wall material, the highest experimental values after optimization were obtained: ME% of 82.93 ± 0.03%, total phenolic compounds of 15.03 ± 0.01 mg GAE/g, probiotic viability of 96.64% (> 8 Log CFU/g), antioxidant capacity (ABTS and DPPH) of 89.32 ± 0.01% and 50.06 ± 0.02%, respectively; aw of 0.33 ± 0.01, and a moisture content of 5.0 ± 0.02%. The viability of the microencapsulated bacteria was evaluated over time, and results indicated that at a water activity of 0.329, Enterococcus lactis maintained a high concentration of viability. Morphological changes in the microcapsules were observed. In conclusion, stable and novel microcapsules containing phenolic compounds, antioxidant activity, and viable probiotic bacteria were successfully obtained, representing a promising alternative for applications in the food industry.

Graphical Abstract