TY - JOUR
T1 - Spray-drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion
AU - Álvarez-Cervantes, Pedro
AU - Cancino-Díaz, Juan Carlos
AU - Fabela-Illescas, Héctor Enrique
AU - Cariño-Cortés, Raquel
AU - López-Villegas, Edgar Oliver
AU - Ariza‑Ortega, José Alberto
AU - Belefant-Miller, Helen
AU - Betanzos-Cabrera, Gabriel
N1 - Publisher Copyright:
© 2021 Institute of Food Science and Technology
PY - 2021/10
Y1 - 2021/10
N2 - Most of the work on pomegranate antioxidant and antibacterial activity has been carried out with solvent extracts of different plant or fruit parts. Biosensitive compounds in juice may be subject to oxidation, reducing their biological activities. Microencapsulation can be used to protect compounds, allowing its incorporation into functional foods. This study aimed at investigating antioxidant activity after in vitro digestion of microencapsulated juice. Pomegranate juice was encapsulated by spray drying its maltodextrin and gum arabic. The average diameter of the microcapsules was 10–50 µm. We evaluated the bioaccessibility of microencapsulated phenolic compounds by using an in vitro enzymatic digestion. The total phenolic content in digested microencapsulated juice was three times greater than in undigested, indicating that the compounds were made bioaccessible. Digestion also increased antioxidant activity, as measured by ABTS●+ or by DPPH●. Additionally, microencapsulated pomegranate juice showed antibacterial activity against the nine bacteria species tested.
AB - Most of the work on pomegranate antioxidant and antibacterial activity has been carried out with solvent extracts of different plant or fruit parts. Biosensitive compounds in juice may be subject to oxidation, reducing their biological activities. Microencapsulation can be used to protect compounds, allowing its incorporation into functional foods. This study aimed at investigating antioxidant activity after in vitro digestion of microencapsulated juice. Pomegranate juice was encapsulated by spray drying its maltodextrin and gum arabic. The average diameter of the microcapsules was 10–50 µm. We evaluated the bioaccessibility of microencapsulated phenolic compounds by using an in vitro enzymatic digestion. The total phenolic content in digested microencapsulated juice was three times greater than in undigested, indicating that the compounds were made bioaccessible. Digestion also increased antioxidant activity, as measured by ABTS●+ or by DPPH●. Additionally, microencapsulated pomegranate juice showed antibacterial activity against the nine bacteria species tested.
KW - Microencapsulated pomegranate juice
KW - antibacterial activity
KW - antioxidant activity
KW - in vitro digestion
KW - polyphenol
UR - http://www.scopus.com/inward/record.url?scp=85106246347&partnerID=8YFLogxK
U2 - 10.1111/ijfs.15093
DO - 10.1111/ijfs.15093
M3 - Artículo
AN - SCOPUS:85106246347
SN - 0950-5423
VL - 56
SP - 5089
EP - 5096
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 10
ER -