Development of a synbiotic spray‐dried tamarillo ( Chyphomandra betacea ) beverage, in vitro antioxidant activity and simulated gastrointestinal resistance evaluation

• Published in: International journal of food science & technology Vol. 58; no. 12; pp. 6881 - 6889
• Main Authors: Reyes‐García, Veronica, Pérez‐Armendáriz, Beatriz, Totosaus, Alfonso, Tapia‐Maruri, Daniel, Jiménez‐Fernández, Maribel, Juárez‐Trujillo, Naida, Cardoso‐Ugarte, Gabriel
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-12-2023
• Subjects: Acceptability; Antioxidants; Beverages; Bioactive compounds; Biological activity; Digestion; Digestive system; Encapsulation; Gastrointestinal tract; Heat shock; Maltodextrin; Microcapsules; Microencapsulation; Polyphenols; Probiotics; Spray drying; Water activity
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16748

Tamarillo is an exotic fruit consumed regionally in Mexico, that contains a considerable amount of bioactive compounds, like antioxidants and fibre. Since its prebiotic potential was recently established, the aim of this work was to encapsulate two probiotic LAB strains with tamarillo extract and maltodextrin (15% and 20%) as encapsulant agents. Two strains at different maltodextrin concentrations (
L. casei
with 20% maltodextrin and
L. plantarum
with 15% maltodextrin) demonstrated higher encapsulation efficiency (90.64% and 92.03%, respectively) and viability after
in vitro
gastrointestinal digestion. Both microcapsules presented satisfactory flow properties and low moisture (4.19% and 3.91%) and water activity (0.32 and 0.33). During
in vitro
digestion, the total polyphenols content and the antioxidant activity decreased, but the encapsulating material in both treatments maintained an acceptable concentration of these bioactive compounds. The microcapsules were reconstituted to prepare a synbiotic non‐dairy beverage, and both treatments presented good acceptability (7.66 and 7.86 overall acceptance scores, respectively). These results indicate that, first,
L. casei
and
L. plantarum
recovered from heat shock during spray drying, enhancing their ability to survive to acidic stress during
in vitro
digestion; second, tamarillo extract is a good source of antioxidants and prebiotics and can be reconstituted to formulate, in this case, a synbiotic beverage to improve nutritional concern of consumers.