Co-encapsulation of guaraná extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids

• Published in: Food science & technology Vol. 161; p. 113351
• Main Authors: Silva, Marluci Palazzolli, Martelli-Tosi, Milena, Massarioli, Adna Prado, Melo, Priscilla Siqueira, Alencar, Severino Matias, Favaro-Trindade, Carmen S.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-05-2022
• Subjects: Antioxidant capacity; Carotenoids; Complex coacervation; Polyphenols; Probiotics; Polyphenols; Antioxidant capacity; Probiotics; Complex coacervation; Carotenoids
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113351

Co-encapsulation addresses the protection of multiple compounds from harmful conditions. However, the release of entrapped bioactive compounds and probiotics in the gut is required to achieve their health benefits. This study focused on the co-encapsulation of probiotics and guaraná extracts by complex coacervation using gelatin and gum Arabic, evaluating the release of encapsulated probiotics and bioactive compounds during in vitro digestion. The antioxidant activity of guaraná extracts and their stimulatory effect on probiotic populations were also investigated. Guaraná seed extract (GSE) showed more significant antioxidant activity. Concerning the influence of guaraná extracts on the growth of probiotics, guaraná peel extract (GPE) prolonged their growth. The release of encapsulated phenolic compounds from GSE was higher in simulated gastric fluid (SGF), reaching at least 80% of accumulative release after 2 h. In contrast, the maximum release of encapsulated carotenoids from GPE was around 90% in simulated intestinal fluid (SIF). Furthermore, the co-encapsulation of probiotics and guaraná extracts improved the final number of cells found in SIF, which was around 7 log CFU/mL. Therefore, co-encapsulation by complex coacervation is efficient for simultaneous delivery of bioactive compounds and probiotics to the gut, extending their benefits by this combination.
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•Guaraná seed extract (GSE) exhibited more significant antioxidant activity.•Guaraná peel extract (GPE) showed a potential prebiotic activity.•Co-encapsulation enhanced the release of probiotics during in vitro digestion.•Co-encapsulated phenolics from GSE were mainly released in simulated gastric fluid.•Simulated intestinal fluid was decisive to release entrapped carotenoids from GPE.