Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract

Author(s):Show less -

Holkem, Augusto Tasch ^[1] ; Neto, Edmur Jose Santos ^[1] ; Nakayama, Megumi ^[1] ; Souza, Clitor J. F. ^{[2, 1]} ; Thomazini, Marcelo ^[1] ; Gallo, Fabio Augusto ^[1] ; da Silva, Marluci Palazzolli ^[1] ; de Queiroz Bomdespacho, Laura ^[1] ; Luciano, Carla Giovana ^[1] ; Moraes, Izabel Cristina Freitas ^[1] ; Petrus, Rodrigo Rodrigues ^[1] ; Favaro-Trindade, Carmen S. ^[1]

Affiliation

^[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Ave Duque de Caxias Norte 225, CP 23, BR-13535900 Pirassununga, SP - Brazil

^[2] Fundacao Univ Fed Grande Dourados, Fac Engn, Posgrad Ciencia & Tecnol Alimentos, POB 533, BR-79804970 Dourados - Brazil

• Document type: Journal article
• Source: PROBIOTICS AND ANTIMICROBIAL PROTEINS; v. 12, n. 3 NOV 2019.
• Web of Science Citations: 3

Abstract

Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4 degrees C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1. (AU)

• FAPESP's process: 13/24874-0 - Study of obtaining, encapsulation and application of proanthocyanidin-rich extracts of cinnamon (Cinnamomum zeylanicum)
• Grantee: Carmen Sílvia Fávaro Trindade
• Support Opportunities: Regular Research Grants
• FAPESP's process: 15/19375-0 - Coencapsulation of probiotics and proanthocyanidin-rich extract obtained from cinnamon (Cinnamomum zeylanicum Blume)
• Grantee: Augusto Tasch Holkem
• Support Opportunities: Scholarships in Brazil - Doctorate