Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extr
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract Augusto Tasch Holkem 1 & Edmur José Santos Neto 1 & Megumi Nakayama 1 & Clitor J. F. Souza 1,2 & Marcelo Thomazini 1 & Fabio Augusto Gallo 1 & Marluci Palazzolli da Silva 1 & Laura de Queiroz Bomdespacho 1 & Carla Giovana Luciano 1 & Izabel Cristina Freitas Moraes 1 & Rodrigo Rodrigues Petrus 1 & Carmen S. Favaro-Trindade 1
# Springer Science+Business Media, LLC, part of Springer Nature 2019
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 °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. Keywords Microencapsulation . Bifidobacterium . Polyphenols . Complex coacervation . Viability . Sensorial acceptance
Introduction In addition to providing basic nutrition, functional foods have great beneficial effects on health and the prevention of diseases such as diabetes, cancer, cardiovascular diseases, and obesity [1]. This functionality derives from the bioactive ingredients present, which have an anti-inflammatory and antihypertensive action and modulate the intestinal microbiota [2]. Examples of these are phenolic compounds, fiber, minerals, vitamins, fatty, carotenoids, and probiotics [3].
* Carmen S. Favaro-Trindade [email protected] 1
Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo CEP 13535 900, Brazil
2
Faculdade de Engenharia, Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Grande Dourados, PO Box 533, Dourados 79804-970, Brazil
Bifidobacteria are an important group of intestinal bacteria, representing about 3–7% of the microbiota
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