Coencapsulação de Lactiplantibacillus plantarum e compostos bioativos extraídos do jambolão (Syzygium cumini)

Abstract

Probiotics combined with plant extracts hold great potential for co-microencapsulation to promote synergistic effects. Jambolan (Syzygium cumini) fruit is a rich and low-cost source of phenolic compounds and anthocyanins. The present study aimed to comicroencapsulate Lactiplantibacillus plantarum NRRL B-4496 and jambolan fruit extract (JE) by complex coacervation. Phenolic compounds were extracted from jambolan fruit using methanol, and the solvent was removed by rotary evaporation followed by freeze-drying. Microcapsules containing L. plantarum and 0% (ME-0%), 1% (ME-1%), or 5% (ME-5%) jambolan extract were produced by complex coacervation at pH 3.0, using a combination of arabic gum, soy protein isolate, and soy oil. A control microcapsule system was also prepared by coacervation at pH 4.5. Incorporation of JE significantly enhanced the encapsulation efficiency (EE) of L. plantarum in the freeze-dried forms, increasing from 57.45% in ME-0% (pH 3.0) to 74.84% in ME-1% and 71.16% in ME-5%. The EE of anthocyanins was 60.29% for ME-1% and 60.84% for ME-5%. Fourier-transform infrared spectroscopy (FTIR) confirmed the stability of the molecular structures, while X-ray diffraction (XRD) revealed increased crystalline peaks for ME-1% and ME-5%. Additionally, both jambolan extract and the ME-1% formulation exhibited no cytotoxic effects. These findings support the potential of using plant-based encapsulating materials to coencapsulate L. plantarum and jambolan extract by complex coacervation, offering a promising approach for the development of novel vegan multifunctional probiotic products.