Estudo do potencial bioativo das sementes de cajá (Spondias Mombin L.) e sua veiculação simultânea com probióticos

Abstract

The association of probiotics and plant extracts is a promising strategy for the simultaneous delivery of functional compounds, conferring numerous health benefits. In this context, the present study aimed to evaluate the bioactive potential of cajá seeds (Spondias mombin L.) and their simultaneous delivery with probiotics, using fermentation and co-encapsulation as strategies. Initially, the cajá seeds were subjected to physical-chemical characterization and evaluated as a source of phenolic compounds in different extracting solutions. Ethanol 50% favored a higher concentration of phenolics (293.81 ± 8.50 mg GAE/L) and total sugars (21.03 ± 0.34 g/L). Then, this extract was evaluated for the multiplication capacity of Lactobacillus acidophilus NRRL B-4495 and Lactiplantibacillus plantarum NRRL B-4496. During 48 h of fermentation, probiotic populations decreased by 1.6 to 2.2 logarithmic cycles and maintained the phenolic content. To increase the stability of the product, L. acidophilus and the cajá seeds extract were co-encapsulated by spray-drying using maltodextrin isolated (EPM) or associated with citrus pectin (EPMP). The extract and microcapsules were evaluated for physicochemical characteristics and antioxidant and antibacterial activities. Furthermore, probiotic survival under simulated gastrointestinal conditions was investigated. The EPM and EPMP microcapsules presented mean diameters of 16.37 ± 5.42 μm and 15.18 ± 2.52 μm and encapsulation efficiency above 98%. EPM showed a higher concentration of total phenolics (121.40 ± 1.22 mg GAE/g) while EPMP showed higher antioxidant activities. Regarding antibacterial activity, the extract did not show inhibition at the tested concentrations, EPMP showed a minimum inhibitory concentration (MIC) of 250 µg/mL for S. aureus and 500 µg/mL for E. coli, while EPM showed a MIC of 250 µg/mL for S. aureus and E. coli. The survival rate of encapsulated under simulated gastrointestinal conditions was higher in gastric fluid. Overall, spray-drying was a viable strategy for the co-encapsulation of probiotics and cajá seeds extract, enhancing their biological activities and contributing to the diversification of probiotic products available on the market