Functional Enhancement of Bioactives from Black Beans and Lactic Acid Bacteria into an Innovative Food Ingredient by Comicroencapsulation

• Published in: Food and bioprocess technology 2020-06, Vol.13 (6), p.978-987
• Main Authors: Vasile, Mihaela Aida, Milea, Ștefania Adelina, Enachi, Elena, Barbu, Vasilica, Cîrciumaru, Adrian, Bahrim, Gabriela Elena, Râpeanu, Gabriela, Stănciuc, Nicoleta
• Format: Article
• Language: English
• Subjects: Agriculture; Anthocyanins; Antioxidants; Bacteria; Beans; Biopolymers; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chitosan; Controlled release; Diabetes mellitus; Digestibility; Encapsulation; Food; Food matrix; Food Science; Freeze drying; Glucosidase; Intestine; Inulin; Lactic acid; Lactic acid bacteria; Microencapsulation; Original Paper; Polyphenols; Powder; Survival; Vitamin E; Whey; Whey protein
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-020-02451-8

Black beans aqueous extract and Lactobacillus casei were coencapsulated by freeze-drying in a unique combination of biopolymers, such as inulin, chitosan, and whey protein isolate, with an encapsulation efficiency of 99.33 ± 0.13% for anthocyanins and 77.42 ± 1.34% for lactic bacteria, respectively. The structural and morphological particularities of the powder showed the presence of irregular solsiform formation, with different sizes from 62.80 to 96.83 μm. Large coacervates up to 190 μm, containing anthocyanins as smaller spherical doubled encapsulated particles, with sizes of 7.8 μm and dense masses of lactic bacterium cells, were highlighted. The powder showed a polyphenols content of 21.64 ± 0.98 mg GAE/g DW and antioxidant activity of 157.22 ± 4.13 mMol Trolox/g DW, whereas the effectiveness of microencapsulation of lactic bacteria was tested for in vitro tolerance, showing a survival rate higher that 98%, for both gastric and intestinal environment. The powder showed a significant antidiabetic potential, with an inhibitory effect on α-glucosidase of ~ 39% and of ~ 68% on α-amylase, respectively. The functional potential was tested by adding in different ratio in a suitable food matrix (soft cheese), whereas the resulting added-value food showed a high stability of the phytochemical and biological parameters, with a 2 log increase in the number of viable cells after 21 days of storage. In vitro digestibility results confirmed the protective effect of the encapsulants in gastric environment and a controlled release in the intestinal conditions.