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

  • Augusto Tasch Holkem
  • Edmur José Santos Neto
  • Megumi Nakayama
  • Clitor J. F. Souza
  • Marcelo Thomazini
  • Fabio Augusto Gallo
  • Marluci Palazzolli da Silva
  • Laura de Queiroz Bomdespacho
  • Carla Giovana Luciano
  • Izabel Cristina Freitas Moraes
  • Rodrigo Rodrigues Petrus
  • Carmen S. Favaro-TrindadeEmail author
Article
  • 32 Downloads

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 

Notes

Acknowledgments

Sacco do Brasil (Campinas/SP, Brazil) for the donation of probiotic. Cargill Agrícola S/A (Itumbiara/Goiás, Brazil) for the donation of vegetable fat. Lacprodan 80 whey protein concentrate (WPC) and gum Arabic (GA) were donated by Arla Foods Ingredients (São Paulo/SP, Brazil) and Nexira (São Paulo/SP, Brazil), respectively.

Funding Information

The authors thank the São Paulo Research Foundation—Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) for the scholarship awarded to A. T. Holkem (Process no. 15/19375-0) and the project financial support provided (Process no. 13/24874-0).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • 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
    Email author
  1. 1.Faculdade de Zootecnia e Engenharia de AlimentosUniversidade de São PauloSão PauloBrazil
  2. 2.Faculdade de Engenharia, Pós-graduação em Ciência e Tecnologia de AlimentosUniversidade Federal da Grande DouradosDouradosBrazil

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