ArticleMolecules (Basel, Switzerland)2020
Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Antibacterial characteristics of black currant fruit extracts.BMC complementary medicine and therapies · 2026Article
- Co-Encapsulation of Probiotics and Prebiotics: Techniques and Applications in Food Fortification.Food science & nutrition · 2025Review
- Novel Encapsulation Approaches in the Functional Food Industry: With a Focus on Probiotic Cells and Bioactive Compounds.Probiotics and antimicrobial proteins · 2025Review
- Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews.Microorganisms · 2022Review
- Co-Microencapsulation of Anthocyanins from Cornelian Cherry (Nutrients · 2022Article
- Co-microencapsulation: a promising multi-approach technique for enhancement of functional properties.Bioengineered · 2022Review
- Natural Biocidal Compounds of Plant Origin as Biodegradable Materials Modifiers.Journal of polymers and the environment · 2022Review
- Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation.Frontiers in nutrition · 2022Review
- Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation.Foods (Basel, Switzerland) · 2021Review
- Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion.Molecules (Basel, Switzerland) · 2021Article
- Anthocyanins as Antidiabetic Agents-In Vitro and In Silico Approaches of Preventive and Therapeutic Effects.Molecules (Basel, Switzerland) · 2020Review
- Article
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6 authors.
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Abstract
Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying allowed a dark purple stable powder to be obtained, with a satisfactory content of phytochemicals and 11 log colony forming units (CFU)/g dry weight of powder (DW). Confocal laser microscopy displayed a complex system, with several large formations and smaller aggregates inside, consisting of biologically active compounds, lactic acid bacteria cells, and biopolymers. The powder showed good storage stability, with no significant changes in phytochemicals and viable cells over 3 months. An antioxidant activity of 63.64 ± 0.75 mMol Trolox/g DW and an inhibitory effect on α-amylase and α-glucosidase of 87.10% ± 2.08% and 36.96% ± 3.98%, respectively, highlighted the potential biological activities of the co-microencapsulated powder. Significantly, the in vitro digestibility profile showed remarkable protection in the gastric environment, with controlled release in the intestinal simulated environment. The powder was tested by addition into a complex food matrix (yogurt), and the results showed satisfactory stability of biologically active compounds when stored for 21 d at 4 °C. The obtained results confirm the important role of microencapsulation in ensuring a high degree of protection, thus allowing new approaches in developing food ingredients and nutraceuticals, with enhanced functionalities.
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