Techno-functionality of fisetin-enriched yoghurt fermented with Lactobacillus acidophilus bio-capsules produced via osmoporation

作     者：Eduardo Wagner Vasconcelos de Andrade Sebastien Dupont Laurent Beney Edilene Souza da Silva Roberta Targino Hoskin Márcia Regina da Silva Pedrini 

作者机构：Bioprocess LaboratoryChemical Engineering DepartmentUniversidade Federal do Rio Grande do NorteLagoa NovaNatalRN 59078-900Brazil Laboratory of Bioactive CompoundsChemical Engineering DepartmentUniversidade Federal do Rio Grande do NorteLagoa NovaNatalRN 59078-900Brazil UMR Procédés Alimentaires et Microbiologiques(PAMUMR A 02.102)Univ.Bourgogne Franche-ComtéAgroSup Dijon21000 DijonFrance 

出 版 物：《Systems Microbiology and Biomanufacturing》 (系统微生物学与生物制造（英文）)

年 卷 期：2022年第2卷第4期

页      面：743-749页

核心收录：

学科分类：083002[工学-环境工程] 0830[工学-环境科学与工程（可授工学、理学、农学学位）] 08[工学] 0836[工学-生物工程] 

基　　金：E.W.V.A.was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES).E.S.S.was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq). 

主　　题：Cell-based carriers Probiotic bacteria Dairy fermented products Food biotechnology Functional foods 

摘      要：Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture.Results showed that the milk acidification with fisetin-loaded L.acidophilus progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized fisetin.Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h.Besides,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days.Overall,this study shows that fisetin osmoporation using L.acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt.This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.