Tavares Dérica Gonçalves, Souza Mayara Andrade Martins de, Santos Tamara Leite Dos, Silva Adriele do Amor Divino, Abreu Danilo José Machado de, Duarte Whasley Ferreira
Department of Biology, University of Louisville, Louisville, KY 40292, USA.
Department of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil.
Foods. 2024 Sep 26;13(19):3056. doi: 10.3390/foods13193056.
Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting biochemical characteristics. The combined administration of probiotic microorganisms with components that provide health benefits mediated by alginate encapsulation is an alternative that ensures the stability of cells and chemical compounds. In this context, the aim of this work was to co-encapsulate the probiotic yeast B10 and extracts of green coffee beans, coffee silverskin, and PVA (black, green or immature, and sour coffee beans). The bioactive composition, antioxidant and antimicrobial activities of the extracts, microcapsule morphological characteristics and encapsulation efficiency, ability of the encapsulation to protect the yeast cells subjected to gastrointestinal conditions, and antioxidant activity of the microcapsules were evaluated. All the evaluated extracts showed antioxidant activity, of which PVA showed 75.7% and 77.0%, green coffee bean showed 66.4% and 45.7%, and coffee silverskin showed 67.7% and 37.4% inhibition of DPPH and ABTS radicals, respectively, and antimicrobial activity against the pathogenic bacteria . , , and . , with high activity for the PVA extract. The microcapsules presented diameters of between 1451.46 and 1581.12 μm. The encapsulation efficiencies referring to the yeast retention in the microcapsules were 98.05%, 96.51%, and 96.32% for green coffee bean, coffee silverskin, and PVA, respectively. Scanning electron microscopy (SEM) showed that the microcapsules of the three extracts presented small deformations and irregularities on the surface. The cells encapsulated in all treatments with the extracts showed viability higher than 8.59 log CFU/mL, as recommended for probiotic food products. The addition of green coffee bean, coffee silverskin, and PVA extracts did not reduce the encapsulation efficiency of the alginate microcapsules, enabling a safe interaction between the extracts and the cells.
咖啡及其副产品含有几种极具相关性的化合物，如绿原酸（CGA）、胡芦巴碱和咖啡因。此外，由于其有趣的生化特性，酵母已成为益生菌用途研究的对象。将益生菌微生物与通过藻酸盐包封提供健康益处的成分联合给药是一种确保细胞和化合物稳定性的替代方法。在此背景下，本研究的目的是将益生菌酵母B10与生咖啡豆、咖啡银皮以及PVA（黑色、绿色或未成熟以及酸味咖啡豆）提取物进行共包封。评估了提取物的生物活性成分、抗氧化和抗菌活性、微胶囊的形态特征和包封效率、包封物在胃肠道条件下保护酵母细胞的能力以及微胶囊的抗氧化活性。所有评估的提取物均表现出抗氧化活性，其中PVA对DPPH和ABTS自由基的抑制率分别为75.7%和77.0%，生咖啡豆分别为66.4%和45.7%，咖啡银皮分别为67.7%和37.4%，并且对病原菌具有抗菌活性。对 、 和 表现出高活性，PVA提取物活性最高。微胶囊的直径在1451.46至1581.12μm之间。生咖啡豆、咖啡银皮和PVA在微胶囊中对酵母的保留率分别为98.05%、96.51%和96.32%。扫描电子显微镜（SEM）显示，三种提取物的微胶囊表面存在小的变形和不规则之处。在所有添加提取物的处理中，包封的细胞显示出高于8.59 log CFU/mL的活力，这是益生菌食品所推荐的。添加生咖啡豆、咖啡银皮和PVA提取物并未降低藻酸盐微胶囊的包封效率，使得提取物与 细胞之间能够安全相互作用。
