Microencapsulated Jaboticaba Berry (M. cauliflora) Juice Improves Storage Stability and In Vitro Bioaccessibility of Polyphenols

Abstract

Jaboticaba berry is a rich source of polyphenols with bioactive properties. However, polyphenols are known for their high reactivity under environmental conditions, which poses a challenge to producing stable, functional components for the food industry. This study investigated the storage stability and bioaccessibility of polyphenols in microencapsulated jaboticaba juice over 21 days at three storage temperatures: −20 °C, 4 °C, and 25 °C. Additionally, phenolic compounds and antioxidant capacity were evaluated before and after in vitro simulated gastrointestinal digestion. Microencapsulation was performed by spray drying at 160 °C using maltodextrin at different concentrations (10%, 12%, and 15%) as the wall material. The results showed that the stability of polyphenols during storage was significantly influenced by both temperature and the proportion of maltodextrin. Greater degradation of phenolic compounds was observed at 25 °C, particularly in the formulation with 10% maltodextrin. On the other hand, the bioaccessibility of polyphenols was significantly higher in microencapsulated juice after simulated gastrointestinal digestion compared to non-encapsulated jaboticaba juice (p < 0.05). These findings suggest that microencapsulation technique improved the bioaccessibility of phenolic compounds in jaboticaba and promoted better stability with the use of a higher concentration of maltodextrin. In conclusion, microencapsulation is a promising strategy for the development of functional food products enriched with natural bioactive compounds, providing greater protection and efficiency in delivering their health benefits.