{"id":{"repo_id":"brazil-ufrn","oai_identifier":"oai:repositorio.ufrn.br:123456789/64104"},"canonical_url":"https://search.dev.ndltd.org/etd/brazil-ufrn/oai:repositorio.ufrn.br:123456789/64104","repository":{"repo_id":"brazil-ufrn","name":"Brazil UFRN","base_url":"https://repositorio.ufrn.br/server/oai/request"},"display":{"title":"Coencapsulação de Lactiplantibacillus plantarum e compostos bioativos extraídos do jambolão (Syzygium cumini)","abstract":"Probiotics combined with plant extracts hold great potential for co-microencapsulation to promote synergistic effects. Jambolan (Syzygium cumini) fruit is a rich and low-cost source of phenolic compounds and anthocyanins. The present study aimed to comicroencapsulate Lactiplantibacillus plantarum NRRL B-4496 and jambolan fruit extract (JE) by complex coacervation. Phenolic compounds were extracted from jambolan fruit using methanol, and the solvent was removed by rotary evaporation followed by freeze-drying. Microcapsules containing L. plantarum and 0% (ME-0%), 1% (ME-1%), or 5% (ME-5%) jambolan extract were produced by complex coacervation at pH 3.0, using a combination of arabic gum, soy protein isolate, and soy oil. A control microcapsule system was also prepared by coacervation at pH 4.5. Incorporation of JE significantly enhanced the encapsulation efficiency (EE) of L. plantarum in the freeze-dried forms, increasing from 57.45% in ME-0% (pH 3.0) to 74.84% in ME-1% and 71.16% in ME-5%. The EE of anthocyanins was 60.29% for ME-1% and 60.84% for ME-5%. Fourier-transform infrared spectroscopy (FTIR) confirmed the stability of the molecular structures, while X-ray diffraction (XRD) revealed increased crystalline peaks for ME-1% and ME-5%. Additionally, both jambolan extract and the ME-1% formulation exhibited no cytotoxic effects. These findings support the potential of using plant-based encapsulating materials to coencapsulate L. plantarum and jambolan extract by complex coacervation, offering a promising approach for the development of novel vegan multifunctional probiotic products.","abstract_html":"Probiotics combined with plant extracts hold great potential for co-microencapsulation to promote synergistic effects. Jambolan (Syzygium cumini) fruit is a rich and low-cost source of phenolic compounds and anthocyanins. The present study aimed to comicroencapsulate Lactiplantibacillus plantarum NRRL B-4496 and jambolan fruit extract (JE) by complex coacervation. Phenolic compounds were extracted from jambolan fruit using methanol, and the solvent was removed by rotary evaporation followed by freeze-drying. Microcapsules containing L. plantarum and 0% (ME-0%), 1% (ME-1%), or 5% (ME-5%) jambolan extract were produced by complex coacervation at pH 3.0, using a combination of arabic gum, soy protein isolate, and soy oil. A control microcapsule system was also prepared by coacervation at pH 4.5. Incorporation of JE significantly enhanced the encapsulation efficiency (EE) of L. plantarum in the freeze-dried forms, increasing from 57.45% in ME-0% (pH 3.0) to 74.84% in ME-1% and 71.16% in ME-5%. The EE of anthocyanins was 60.29% for ME-1% and 60.84% for ME-5%. Fourier-transform infrared spectroscopy (FTIR) confirmed the stability of the molecular structures, while X-ray diffraction (XRD) revealed increased crystalline peaks for ME-1% and ME-5%. Additionally, both jambolan extract and the ME-1% formulation exhibited no cytotoxic effects. These findings support the potential of using plant-based encapsulating materials to coencapsulate L. plantarum and jambolan extract by complex coacervation, offering a promising approach for the development of novel vegan multifunctional probiotic products.","abstract_has_math":false,"creators":["Dantas, Lívia Maria da Costa"],"institution":"Universidade Federal do Rio Grande do Norte","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":["Sousa Júnior, Francisco Canindé de"],"committee_chairs":[],"committee_members":[],"year":2025,"date_issued":"2025-03-31","date_published":"2025-03-31","updated_at":"2026-07-24T01:20:46Z","subjects":["Microencapsulação","Coacervação complexa","Syzygium cumini","Probiótico","Antocianinas"],"languages":["pt_BR"],"rights":["Acesso Aberto"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://repositorio.ufrn.br/handle/123456789/64104","outbound_label":"Repository record","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Sousa Júnior, Francisco Canindé de"]},{"key":"dc:creator","label":"Author","values":["Dantas, Lívia Maria da Costa"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2025-07-02T22:53:08Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2025-07-02T22:53:08Z"]},{"key":"dc:date.issued","label":"Date","values":["2025-03-31"]},{"key":"dc:publisher","label":"Institution","values":["Universidade Federal do Rio Grande do Norte"]},{"key":"dc:type","label":"Dc Type","values":["masterThesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Microencapsulação","Coacervação complexa","Syzygium cumini","Probiótico","Antocianinas"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["pt_BR"]},{"key":"dc:rights","label":"Dc Rights","values":["Acesso Aberto"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://repositorio.ufrn.br/handle/123456789/64104"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Probiotics combined with plant extracts hold great potential for co-microencapsulation to promote synergistic effects. Jambolan (Syzygium cumini) fruit is a rich and low-cost source of phenolic compounds and anthocyanins. The present study aimed to comicroencapsulate Lactiplantibacillus plantarum NRRL B-4496 and jambolan fruit extract (JE) by complex coacervation. Phenolic compounds were extracted from jambolan fruit using methanol, and the solvent was removed by rotary evaporation followed by freeze-drying. Microcapsules containing L. plantarum and 0% (ME-0%), 1% (ME-1%), or 5% (ME-5%) jambolan extract were produced by complex coacervation at pH 3.0, using a combination of arabic gum, soy protein isolate, and soy oil. A control microcapsule system was also prepared by coacervation at pH 4.5. Incorporation of JE significantly enhanced the encapsulation efficiency (EE) of L. plantarum in the freeze-dried forms, increasing from 57.45% in ME-0% (pH 3.0) to 74.84% in ME-1% and 71.16% in ME-5%. The EE of anthocyanins was 60.29% for ME-1% and 60.84% for ME-5%. Fourier-transform infrared spectroscopy (FTIR) confirmed the stability of the molecular structures, while X-ray diffraction (XRD) revealed increased crystalline peaks for ME-1% and ME-5%. Additionally, both jambolan extract and the ME-1% formulation exhibited no cytotoxic effects. These findings support the potential of using plant-based encapsulating materials to coencapsulate L. plantarum and jambolan extract by complex coacervation, offering a promising approach for the development of novel vegan multifunctional probiotic products."]},{"key":"dc:title","label":"Title","values":["Coencapsulação de Lactiplantibacillus plantarum e compostos bioativos extraídos do jambolão (Syzygium cumini)"]}]}],"canonical_facts":{"dc:contributor.advisor":["Sousa Júnior, Francisco Canindé de"],"dc:creator":["Dantas, Lívia Maria da Costa"],"dc:date.accessioned":["2025-07-02T22:53:08Z"],"dc:date.available":["2025-07-02T22:53:08Z"],"dc:date.issued":["2025-03-31"],"dc:description.abstract":["Probiotics combined with plant extracts hold great potential for co-microencapsulation to promote synergistic effects. Jambolan (Syzygium cumini) fruit is a rich and low-cost source of phenolic compounds and anthocyanins. The present study aimed to comicroencapsulate Lactiplantibacillus plantarum NRRL B-4496 and jambolan fruit extract (JE) by complex coacervation. Phenolic compounds were extracted from jambolan fruit using methanol, and the solvent was removed by rotary evaporation followed by freeze-drying. Microcapsules containing L. plantarum and 0% (ME-0%), 1% (ME-1%), or 5% (ME-5%) jambolan extract were produced by complex coacervation at pH 3.0, using a combination of arabic gum, soy protein isolate, and soy oil. A control microcapsule system was also prepared by coacervation at pH 4.5. Incorporation of JE significantly enhanced the encapsulation efficiency (EE) of L. plantarum in the freeze-dried forms, increasing from 57.45% in ME-0% (pH 3.0) to 74.84% in ME-1% and 71.16% in ME-5%. The EE of anthocyanins was 60.29% for ME-1% and 60.84% for ME-5%. Fourier-transform infrared spectroscopy (FTIR) confirmed the stability of the molecular structures, while X-ray diffraction (XRD) revealed increased crystalline peaks for ME-1% and ME-5%. Additionally, both jambolan extract and the ME-1% formulation exhibited no cytotoxic effects. These findings support the potential of using plant-based encapsulating materials to coencapsulate L. plantarum and jambolan extract by complex coacervation, offering a promising approach for the development of novel vegan multifunctional probiotic products."],"dc:identifier.uri":["https://repositorio.ufrn.br/handle/123456789/64104"],"dc:language.iso":["pt_BR"],"dc:publisher":["Universidade Federal do Rio Grande do Norte"],"dc:rights":["Acesso Aberto"],"dc:subject":["Microencapsulação","Coacervação complexa","Syzygium cumini","Probiótico","Antocianinas"],"dc:title":["Coencapsulação de Lactiplantibacillus plantarum e compostos bioativos extraídos do jambolão (Syzygium cumini)"],"dc:type":["masterThesis"]},"updated_at":"2026-07-24T01:20:46Z"}