Biopolymer-Based Microencapsulation of Procyanidins from Litchi Peel and Coffee Pulp: Characterization, Bioactivity Preservation, and Stability During Simulated Gastrointestinal Digestion.

ABSTRACT: The need for encapsulation processes in compounds such as procyanidins (PCs) is related to their functional stability, which may limit their application in functional foods. The aim of this study was to evaluate the in vitro digestion of microencapsulated PCs from litchi peel and coffee pulp to determine concentration changes and antioxidant activity. The PCs were extracted, purified, encapsulated, and subjected to in vitro digestion and absorption. Phenolic acids, flavonoids, and PCs were characterized by UPLC-PDA-ESI-QqQ, identifying 27 compounds, including PCs with mean degrees of polymerization (mDP) of 1.2 and 1.7 for lychee and coffee. It was shown that the concentrations of encapsulated PCs were adequately retained during digestion (94.81 ± 4.83 and 90.74 ± 1.77%, lychee and coffee,

SUBMITTER: Vazquez-Nunez MLA 

PROVIDER: S-EPMC11902710 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature