Co-encapsulation of Lactiplantibacillus plantarum NCIM 2083 with resveratrol for improved bioaccessibility

Abstract

Numerous research studies have recently focused on the benefits of co-delivering nutraceuticals and probiotics. The current study aimed to optimize and characterize the properties of the probiotic-nutraceutical formulation and to explore their combined effect in terms of stability and functionality. A combination of nutraceutical - resveratrol (RSV) and probiotics - Lactiplantibacillus plantarum NCIM 2083 (LP) as an active compound and whey protein (WP) as a matrix material were selected for this study. Different formulations of WP:RSV:LP were co-encapsulated using conductive hydro drying (CHD) at different water temperatures (40, 50, and 60 °C) of the dryer reservoir. Overall, the formulation of WP:RSV:LP (15:0.5:0.5) dried at 50 °C was optimized with lesser moisture content (3.53% ± 0.30% d.b.), better yield (90.63% ± 0.97%), higher encapsulation efficiency (80.85 ± 2.57 and 84.29% ± 2.63% of RSV and LP, respectively), good radical-scavenging activity (74.92% ± 1.54%), increased in-vitro release (49.47% ± 3.59%), enhanced cell surface hydrophobicity (CSH) with retained adhesion ability, and improved bioaccessibility of RSV (48.30% ± 2.75%) and probiotic survivability (79.86% with 7.02 ± 0.45 log10 CFU/g) under digestion conditions. Thus, the study results confirmed that the RSV-LP combination showed positive effects on each other.