Nanoestructures containing anthocyanins extracted from juçara pulp (Euterpe edulis Mart.): Interaction with lactic acid bacteria and bioavailability

Abstract

The growing interest in the consumption of products that present bioactive compounds is directly related to their beneficial health properties. Among more than 20 thousand species of plants present in the Brazialian Atlantic Forest, juçara (Euterpe edulis Mart.) Stands out due to the contents of phenolic compounds and other bioactive compounds present in its composition. The biological action of phenolic compounds, particularly anthocyanins, has been demonstrated in in vitro experiments, however, it is not always reproduced in vivo, since depends on factors such as absorption, metabolism, tissue distribution, composition of the intestinal microbiota and excretion. The intestinal microbiota has been the subject of many studies in several research areas and its importance has been proven in all aspects of human health. However, due to the presence of harmful microorganisms in the microbiota of the general population, fermentative processes to pre-digest compounds of interest prior to their consumption are an interesting alternative to a wide range of benefits of bioactive compounds. Instability due to environmental factors and low bioaccessibility and bioavailability are the main limitations of the industrial application of anthocyanins. In this perspective, the obtaining of nanocapsules can solve these restrictions. In order to find innovative responses regarding these parameters and the role of microorganisms in the metabolism of bioactive compounds, the aim of the present project is to produce nanoparticles containing anthocyanins fermented by lactic acid bacteria and to compare their bioaccessibility and bioavailability when these nanocapsules are produced by associating juçara pulp in natura with lactic acid bacteria without previous fermentation. (AU)