Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

Blackberry juice (BJ) and Lactobacillus acidophilus (LA) were co-encapsulated by spray drying in three single materials: gum Arabic (GA), maltodextrin (MD) and whey protein concentrate (WPC), as well as in the 50:50 blends of these materials were also considered. After the spray drying, total phenolic compounds (TPC) and total monomeric anthocyanin content (TMAC) was higher when GA-MD blend was used as an encapsulating agent with 98.4 ± 1.0% and...