Ultrasound-extracted sea buckthorn in microencapsulated yogurt: a functional approach to diabetes management
TL;DR
The encapsulated extract in fortified yogurt showed maximum active ingredient biological activity to provide health benefits, while further research is needed to quantify the derivatives of bioactive compounds, which exert functional impact.
Abstract
Sea buckthorn fruit is nutrient-rich, and its encapsulated bioactive compounds may provide health benefits. This study (1) characterized ultrasound-assisted sea buckthorn fruit seed extract (SBFSE) by FTIR, (2) microencapsulated the extract in sodium alginate, (3) incorporated the microcapsules into yogurt, and (4) evaluated the fortified yogurt by physicochemical, sensory, and in vivo antidiabetic assays. Furthermore, the encapsulated yogurt used against alloxan (150 mg kg⁻1) was used to assess the therapeutic potential. The FTIR spectra indicated different functional stretching, like O–H, C≡C, and amide II bands. While a significant concentration of TPC, carotenoids, Vitamin E, and ascorbic acid in S4 (200 mg kg−1 SBFSE) as compared to S0 (without SBFSE) was noted. While the 12 panelists highly rated treatment S1 (50 g kg⁻1) for color (8.67), taste (8.50), texture (8.57), aroma (8.82), and overall acceptance (8.70) on the first day of the sensory as compared to S2 (100 g kg⁻1 SBFSE), S3 (150 g kg⁻1 SBFSE), and S4 (200 g kg⁻1 SBFSE). Sensory scores declined over storage, with substantial decreases by day 21. In vivo supplementation of encapsulated yogurt to diabetic rats has significantly (p < 0.05) improved sugar levels, i.e., 87.72 mg/dL, in A5 (800 mg/kg BW of SBFSE yogurt), as compared to A1 (Positive control). The fortified yogurt also improved liver, kidney, and hematological parameters. The encapsulated extract in fortified yogurt showed maximum active ingredient biological activity to provide health benefits, while further research is needed to quantify the derivatives of bioactive compounds, which exert functional impact.