Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application

The blackberry fruit is rich in anthocyanins, but the stability of these compounds can be decreased depending on the processing conditions. Thus, the objective of this study was to evaluate the bioavailability of anthocyanins from blackberry pomace microcapsules and yogurt supplemented with blackberry pomace microcapsules after in vitro digestion. The stability of blackberry pomace microcapsules in the absence and presence of light was also evaluated. Three microencapsulation methods were applied (spray-drying, freeze-drying, and ionic gelation), and all methods presented satisfactory yield (>53%) and encapsulation efficiency (>95%). The spray-drying and ionic gelation processes produced microcapsules with higher stability in both absence and presence of light than the freeze-drying process. Yogurt formulations with the addition of spray-dried microcapsules presented cyanidin-3-glucoside bioavailability greater than with the addition of microcapsules from freeze-drying and ionic gelation methods. Yogurt formulations presented greater post-gastrointestinal digestion bioavailability than the pristine microcapsules, so the use of blackberry microcapsules is feasible for the food industry to produce high-added-value products. • Different methods to produce suitable blackberry pomace extract microcapsules. • Spray-drying and ionic gelation produced stable microcapsules in light presence. • Higher bioavailability in yogurt formulation than the pristine microcapsules. • Blackberry microcapsules are feasible for yogurt application.