Powdered jaboticaba peel and pequi oil: Effect on the encapsulation of L. reuteri by double emulsion-extrusion technique and evaluation of in vitro prebiotic effects

Jabuticaba ( Myrciaria jaboticaba ) and pequi ( Caryocar brasiliense ) are Brazilian native fruits rich in anthocyanins and carotenoids, respectively, with potential functional effects for human health and probiotic metabolism. This study aimed to evaluate powdered jabuticaba peel and pequi oil as wall materials for the encapsulation of Limosilactobacillus reuteri DSM 20016 using a double emulsion–extrusion technique, and to assess their prebiotic potential. Encapsulation efficiency (EE) reached 99%, with encapsulated cells maintaining the cell viability at > 8 log CFU/g after 30 days of refrigerated storage. In vitro gastrointestinal simulations demonstrated > 82% survival, and the particles also conferred protection against thermal, osmotic, and acid stresses. In addition, the synergistic use of jabuticaba peel powder and pequi oil promoted cell proliferation comparable to, fructooligosaccharides (FOS), indicating a prebiotic effect. In conclusion, the results demonstrate that these native fruit by-products are promising, low-cost materials for developing functional probiotic delivery systems, while addressing the current gap in natural encapsulation strategies. • Jaboticaba peel and pequi oil enhance L. reuteri encapsulation efficiency to 99%. • Encapsulated L. reuteri survives >82% after in vitro digestion conditions. • Encapsulated probiotic maintains high cell stability after 30 days at 4°C. • Natural products offer viable alternatives for probiotic food applications.