In this study, whey protein, maltodextrin and GOS (Galacto-oligosaccharides) used as microencapsulating agents to protect Lactobacillus casei during spray-drying and mayonnaise storage. The morphology of microcapsules, pH charges, the survival rate during mayonnaise storage as well as survival in simulated gastric fluid (SGF) and intestinal fluid (SIF) was tested in this study. The results indicated that whey protein showed a protective effect better than maltodextrin during spray-drying. The particles showed spherical shape and typical concavity of all samples and encapsulating agents were not affected by the size and surface structure of particles. The pH charges were not significantly different in all mayonnaise samples in this test. The viability of free cell L. casei after 6 weeks storage was significant decrease about 4 log CFU/g compared to 1.55 to 3.27 log CFU/g in the mayonnaise samples containing microcapsules in which maltodextrin showed the lowest of L. casei survival rate. In SGF and SIF conditions, maltodextrin act as prebiotic sufficiently which do not need adding GOS. The combination of whey protein and maltodextrin in which maltodextrin plays a role as supporting agents for the spray-drying process as well as prebiotic potential, while whey protein with high buffer property which enhancing the survival rate of L. casie in low pH.

The aim of this study was to determinate the effect of the encapsulation by calciumalginate containing (MA sample) or non-containing Anoectochilus formosanus Hayata extracted fluid (M sample) on the survival of Lactobacillus plantarum ATCC 8014 in fermented apple juice for 60 hours. The antioxidant activity, total polyphenol, polysaccharide, pH values, and the density of L. plantarum were determined every 12 hours of fermentation. The fermented apple juice was stored at 4°C in 5 weeks. The pH value and the viable L. plantarum were evaluated during storage and in the simulation gastric medium after 4 weeks of storage. The results showed that bioactive compounds increased in the first 24 hours but decreased slowly in subsequent hours of fermentation in which the sample containing encapsulated bead had better results than free cells (F samples). The scavenging activity DPPH, total polyphenol, and polysaccharide of the MA sample were 6.58 mg Vit C/100mL; 304.65 mg GAE/100mL; and 2.98 mg Glu/100 mL, respectively. The viability of L. plantarum was maintained over 6 log CFU/mL for the encapsulated samples compared to 4 log CFU/mL for the F samples. The viability of encapsulated L. plantarum in A and MA samples was no significant difference during storage, but the survival rate of L. plantarum in MA sample was significantly higher than M samples in the SGF (Simulated gastric fluid) medium. The results indicated that adding the A. formosanus Hayata extract fluid into the calcium-alginate matrix protected L. plantarum cells during fermentation, storage and in the SGF medium.

Anthocyanin is a water-soluble color compound of the flavonoid which was successfully encapsulation in Saccharomyces cerevisiae by plasmolysis, ethanol, and ultrasound treatments using alone or in combination in the first time. Treatment agents significantly enhanced the encapsulation efficiency of anthocyanin fluid. The encapsulation yield (EY) of the combined factors was higher than the individual impact factors. Ethanol 10% (v/v) and ultrasound 180 seconds for the highest EY 40.22±0.67%, then ethanol 10% (v/v) and NaCl 10% (w/v) for EY 36.45±0.35%, NaCl 10% and ultrasound for EY 32.14±0.98% lowest. The color stability evaluation of the capsules was carried out at 80°C for 30 minutes. The color lost rate was determined by the spectrometer. The color loss of samples with the un-treatment yeast was 20.45±1.21%, higher than the treated sample. This suggests that anthocyanin encapsulation by yeast cell is efficient in overcoming the effects of high temperatures and having potential applications in food processing.

Objective: To investigate the anti-inflammatory and analgesic effects of Solanum procumbens on complete Freund's adjuvant-induced arthritis rat models. Methods: We isolated and identified five compounds in the ethanol-soluble Solanum procumbens extract (SP) with anti-inflammatory effects, including ursolic acid, β-sitosterol, hexadecanoic acid, cis-vaccenic acid, and vanillic acid. Additionally, we investigated the anti-inflammatory effects of SP on rheumatoid arthritis symptoms, including paw volumes, local temperatures, withdrawal latency, and mechanical withdrawal threshold at the hind paw and white blood cell (WBC) number from complete Freund's adjuvant-induced arthritis rat models. Results: We have successfully established a complete Freund's adjuvant-induced arthritis rat model at a low dose (1 mg/mL). SP extract significantly reduced paw volumes (P<0.05), prolonged withdrawal latencies (P<0.05), decreased local temperature, and increased the mechanical withdrawal threshold (P<0.05), but only SP extract at the dose of 300 mg/kg significantly decreased WBC numbers. Conclusions: SP extract could be a potential medication candidate with anti-inflammatory effects for arthritis, but it requires further investigation into the mechanism of the SP and its effectiveness on other models as well as clinical trials.

Anoectochilus formosanus (family Orchidaceae) is a perennial herb that contains many bioactive valuable. In this study, the extract efficiency of bioactive compounds from Anoectochilus formosanus Hayata by microwave-assisted extraction (MAE), ultrasonicassisted extraction (UAE) treatments, and lactic fermentation in individual and combined impacts were evaluated through the total phenolic content, total polysaccharide content, and antioxidant activity. The results showed that MAE and UAE treatments and lactic fermentation enhanced the effective extraction of bioactive compounds compared to the control samples. The bioactive compound contents from A. formosanus fluid trend differences in individual treatment factors. However, there was no significant difference between these treatment factors in which the fermentation process requires more time to reach the expected extraction efficiency. The ultrasonic pretreatment combined lactic fermentation process would bring many benefits; first, no need for more the MAE treatment; second, reduce fermentation time; third, bring a probiotic source as well as valuable metabolic products from the lactic fermentation process.