Plum Juice Research Articles

Synergistic antimicrobial action of chlorogenic acid and ultraviolet-A (365 nm) irradiation; mechanisms and effects on DNA integrity

Chlorogenic acid (CGA) is abundant in various plants and notably in coffee beans. This study investigated the bactericidal activity of CGA combined with ultraviolet-A light (UVA, 365 nm) (CGA + UVA) against Escherichia coli DH5α, with the aim of developing novel strategies for food preservation and healthcare. CGA + UVA treatment was superiorin reducing bacterial survival than either treatment alone. At 20 J/cm2 and pH 7, CGA (0.3%) + UVA treatment resulted in only about a 3-log reduction in bacterial survival, whereas at 15 J/cm2 and pH 3, no surviving bacteria could be detected, demostrating that the treatment was more effective at acidic pH. CGA + UVA treatment was also bactericidal in green plum juice, confirming that its low pH-dependent property could be effective in acidic food products. To elucidate the bactericidal mechanism of CGA + UVA treatment, its effects on reactive oxygen species (ROS) generation, membrane integrity, and enzyme activity were measured. ROS generated via the type-1 reaction, such as hydrogen peroxide (H2O2) and hydroxyl radicals (·OH), were mainly detected. CGA + UVA disrupted the bacterial cell membrane, causing the leakage of cellular components, particularly proteins. CGA + UVA treatment also led to deoxyribonucleic acid (DNA) degradation and reduced succinate-coenzyme Q reductase activity by approximately 72 %. Furthermore, CGA + UVA treatment decreased β-lactamase activity and plasmid transforming efficacy with maximal reductions of 68 % and 98 %, respectively, highlighting its potential for increasing antibiotic susceptibility and preventing the spread of antimicrobial resistance. The results demonstrate that CGA + UVA treatment could be used to effectively combat antibiotic-resistant bacteria and prevent the spoilage of preserved foods or food poisoning.

Development of rational compositions for multicomponent juices based on melon crops

This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice compositions with optimal component proportions have high organoleptic qualities and functional orientation. For melon juice, the optimal ratio was as follows: melon juice – 55 %, apple juice – 30 %, green bell pepper juice – 10 %, aloe juice – 5 %. For watermelon juice: watermelon juice – 65 %, plum juice – 25 %, beet juice – 5 %, melissa juice – 5 %. For pumpkin juice: pumpkin juice – 60 %, pear juice – 20 %, carrot juice – 15 %, nettle juice – 5 %. Critical control point (CCP) analysis was conducted at each production stage, from raw material acceptance to packaging and storage of the final product. This analysis identified potential risks and established control measures to minimize them. Developing multicomponent juices based on melon crops with plant-based enriching additives allows the creation of products with high organoleptic qualities and functional orientation, contributing to efficient use of melon crops and reducing crop losses. Implementing the HACCP system at all production stages ensures product safety and high quality. This research offers a practical approach for the food industry to produce high-quality, functional beverages that maximize crop yields and ensure consumer safety

Copper and nitrogen-doped carbon quantum dots as green nano-probes for fluorimetric determination of delafloxacin; characterization and applications

BackgroundCarbon quantum dots (CQDs) have gained much interest recently for being efficient probes. Their cost-effectiveness, eco-friendliness, and unique photocatalytic activities made them distinctive alternatives to other luminescent approaches like fluorescent dyes and luminous derivatization. Meanwhile, delafloxacin (DLF) is a recently approved antibacterial medicine. DLF has been authorized for the treatment of soft-tissue and skin infections as well as pneumonia. Therefore, new eco-friendly, cost-effective, and sensitive tools are needed its estimation in different matrices. ResultsIn the proposed study, green copper and nitrogen carbon dots (Cu-N@CDs) were synthesized from a green source (plum juice with copper sulphate). Cu-N@CQDs were then characterized using multiple tools including X-ray photon spectroscopy (XPS), FTIR and UV-VIS spectroscopy, Zeta potential measurements, High-resolution transmission electron microscopy (HRTEM), and fluorescence spectroscopy. After gradually adding DLF, the developed quantum dots’ fluorescence was significantly enhanced within the working range of 0.5–100.0 ng mL−1. The limits of detection and quantification were 0.08 and 0.27 ng mL−1, respectively. The accuracy of the proposed method ranged from 96.00 to 99.12 % in recovery%, when recovered from milk and plasma samples. SignificanceCu-N@CDs were utilized and validated for selectively determining DLF in several matrices including pharmaceutical forms, human plasma and in milk samples using spectrofluorimetric technique. The bio-analytical method is simple and could be used in content uniformity testing as well as in therapeutic drug monitoring in human plasma.

Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices

Alicyclobacillus acidoterrestris is a bacterium known for causing spoilage in the taste and odour of fruit juices due to its thermoacidophilic nature. Its spoilage is attributed to the formation of guaiacol, which requires the presence of suitable precursors in the juices that A. acidoterrestris can metabolize. Therefore, A. acidoterrestris could exhibit different behaviour depending on the physicochemical characteristics the juice. In this study, we aimed to evaluate the behaviour of five A. acidoterrestris strains in seven different fruit juices by monitoring total cell and spore populations and quantifying guaiacol production. Also, physicochemical and phenolic profile, focusing on antimicrobials and guaiacol precursors, were analysed to better understand differences. Results showed growth in orange, apple, and plum juices for all the tested strains, with total cell populations reaching approximately 7 log cfu/mL, except for plum juice. In persimmon juice, growth was only observed in 3 out of 5 strains, for both total cells and spores. In contrast, all strains were inhibited in peach, black grape, and strawberry juices, maintaining a consistent population around 4 log cfu/mL. A strong negative correlation was observed between bacterial population and compounds such as kaempferol (for strains R3, R111, and P1), cyanidin chloride (for strains R111 and P1), and p-coumaric acid (for strain 7094 T). Regarding guaiacol production, orange and persimmon juices exhibited the highest guaiacol levels, with strain P1 (362.3 ± 12.6 ng/mL) and strain EC1 (325.1 ± 1.4 ng/mL) as the top producers, respectively. Plum, black grape, and strawberry juices showed similar guaiacol concentrations (16.9 ± 2.8 to 105.0 ± 33.7 ng/mL). Vanillin was showed positive correlations with guaiacol production in almost all strains (7094 T, R3, R111, and P1), with correlation coefficients of 0.97, 0.99, 0.82, and 0.87, respectively. We have reported different behaviour of A. acidoterrestris strains depending on juice type. Despite growth inhibition observed in some juices, enough guaiacol quantities to spoil the juice can be produced. This highlights the necessity of exploring strategies to prevent guaiacol production, even under growth restriction.

Spectrophotometric evaluation of color stability of novel composites following exposure to antioxidant beverages: An in vitro study.

Color matching and stability are the essential considerations in restorative dentistry, as they contribute to the longevity and esthetic appeal of the restorations. Composites with nanoparticles and more filler content are anticipated to be more color-stable. The aim of the study was to assess and contrast the color stability of esthetic restoration materials following exposure to various antioxidant beverages. A Class V cavity was prepared on the buccal surface of 40 maxillary premolars. The specimens were divided into two groups: microhybrid (MH) and nanohybrid (NH) composite. The baseline color of each tooth sample was measured and then, the samples were categorized into four subgroups based on the immersion solution (pomegranate juice, beetroot juice, black plum juice, and distilled water) and evaluated on day 1, day 7, day 14, and day 21 using a spectrophotometer-based on CIE L*a*b* color scale. For spectrophotometer analysis, CIE XYZ data were obtained and converted to CIELAB. The samples mean difference in ΔE values before and after being immersed in various beverages. The data were statistically analyzed using an independent t-test and one-way analysis of variance. MH and NH composite materials showed color change after being exposed to the test beverages. MH composite causes more color change than NH composite at all-time intervals. Black plum showed the greatest discoloration in both composites.

Essential oil of black pepper (Piper nigrum) and cardamom (Amomum sublatum roxb) as a natural food preservative for plum RTS

Ready-to-serve (RTS) drinks and fruit juices are crucial due to their high calorie, fiber, and vitamin content. However, their limited shelf life and rapid nutrient loss raise food safety concerns. Applied artificial preservatives may be allergic and cause adverse health effects on humans; consequently, worldwide concern about using natural preservatives instead of artificial ones. This study's main focus is to replace artificial preservatives by applying essential oils from black pepper (Bp) and cardamom (Cd) as natural preservatives in plum RTS drinks. The essential oil was extracted by hydro-distillation using a Clevenger type apparatus and stored at 4 to 6 °C. Following, plum juice was extracted by a screw press juice extractor and afterward maintained at 0.3 % acidity and 15°-brix (°Bx) total soluble solid (TSS), finally, pasteurized at 90 °C for 10 min and stored at refrigeration temperature. After preparation of RTS, it was divided into four equal batches of 250 cm3 with no additives (A), 0.100 cm3 ethanol (B), samples C and D were prepared with 0.090 cm3 of ethanol and 0.010 cm3 of essential oils of Bp and Cd. The samples were stored at a refrigerated temperature of 4 to 6 °C and analysis of pH, % titratable acidity, mg of ascorbic acid, TSS, % total sugar, % reducing sugar, free radical scavenging activity (%RSA), total microbial count, and yeast-mold count were carried out at a fixed interval of 7 days for 28 days. Overall, significant variations were observed in the blank sample compared with the sample containing the essential oils of Bp and cardamom Cd during the storage period of 28 days. These findings highlighted valuable insights into the essential oils of Bp and Cd exhibit the preservative effect in plum RTS; ultimately, cardamom essential oil exhibits the best preservative effect on plum RTS.

Design, Characterization, and Bioanalytical Applications of Green Terbium- and Nitrogen-Doped Carbon Quantum Dots as a Fluorescent Nanoprobe for Omadacycline Analysis.

Terbium- and nitrogen-doped carbon quantum dots (Tb,N@CQDs) were greenly created employing microwave synthesis from plum juice with terbium nitrate. The synthesis of Tb,N@CQDs was fast (7 min) with a high quantum yield (35.44%). Tb,N@CQDs were fully characterized using transmission electron microscopy, Zeta potential analysis, fluorescence, and ultraviolet spectroscopy. Omadacycline (OMC) is a broad-spectrum tetracycline that has been recently approved by the United States Food and Drug Act (FDA) in October 2018. OMC is the first oral aminomethylcycline class antibiotic drug that was authorized for the treatment of acute skin structure infections and community-acquired pneumonia. Tb,N@CQDs exhibited emission at 440 nm after excitation at 360 nm, where their fluorescence intensity showed a reduction upon addition of OMC. The experimental parameters were further studied and optimized. The linear range was between 40 and 60 parts per billion (ppb), with (limit of quantitation) equal to 34.78 ppb. The proposed approach was validated for bioanalytical purposes using FDA guidelines and proved to be straightforward, cheap, highly sensitive, and very selective, which can be used in clinical studies. The developed approach proved to be green using some current assessment metrics and was applied successfully for the determination of OMC in human plasma, milk, and pharmaceutical formulations as well as pharmacokinetic study.

Evaluation of the Proximate and Antinutritional Properties of Juice and Concentrate Produced from Black Plum (Vitex doniana) Fruit

Black plum (Vitex doniana) juice has received limited attention in terms of comprehensive research on their proximate and anti-nutritional compositions. This study addresses this research gap by exploring the production of dry concentrate, single strength juice and 60% diluted seven juices samples (using different treatments). The investigation of their proximate and anti-nutritional compositions were performed, using standard analytical methods. Also the Juice samples were compared with commercial black currant juice drink. The results of proximate analysis of the dried concentrate revealed a moisture content of 18.85%, ash content of 4.47%, dietary fibre content of 30.14%, fat content of 2.07%, protein content of 8.69%, and carbohydrate content of 35.78%. The single strength juice had moisture content (59.88%), Ash (1.68%), Dietary fibre (11.08%), Fat (0.70%), Protein (2.36%) and Carbohydrate (24.30%). The juices with 60% dilution had moisture content ranging from 81.26% (SSI) to 86.81% (SSC), lower than the commercial juice CEX (90.68%). An increase in the mass of the pectinase enzyme significantly reduced the moisture content, increased the ash content, but increase in the incubation time had no significant difference in the ash content. Preheating (simmering) the fruit before processing did not affect the ash content too. Neither the mass of pectinase enzyme inoculated nor the length of the incubation significantly affected the total dietary fibre of the juice samples. Both increase in the mass of enzyme inoculated and the length of incubation time did not affect the fat content of the juices. The protein content of the juice decreased significantly (p ≤ 0.05) as the mass of the pectinase and the length of incubation and aslo the heating temperature and time increased. The carbohydrate content of the diluted juices was between 8.73% (SSC) and 14.37% (SSI). Statistically, SSC, SSD, SSE, SSF, SSG, and SSI have the same carbohydrate (in quality). SSI had a significantly higher carbohydrate (14.37%). The carbohydrate content of commercial juice (CEX) (9.18%) is much less and significantly lower than that of all processed juice samples. The result of the anti-nutrients showed the concentrate (SSA) and single strength juice (SSB) contain the Oxalate (10.64 and 3.75 mg/100g), followed by Saponin (5.31 and 1.96mg/100g), Tanin (4.82 and 1.95mg/100g), Phytate (3.91 and 1.94mg/100g) while Alkaloid (1.27 and 0.39mg/100g) respectively. The increase in pectinase significantly reduced none of the anti-nutrients. Simmering the fruit before obtaining the pulp used for the juices and increasing the preheating temperature had no significant effect on most of the anti-nutrients except for saponin, which was significantly decreased by the simmering. There were no significant differences (P ≥ 0.05) in the anti-nutrients when the simmering temperature was increased from 43°C to 51°C. Almost no anti-nutrient was in the commercial juice sample (CEX).

Effect of radiation processing on physico-chemical quality and inhibition of yeast and mold and aerobic bacterial count in natural plum juice during refrigerated storage

Fully red plums (Cv. Santa Rosa) harvested at proper maturity were processed into juice and packed in polypropylene (PP) bottles. The packaged juice was irradiated at 0.5 kGy and stored at 3 ± 1 °C for 50 days. Samples were evaluated at intervals of 10 days for physico-chemical, microbiological and sensory quality attributes. Results indicated that dose of 0.5 kGy maintained higher levels of total soluble solids, sugars and total ascorbic acid in juice towards later storage periods compared to control. Dose of 0.5 kGy significantly (p ≤ 0.05) enhanced total phenols in plum juice by 2.3 % following irradiation. Anthocyanins content of plum juice decreased both with dose and storage, however after 50 days decrease in anthocyanin content was 30.8 % in un-irradiated juice compared to 23.3 % in 0.5 kGy treated juice. Among individual anthocyanins, monoglycoside anthocyanins especially cyanidin-3-rutinoside was less stable to irradiation compared to diglycoside anthocyanins. DPPH and hydroxyl radical scavenging activity of juice increased by 6.8 % and 4.9 % above control after irradiation at 0.5 kGy. Microbial populations significantly reduced by irradiation at 0.5 kGy and about 1 log reduction in yeast and mold count was observed after irradiation. Dose of 0.5 kGy was sufficient to reduce total bacterial levels below detection limit up to 20 days of storage. Sensory analysis indicated that un-irradiated plum juice was unacceptable within 20–30 days while 0.5 kGy treated juice was acceptable up to 50 days of refrigerated storage.

Emerging evidence for a cardiovascular protective effect of concentrated Japanese plum juice.

Emerging evidence for a cardiovascular protective effect of concentrated Japanese plum juice.

Improving the jelly plum juice technology by using secondary products of oil production

A significant issue related to using pectin-containing raw materials in the production of juices is the reduced yield of the finished product and the formation of a significant amount of waste. It is proposed to consider the possibility of using wheat germ meal and rosehip fruit meal to increase the yield of jelly plum juice by treating with pomace additives. The rich chemical composition of the proposed additives will enrich the juice with essential substances. It has been experimentally established that in order to increase the yield of jelly plum juice fortified with meal, it is advisable to ferment the pomace for 60 and 90 minutes, followed by pressing. This technological method will make it possible to increase the output of the finished product by adding wheat germ meal, by 11.4–36.1 % and 29.2–45.2 %, respectively; when fortified with rosehip fruit meal, by 15.3–35.0 and 28.8–46.9 %, respectively. In both cases, this occurs due to the hydrolysis of substances in fruit cells: for a first meal – due to its significant enzymatic activity, for a second meal – due to its high acidity. It has been proven that the high content of nutrients in the meal contributes to the enrichment of jelly plum juice with proteins, non-starch polysaccharides, and vitamin C. It was established that in order to achieve high product quality, it is advisable to use wheat germ meal in the amount of 5 %, and rosehip fruit meal – 5–7 % in addition to the total weight of plums. The data reported in this work could be of practical importance at canning industry enterprises. Owing to the proposed technological solutions, manufacturers will be able to increase the profitability of production, reduce the amount of waste that pollutes the environment, and obtain jelly plum juice of enhanced nutritional value with competitive quality indicators

The Effect of Probiotic on Antioxidant Activity of Phenolic Compounds in Functional Yogurt Fortified by Plum Juice

The Effect of Probiotic on Antioxidant Activity of Phenolic Compounds in Functional Yogurt Fortified by Plum Juice

A Novel Design Eco-friendly Microwave-assisted Cu–N@CQDs Sensor for the Quantification of Eravacycline via Spectrofluorimetric Method; Application to Greenness Assessments, Dosage Form and Biological Samples

Community-acquired pneumonia is one of the most common infectious diseases and a substantial cause of mortality and morbidity worldwide. Therefore eravacycline (ERV) was approved by the FDA in 2018 for the treatment of acute bacterial skin infections, GIT infections, and community-acquired bacterial pneumonia caused by susceptible bacteria. Hence, a green highly sensitive, cost-effective, fast, and selective fluorimetric approach was developed for the estimation of ERV in milk, dosage form, content uniformity, and human plasma. The selective method is based on the utilization of plum juice and copper sulphate for the synthesis of green copper and nitrogen carbon dots (Cu–N@CDs) with high quantum yield. The quantum dots' fluorescence was enhanced after the addition of ERV. The calibration range was found to be in the range 1.0 – 80.0 ng mL−1 with LOQ equal to 0.14 ng mL−1 and LOD was found to be 0.05 ng mL−1. The creative method is simple to deploy in clinical labs and therapeutic drug health monitoring system. The current approach has been bioanalytically validated using US-FDA and validated ICH criteria. High-resolution transmission electron microscopy (HR-TEM), X-ray photon spectroscopy (XPS), Zeta potential measurements, fluorescence, UV–VIS, and FTIR spectroscopy have all been used to fully characterize the Cu–N@CQDs. The Cu–N@CQDs were effectively applied in human plasma and milk samples with a high percentage of recovery ranging from 97.00 to 98.80%.

Discovery of cancer-preventive juices reactivating RB functions.

Recent advances have been achieved in the genetic diagnosis and therapies against malignancies due to a better understanding of the molecular mechanisms underlying carcinogenesis. Since active preventive methods are currently insufficient, the further development of appropriate preventive strategies is desired. We searched for drinks that reactivate the functions of tumor-suppressor retinoblastoma gene (RB) products and exert anti-inflammatory and antioxidant effects. We also examined whether lactic acid bacteria increased the production of the cancer-specific anti-tumor cytokine, tumor necrosis factor-related apoptosis-inducing ligand (TRAIL), in human, and examined whether the RB-reactivating drinks with lactic acid bacteria decreased azoxymethane-induced rat colon aberrant crypt foci (ACF) and aberrant crypts (ACs) in vivo. Kakadu plum juice and pomegranate juice reactivated RB functions, which inhibited the growth of human colon cancer LIM1215 cells by G1 phase arrest. These juices also exerted anti-inflammatory and antioxidant effects. Lactiplantibacillus (L.) pentosus S-PT84 was administered to human volunteers and increased the production of TRAIL. In an in vivo study, Kakadu plum juice with or without pomegranate juice and S-PT84 significantly decreased azoxymethane-induced rat colon ACF and ACs. RB is one of the most important molecules suppressing carcinogenesis, and to the best of our knowledge, this is the first study to demonstrate that natural drinks reactivated the functions of RB. As expected, Kakadu plum juice and pomegranate juice suppressed the growth of LIM1215 cells by reactivating the functions of RB, and Kakadu plum juice with or without pomegranate juice and S-PT84 inhibited rat colon ACF and ACs. Therefore, this mixed juice has potential as a novel candidate for cancer prevention.

Development of plum juice concentrate blended carbonated beverages

Development of plum juice concentrate blended carbonated beverages

Evaluation of bioactive substances in plum juice by-products

Evaluation of bioactive substances in plum juice by-products

EFFECTIVENESS OF FRUIT JUICE AS COMPLEMENTARY THERAPY ON BLOOD PRESSURE OF HYPERTENSION PATIENTS : A SYSTEMATIC REVIEW OF RANDOMIZED CONTROLLED TRIALS

Hypertension treatment can be helped through complementary therapies, one of which is fruit juices. This study aimed to systematically review the evidence from various study regarding the effect of fruit juices on blood pressure in hypertensive patients and the types of fruit juices that are proven to be effective in reducing hypertension.This study is systematic review. Literature searching was conducted in four electronic databases, namely CINAHL, EMBASE, Pubmed, and Sciencedirect with the phrase fruit juices AND (hypertension OR blood pressure). Studies obtained from searching will be selected based on a screening title and abstract, eligibility criteria, and assesment risk of bias. The results of the study obtained 21 final studies with RCT research designs that passed the screening with complete eligibility criteria. However, the studies with valid results only amounted to 8 studies. These data show that as many as 5 studies prove fruit juices can reduce blood pressure in hypertensive patients and 3 other studies have stated the opposite. Thus, it can be concluded that there is strong evidence that fruit juices has a significant effect on reducing blood pressure in hypertensive patients. Fruit juices that have been shown to be effective are orange juice and queen garnet plum juice

Características fisicoquímicas, de hinchamiento y erosión de tabletas de polvo de ciruela obtenido mediante secado por aspersión

Mexican plum juice was spray dried to obtain plum powder to develop tablets as a source of vitamin C and pectins. Plum powder presented poor flow characteristics and low capacity to compaction so different binders were probed. Corn starch (CS), carboxymethyl cellulose (CMC) and sodium alginate (SA) were added in 15 and 30 % w/w and tablets were made at 30 and 40 kN of compression load. Water activity (aw), moisture content (%X), color, hardness, disintegration time, % water uptake and erosion were evaluated. Tablets presented acceptable values of aw (0.364-0.513) and %X (1.14-2.79), color parameters indicated more presence of yellow-red coloration when maximum compression load was applied. Starch formulations presented shortest disintegration times (4.24-6.43 min) and acceptable hardness to be handled and transported without damage (3.441-4.8618 kgf), CMC and alginate formulations took more time to disintegrate in water however were synergic in acidic medium allowing faster dissolution, compared to water, and high erosion (>80%).

Quick Recovery of Fulminant Hepatitis E Virus (HEV) Infection in Few Days with Excessive Intake of Plum Juice During Last Trimester of Pregnancy

Hepatitis E virus (HEV) is the cause of acute viral hepatitis and fulminant hepatic failure. HEV has huge global bioburden which accounts for 70,000 deaths and 20 million infections per year. HEV during third trimester of pregnancy causes maternal death, fulminant hepatitis, and death of fetus in some cases. Existing literature suggest 33% prevalence of vertical transmission among females infected with HEV during third trimester of their pregnancy. This case-study presents an unusual quick recovery of fulminant HEV in a pregnant female with no medication and excessive intake of plum juice during third trimester followed by normal delivery of health child. Further studies should be conducted to understand the effects of plum juice on liver function and its metabolism. Keyword: fulminant HEV, Pakistan, treatment, pregnant

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion.

Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (Ltp. plantarum 75) by freeze-drying using pea protein isolate, maltodextrin, and psyllium mucilage and evaluating their release in vitro. An encapsulation efficiency of >85% was noted in lactic acid bacteria (LAB) survival and anthocyanin content. Freeze-drying produced pinkish-red powder, rich in polyphenols and LAB (>6 Log CFU mL−1) after 14 days of storage. Natal plum juice + maltodextrin + pea protein isolate + psyllium mucilage + Ltp. plantarum 75 (NMPeaPsyB) showed the highest LAB population (6.74 Log CFU mL−1) with a survival rate of 81.9%. After digestion, NMPeaPsyB and NMPeaPsy had the highest LAB survival (>50%) at 67.5% and 67.5 ± 0.75%, respectively, and the highest bioaccessibility of cyanidin 3-sambubioside in Natal plum juice than the other co-encapsulation with other biopolymers. NMPeaPsy and NMPeaPsyB showed phenolic stability in the gastric phase and controlled release in the intestinal simulated phase. The antioxidant activities had strong correlations with cyanidin 3-sambubioside. The results confirmed that microencapsulation is important for improving stability and allowing for the development of functional foods.