Nutritional Profiling, Antioxidant Potential and Collagen Building Properties of Lacto-Fermented, Microencapsulated Guava Juice Powder

Abstract

Fermented products consist beneficial probiotics, which makes these products render improved nutritional properties and health effects. There is a need for research to explore and establish the use of commonly existing fruits in fermented forms for application in skincare and as anti aging solutions.This study has been conducted to establish collagen building and antioxidant potential of fermented guava fruit juice powder.The human dermal fibroblast cells were used to determine the collagen building potential while chemical enzymatic assays were used to evaluate antioxidant properties of fermented guava juice powder (FGJP) . The antioxidant activity evaluated by the ability to scavenge DPPH radicals showed very high anti-oxidative capacity (IC50 = 0.015 mg/ml) comparable to ascorbic acid (IC50 = 0.018 mg/ml). This antioxidant potential can be attributed to the presence of various phytonutrients, primarily flavonoid (quercetin equivalent) at a concentration of 38 mcg/mg of the powder. The Collagen building potential was evaluated on the normal human fibroblast cell line . The levels of Collagen IV involved in skin cell migration, regeneration, and wound healing were estimated. FGJP imparted proliferation ability in NHDF cells at the concentrations of 0.025, 0.05, and 0.1mg/ml,which is 31% collagen synthesis against untreated cell control. This explains that fermented guava juice powder has a collagen building potential along with antioxidant properties. Such product would be helpful in providing a plant based anti aging solutions especially for vegan consumers.The optimized fermented guava juice powder has a shelf life of 45 days when stored at refrigerated conditions with a potential for combating oxidative stress and supporting in alleviating the aging symptoms like fine-line, wrinkle through collagen building.