Development and assessment of encapsulated fermented wild blueberries as a novel functional food ingredient

Abstract

This study investigated microencapsulated fermented wild blueberries as a natural alternative to pharmaceutical treatments for metabolic syndrome, which often demonstrate limited efficacy and adverse effects. Fermentation of wild blueberries using Saccharomyces cerevisiae and Komagataeibacter spp. generated health-promoting postbiotics, including short-chain fatty acids. Microencapsulation of the fermented product using a maltodextrin/inulin (1:1 w/w) carrier yielded microcapsules with low moisture content, low hygroscopicity, smaller particle size, satisfactory encapsulation efficiency, and robust stability under varying storage conditions. In a mouse model of diet-induced metabolic syndrome, supplementation with these microparticles significantly reduced weight gain, food intake, plasma and liver lipids, and body fat, alongside improved levels of biomarkers associated with hepatic lipid metabolism. However, glycemic control and insulin sensitivity remained unaffected. These findings suggest that the formulation is a promising natural strategy for managing lipid-related metabolic dysfunction and could serve as an adjunct or alternative to conventional therapies.