In vitro and in silico evaluation of the antioxidant and anticancer properties of Salvia officinalis L. hydroethanolic extract: Microencapsulation for enhanced delivery and functional fortification in frozen yoghurt

This study investigates the antioxidative and anticancer properties of Salvia officinalis L. hydroethanolic extract, along with its microencapsulation for enhanced delivery and functional fortification in frozen yoghurt. The extract antioxidative activity (0.5 mg/mL) was evaluated using DPPH radical scavenging and ferric reducing power assays, exhibiting 87.67 % scavenging and an increased absorbance of 0.45 compared to the blank sample at 700 nm, respectively. In vitro cytotoxicity (MTT cell viability assay) was assessed against human prostate cancer (PC3), human epidermoid carcinoma (A431), and human hepatocellular carcinoma (HepG2) cell lines, yielding IC50 values of 36.43 µg/mL, 40.78 µg/mL, and 57.45 µg/mL, respectively, with significantly lower cytotoxicity against BJ1 human normal fibroblast cells. Quantitative analysis by high performance liquid chromatography (HPLC-UV) revealed that rosmarinic acid was the extract most abundant phenolic compound, followed by caffeic acid and quercetin. A molecular docking study was subsequently conducted to correlate the in vitro findings, offering insights into key phytochemicals interactions with target proteins. To enhance its bioavailability and stability, Salvia officinalis L. extract was encapsulated via complex coacervation using gum Arabic and whey protein concentrate. The resulting microcapsules were characterized for encapsulation efficiency, morphology, zeta potential, fourier transform infrared (FTIR) spectra, and stability in a simulated gastrointestinal digestion model. These extract-loaded microcapsules were then incorporated into frozen yogurt to improve its functionality. The physicochemical properties, textural profile, viscosity, and sensory evaluation of the fortified frozen yogurt were assessed, demonstrating overall acceptance and enhanced characteristics. These findings highlight the potential of Salvia officinalis L. extract as a bioactive ingredient in dairy products, providing significant antioxidant and anticancer benefits with improved stability and delivery.