Open AccessSpray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7
Author(s) -
Narathip Puttarat,
Suppasin Thangrongthong,
Kittiwut Kasemwong,
Paramaporn Kerdsup,
Malai Taweechotipatr
Publication year - 2021
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-020-00870-z
Subject(s) - whey protein isolate , lactobacillus reuteri , probiotic , whey protein , food science , chemistry , lactobacillus , bacteria , biology , fermentation , genetics
Decrease of survivability and stability is a major problem affecting probiotic functional food. Thus, in this study, Lactobacillus reuteri TF-7 producing bile salt hydrolase was microencapsulated in whey protein isolate (WPI) or whey protein isolate combined with nano-crystalline starch (WPI-NCS) using the spray-drying technique to enhance the survivability and stability of probiotics under various adverse conditions. Spherical microcapsules were generated with this microencapsulation technique. In addition, the survival of L. reuteri TF-7 loaded in WPI-NCS microcapsules was significantly higher than WPI microcapsules and free cells after exposure to heat, pH, and simulated gastrointestinal conditions. During long-term storage at 4, 25, and 35 °C, WPI-NCS microcapsules could retain both survival and biological activity. These findings suggest that microcapsules fabricated from WPI-NCS provide the most robust efficiency for enhancing the survivability and stability of probiotics, in which their great potentials appropriate to develop as the cholesterol-lowering probiotic supplements.