Publication: Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7
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Issued Date
2021
Resource Type
Language
eng
File Type
application/pdf
ISSN
12267708
Other identifier(s)
2-s2.0-85100615908
Rights Holder(s)
Scopus
Bibliographic Citation
Food Science and Biotechnology. Vol 30, No.2 (2021), p.245-256
Suggested Citation
Puttarat N., Thangrongthong S., Kasemwong K., Kerdsup P., Taweechotipatr M. Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7. Food Science and Biotechnology. Vol 30, No.2 (2021), p.245-256. doi:10.1007/s10068-020-00870-z Retrieved from: https://hdl.handle.net/20.500.14740/7889
Abstract
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. © 2021, The Korean Society of Food Science and Technology.