Publication: Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage
6
0
Issued Date
2025-03-01
Resource Type
ISSN
12267708
eISSN
20926456
Scopus ID
2-s2.0-85203678258
Journal Title
Food Science and Biotechnology
Volume
34
Issue
4
Start Page
959
End Page
970
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Science and Biotechnology Vol.34 No.4 (2025) , 959-970
Suggested Citation
Poopan B., Kasorn A., Puttarat N., Kasemwong K., Pachekrepapol U., Taweechotipatr M. Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage. Food Science and Biotechnology Vol.34 No.4 (2025) , 959-970. 970. doi:10.1007/s10068-024-01706-w Retrieved from: https://hdl.handle.net/20.500.14740/20648
Corresponding Author(s)
Other Contributor(s)
Abstract
Various studies demonstrated that probiotics play important roles in maintaining the balance of microorganisms in the body. Some strains produce bile salt hydrolase enzyme (BSH), which is an indirect mechanism for lowering cholesterol. BSH-producing probiotics as a supplement might be an alternative way to help reducing cholesterol in the body. The aim of this study was to investigate the effects of different microcapsule formulations with selected vegetable powders on growth characteristics of 3 Thai probiotic strains, Lactobacillus gasseri TM1, Lacticaseibacillus rhamnosus TM7, and L. rhamnosus TM14. Probiotics were cultured in MRS broth supplemented with 5 vegetable powders. Corn powder significantly increased growth rate of probiotics from 109 to 1012 CFU/ml. Therefore, different microcapsule formulations by Maillard reaction of whey protein isolate and maltodextrin mixed with and without corn powder were studied. The results showed that probiotic microcapsules formulated with corn powder significantly effectively sustained probiotic viability under gastrointestinal and storage conditions.