Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7

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 degrees 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.

Automated summary

The study microencapsulated Lactobacillus reuteri TF-7 producing bile salt hydrolase in whey protein isolate (WPI) or whey protein isolate combined with nano-crystalline starch (WPI-NCS) using spray-drying technique to enhance probiotic survivability and stability. The WPI-NCS microcapsules showed significantly higher survival rates under adverse conditions and were able to retain both survival and biological activity during long-term storage. Microcapsules fabricated from WPI-NCS showed great potential for developing cholesterol-lowering probiotic supplements.