Modified milk fat as encapsulating material for the probiotic microorganism Lactobacillus acidophilus LA3

The potential of modified anhydrous milk fat as an encapsulating material for Lactobacillus acidophilus LA3 was evaluated. An emulsion containing L. acidophilus and lecithin was prepared and atomised in a spray cooling chamber. Viable cells were enumerated and the microparticles were stabilised at 5 degrees C for 24 h, then characterised and stored at-18, 5 and 25 degrees C for 60 days. The manufacturing process did not affect cell viability. Encapsulated L. acidophilus showed high viability after 60 days of storage. The lower the temperature, the lower the liquid fat content, resulting in microparticles with the appearance of a dry, fine and dispersed powder. In contrast, the microparticles stored at 25 degrees C had a granular appearance and little dispersion due to higher liquid fat content. The physical stability of microparticles and their ability to maintain the viability of microorganisms suggest their effective use in different food matrixes. (C) 2021 Elsevier Ltd. All rights reserved.

Automated summary

The study evaluated the potential of modified anhydrous milk fat as an encapsulating material for Lactobacillus acidophilus LA3. Encapsulated L. acidophilus showed high viability after 60 days of storage, with lower temperatures resulting in microparticles with a dry, fine and dispersed appearance. In contrast, higher temperatures led to microparticles with a granular appearance and less dispersion.