Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic

The effects of different protective agents, high maize starch (HM), maltodextrin (MD), and gum arabic (GA) on the viability of Lactobacillus acidophilus after spray drying and during storage at different conditions were investigated. Also, the physicochemical properties of the spray dried powders were evaluated. Lactobacillus acidophilus NRRL B-4495 (LA) was suspended in a 20% w/v solution of HM, MD, or GA. The solutions were separately spray dried at 140 degrees C to obtain LA powders: LAHM, LAMD, and LAGA. The powders were separately placed in aluminum bags and packed under 97 and 10% vacuum. The powders were stored at refrigerated (4 degrees C) and at room (23 degrees C) temperatures for 60 days. The moisture content of LA powders ranged from 5.63 to 8.98% with the LAMD powders showing lower moisture content than LAGA and LAHM powders. More than 6 log CFU/g of LA/g powder survived at 4 degrees C at 60 days of storage. LAGA and LAMD powders packed under 97% vacuum and stored at 4 degrees C had significantly higher cell viability than other powders. The study demonstrated that viability of LA powders packed under 97% vacuum and stored at refrigerated temperature meets the recommended levels to have therapeutic effects.