Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(2): 245-256
Malai TaweechotipatrSpray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7
Narathip Puttarat1 • Suppasin Thangrongthong1 • Kittiwut Kasemwong2 • Paramaporn Kerdsup3 • Malai Taweechotipatr1
1 Department of Microbiology, Faculty of Medicine, Srinakharinwirot University, Bangkok 10110, Thailand 2 National Nanotechnology Center, National Science and Technology Development Agency, Pathum Thani 12120, Thailand 3 Department of Biotechnology and Agricultural Products, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok 26120, Thailand
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 WPINCS 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.
Lactobacillus reuteri TF-7 · Probiotics · Spraydrying microencapsulation · Nano-crystalline starch · Whey protein isolate
Food Science and Biotechnology 2021 ; 30(2): 245-256