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Please cite this article as: Li, H., Thuy Ho, V.T., Turner, M.S., Dhital, S., Encapsulation of Lactobacillus plantarum in porous maize starch, LWT -Food Science and Technology (2016), doi: 10.1016/ j.lwt.2016 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Encapsulation of Lactobacillus plantarum in Porous Maize M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 2 Abstract 22This study investigated the survival of probiotic Lactobacillus plantarum 299v microencapsulated 23 in native maize starch or partially hydrolyzed maize starches after acid, bile and heat treatments. 24Scanning electron microscopy and confocal scanning laser microscopy confirmed that naturally 25 present cavities and channels in native maize starch were enlarged by enzymatic hydrolysis 26 allowing them to be filled with probiotics. The formulations using the modified starches had 27 significantly higher initial viable cells compared to native starch after freeze-drying. Compared to 28 free cells, the microencapsulated probiotic bacteria showed a significant improvement in acid 29 tolerance. When comparing unmodified and modified starches, the enzymatic treatments did not 30 significantly improve relative survival, but did result in significantly higher total probiotic 31 numbers after exposure to acid (pH=2.0, 1 h), bile salt (3% w/v, 4 h) and heat (60 °C, 15min). 32These results demonstrate that porous maize starch granules allow for a high probiotic loading 33 efficiency and provide enhanced protection to various stressful conditions compared to free cells. 34 35