Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability

Abstract

This study aimed to assess the effectiveness of finger millet milk complex (almond gum with maltodextrin) to encapsulate the isolated Lactobacillus strains. The wall materials were optimized based on its encapsulation efficiency, antioxidant activity, total phenol content and encapsulation yield. The strains were spray-dried at the optimized condition: 120 °C inlet temperature, maltodextrin 30% and almond gum 1.5%. Survival count of microencapsulated Lactobacillus plantarum RS09 and RS23 strains were 7.91 and 7.83 CFU/g respectively. Viability of microencapsulated strains and free cells under low pH, bile salt, simulated gastric juice and intestinal juice were assessed. Strain RS09 exhibited the highest viable count. Addition of almond gum and finger millet milk increased the phenolic content and offered a protective effect to the strains during spray drying. Results also showed that the powders were amorphous with partial irregularities and a smooth surface with less dents. Hence, they could be used as potential encapsulating agents during spray drying.

Modeling and optimization of spray drying process parameters using artificial neural network and genetic algorithm for the production of probiotic (Lactiplantibacillus plantarum) finger millet milk powder

“…Furthermore, powder yield increased with an increase in inlet air temperature and maltodextrin content. The higher inlet temperature increased the drying rate, producing more solid particles with less moisture content (Anitha & Sellamuthu, 2021). The powder yield increased initially with an increase in feed rate and then started decreasing while simultaneously experiencing the effect of inlet air temperature and feed rate.…”

“…The moisture content of the product decreased with the increase in inlet air temperature and maltodextrin content. It could be due to the high temperature gradient between the feed solution and the inlet air temperature that accelerated the rate of heat transfer resulting in the high moisture evaporation (Anitha & Sellamuthu, 2021; Arepally et al, 2020). Also, the moisture content of the developed powder was increased with the increased concentration of maltodextrin.…”

Effect of temperature and packaging materials on the shelf-life stability and in vitro properties of microencapsulated and spray-dried synbiotic legume-based instant beverage powder

“…Extensive literature is available on the shelf-life study of various dairy-based probiotic food powders. 21–23 Similarly, information on spray drying of non-dairy fruits 24 and vegetable juices 25 and cereal-based 26 beverages is widely available. In our previous work, 27 a comparative evaluation of spray-drying microencapsulation of Lacticaseibacillus casei in different synbiotic legume-based beverages was done.…”

Effect of Fermentation with Probiotic Lactiplantibacillus plantarum (MCC 2974) on Quality Characteristics and In Vitro Digestibility of Finger Millet Milk

“…The previously reported work was focused on the development of probiotic finger millet milk using Lactobacillus casei and Lactobacillus rhamnosus with different process protocols. Also, the fermented finger millet beverage has been reported by various authors with the appropriate physicochemical and nutritional quality. − However, previous work did not focus on the storage stability, the cell survivability during digestion, and the antinutritional components inherent with finger millet. The current study is focused on developing finger millet milk extracted from previously hydrated finger millet to address the issues of antinutrient present, fermentation time, and cell viability in a finger millet milk substrate.…”