Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics

Abstract

Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.

Microencapsulates by spray of Lacticaseibacillus rhamnosus GG from fermented whole or skimmed cow's milk added with Mexican honeysuckle (Justicia spicigera) extract using mesquite gum as carrier agent

“…Low a w values indicate that products may be more stable to oxidation ( Khwanpruk et al., 2018 ) or any other physical or microbiological change. Also, low a w values can increase the shelf life of probiotics ( Muhammad et al., 2021 ).…”

Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules

“…This latter application is of great interest and mainly modified starches are used. Starches that contain high levels of RS or amylose, have the capability to produce a structural network that facilitates the formation of round-shape microcapsules after spray drying [ 11 ]. In addition, starches with high amylose can form amylose-based inclusion complexes of great interest in a wide variety of fields, including drugs, microorganisms, functional compounds delivery, food science, and separation industries.…”

Survival and stability of free and nanoencapsulated Lactobacillus casei under simulated gastrointestinal fluid and thermal conditions

“…The storage process may reduce the level of probiotics in the food product, and in this case, probiotics do not deliver the claimed benefits. Not only the storage process, but also the hostile conditions in the stomach and intestine affect probiotic survival, so it is critical to maintain the viability of probiotic bacteria under the same stressed conditions of GIT and storage (Ouis and Hariri, 2018;Muhammad et al, 2021). However, nano-encapsulation is gaining popularity as a way to guarantee that probiotic bacteria are delivered at the required dosage (Oberoi et al, 2021).…”