Microencapsulation of Lactobacillus casei by spray drying.

Area of Science:

• Food Science and Technology
• Microbiology
• Biotechnology

Background:

• Probiotics, such as Lactobacillus casei, offer health benefits but are sensitive to processing and storage conditions.
• Microencapsulation is a technique used to protect sensitive ingredients like probiotics.
• Spray drying is a common method for microencapsulation, but optimizing conditions is crucial for viability.

Purpose of the Study:

• To evaluate the efficacy of spray drying for producing microparticles of Lactobacillus casei.
• To optimize spray drying parameters for maximum cell viability and desirable microparticle properties.
• To assess the impact of microencapsulation on the storage stability of Lactobacillus casei.

Main Methods:

• Cultivation of Lactobacillus casei in shaken flasks.
• Microencapsulation using a laboratory-scale spray dryer.
• Optimization of drying conditions via a rotational central composite design.

Main Results:

• Optimal conditions (70°C inlet air temperature, 25% maltodextrin) yielded high cell viability (1.1 × 10^10 CFU/g).
• Produced microparticles exhibited excellent solubility (97.03%), wettability (100% in 1.16 min), and low water activity (0.14).
• Encapsulated Lactobacillus casei showed enhanced survival, with concentrations of 1.0 × 10^9 CFU/g after 60 days at -8°C.

Conclusions:

• Spray drying is a viable method for producing stable microparticles of Lactobacillus casei.
• Optimized spray drying conditions preserve high probiotic viability and improve storage stability.
• Microencapsulated Lactobacillus casei demonstrates potential for use in functional foods and supplements.