Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach

Area of Science:

• Food Science
• Microbiology
• Materials Science

Background:

• Probiotic viability is crucial for health benefits.
• Effective microencapsulation protects probiotics from harsh conditions.
• Spray drying is a common method for probiotic encapsulation.

Purpose of the Study:

• To optimize the microencapsulation of Lactobacillus acidophilus La-05 using spray drying.
• To investigate the effects of process parameters and encapsulant ratios on probiotic viability.
• To evaluate the protective properties of soy extract and maltodextrin microcapsules.

Main Methods:

• Spray drying technique was employed for microencapsulation.
• Central Composite Rotational Design (CCRD) was used to optimize process parameters.
• Thermogravimetry and FTIR analysis were performed to assess microcapsule properties.

Main Results:

• Optimal conditions (87°C, 2:3 maltodextrin/soy extract ratio, 0.54 L.h⁻¹ flow rate) achieved 83% encapsulation yield.
• Soy extract proportion positively influenced probiotic viability.
• Microcapsules demonstrated protection against dehydration and heating, maintaining high cell viability during storage.

Conclusions:

• Soy extract and maltodextrin are effective encapsulants for Lactobacillus acidophilus La-05 via spray drying.
• Optimized microencapsulation enhances probiotic stability and viability.
• The developed microencapsulation method offers a promising approach for preserving probiotic functionality.