Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei

• Published in: Food science & technology Vol. 117; p. 108686
• Main Authors: Alfaro-Galarza, O., López-Villegas, E.O., Rivero-Perez, N., Tapia- Maruri, D., Jiménez-Aparicio, A.R., Palma-Rodríguez, H.M., Vargas-Torres, A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2020
• Subjects: Encapsulation; In-vitro digestion; Lactobacillus; Starch; Viability; Encapsulation; Starch; Viability; In-vitro digestion; Lactobacillus
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108686

In this study, was evaluated the protective effect of two microencapsulation materials of different sized starch granules, taro (5.16 μm) and rice (6.99 μm), on the survival of Lactobacillus paracasei subsp. paracasei (LPSP) at controlled spray-drying inlet air temperatures of 70, 115, and 135 °C. Physicochemical properties, encapsulation efficiency, and gastrointestinal viability of microcapsules were analyzed. Rice microcapsules showed a slight increase in water activity and moisture values when compared with taro microcapsules. Viability of the microcapsules was affected drastically with the increase in inlet temperature during spray-drying. Small-sized taro starch granules showed a better formation of spherical aggregates for one logarithmic cycle in the initial viability of LPSP. Electron microscopy showed less LPSP on the outside of the taro starch microcapsules. The findings in this study indicated that use of microcapsules constructed from taro starch can offer better protection to probiotic strains. •Increasing the inlet temperature in dryer decrease the viability of microorganisms.•Small granules starch improve the protective effect in microorganisms microencapsulated.•The storage temperature conditions influence the protective effect of the microcapsules.•Microscopy studies showed the best protective effect of taro starch.