Encapsulation of Lactobacillus plantarum in porous maize starch

• Published in: Food science & technology Vol. 74; pp. 542 - 549
• Main Authors: Li, Haiteng, Thuy Ho, Van Thi, Turner, Mark S., Dhital, Sushil
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2016
• Subjects: Encapsulation; Lactobacillus plantarum; Modified starch; Prebiotics; Probiotics; Encapsulation; Probiotics; Modified starch; Lactobacillus plantarum; Prebiotics
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2016.08.019

This study investigated the survival of probiotic Lactobacillus plantarum 299v microencapsulated in native maize starch or partially hydrolyzed maize starches after acid, bile and heat treatments. Scanning electron microscopy and confocal scanning laser microscopy confirmed that naturally present cavities and channels in native maize starch were enlarged by enzymatic hydrolysis allowing them to be filled with probiotics. The formulations using the modified starches had significantly higher initial viable cells compared to native starch after freeze-drying. Compared to free cells, the microencapsulated probiotic bacteria showed a significant improvement in acid tolerance. When comparing unmodified and modified starches, the enzymatic treatments did not significantly improve relative survival, but did result in significantly higher total probiotic numbers after exposure to acid (pH = 2.0, 1 h), bile salt (3% w/v, 4 h) and heat (60 °C, 15min). These results demonstrate that porous maize starch granules allow for a high probiotic loading efficiency and provide enhanced protection to various stressful conditions compared to free cells. •Amylase creates ample void space in maize starch allowing bacteria to diffuse into.•Porous starch allows for a high probiotic loading efficiency.•Porous starch offers enhanced protection to hostile conditions.•The viable counts in porous starch remain higher than native starch.