MICROENCAPSULATE Lactobacillus plantarum WITH SKIM MILK MIXED BANANA STARCH BY SPRAY DRYING

Abstract

The study aimed to create microencapsulated Lactobacillus plantarum by spray-drying method with the desire to enhance the viability of probiotic when passing through the digestive system. The efficiency of encapsulation with skim milk carrier 15-25% (w/v) and skim milk: RS-rich banana starch (15-25% : 1.5%) were investigated. The stability of the microparticles under different storage temperature conditions (37 ºC and 4 ºC) was observed. The protective effect of microparticles compared with free strains was assessed under simulated digestive system conditions. The results showed that the protection ability and efficiency of encapsulation were not statistically different between the treatments spray-drying with skim milk and the skim milk supplemented with banana starch rich in RS. The number of L. plantarum in microencapsulated sample remained 108 CFU/g after 28 days of storage and the survival rate after 6 hours reached over 50% in the artificial conditions of digestive system.