Microencapsulating role of whey protein isolate and sucrose in protecting the cell membrane and enhancing survival of probiotic lactobacilli strains during spray drying, storage, and simulated gastrointestinal passage.

Limosilactobacillus reuteriKUB-AC5 andLactobacillus johnsoniiKUNN19-2 were spray-dried using whey protein isolate, sucrose, and whey protein isolate combined with sucrose at 130 °C and 150 °C. Differences in membrane fatty acid compositions of probiotics led to differences in cell membrane fluidity, cell injury, and cell survival during spray drying. Combination of whey protein isolate and sucrose improved survival of L.

Combined effects of holy basil essential oil and inlet temperature on lipid peroxidation and survival of Lactobacillus reuteri KUB-AC5 during spray drying.

Lipid peroxidation induced by oxidative stress plays an important role in reducing probiotic survival during spray drying. In this study, the probiotic Lactobacillus reuteri KUB-AC5 was co-encapsulated with holy basil essential oil, HBEO (0, 6, and 12mg/ml), by spray drying using skim milk at inlet air temperatures of 130, 140, and 150°C. The microcapsule properties in terms of morphology, size, moisture content, water activity, surface oil, microencapsulation efficiency, antioxidant activity, lipid peroxidation, and cell survival were determined.

Aluminum carboxymethyl cellulose-rice bran microcapsules: enhancing survival of Lactobacillus reuteri KUB-AC5.

This research aimed to enhance the survival of Lactobacillus reuteri KUB-AC5 from heat conditioning by using microencapsulation with aluminum carboxymethyl cellulose-rice bran (AlCMC-RB) composites of different weight ratios of 1:0, 1:1, and 1:1.5. The cell/polymer suspension was crosslinked with aluminum chloride at different agitation speeds of 1200, 1500, and 2100 rpm.