Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of TF-7.

Decrease of survivability and stability is a major problem affecting probiotic functional food. Thus, in this study, TF-7 producing bile salt hydrolase was microencapsulated in whey protein isolate (WPI) or whey protein isolate combined with nano-crystalline starch (WPI-NCS) using the spray-drying technique to enhance the survivability and stability of probiotics under various adverse conditions. Spherical microcapsules were generated with this microencapsulation technique.

Microencapsulation of probiotic ST-69 producing GABA using alginate supplemented with nanocrystalline starch.

Microencapsulation technology can be used to improve the probiotic viability under stress condition in the human gastrointestinal tract and during storage. The purpose of this study was to evaluate the protective effect of encapsulation materials on the survival of GABA-producing probiotics using alginate containing cassava starch nanocrystals under simulated gastrointestinal conditions and shelf storage. ST-69, GABA-producing probiotic strain, was isolated from kimchi and encapsulated using emulsion technique.