Microencapsulation of Gh1 with Gum Arabic and via Spray Drying for Potential Inclusion in Functional Yogurt.

There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered to be a promising process. In this study, Gh1 was encapsulated via spray-drying with gum Arabic together with or commonly known as miracle fruit. It was observed that after spray-drying, high viability (~10⁸ CFU/mL) powders containing in combination with were developed, which was then formulated into yogurt. The tolerance of encapsulated bacterial cells in simulated gastric juice at pH 1.5 was tested in an in-vitro model and the result showed that after 2 h, cell viability remained high at 1.11 × 10⁶ CFU/mL. Incubation of encapsulated cells in the presence of 0.6% (/) bile salts showed it was able to survive (~10⁴ CFU/mL) after 2 h. Microencapsulated retained a higher viability, at ~10⁷ CFU/mL, when incorporated into yogurt compared to non-microencapsulated cells ~10⁵ CFU/mL. The fortification of microencapsulated and non-microencapsulated in yogurts influenced the viable cell counts of yogurt starter cultures, subs. and .