Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei

Abstract In this study, was evaluated the protective effect of two microencapsulation materials of different sized starch granules, taro (5.16 μm) and rice (6.99 μm), on the survival of Lactobacillus paracasei subsp. paracasei (LPSP) at controlled spray-drying inlet air temperatures of 70, 115, and 135 °C. Physicochemical properties, encapsulation efficiency, and gastrointestinal viability of microcapsules were analyzed. Rice microcapsules showed a slight increase in water activity and moisture values when compared with taro microcapsules. Viability of the microcapsules was affected drastically with the increase in inlet temperature during spray-drying. Small-sized taro starch granules showed a better formation of spherical aggregates for one logarithmic cycle in the initial viability of LPSP. Electron microscopy showed less LPSP on the outside of the taro starch microcapsules. The findings in this study indicated that use of microcapsules constructed from taro starch can offer better protection to probiotic strains.