Microencapsulation Of Probiotic Lactobacillus Helveticus With Different Wall Materials By Spray Drying

The present study seeks to evaluate different matrixes (chitosan, gelatin - bloom 189, gelatin - bloom 246, gum Arabic, and maltodextrin) to encapsulate Lactobacillus helveticus (LH 091), as well as optimal spray-drying conditions. L. helveticus displayed a survival rate close to 89%, with their viability above the minimum level of 10(7) CFU/g at point of delivery, after microencapsulation in a gum Arabic-maltodextrin (1:1) matrix followed by spray-drying (air in at 70 to 80 degrees C, a feed rate of 0.09 mL/min, and a pressure of 0.10 bar). Microcapsules containing probiotic displayed a water activity of 0.494, rounded edges and an average size of 2.6 mu m. The differential scanning calorimetry and thermogravimetry pointed to the thermal stability of the microparticles with encapsulated probiotics. These favorable properties of the probiotic microparticles make them suitable for incorporation into functional food.