Work

Probiotic encapsulation using porous starch from arrowroot (Maranta arundinacea)

Year: 2025

Type: article

Abstract: • The porous starch 6 % formula demonstrated the highest encapsulating efficiency. • The characteristics of probiotic encapsulation showed good moisture content, water activity, and color. • The scanning electron microscopy displayed that porous starch can adsorb probiotics on the surface with good porous. • The viability of probiotic encapsulation with PS 6 % during storage was stable at temperatures 4 °C and −20 °C after 30 days. Encapsulation is a technique used to protect active compounds and probiotics from environmental stressors. Lactobacillus spp. are beneficial bacteria widely used in functional foods due to their health-promoting properties. In this study, encapsulation of Lactobacillus acidophilus IFO 13951 was performed using the spray drying method with arrowroot ( Maranta arundinacea ) porous starch (PS) and alginate as wall materials. The aim was to evaluate the characteristics of the encapsulated probiotics and their viability during processing and storage. Five formulations containing 2–6 % (w/v) PS with 1 % alginate were evaluated. Spray drying was conducted at 120 °C inlet temperature, 95 % aspirator rate, and 25 % pump rate. The powders were stored at 25 °C, 4 °C, and −20 °C for 15 and 30 days. Analyses included encapsulation efficiency (EE), moisture content, water activity (a w ), pore size, color, morphology and viability. The highest EE (85.38 %) was obtained with the 6 % PS formulation. Although viability declined over time, encapsulated probiotics retained counts above 6 log CFU/ml at all storage temperatures except room temperature. Morphology analysis confirmed the presence of well-defined pores capable of entrapping bacterial cells, contributing to the protective properties of the encapsulant. These results indicate that arrowroot porous starch is a promising natural encapsulant for probiotics, offering stability during storage.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2025.101077

Authors: Tarisa Roikhanatul Firdaus, Yudi Pranoto, Wolfram Manuel Brueck, Lucia Dhiantika Witasari

Institutions: Universitas Gadjah Mada, HES-SO University of Applied Sciences and Arts Western Switzerland, HES-SO Valais-Wallis, Institute of Life Sciences

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $2,080