Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability
D Anitha, Periyar Selvam Sellamuthu
Abstract
This study aimed to assess the effectiveness of finger millet milk complex (almond gum with maltodextrin) to encapsulate the isolated Lactobacillus strains. The wall materials were optimized based on its encapsulation efficiency, antioxidant activity, total phenol content and encapsulation yield. The strains were spray-dried at the optimized condition: 120 °C inlet temperature, maltodextrin 30% and almond gum 1.5%. Survival count of microencapsulated Lactobacillus plantarum RS09 and RS23 strains were 7.91 and 7.83 CFU/g respectively. Viability of microencapsulated strains and free cells under low pH, bile salt, simulated gastric juice and intestinal juice were assessed. Strain RS09 exhibited the highest viable count. Addition of almond gum and finger millet milk increased the phenolic content and offered a protective effect to the strains during spray drying. Results also showed that the powders were amorphous with partial irregularities and a smooth surface with less dents. Hence, they could be used as potential encapsulating agents during spray drying.