Microencapsulating Lacticaseibacillus rhamnosus GG by spray drying using pea protein, pectin, and tapioca flour: Probiotic viability, digestibility and thermal stability

• Published in: Food and bioproducts processing 2025-03, Vol.150, p.207-216
• Main Authors: Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, Monteiro, Shênia Santos, de Lima, Thalis Leandro Bezerra, da Silva Lúcio, Alexandre, Nogueira, Lídia Paloma da Silva, Paiva, Yaroslávia Ferreira, Gregório, Mailson Gonçalves, Brito, Ana Carla de Oliveira, da Silva, Luanna Amado, de Figueiredo, Douglas Vinicius Pinheiro, Silva, Rosenildo dos Santos, Mota, Mércia Melo de Almeida, Pasquali, Matheus Augusto de Bittencourt, de Sousa, Severina, Rocha, Ana Paula Trindade
• Format: Article
• Language: English
• Subjects: Alternative encapsulant; Gastric conditions; Microencapsulated probiotics; Multifunctional ingredient; Thermal resistance
• ISSN: 0960-3085
• DOI: 10.1016/j.fbp.2025.01.011

This study aimed to develop an efficient route for the encapsulation of the probiotic Lacticaseibacillus rhamnosus GG by spray drying, using a combination of pea protein, pectin, tapioca flour, and maltodextrin as wall materials. For this purpose, five formulations were prepared with 5 % cell suspension: F1 (5 % maltodextrin, 5 % pea protein, 5 % tapioca flour, and 1 % pectin), F2 (10 % maltodextrin, 4 % pea protein, and 2 % tapioca flour), F3 (10 % maltodextrin, 2 % pea protein, and 4 % tapioca flour), and F4 (7.5 % pea protein, 7.5 % tapioca flour, and 1 % pectin). The microparticles were evaluated for encapsulation efficiency (EE), structural characteristics, thermal resistance, in vitro simulated gastrointestinal digestion, physical characteristics, and probiotic viability during storage. All samples exhibited EE values ranging from 88.76 % to 94.58 %, low moisture content (5.19–6.70 %), high solubility (78.55–85.26 %), and hygroscopicity below 10 %. The microparticles exhibited an amorphous nature and varied morphological aspects; F2 showed a smooth and uniform surface with slight irregularities, which possibly contributed to its effective encapsulation properties. In thermal resistance tests, F1 showed the highest viability at 80 °C for 5 min (65.95 %), while at 60 °C for 30 min, survival ranged from 43.92 % (F2) to 61.18 % (F1) (p  93 % for F1 and F2 in addition to high solubility.•F1 stored at 8 °C maintained higher cell viability after 7 weeks (8.02 log CFU/g).•F2 showed greater preservation of probiotic viability post-encapsulation.