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This research aims to meet the demand for efficient delivery systems in the food, nutraceutical, and pharmaceutical industries. The study involved the synthesis of starch-based nanoparticles for potential application in the encapsulation of Lactobacillus rhamnosus. Various techniques such as zeta sizer, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) were used to characterize the encapsulated probiotics in microbeads. The results showed 85.00 % encapsulation efficiency of beads. Microscopic analysis revealed that the probiotics accumulated within the wall material and formed small, smooth polygonal granules on the capsule surface. XRD analysis confirmed the presence of amorphous humps and some crystallinity of nanoparticles in the capsules. Moreover, encapsulation significantly improved probiotic viability under simulated gastrointestinal conditions. This study highlights the potential of starch-based nanoparticles to enhance the stability and viability of probiotics, demonstrating their potential applications across various industrial sectors. Further research should focus on investigating the long-term stability and functional efficacy of encapsulated probiotics in microbeads for real-world applications. [ABSTRACT FROM AUTHOR]

To protect anthocyanins of Iranian borage extract (IBE) by encapsulation, maltodextrin (MD)/modified maize starch (MMS) combinations were used at four ratios (MD/MMS: 1/0, 1/0.25, 1/0.5, 1/1, w /w%). The microencapsulated powders with different ratios of wall material presented encapsulation efficacy between 93.1 and 97.4%. FTIR confirmed the cross-linking interaction between extract and MD/MMS wall. Increased thermal stability of extract was also indicated by DSC analysis. The stability of microstructures and crude extract at two conditions (5 and 40 °C) was evaluated by UV and HPLC methods during 60 days. The results of stability showed that encapsulation by treatment 4 (MD/MMS 1:1) improved the stability of anthocyanins 43.8% compared to crude extract. Additionally, microcapsule created in this treatment provided great antioxidant stability. The release in the simulated gastrointestinal tract revealed that the anthocyanins were chiefly retained inside the microparticles in the stomach, and were released in the intestine. The results demonstrated that the microencapsulation with MD and MMS by the spray-drying method can improve the stability, antioxidant and functional characteristics of borage extract, which could be useful in the food and pharmaceutical industry. [ABSTRACT FROM AUTHOR]