Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata.

In this study, the viability and stability of probiotics (Lactobacillus casei and Bifidobacterium animalis) encapsulated in a resistant starch medium through freeze‐drying is evaluated. Particle size, SEM, and color analysis are done on the microcapsules. The encapsulation yield after freeze‐drying is between 81.55% and 88.78%, with viability of the microcapsules analyzed in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ) as well as in apple juice store at 4 °C over 28 days. The microencapsulated probiotics in this study has a substantial final count for SGJ and SIJ between 7.30–7.98 Log colony‐forming unit (CFU) mL‐1 and 7.26–7.89 Log CFU mL‐1, respectively. The Log CFU mL‐1 for free cells are significantly lower than the microcapsules. The final viability for microcapsules in the juice at the end of 28 days for resistant starch + L. casei (RSL), resistant starch + B. animalis (RSB), and resistant starch + L. casei + B. animalis(RSLB) are 7.53, 6.98, and 7.46 Log CFU mL‐1. This confirms that microencapsulation enhance the survival of L. casei and B. animalis in fruit juice under cold storage. Results from this study show that resistant starch has potential as an encapsulating material as it protected the probiotic cells in conditions such as freeze‐drying, simulated gastrointestinal digestion and low pH environments during beverage application. [ABSTRACT FROM AUTHOR]