Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material

Probiotic foods and supplements have been shown to offer multiple potential health benefits consumers. Dried probiotic cultures are increasingly used by the food industry because they easily handled, transported, stored, in different applications. However, drying technologies often expose cells extreme environmental conditions that reduces cell viability. Hence, this study aimed evaluate effect of using ultra high-pressure homogenization (UHPH) on soymilk’s microencapsulating ability, resultant survivability Lactobacillus plantarum NRRL B-1927 (LP) during drying. Liquid suspensions containing LP (~109 CFU/g solids) were prepared suspending soymilk which had either treated with UHPH at 150 MPa or 300 left untreated. then dried concurrent spray (CCSD), mixed-flow (MXSD) freeze-drying (FD). Cell counts determined before after microencapsulation. Moisture, water activity, particle size morphology powders also characterized. produced 8.7, 6.4, 2 times more than those non-UHPH CCSD, MXSD, FD, respectively. In samples, survival (%) was highest MXSD (83.72) followed FD (76.31) CCSD (34.01). Using higher pressures resulted lower moisture content, smaller sizes agglomeration. via showed agglomeration fewer signs thermal damage CCSD. This demonstrates improves effectiveness as a microencapsulant for probiotics, creating could be plant-based non-dairy foods.