Stability of Encapsulated Lactobacillus reuteri during Harsh Conditions, Storage Period, and Simulated In Vitro Conditions

Viability of probiotics in the foods and human bodies is important, because a certain minimum count bacteria necessary to impose health promoting effects. In present work, we encapsulated Lactobacillus reuteri within whey protein isolate (WPI), soy (SPI), WPI + inulin (WPI4I), SPI (SPI4I) through spray drying method investigated efficiency microcapsules on protection cells under different conditions (heat, salt, bile penicillin, pH, simulated gastrointestinal condition, storage). The particle size samples was range 195.2–358.1 nm. sensitivity unencapsulated heat considerably higher than that bacteria, so that, at 80°C, no growth (of type) observed. At 60°C 40°C, cell free decreased 5.81 8.04 log CFU/mL, respectively. SPI4I showed highest viability these temperatures. A comparison between effects pH values 1.5 more lethal 2.5 7. effect NaCl 4% concentration decreasing bacterial notable 2%. However, used wall materials all resulted compared cells. Among types materials, it observed WPI4I imposed best protective effect. material also during storage time. from 10.35 10.40 CFU/g first week 8.93–9.23 last storage.