Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders
Physical properties of encapsulants might affect the probiotics survival. Samples with potato resistant starch showed practically resistance to sustain the survivability during digestion and storage. Potassium alginate and pectin gave relatively high post drying viable counts. Heat survivability was improved by the addition of thermoprotectants.