Probiotic encapsulation using porous starch from arrowroot (Maranta arundinacea)

Encapsulation is a technique used to protect active compounds and probiotics from environmental stressors. Lactobacillus spp. are beneficial bacteria widely used in functional foods due to their health-promoting properties. In this study, encapsulation of Lactobacillus acidophilus IFO 13951 was performed using the spray drying method with arrowroot (Maranta arundinacea) porous starch (PS) and alginate as wall materials. The aim was to evaluate the characteristics of the encapsulated probiotics and their viability during processing and storage. Five formulations containing 2–6 % (w/v) PS with 1 % alginate were evaluated. Spray drying was conducted at 120 °C inlet temperature, 95 % aspirator rate, and 25 % pump rate. The powders were stored at 25 °C, 4 °C, and −20 °C for 15 and 30 days. Analyses included encapsulation efficiency (EE), moisture content, water activity (a_w), pore size, color, morphology and viability. The highest EE (85.38 %) was obtained with the 6 % PS formulation. Although viability declined over time, encapsulated probiotics retained counts above 6 log CFU/ml at all storage temperatures except room temperature. Morphology analysis confirmed the presence of well-defined pores capable of entrapping bacterial cells, contributing to the protective properties of the encapsulant. These results indicate that arrowroot porous starch is a promising natural encapsulant for probiotics, offering stability during storage.