Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36

Raden Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Tatik Khusniati and Sulistiani Sulistiani
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Raden Haryo Bimo Setiarto: Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia
Harsi Dewantari Kusumaningrum: Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia
Betty Sri Laksmi Jenie: Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia
Tatik Khusniati: Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia
Sulistiani Sulistiani: Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia

Czech Journal of Food Sciences, 2020, vol. 38, issue 5, 293-300

Abstract: Taro starch was modified and used as an alternative encapsulant for the microencapsulation of Lactobacillus plantarum SU-LS 36 by spray drying. Modification of taro starch was conducted by heat moisture treatment (HMT) and 2 autoclaving-cooling cycles (AC-2C). Microencapsulation of L. plantarum SU-LS 36 by spray dryer was done at constant air inlet (125 °C) and outlet temperature (50 °C), feed flow rate (4 mL min-1), drying air flow rate (20 m3 h-1) and air pressure (0.196 MPa). The modified taro starch AC-2C as an encapsulant material was able to produce round-shaped microcapsules and provided optimal protection during spray drying. The modified taro starch AC-2C is very promising to be used as an encapsulant for L. plantarum SU-LS36 since it showed better production yield (40.19%), high encapsulation efficiency (89.83%), protected the encapsulated bacteria from high temperature (70 °C), and showed the lowest viability decreasing during storage up to 6 weeks at room temperature.

Keywords: 2 autoclaving-cooling cycles; microencapsulation; probiotic; resistant starch; spray drying (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:2-2020-cjfs

DOI: 10.17221/2/2020-CJFS

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