Starch-based encapsulation to enhance probiotic viability in simulated digestion conditions

This research aims to meet the demand for efficient delivery systems in the food, nutraceutical, and pharmaceutical industries. The study involved the synthesis of starch-based nanoparticles for potential application in the encapsulation of Lactobacillus rhamnosus. Various techniques such as zeta sizer, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) were used to characterize the encapsulated probiotics in microbeads. The results showed 85.00 % encapsulation efficiency of beads. Microscopic analysis revealed that the probiotics accumulated within the wall material and formed small, smooth polygonal granules on the capsule surface. XRD analysis confirmed the presence of amorphous humps and some crystallinity of nanoparticles in the capsules. Moreover, encapsulation significantly improved probiotic viability under simulated gastrointestinal conditions. This study highlights the potential of starch-based nanoparticles to enhance the stability and viability of probiotics, demonstrating their potential applications across various industrial sectors. Further research should focus on investigating the long-term stability and functional efficacy of encapsulated probiotics in microbeads for real-world applications.