Czech J. Food Sci., 2020, 38(5):293-300 | DOI: 10.17221/2/2020-CJFS

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

Raden Haryo Bimo Setiarto1,2, Harsi Dewantari Kusumaningrum ORCID...*,1, Betty Sri Laksmi Jenie1, Tatik Khusniati2, Sulistiani Sulistiani2
1 Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia
2 Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia

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

Published: October 14, 2021  Show citation

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Setiarto RHB, Kusumaningrum HD, Jenie BSL, Khusniati T, Sulistiani S. Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36. Czech J. Food Sci. 2020;38(5):293-300. doi: 10.17221/2/2020-CJFS.
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