Spray drying process optimization for encapsulation of Lactobacillus acidophilus in autolyzed yeast cell-based microcapsules: structural and functional evaluation
Food Science and Biotechnology, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s10068-026-02351-1
- Dergi Adı: Food Science and Biotechnology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, INSPEC, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Autolyzed yeast cell, Gastrointestinal stability, Lactobacillus acidophilus, Microencapsulation, Spray drying
- Eskişehir Osmangazi Üniversitesi Adresli: Evet
Özet
This study investigated the efficacy of spray-drying microencapsulation using autolyzed yeast cells (AYC) as a novel wall material to protect Lactobacillus acidophilus. Process parameters directly governed cell survival, yielding survival rates between 59.46% and 82.15%, with the maximum recovery achieved at 135 °C and 10% solids. Free cells suffered severe mortality during in vitro digestion, declining sharply from 9.30 ± 0.06 to 1.22 ± 0.07 log CFU/mL in gastric fluid and 0.52 ± 0.03 log CFU/mL in intestinal fluid. Conversely, AYC microcapsules produced under multi-response optimized conditions exhibited 7.24 ± 0.11 log CFU/mL post-drying, retained 5.25 ± 0.12 log CFU/mL after sequential intestinal transit, and maintained 5.51 ± 0.18 log CFU/mL following 90 days of refrigerated storage. SEM and FTIR characterizations confirmed the formation of intact spherical microcapsules and a marked increase in rigid β-sheet protein conformations. AYC represents a sustainable, high-performance carrier for delivering viable probiotics through gastrointestinal stress.