Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions

Probiotics possess many health-endorsing properties; however, their viability and stability under detrimental condition is uncertain. Encapsulation technology provides protection under various stressed conditions. Furthermore, combination of different wall materials ensures the target delivery of core materials. In the current study, probiotic was encapsulated using solid lipid micro particles (SLMP) that were prepared by high shear homogenization. Whey protein and gum Arabic were used as wall material to encapsulate the probiotics. Obtained micro beads were subjected for size, zeta potential, and encapsulation efficiency measurement. Scanning electron microscopy was used for morphological characterization of the microbeads. Molecular characterization of obtained micro beads was done by Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Furthermore, the viability and stability were assessed under simulated gastrointestinal conditions. Free and encapsulated probiotics were incorporated in chocolate to evaluate the stability of probiotics. The results in this study indicated that encapsulated probiotics showed significant (P