Controllable structure of porous starch facilitates bioactive encapsulation by mild gelatinization

This research aims to explore encapsulation of probiotic Lactobacillus plantarum using porous starch (PS) by mild gelatinization (37 °C). The influence of amylose/amylopectin ratio on the maintenance of bioactivities of encapsulated probiotic was also investigated, and the pores size of PSs can be controlled by amylose/amylopectin ratio for the formation of macropores (1–10 μm), mesopores (10–100 nm), and/or micropores (1–10 nm). Scanning electron microscopy observed the morphology of multistage pores and based on this, the encapsulation of the microorganism (Lactobacillus plantarum, lpl) was successfully obtained by various existence forms. PS0:1-lpl demonstrated a higher encapsulation efficiency (9.5 × 1010 CFU/g) for L. plantarum than NS-lpl, PS1:4-lpl, PS1:1-lpl, and PS4:1-lpl. Encapsulation with PS1:1-lpl provides the best overall maintenance of bioactivities of L. plantarum in the presence of food processing stresses (retention rate up to 61.1%). Our study provides a new alternative strategy for bioencapsulation of probiotic by using porous starch, showing good potential for industrial application.