Microencapsulation of Lacticaseibacillus casei CSL3 using cheese whey, fructo-oligosaccharide and xanthan gum by spray drying

This study investigated the protective effect of cheese whey protein (CW), fructo-oligosaccharides (FOS), and xanthan gum (XG) as wall materials in microcapsules on the viability of Lacticaseibacillus casei, focusing on thermal stability, storage, and gastrointestinal tract simulation. Two compositions of wall materials were examined, one with cheese whey protein and fructo-oligosaccharides, and the other with the same components and addition of xanthan gum. Both compositions demonstrated high encapsulation efficiencies of approximately 99%. Microcapsules containing xanthan gum exhibited improved thermal stability and enhanced cell viability against heat. During storage, both types of microcapsules effectively preserved the viability of Lacticaseibacillus casei for at least 56 days, with CW/FOS/XG microcapsules demonstrating superior preservation at different temperatures. Moreover, the microcapsules provided effective protection during simulated gastrointestinal conditions, with both microcapsules displaying resistance to acid and bile salts. The combination of xanthan gum, fructo-oligosaccharides and cheese whey protein played a critical role in protecting Lacticaseibacillus casei, offering potential applications in the food industry.