Effect of Alyssum homolocarpum mucilage and inulin microencapsulation on the survivability of Lactobacillus casei in simulated gastrointestinal and high-temperature conditions

The viability of Lactobacillus casei in microencapsulated forms with Alyssum homolocarpum seed mucilage (AHSM) and inulin, and as free cells (unencapsulated) were conducted in simulated gastrointestinal conditions. The spray drying method (inlet high-temperature (90-100 degrees C)) was used for microencapsulation. The mixture of inulin and AHSM resulted in better survivability after spray drying and 0.174 Log CFU/g and 0.015 Log CFU/g loss against gastric acidic and bile conditions respectively, and also, drying inlet temperature did not reduce L. casei survival significantly (P < 0.05). The results showed that AHSM, as a novel gum and inulin, as a prebiotic ingredient, can provide suitable conditions for the viability of L. casei under spray dryer high thermal condition and adverse effect of gastric and bile solutions.