Development of microencapsulated dried Bacillus sp. 63‐11 with enhanced shelf stability and bioactivity for use as a food supplement

Abstract

SummaryThe impact of drying processes and encapsulation techniques of Bacillus sp. 63‐11 was explored in relation to the stability and bioactive properties of microencapsulated particles. Modified starch (MS) or maltodextrin (MD) were evaluated using freeze drying (FD) or hot‐air drying (HD) protocols. The HD‐dried cells showed significantly improved viability and appearance when compared to FD. HD‐MD cells exhibited 2 log CFU higher viability, lower contamination, and deeper pigmentation than HD‐MS, and superior gastrointestinal tolerance as compared to fresh cells during storage, enhanced it's probiotic potential. HD‐MD cells also exhibited dose‐dependent antibiotic susceptibility, strong antagonistic activities and consistently high antioxidant activity, i.e., Trolox equivalent antioxidant capacity at 0.4 g mL−1. Additional shelf‐life testing in five food models for 90 days revealed remarkable bio‐preservative potential, particularly in high‐fat models. The study highlights the impact on probiotic potential and bioactivity of hot air‐dried encapsulated Bacillus species.