Innovative production of microencapsulated multistrain probiotic product mixed with turmeric, galingale, gotu kola, and black sesame with spray drying

This study developed a microencapsulated, multistrain probiotic product combined with multiple herbal extracts using spray drying technology. Seven probiotic strains (Ligilactobacillus salivarius KUKPS6202, Lacticaseibacillus paracasei KUKPS6201, Lactobacillus acidophilus KUKPS6107, Lacticaseibacillus rhamnosus KUKPS6007, Limosilactobacillus reuteri KUKPS6103, Bacillus coagulans KPSTF02, and Saccharomyces cerevisiae subsp. boulardii KUKPS6005) showed no growth inhibition of other probiotic microorganisms. Additionally, the aqueous extracts of turmeric, galingale, and gotu kola did not inhibit any of the seven probiotic strains. To assess the prebiotic potential of black sesame and virgin coconut oil, the growth of individual and mixed probiotic strains was measured in basal media supplemented with each component. Result indicated that black sesame markedly enhanced multistrain probiotic growth. All strains produced lipase enzymes, with Lactobacillus rhamnosus KUKPS6007 exhibiting the highest lipase activity. Microencapsulation of multistrain probiotics with herbs, prebiotics, and maltodextrins effectively protected microorganisms during spray drying. After 12 weeks of storage, the viable cell counts of probiotic microcapsules reached 8.69 ± 0.06 log CFU/g, with a 98.86% survival rate. The microcapsule structure was characterized using scanning electron microscopy and Fourier-transform infrared spectroscopy. Microbiological safety testing confirmed that contaminant levels were within acceptable limits. No Escherichia coli, yeast, mould, or coliform bacteria contamination was detected after 90 days of storage. The powder products showed strong antioxidant activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidant power assays. This study is the first to report the use of Thai herbs with multistrain probiotics to produce a novel functional food product.