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<p>This study evaluates high-pressure homogenized hazelnut protein isolate as a plant-based wall material for spray drying microencapsulation of <i>Lactiplantibacillus pentosus</i> ML104. Hazelnut proteins were homogenized at 0–150&#xa0;MPa and combined with maltodextrin (1:1, w/w) to produce microcapsules. Increasing homogenization pressure significantly reduced particle size to 9.52&#xa0;µm, improved homogeneity, and increased product yield from 45.88% to 62.13%. Probiotic survival after encapsulation remained high (9.17–9.29 log cfu/g), with encapsulation efficiencies above 96%. Modified proteins produced smoother, denser capsule matrices with lower moisture content, and water activity, enhancing powder stability. FTIR analyses showed preserved chemical structure with pressure-induced rearrangements, while DSC revealed improved thermal stability, especially at 100&#xa0;MPa, where denaturation temperatures exceeded 85.61&#xa0;°C. Microencapsulation markedly enhanced gastrointestinal resilience: free cells lost about 73% viability, whereas encapsulated cells showed only 1.66–1.90 log reductions. Storage tests demonstrated strong long-term stability, maintaining ≥ 7 log cfu/g for 180&#xa0;days at 4 and 24&#xa0;°C. Inactivation rate constants decreased with increasing pressure, confirming enhanced protective capacity. Overall, HPH modified hazelnut protein is an effective, sustainable encapsulant offering high viability retention, improved stability, and promising industrial potential for probiotic delivery systems.</p>

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Spray-Dried Probiotic Microencapsulation Using Hazelnut Protein Modified by High-Pressure Homogenization: Microcapsule Properties, Thermal Stability, In Vitro Gastrointestinal Resilience, and Storage Stability

  • 期刊论文

  • 发表日期：

    2026年7月6日

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  • Osman Gul,
  • Latife Betul Gul,
  • Abdullah Akgun

摘要

This study evaluates high-pressure homogenized hazelnut protein isolate as a plant-based wall material for spray drying microencapsulation of Lactiplantibacillus pentosus ML104. Hazelnut proteins were homogenized at 0–150 MPa and combined with maltodextrin (1:1, w/w) to produce microcapsules. Increasing homogenization pressure significantly reduced particle size to 9.52 µm, improved homogeneity, and increased product yield from 45.88% to 62.13%. Probiotic survival after encapsulation remained high (9.17–9.29 log cfu/g), with encapsulation efficiencies above 96%. Modified proteins produced smoother, denser capsule matrices with lower moisture content, and water activity, enhancing powder stability. FTIR analyses showed preserved chemical structure with pressure-induced rearrangements, while DSC revealed improved thermal stability, especially at 100 MPa, where denaturation temperatures exceeded 85.61 °C. Microencapsulation markedly enhanced gastrointestinal resilience: free cells lost about 73% viability, whereas encapsulated cells showed only 1.66–1.90 log reductions. Storage tests demonstrated strong long-term stability, maintaining ≥ 7 log cfu/g for 180 days at 4 and 24 °C. Inactivation rate constants decreased with increasing pressure, confirming enhanced protective capacity. Overall, HPH modified hazelnut protein is an effective, sustainable encapsulant offering high viability retention, improved stability, and promising industrial potential for probiotic delivery systems.