Potato protein-stabilized W1/O/W2 emulsions: A plant-based system for probiotic protection and delivery

This study developed a plant-based W1/O/W2 double emulsion stabilized by potato protein (PP) to improve probiotic viability during storage and gastrointestinal transit. Emulsion was optimized by adjusting polyglycerol polyricinoleate, internal water phase ratio, and PP concentration, and the impact on structural stability and encapsulation efficiency was evaluated. Increasing PP concentration significantly enhanced emulsion stability. At 1.5 % PP, the system exhibited high viscosity, strong strain resistance, and excellent thermal stability, achieving an encapsulation efficiency of 93.99 ± 0.29 % for Lacticaseibacillus paracasei . After 35 days at 4 °C, the encapsulated probiotics maintained 8.06 log 10 CFU/mL, compared with 4.35 log 10 CFU/mL in the free-cell group. Under simulated gastrointestinal digestion, the survival rate reached 86 %, nearly three times higher than unencapsulated probiotics (27.57 %). These findings demonstrate that potato protein-based double emulsions offer an effective and sustainable approach for enhancing probiotic stability, while promoting the high-value utilization of potato processing by-products in plant-based, food-grade delivery systems. • A W 1 /O/W 2 double emulsion stabilized with potato protein was successfully developed. • The system achieved 93.99 % probiotic encapsulation at 1.5 % potato protein. • Probiotic viability nearly doubled after 35-day storage at 4 °C compared to control. • Simulated digestion survival was 86 %, versus 27.57 % for the unencapsulated control. • This strategy enables high-value utilization of potato by-product in functional foods.