Optimizing the encapsulation of <i>Lactiplantibacillus plantarum</i> and <i>Lactobacillus acidophilus</i> for enhanced storage stability and gut viability using spray drying

Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo‐oligosaccharides (FOS). The encapsulated powders were evaluated for their viability over an 8‐week storage period at 4°C and 37°C, and their stability was modeled using first‐order kinetics. Among the tested formulations, the combination of L. acidophilus , corn starch, and FOS showed the highest survival rate at both storage temperatures. Encapsulation efficiency was determined to assess the retention of viable cells post‐drying. Physicochemical properties of the powders were analyzed, and scanning electron microscopy was used to evaluate surface morphology. The functional efficacy of the encapsulated probiotics was assessed under simulated gastrointestinal conditions using an in vitro digestion model. Additionally, the best‐performing probiotic powder was incorporated into a millet‐based synbiotic health mix to assess its suitability for functional food applications.