Combined effects of holy basil essential oil and inlet temperature on lipid peroxidation and survival of Lactobacillus reuteri KUB-AC5 during spray drying

- Holy basil essential oil (HBEO) was co-encapsulated with probiotics by spray drying.
- High inlet temperature increased malondialdehyde (MDA) and reduced cell survival.
- HBEO at an optimum concentration protected cells against oxidative stress.
- HBEO at an optimum concentration reduced MDA and increased cell survival.
- High temperature reduced HBEO encapsulation efficiency in skim milk microcapsules.

Lipid peroxidation induced by oxidative stress plays an important role in reducing probiotic survival during spray drying. In this study, the probiotic Lactobacillus reuteri KUB-AC5 was co-encapsulated with holy basil essential oil, HBEO (0, 6, and 12 mg/ml), by spray drying using skim milk at inlet air temperatures of 130, 140, and 150 °C. The microcapsule properties in terms of morphology, size, moisture content, water activity, surface oil, microencapsulation efficiency, antioxidant activity, lipid peroxidation, and cell survival were determined. The result showed that the microcapsules with HBEO had much higher antioxidant activity than the ones without HBEO. The optimal condition of HBEO (6 mg/ml) with inlet temperature (130 °C) was effective in reducing malondialdehyde (MDA) level and enhancing survival of probiotics. This study indicates the potential role of HBEO in decreasing oxidative stress in probiotics during spray drying, which contributed to an increase in cell survival and health benefits.

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