Effect of starch-based nanoparticles on the viability and stability of probiotics under adverse conditions

Starch nanoparticles resist digestion in the upper intestine but not colon. They are proven to exert prebiotic effects on human body. Starch-based have generated a great interest food and agriculture sector due their biocompatibility, wide array of natural sources ease modification. In current study, two starch (rice water chestnut) were used synthesize for encapsulation probiotic bacteria. Obtained characterized morphological, molecular, structural attributes using Fourier Transform Infrared Spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), zeta sizer. Furthermore, free nano-encapsulated probiotics subject simulated gastrointestinal conditions. The average size rice chestnut starch-based nano-capsules ranged from 309 427 nm. efficiency was recorded as 89% 95%, respectively. SEM micrographs exhibited entrapment wall materials. surface capsules showed tiny, smooth polygonal granules. XRD images loss crystallinity structure following encapsulation. Higher viability under conditions compared probiotics. Conclusively, rice-based overall best results regarding stressed