Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying.

This article investigates the enhancement of bioactive properties of Spirulina platensis through fermentation with Lactiplantibacillus plantarum and subsequent drying/coating via spray-drying with maltodextrin. Fermentation was conducted anaerobically for 72 hours at 37°C, and microencapsulation employed maltodextrin at varying ratios, resulting in improved spherical morphology and encapsulation efficiency, particularly with a 1:2 Spirulina-to-maltodextrin ratio. The combined fermentation and drying processes significantly increased total phenol content, antioxidant activity, and antimicrobial efficacy against food-borne pathogens such as Salmonella Paratyphi A, Staphylococcus aureus, and Pseudomonas aeruginosa, with bacteriostatic concentrations generally at or above 12.5 mg/mL. These findings suggest that microencapsulated fermented Spirulina has potential as a natural antimicrobial and antioxidant agent in food applications, though further research on sensory and biochemical impacts is recommended.