Encapsulation efficiency and controlled release of Ganoderma lucidum polysaccharide microcapsules by spray drying using different combinations of wall materials.

Ganoderma lucidum polysaccharide (GLP) is a functional food constituent employed in disease prevention and treatment. However, the applications of GLP are limited due to oxidative and destruction of the acidic environment. The aim of this study was to prepare Ganoderma lucidum polysaccharide microcapsules using maltodextrin (MD)-protein as wall materials and investigate its controlled release properties and stability. Compared with soy protein isolate (SPI) and sodium caseinate (NaCas), microcapsules obtained by complexation of whey protein (WP) and maltodextrin have good morphology and thermodynamic stability, and when the ratio of core to wall was 1:2, the encapsulation efficiency (EE) reached 89.8%. The microcapsules showed better stability compared to other samples, retaining about 50% of GLP after 10 weeks of storage. In-vitro release studies prove the microspheres have great controlled release ability. Microcapsules showed good application prospect for active components of edible fungi in food industries.