LAUSR

Conventional encapsulating materials like maltodextrin, gelatin, casein, and synthetic polymers face challenges such as instability in gastric conditions, high costs, and ethical concerns. As sustainable alternatives, starch‐based polymers and protein isolates offer superior protection, biocompatibility, and eco‐friendliness. This study is aimed at supporting Sustainable Development Goals by utilizing jackfruit seed starch (JSS) and protein isolate (JSPI) for the microencapsulation of Lactiplantibacillus plantarum. The encapsulation efficiency ranged from 82.87% to 96%, also enhancing cell viability to 1011–109 CFU/g. SEM analysis confirmed the formation of microcapsules (7–30 μm) without free cells. Thermal analysis showed endothermic peak temperatures of 78.4°C–87.5°C, indicating resilience to food processing conditions. Microencapsulation with JSS and JSPI improved probiotic survival up to 8 log CFU/g for 28 days and 7 log CFU/g in gastrointestinal conditions. These findings suggest that JSS and JSPI are promising, sustainable materials for probiotic microencapsulation in food applications.