Spray drying is a common microencapsulation process in the food industry. In this technique, heat and mass transfer occur simultaneously from air to atomised droplets and vice versa, respectively (Riveros, Ferrer, & Borquez, 2009). Furthermore, other advantages of spray drying are that it is a single unit process for particle formation and drying, a low-cost operation, using readily available machinery and is easily scaled up (Ghandi et al., 2012, Jantzen et al., 2013 and Pispan et al., 2013). Besides these many advantages of spray drying, it can cause a decrease in microorganism numbers and activity due to high inlet air temperatures and evaporation rates during the process (Ghandi et al., 2012). The most detrimental effect of the spray drying is observed in the cytoplasmic membrane