Microencapsulating role of whey protein isolate and sucrose in protecting the cell membrane and enhancing survival of probiotic lactobacilli strains during spray drying, storage, and simulated gastrointestinal passage

•Addition of whey protein isolate (W) improved quality of sucrose (S) microcapsules.•A mixture of W and S provided best protection for high-fluid cell membrane.•The greater degree of unsaturated fatty acids, the more cell death during drying.•It is important to know sites of cell injury before selecting encapsulants.•Cell damage during drying caused a decrease in cell viability during storage.