Lactobacillus plantarum is a kind of probiotic that benefits the host by regulating the gut microbiota, but it is easily damaged when passing through the gastrointestinal tract, hindering its ability to reach the destination and reducing its utilization value. Encapsulation is a promising strategy for solving this problem. In this study, transglutaminase (TGase)-crosslinked gelatin (GE)/sodium hexametaphosphate (SHMP) hydrogels were used to encapsulate L. plantarum. The effects of TGase concentration and drying method on the physiochemical properties of the hydrogels were determined. The results showed that at a TGase concentration of 9 U/gGE, the hardness, chewiness, energy storage modulus, and apparent viscosity of the hydrogel encapsulation system were maximized. This concentration produced more high-energy isopeptide bonds, strengthening the interactions between molecules, forming a more stable three-dimensional network structure. The survival rate under the simulated gastrointestinal conditions and storage stability of L. plantarum were improved at this concentration. The thermal stability of the encapsulation system dried via microwave vacuum freeze drying (MFD) was slightly higher than that when dried via freeze drying (FD). The gel structure was more stable, and the activity of L. plantarum decreased more slowly during the storage period when dried using MFD. This research provides a theoretical basis for the development of encapsulation technology of probiotics.

Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniques—hot air drying (HAD), heat pump drying (HPD), Far-infrared drying (FIRD), and microwave vacuum drying (MVD)—affect the visual appearance and flavor release of star anise. Among these techniques, HAD required the longest drying time (20.5 h) and had the highest fracture rate (11.97%), while MVD achieved the shortest drying time (70 min) and FIRD had the lowest fracture rate (9.84%). Color analysis of dried star anise fruits revealed no significant differences among HAD, HPD, and FIRD (p* > 0.05), but MVD resulted in poorer color quality. Following boiling, 26 aroma compounds were identified, with trans-anethole and anisic aldehyde being the most prominent. Compared to other techniques, HPD exhibited the highest volatile oil content and trans-anethole levels in star anise after cooking. Overall, HPD produces star anise with superior visual quality and enhanced flavor release during cooking, making it a more suitable option for large-scale drying.