Effect of incorporating prebiotics in coating materials for the microencapsulation ofSacharomyces boulardii

Abstract

The objective of this study was to microencapsulate Saccharomyces boulardii using the emulsion technique. To microencapsulate the yeast, alginate sodium blended with inulin and mucilage from Opuntiaficus-indica was used as a coating material. The textural properties of the gels formed by the encapsulating materials and the in vitro viability of the yeast strain in the simulated conditions were studied. Textural profile analyses of the gels revealed differences (p < 0.05) in hardness because alginate produced stronger gels, whereas the incorporation of other hydrocolloids with alginate decreased gel strength and resulted in a more uniform, cohesive gel matrix. When alginate was blended with mucilage and inulin, encapsulated yeast presented higher counts and more viable cells, as compared to free yeast following 30 days of storage at 4 °C. Encapsulated and free yeast had 76.1% and 63.3%, respectively, of cell viability after 35 days of storage.

Application ofSaccharomyces cerevisiae var. boulardiiin food processing: a review

“…Consequently, processors have to guarantee that the yeast S. boulardii will remain viable after facing the digestive tract conditions and therefore reach the colon where it should proliferate exerting its beneficial probiotic effects (Zamora‐Vega et al . , ; Rodriguez et al . ).…”

“…Zamora‐Vega et al . () noticed the encapsulation of yeast with a mixture of alginate, inulin, and mucilage in order to enhance feasibility and favour the development of functional food like cheeses and yogurts. This last technique was used by Rodriguez et al .…”

Extraction and Characterization of Mucilage From Wild Species of Opuntia

“…) – and applied to encapsulate both Saccharomyces boulardii (Zamora‐Vega et al . ) and gallic acid (Medina‐Torres et al . ).…”

Viabilidad de Saccharomyces boullardii en queso fresco bajo condiciones de acidez “in vitro”

“…También se ha publicado que el uso de microcápsulas a base de alginato de sodio en combinación con otro tipo de hidrocoloides, ayuda a mantener e incrementar la supervivencia y viabilidad de los probióticos bajo condiciones de acidez (Zamora et al, 2012). En base a ello, garantizar la viabilidad de los probióticos en el sitio de acción es fundamental, por ello es necesario aplicar barreras que los protejan y asegurar su llegada de forma viable al colon.…”