Microencapsulation of Saccharomyces boulardii using vegan and vegetarian wall materials

Abstract

This research aimed to microencapsulate Saccharomyces boulardii using an experimental design 23 to evaluate vegan and vegetarian wall materials, rice protein, and maltodextrin in different proportions, drying temperature, and feed flow. The microcapsules were characterized by encapsulation yield, moisture content, scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, and survivability rate in simulated gastric solution and during storage under refrigeration. The best encapsulation yield of S. boulardii was 79.88 ± 1.35% at maltodextrin: rice protein of 25:75%, 80°C, and feed flow rate 0.75 L h−1, with survivability rate in simulated gastric solution at pH 3 of 83% in 3 h, and stability during storage in 20 days at 4 ± 1°C of 71.6%. Therefore, these wall materials are efficient to microencapsulate and preserve S. boulardii by spray‐drying, protecting the cells in gastrointestinal conditions, which may be applied in functional foods and beverages, dietary supplements, or animal feed. Novelty impact statement Microencapsulating Saccharomyces boulardii through spray‐drying enabled its preservation and the novelty is the use of plant‐derived proteins to protect the cells as an alternative for vegetarian and vegan consumers. The resulting product can be added to functional foods and beverages, dietary supplements, or animal feed.

Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

“…Meeting these consumer requirements, which include the necessity for formulations free from allergens and suitable for vegetarians and vegans, underscores the significance of innovative approaches like using non-digestible ingredients as wall materials for the microencapsulation. This emphasis becomes particularly pronounced when comparing formulations that may not align with these characteristics, emphasizing the crucial role of a novel formulation meeting diverse dietary preferences and requirements [ 17 ].…”