Microencapsulation of Saccharomyces boulardii in Prebiotic‐Enriched Matrices: A Strategy for Probiotic Viability Enhancement Using Sugarcane Juice

This study focused on strategies to improve the stability and viability of Saccharomyces boulardii by producing microcapsules through spray drying while incorporating prebiotic components and sugarcane juice. Four formulations were prepared: F1 (maltodextrin), F2 (inulin), F3 (maltodextrin and inulin), and FC consisting of non‐encapsulated cells used as the control sample. Fresh sugarcane juice was incorporated into all samples as a functional component. The microcapsules underwent physicochemical characterization and microbiological monitoring for 30 days at two storage temperatures (4°C and 25°C). Structural and thermal assessments were performed using scanning electron microscopy (SEM), X‐ray diffraction (XRD), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The microencapsulation method enhanced the preservation of viable cells when compared with the free‐cell control, with F2 and F3 exhibiting the highest survival rates and encapsulation yields throughout storage. XRD patterns indicated an amorphous profile for all microcapsule types. Thermal analyses showed that inulin‐based systems (F2 and F3) were more resistant to heat stress, with F2 presenting the most favorable thermal response and F3 combining good heat tolerance with enhanced storage performance. The results support the combined use of inulin, maltodextrin, and sugarcane juice as a promising formulation strategy for developing probiotic microcapsules intended for functional food and biopharmaceutical applications.