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

Rafael Zamora-Vega, José Luis Montañez-Sotob, Héctor Eduardo Martínez-Flores*c, Rebeca Flores-Magallónb, Carlos Víctor Muñoz-Ruizb, José Venegas-Gonzálezb & Teresita De Jesús Ariza Ortegada Student of the Programa de Maestría en Ciencias en Producción Agrícola Sustentable CIIDIR-IPN Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan, Mich, Méxicob Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, CIIDIR-IPN Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan, Mich, Méxicoc Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173, Col. Matamoros. Morelia, Mich, Méxicod Student of Doctorado en Ciencias en Bioprocesos. Unidad Profesional en Biotecnología, UPIBI-IPN. Av. Acueducto s/n, Barrio La Laguna, Col. Ticomán, México, D.F.Correspondence: Héctor Eduardo Martínez-Flores. Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173. Col. Matamoros. Morelia, Mich, México. Tel: 52(443) 3142809. Fax: 52(443) 3142809. E-mail: hedu65@hotmail.com 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.