TY - JOUR
T1 - Effect of incorporating prebiotics in coating materials for the microencapsulation of Sacharomyces boulardii
AU - Zamora-Vega, Rafael
AU - Montañez-Soto, José Luis
AU - Martínez-Flores, Héctor Eduardo
AU - Flores-Magallón, Rebeca
AU - Muñoz-Ruiz, Carlos Víctor
AU - Venegas-González, José
AU - Ariza Ortega, Teresita De Jesús
N1 - Funding Information:
Rafael Zamora Vega is grateful for the Institutional scholarship and PIFI fellowship, granted by the Instituto Politécnico Nacional, México.
PY - 2012/12
Y1 - 2012/12
N2 - 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.
AB - 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.
KW - Inulin
KW - Microencapsulation
KW - Mucilage
KW - Saccharomyces boulardii
KW - Sodium alginate
UR - http://www.scopus.com/inward/record.url?scp=84868667778&partnerID=8YFLogxK
U2 - 10.3109/09637486.2012.687364
DO - 10.3109/09637486.2012.687364
M3 - Artículo
C2 - 22594787
AN - SCOPUS:84868667778
SN - 0963-7486
VL - 63
SP - 930
EP - 935
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - 8
ER -