Microencapsulation of probiotic Saccharomyces cerevisiae var: Boulardii with different wall materials by spray drying

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dc.contributor.authorArslan S.
dc.contributor.authorErbas M.
dc.contributor.authorTontul I.
dc.contributor.authorTopuz A.
dc.date.accessioned2020-03-26T19:08:25Z
dc.date.available2020-03-26T19:08:25Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSaccharomyces cerevisiae var. boulardii have probiotic properties which are beneficial for human health. It has been commonly used as a drug against gastrointestinal disorders. Saccharomyces boulardii has been used in some food formulations in recent years, due to its probiotic properties. However, it is not sufficiently stable for food processing and gastrointestinal systems. In this study, S.boulardii was microencapsulated with six different wall materials (gelatin, whey protein concentrate, modified starch, maltodextrin, pea protein isolate and gum Arabic) and spray dried using two different inlet temperatures (80°C and 125°C). The highest product yield was obtained with whey protein concentrate and gum Arabic. Survivability of the S.boulardii did not change with the wall materials, but it increased at the lower drying temperature. Survivability in a simulated gastric solution test at different pH levels and durations showed that gum Arabic is the best wall material followed by gelatin and pea protein. The microcapsules produced at the higher drying temperature (125°C) showed, a higher resistance to the gastric solution than those of the lower drying temperature (80°C). In addition, survivability was decreased by increasing exposure time to the simulated gastric solution. © 2015 Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.lwt.2015.03.034en_US
dc.identifier.endpage690en_US
dc.identifier.issn0023-6438en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage685en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2015.03.034
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32840
dc.identifier.volume63en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMicroencapsulationen_US
dc.subjectProbiotic yeasten_US
dc.subjectSaccharomyces boulardiien_US
dc.subjectSpray dryingen_US
dc.subjectWall materialsen_US
dc.titleMicroencapsulation of probiotic Saccharomyces cerevisiae var: Boulardii with different wall materials by spray dryingen_US
dc.typeArticleen_US

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