Microencapsulation of Sacharomycess boulardii

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Edkaidek, Hadeel
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جامعة النجاح الوطنية
Microencapsulation is defined as a technology of including sensitive ingredients (solid, liquid or gaseous) within several matrices since the ingredients are entrapped or completely surrounded by the protective matrices, in this research both matrix and core shell microencapsulation techniques were used to encapsulate S. boulardii , by using sodium alginate as a first layer of shell and chitosan as a second layer. Survivability rate for microencapsulated S. boulardii in simulated gastrointestinal (GI) conditions were detected by using different simulated gastrointestinal solutions : simulated saliva juice, simulated gastric juice and stimulated pancreatic juice. Also microencapsulated cells were tested under heat stress conditions , at different time temperature compilations: 60°C5min, 60°C10min,60°C15min, 70°C3min, 70°C8min, 70°C10min. The tested microcapsules under heat stress showed S. boulardii cells are generally sensitive to heat, even after the microencapsulation technique with one layer and double layers. The use of sodium alginate as a first layer of shell and chitosan as a second layer does not provide sufficient protection for S. boulardii cells against thermal stress. In order to produce thermal resistance cells, other substances other than sodium alginate can be used. Microencapsulation provides protection for S. boulardii cells against gastrointestinal stress.