Microencapsulación de levadura Saccharomyces cerevisiae como fuente de probióticos

Abstract

Microencapsulation of yeast Saccharomyces cerevisiae was performed using polymers as maltodextrin DE 10, concentrated whey and a combination in equal proportions of maltodextrin DE 10 and gum arabic , of which viability was determined with a growth curve at 6 weeks After the samples were stored, the performance of each microencapsulation was determined with its respective polymer matrix. These analyzes revealed that the best encapsulation matrix, which was the combination of maltodextrin DE 10 and gum arabic in a 60:40 yeast encapsulation-matrix relationship that was observed under an electron scanning microscope to determine its shape It is smooth and its size is around an average of 5,08 μm in diameter. With this diameter there was obtained the coefficient of transference of mass for the microencapsulated one which decided with the number adimensional of Sherwood whose resultant value is 299,21 after a dissolution for pitchers test in a solution of acidic phosphate of potassium of concentration 0,1 mol for each liter which simulates the present conditions in the intestinal portion of the duodenum. The kinetics of growth was carried out using liquid medium of cultivation YPD sterilized which also counts as white for the spectrophotometric reading. The mixture polymer relationship polymer-yeast 60:40 consists of equal proportions of both malodextri DE 10 and gum arabic according to the amount of yeast washed obtained after its cultivation. The simulation was performed to determine the polymer capable of dissolving in the intestinal environment.