Elaboración de un alimento funcional a base de Saccharomyces boulardii e inulina.

Abstract

The viability of the probiotic yeast Saccharomyces boullardii in free and encapsulated forms in cheese was avaluated, with the aim of protecting the probiotic degradation to ensure a greater number of viable yeasts in the food functional as stipulated by the FAO. The probiotic was encapsulated in a mixture of hydrocolloids based on sodium alginate, cactus mucilage and inulin by the emulsion technique, where they studied the relationship between the textural properties of gel formed by the encapsulating material, where sodium alginate gel formed harder, however, the addition of other hydrocolloids such as cactus mucilage and inulin decreased the strength of the gel forming a more cohesive gel matrix and more resilient. With these results we developed microcapsules containing S. boullardii, using the same organism in a free as a control. After feasibility studies on symbiotic package was added to cheese where it was observed that viability was greater than the organism used freely for 30 days of storage at 4°C. Subsequently the functional food was exposed to acidic conditions which were tested at pH 2.0 and 6.5 during an incubation period of 3 hours, respectively, observing that the viability of the microorganism in the food-free survival rate was only maintained of 0.081% at a pH 2.0 with respect to the initial viability. Meanwhile, when the organism was added to cheese in encapsulated form, was observed a survival rate of 1.70% over its initial viability, maintaining a viability of 107, a concentration that is adequate to be considered a probiotic microorganism under the conditions of application. A pH of 6.5 the viability of the microorganism was greater when added to cheese in a free state when encapsulated is added, which is due to the encapsulated cells were not completely released from the microcapsules in the evaluation stage, after a period 3 hours under these conditions, the viability obtained was 57.54% and 40.74% respectively. In both in forms, free and encapsulated, the viability of Saccharomyces boulardii was higher at pH 6.5 than at pH 2.0. It was possible to obtain a symbiotic food with probiotic and prebiotic effects based in Saccharomyces boulardii and inulin, with the concentration of probiotic microorganism recommended to exercise for its beneficial effects on host health.