Microencapsulation of Saccharomyces boulardii using vegan and vegetarian wall materials

This research aimed to microencapsulate Saccharomyces boulardii using an experimental design 23 to evaluate vegan and vegetarian wall materials, rice protein, and maltodextrin in different proportions, drying temperature, and feed flow. The microcapsules were characterized by encapsulation yield, moisture content, scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, and survivability rate in simulated gastric solution and during storage under refrigeration. The best encapsulation yield of S. boulardii was 79.88 ± 1.35% at maltodextrin: rice protein of 25:75%, 80°C, and feed flow rate 0.75 L h−1, with survivability rate in simulated gastric solution at pH 3 of 83% in 3 h, and stability during storage in 20 days at 4 ± 1°C of 71.6%. Therefore, these wall materials are efficient to microencapsulate and preserve S. boulardii by spray‐drying, protecting the cells in gastrointestinal conditions, which may be applied in functional foods and beverages, dietary supplements, or animal feed. Novelty impact statement Microencapsulating Saccharomyces boulardii through spray‐drying enabled its preservation and the novelty is the use of plant‐derived proteins to protect the cells as an alternative for vegetarian and vegan consumers. The resulting product can be added to functional foods and beverages, dietary supplements, or animal feed.