Explor Foods Foodomics 2024
DOI: 10.37349/eff.2024.00037
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Encapsulation of hydrophobic compounds in yeast cells: methods, characterization, and applications

Deniz Günal-Köroğlu,
Aysenur Betul Bilgin,
Gulsah Karabulut
et al.

Abstract: Encapsulation is a pivotal technique for protecting and enhancing the efficiency of sensitive natural bioactive substances, notably essential oils, vitamins, and phenolic compounds, widely used in foods and nutraceuticals. Critical considerations in selecting encapsulation agents encompass safety, release kinetics, stability, and cost-effectiveness. Yeast cells emerge as versatile carriers distinguished by their low cost, compatibility with biological systems, and eco-friendly degradation properties, accommoda… Show more

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