Encapsulation of peach waste extract in Saccharomyces cerevisiae cells

Abstract

As a secondary industry product, peach waste (PW) presents an ecological problem, but a potentially rich source of natural antioxidants. A potential and novel way to improve the phytochemical stability of waste rich in phytochemicals is encapsulation in yeast cells which possess good structure characteristics. In the present study, PW extract was encapsulated in non-plasmolyzed, plasmolyzed, and living Saccharomyces cerevisiae cells by freeze-drying method. HPLC analysis revealed that ?-carotene is the most abundant carotenoid, while epicatechin and catechin are the most abundant phenolics in PW. The highest encapsulation efficiency of carotenoids (86.59%), as well as phenolics (66.98 %), was obtained with freeze-dried non-plasmolyzed yeast cells used as carriers. Although plasmolysis can cause some changes in yeast cell structure and properties, it did not enhance the encapsulation efficiency of present phytochemicals. Successful encapsulation of PW extract in yeast cells was confirmed by FTIR spectroscopy and SEM imaging. The obtained results present the encapsulation of sensitive compounds in yeast cells by freeze-drying as an excellent method for preserving valuable compounds and their potential use in the food and pharmaceutical industry.

Ultrasound-assisted encapsulation of curcumin and fisetin into Saccharomyces cerevisiae cells: a multistage batch process protocol

“…A similar tendency was reported by Cvetković et al . (2021), which attributed the antioxidant levels of the freeze‐dried biocapsules to the internalized polyphenolics of peach by‐products into plasmolyzed, nonplasmolyzed and alive yeasts. In our study, the antioxidant capacity of fisetin biocapsules was greater than curcumin biocapsules, especially after the 1ES, which may be related to the improved fisetin loading capacity indicated by the EY profiles (Fig.…”

Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates

“…On the other hand, using carotenoids in food products requires an encapsulation process due to the high sensitivity of these natural pigments to thermal degradation. The formation of a physical barrier for sensitive compounds provides longer shelf life under the variable storage conditions, preventing deleterious reactions and controlled release of targeted bioactives in food products [10,11]. Several scientific groups reported preliminary studies about pasta rich in carotenoids [12][13][14], but comprehensive research about this type of product and its quality and consumers' preferences have not yet been reported.…”