Evaluation of anthocyanin encapsulation efficiency into yeast cell by plasmolysis, ethanol, and ultrasound treatments using alone or in combination

Abstract

Anthocyanin is a water-soluble color compound of the flavonoid which was successfully encapsulation in Saccharomyces cerevisiae by plasmolysis, ethanol, and ultrasound treatments using alone or in combination in the first time. Treatment agents significantly enhanced the encapsulation efficiency of anthocyanin fluid. The encapsulation yield (EY) of the combined factors was higher than the individual impact factors. Ethanol 10% (v/v) and ultrasound 180 seconds for the highest EY 40.22±0.67%, then ethanol 10% (v/v) and NaCl 10% (w/v) for EY 36.45±0.35%, NaCl 10% and ultrasound for EY 32.14±0.98% lowest. The color stability evaluation of the capsules was carried out at 80°C for 30 minutes. The color lost rate was determined by the spectrometer. The color loss of samples with the un-treatment yeast was 20.45±1.21%, higher than the treated sample. This suggests that anthocyanin encapsulation by yeast cell is efficient in overcoming the effects of high temperatures and having potential applications in food processing.

Effect of Yeast Cell Microcapsules as a Potential Carrier for Improving Lactobacillus plantarum Viability in Muffin Adding Stevia rebaudiana

“…Similarly, the encapsulation in chitosan coated alginate-starch capsules also enhanced Lactobacillus acidophilus and Bifidobacterium pseudocatenulatum viability by 3.4 log CFU/mL and 5.43 log CFU/mL, respectively, which were higher than the non-encapsulation cell after 30 min incubation in 60 °C [25]. Besides, the encapsulated anthocyanins by yeast cells were stable in colors under the influence of temperature compared to unencapsulated color solutions [16]. The ability to protect L. plantarum from SGF condition by S. cerevisiae cells was significantly effective compared to the control (Table 1).…”

“…Saccharomyces cerevisiae is generally regarded as safe (GRAS), easy to scale at low cost, and available in the market [13]. Previous studies have shown the potential of Saccharomyces cerevisiae in the microencapsulation of compounds such as chlorogenic acid, curcumin, anthocyanin, etc [14][15][16]. But so far, the use of Saccharomyces cerevisiae cells for probiotic microencapsulation has been very little reported.…”