Investigation on brewer's spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels

Abstract

Brewer’s spent yeast (BSY) Saccharomyces cerevisiae has been currently explored as a bio-vehicle for encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were...

Microencapsulation of olive mill wastewater in Saccharomyces cerevisiae cells by spray drying and in vitro bioaccessibility of phenolic compounds

“…32 The homogenization chamber was cooled with ice to prevent the overheating of samples. The HPH-treated and non-treated suspensions were dried by the modified method of 23,24,27 A laboratory scale spray-drier (Mini spray-dryer B-290, BUCHI, Switzerland) equipped with a 1.5 mm nozzle atomizer operated at an atomizing air flow of 0.5 m 3 min −1 , at a feed rate of 8 mL min −1 , and 0.60 m 3 min −1 air flow. An inlet temperature of 160 °C resulted in an outlet temperature of 78 °C.…”

“…26 It has been established that cell viability is not a prerequisite for encapsulation which is a passive process controlled by diffusion that allows the transport of compounds across the cell wall and plasma membrane, and any process that may affect the permeability of cell's structure, such as pulsed electric field treatment, high-pressure homogenization, and ultrasonication would affect the encapsulation. 20,27 There have been limited studies using Saccharomyces cerevisiae cells as a carrier in spray-drying microencapsulation methods, Sultana et al (2017), used Saccharomyces cerevisiae cells for the encapsulation of flavouring compounds (D-limonene and ethyl hexanoate) by spray drying. 24 Rubio et al (2022) utilized brewery waste Saccharomyces cerevisiae as a bio-vehicle for the production of spray-dried pigments by encapsulating Cabernet Sauvignon and Bordeaux grape pomace extracts.…”

“…20,27 There have been limited studies using Saccharomyces cerevisiae cells as a carrier in spray-drying microencapsulation methods, Sultana et al (2017), used Saccharomyces cerevisiae cells for the encapsulation of flavouring compounds (D-limonene and ethyl hexanoate) by spray drying. 24 Rubio et al (2022) utilized brewery waste Saccharomyces cerevisiae as a bio-vehicle for the production of spray-dried pigments by encapsulating Cabernet Sauvignon and Bordeaux grape pomace extracts. 27 The obtained powders had low water activity, hygroscopicity and moisture content values appropriate for storage.…”

“…24 Rubio et al (2022) utilized brewery waste Saccharomyces cerevisiae as a bio-vehicle for the production of spray-dried pigments by encapsulating Cabernet Sauvignon and Bordeaux grape pomace extracts. 27 The obtained powders had low water activity, hygroscopicity and moisture content values appropriate for storage. Rubio et al (2022) investigated the brewerspent yeast cells as an encapsulating agent for pumpkin peel carotenoids, the carotenoids in spray-dried yeast particles were chemically stable up to 75 days of storage.…”

“…26 It has been established that cell viability is not a prerequisite for encapsulation which is a passive process controlled by diffusion that allows the transport of compounds across the cell wall and plasma membrane, and any process that may affect the permeability of cell's structure, such as pulsed electric field treatment, high-pressure homogenization, and ultrasonication would affect the encapsulation. 20,27…”