Can biological structures be natural and sustainable capsules?

Pham-Hoang, Bao-Ngoc; Phan-Thi, Hanh; Waché, Yves

doi:10.3389/fchem.2015.00036

Cited by 10 publications

(10 citation statements)

References 13 publications

(19 reference statements)

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“…In addition, its structural characteristics, such as cell wall resistance, ease of handling and storage are desirable aspects of these micro‐organisms (Pham‐Hoang et al . ). Both whole cells (Young et al .…”

Section: Introductionmentioning

confidence: 97%

“…Due to its widely known application in the food industry, the baker's yeast (Saccharomyces cerevisiae) has presented advantageous and promising results when it comes to food-grade encapsulation (Sultana et al 2017). In addition, its structural characteristics, such as cell wall resistance, ease of handling and storage are desirable aspects of these micro-organisms (Pham-Hoang et al 2015). Both whole cells (Young et al 2017) and the cell wall material alone (Mokhtari et al 2017) have been reported as useful encapsulating agents.…”

Section: Introductionmentioning

confidence: 99%

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Curcumin and fisetin internalization into Saccharomyces cerevisiae cells via osmoporation: impact of multiple osmotic treatments on the process efficiency

Medeiros

Correia

Dupont

et al. 2018

Lett Appl Microbiol

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For the first time in the literature, a protocol of serial osmoporation stages to enhance the encapsulation efficiency of hydrophobic low molecular weight molecules (curcumin and fisetin) into Saccharomyces cerevisiae cells was determined. By increasing overall efficiency, this protocol empowers the encapsulation process and creates a rational way to reduce waste for future industrial osmoporation applications.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Curcumin and fisetin internalization into Saccharomyces cerevisiae cells via osmoporation: impact of multiple osmotic treatments on the process efficiency

Medeiros

Correia

Dupont

et al. 2018

Lett Appl Microbiol

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“…As most active flavour compounds have a specific purpose and are delicate molecules, encapsulation of these molecules has been developed for their use. Encapsulation is effective to protect molecules, avoiding losses of actives and dissemination out of the target [24]. Still, to be able to use the label "natural flavours" and "natural fragrances", the production of natural capsules from natural materials is required.…”

Section: Introductionmentioning

confidence: 99%

“…Microbial spores can also be used; they can fully protect actives that do not interact with each other or with the environment. Pollen grains are also able to disseminate actives in the environment [24].…”

Section: Introductionmentioning

confidence: 99%

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview

Vilela

Bacelar

Pinto

et al. 2019

Foods

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

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“…Fang e Bhandari (2010), entretanto, apontam a utilização de células de levedura como uma alternativa interessante para as técnicas de microencapsulação aplicadas à indústria de alimentos. Métodos como a plasmólise e eletroporação já foram reportados como úteis na encapsulação de moléculas bioativas em células de levedura, uma vez que estas apresentam características essenciais de estabilidade e proteção ao conteúdo encapsulado (Dardelle et al, 2007;Paramera et al, 2011;Pham-Hoang et al, 2015). Contudo, a viabilidade das células de levedura após o processo de encapsulação tornou-se fator limitante para a utilização desses métodos, uma vez que é afetada negativamente.…”

Section: Introductionunclassified

AVALIAÇÃO DO IMPACTO DE SUCESSIVOS CHOQUES OSMÓTICOS SOBRE A VIABILIDADE DE CÉLULAS DE LEVEDURA Saccharomyces cerevisiae

Medeiros¹,

Pedrini²

2017

Blucher Chemical Engineering Proceedings

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RESUMO -A osmoporação é uma técnica de microencapsulação com aplicação na indústria de alimentos baseada em eventos osmorregulatórios presentes em células de microrganismos. A aplicação de tratamento hiperosmótico desidrata a célula que, quando reidratada na presença de solução isotônica, promove um grande trânsito de água no sentido intracelular, em virtude da criação de permeabilidade temporária na membrana, permitindo a internalização moléculas de interesse e transformando as células em microcápsulas pré-formadas com pequena alteração na sua viabilidade. Portanto, o presente trabalho teve como objetivo avaliar a aplicação de choques osmóticos sequenciais em células de S. cerevisiae quanto ao impacto sobre a viabilidade celular. Para tanto, o protocolo de tratamento osmótico foi aplicado com soluções aquosas de glicerol (1,4 e 30 MPa), com posterior suspensão das células em PBS e cultivo de meio MaltWickerham, a 30 °C por 48 h. A viabilidade foi expressa em UFC/mL e em porcentagem, quando comparada a células que não sofreram choques osmóticos. Foi observado que, apesar de a ocorrência de um evento osmótico não represente grande queda na viabilidade, reduzida a 78,3±3,2%, a ocorrência de três choques sucessivos já reduz substancialmente a viabilidade celular, a 15,5±1,5%, inviabilizando etapas posteriores.

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Can biological structures be natural and sustainable capsules?

Cited by 10 publications

References 13 publications

Curcumin and fisetin internalization into Saccharomyces cerevisiae cells via osmoporation: impact of multiple osmotic treatments on the process efficiency

Curcumin and fisetin internalization into Saccharomyces cerevisiae cells via osmoporation: impact of multiple osmotic treatments on the process efficiency

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview

AVALIAÇÃO DO IMPACTO DE SUCESSIVOS CHOQUES OSMÓTICOS SOBRE A VIABILIDADE DE CÉLULAS DE LEVEDURA Saccharomyces cerevisiae

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