Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules

Abstract

The encapsulation of purslane seed oil in the yeast cells of S. cerevisiae can be considered as an efficient approach for extending the oxidative stability of this nutritious oil and facilitating its application in food products. © 2017 Society of Chemical Industry.

Seed oil and seed oil byproducts of common purslane (Portulaca oleracea L.): A new insight to plant-based sources rich in omega-3 fatty acids

“…On the other hand seedcakes obtained with HE, CE1 and CE2 were the most abundant in palmitic, oleic and stearic acids, respectively. Similar results have been reported by Stroescu, Stoica-Guzun, Ghergu, Chira, and Jipa (2013), Mousavi and Niazmand (2017), and Kavosi et al (2018) who also detected higher amounts of linoleic than α-linolenic acid in oils obtained with solvent extraction regardless of the solvent used. Moreover, Delfan-Hosseini, Nayebzadeh, Mirmoghtadaie, Kavosi, and Hosseini (2017) evaluated three procedures for purslane seed oil extraction, namely solvent, cold press and microwave assisted cold press extraction and also observed a higher amount of linolenic acid than α-linolenic acid.…”

“…Seed extracts have been associated with antibacterial activities against Staphylococcus aureus (Tayel et al, 2018), while Nazeam, El-Hefnawy, Omran, and Singab (2018) and Jalali Mousavi, Niazmand, and Shahidi Noghabi (2015) have highlighted the antihyperlipidemic and antioxidant properties of purslane seeds. Seed oils are very nutritious since they are rich in PUFA consisting mainly of LA, ALA and oleic acid (OA), while they also contain phenolic compounds (protocatechuic and p-hydroxybenzoic acids) and phenolic lipids (alkylresorcinols) (Gunenc, Rowland, Xu, Marangoni, & Hosseinian, 2019;Kavosi, Mohammadi, Shojaee-Aliabadi, Khaksar, & Hosseini, 2018). However, considering.…”

Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy

“…region has an important contribution of the curvature of the N-H bond and a small contribution of the C-N bond (Delgado et al, 2018). In this case, these modifications were most probably a consequence of protein degradation and transition of the protein to an unfolded state (Kavosi et al, 2018). These changes explain the significant loss of viability, from ∼71% to <10%, of L. thermotolerans CBS 6340 strain after dehydration with kinetics KB.…”

Formulation of Pomegranate Seed Oil: A Promising Approach of Improving Stability and Health‐Promoting Properties

“…Recently, oxidatively stable PSO microcapsules containing yeast cells were successfully prepared by Liu et al In this study, the authors attributed the enhanced oxidative stability of PSO microcapsules to the presence of yeast cells . This was probably related to the fact that the phospholipid bilayer membrane of yeast cells could act like a liposome during PSO microencapsulation and cause oil droplet stabilization within the yeast cells leading to a highly stable product . In addition, Sahin‐Nadeem et al optimized and prepared starch derivatives/whey protein blends‐based PSO microcapsules via spray drying method.…”

“…[87] This was probably related to the fact that the phospholipid bilayer membrane of yeast cells could act like a liposome during PSO microencapsulation and cause oil droplet stabilization within the yeast cells leading to a highly stable product. [88,89] In addition, Sahin-Nadeem et al [26] optimized and prepared starch derivatives/whey protein blends-based PSO microcapsules via spray drying method. The microcapsule produced in this report showed a steady decreased in oxidative stability after 5 days of storage at 60 C. [26] A similar study carried out by Bustamante et al [90] prepared PSO microcapsules with modified starch as encapsulating agent while spray drying was used as the microencapsulation technique.…”