Flavour-encapsulation and flavour-release performances of a commercial yeast-based delivery system

Microencapsulation of curcumin in cells of Saccharomyces cerevisiae

“…An exceptional behaviour of this delivery system was demonstrated where temperature above 260°C and water activity above 0.7 were necessary for release to occur. Moreover, Dardelle et al (2007) used yeast cells for the encapsulation of 98 different substances, covering a large range of logP (where P refers to the partition coefficient) and found that %EE could exceed 50% when logP was higher than 2. Furthermore, it was shown that the dry loaded cells could not release their content in oil or in air, contrary to the wet loaded cells.…”

Oil droplet size determination in complex flavor delivery systems by diffusion NMR spectroscopy

“…Samples were used as such for unflavored yeasts or loaded with limonene or banana flavor oil. The encapsulation efficiency of both flavors is close to 100% due to the fact that all ingredients have a log P larger than 2.5 [23]. A suspension of yeast in water is prepared, heated to 40°C and maintained under agitation for 20 min to reach a complete hydration.…”

Microencapsulation Techniques for Food Flavour

“…Dardelle et al demonstrated that the flavour loading of yeasts is driven by the affinity between the flavour molecules and the hydrophobic bag formed by the phopholipid bilayer. 131 The electrostatic extrusion technique has been developed for the encapsulation and production of uniform gel microbeads. It is based on the premise that electrostatic forces form a charged stream of small droplets.…”