Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties

Dadkhodazade, Elahe; Mohammadi, Abdorreza; Shojaee‐Aliabadi, Saeedeh; Mortazavian, Amir Mohammad; Mirmoghtadaie, Leila; Hosseini, Seyede Marzieh

doi:10.1007/s11483-018-9546-3

Cited by 46 publications

(39 citation statements)

References 29 publications

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“…Intact cells have been employed for the encapsulation of terpenes (limonene, linalool and carvone [ 31 ]), perfumes [ 44 ], cryoprotectants [ 85 ], water-insoluble drugs (Itraconazole fenofibrate [ 86 ] and econazole nitrate [ 67 ]), orange peel essential oil [ 42 , 87 ], and antioxidants (α-tocopherol [ 88 ]). Although the process works in the absence of additional treatments, several comparative studies have demonstrated that encapsulation in intact cells is less efficient than that in plasmolyzed (see next section) ones; this has been shown with a variety of actives (e.g., purslane seed oil [ 89 ], cholecalciferol (vitamin D3) [ 90 ], barberine [ 91 ] and curcumin [ 92 , 93 ]). It is noteworthy, however, that the definition of ‘intact’ cells does not necessarily refer to the actual state of their barrier structures, for example, in the encapsulation of limonene in an inert-gas concentrated powder system, Errenst et al used spent yeast from brewing processes, which is likely to have undergone significant autolysis [ 94 ], while in a previous study of ours, we used cells directly from different stages of culture (log or stationary phase) [ 31 ].…”

Section: Ybmcs–one Name Different Materialsmentioning

confidence: 99%

“…(A) moderate or severe osmotic shocks, typically using hypertonic NaCl; for example, encapsulation of chlorogenic acid [ 27 ] or Antarctic krill oil [ 96 ] has been accomplished after a 5% NaCl/54–55 °C/48 h plasmolysis, while that of curcumin [ 92 , 97 ] or cholecalciferol [ 90 ] (both in ethanol solution) instead using 10% NaCl (for the rest, identical conditions). Other than the previously reported ones, examples of compounds encapsulated with such methods include limonene [ 31 , 32 ], garlic and beef extracts [ 32 ], and resveratrol [ 29 ].…”

Section: Ybmcs–one Name Different Materialsmentioning

confidence: 99%

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Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Coradello

Tirelli

2021

Molecules

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Besides their best-known uses in the food and fermentation industry, yeasts have also found application as microcapsules. In the encapsulation process, exogenous and most typically hydrophobic compounds diffuse and end up being passively entrapped in the cell body, and can be released upon application of appropriate stimuli. Yeast cells can be employed either living or dead, intact, permeabilized, or even emptied of all their original cytoplasmic contents. The main selling points of this set of encapsulation technologies, which to date has predominantly targeted food and—to a lesser extent—pharmaceutical applications, are the low cost, biodegradability and biocompatibility of the capsules, coupled to their sustainable origin (e.g., spent yeast from brewing). This review aims to provide a broad overview of the different kinds of yeast-based microcapsules and of the main physico-chemical characteristics that control the encapsulation process and its efficiency.

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Section: Ybmcs–one Name Different Materialsmentioning

confidence: 99%

Section: Ybmcs–one Name Different Materialsmentioning

confidence: 99%

Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Coradello

Tirelli

2021

Molecules

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“…Thus, Shi et al 6 showed two-fold higher encapsulation efficiency of chlorogenic acid in plasmolyzed yeast cells. Dadkhodazade et al 30 reported the highest EE value (76.10 %) obtained with spray-dried plamolysed yeast cell encapsulates. Kavosi 31 et al revealed increasing in purslane oil encapsulation efficiency from 52.96 to 60.27 % by increasing intracellular space.…”

Section: O N L I N E F I R S Tmentioning

confidence: 98%

Encapsulation of peach waste extract in Saccharomyces cerevisiae cells

Cvetković

Ranitović

Šeregelj

et al. 2021

JSCS

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As a secondary industry product, peach waste (PW) presents an ecological problem, but a potentially rich source of natural antioxidants. A potential and novel way to improve the phytochemical stability of waste rich in phytochemicals is encapsulation in yeast cells which possess good structure characteristics. In the present study, PW extract was encapsulated in non-plasmolyzed, plasmolyzed, and living Saccharomyces cerevisiae cells by freeze-drying method. HPLC analysis revealed that ?-carotene is the most abundant carotenoid, while epicatechin and catechin are the most abundant phenolics in PW. The highest encapsulation efficiency of carotenoids (86.59%), as well as phenolics (66.98 %), was obtained with freeze-dried non-plasmolyzed yeast cells used as carriers. Although plasmolysis can cause some changes in yeast cell structure and properties, it did not enhance the encapsulation efficiency of present phytochemicals. Successful encapsulation of PW extract in yeast cells was confirmed by FTIR spectroscopy and SEM imaging. The obtained results present the encapsulation of sensitive compounds in yeast cells by freeze-drying as an excellent method for preserving valuable compounds and their potential use in the food and pharmaceutical industry.

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“…23 Yeast cells are successfully applied as a carrier material by spray drying. 24,25 In a study by Sultana et al (2017), it was observed that the inlet air temperature of 200 C had no effect on the amount of encapsulated ethyl hexanoate with dried S. cerevisiae cells by spray drying. 26 Ruphuy et al encapsulated curcumin and ibuprofen drugs in yeast glucan particles by spray drying and investigated the effect of initial solid content and atomizing droplet size on encapsulation efficiency (EE).…”

Section: Spray Dryingmentioning

confidence: 99%

Yeast cells for encapsulation of bioactive compounds in food products: A review

Dadkhodazade

Khanniri

Khorshidian

et al. 2021

Biotechnol Progress

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Nowadays bioactive compounds have gained great attention in food and drug industries owing to their health aspects as well as antimicrobial and antioxidant attributes.Nevertheless, their bioavailability, bioactivity, and stability can be affected in different conditions and during storage. In addition, some bioactive compounds have undesirable flavor that restrict their application especially at high dosage in food products. Therefore, food industry needs to find novel techniques to overcome these problems. Microencapsulation is a technique, which can fulfill the mentioned requirements. Also, there are many wall materials for use in encapsulation procedure such as proteins, carbohydrates, lipids, and various kinds of polymers. The utilization of foodgrade and safe carriers have attracted great interest for encapsulation of food ingredients. Yeast cells are known as a novel carrier for microencapsulation of bioactive compounds with benefits such as controlled release, protection of core substances without a significant effect on sensory properties of food products. Saccharomyces cerevisiae was abundantly used as a suitable carrier for food ingredients. Whole cells as well as cell particles like cell wall and plasma membrane can act as a wall material in encapsulation process. Compared to other wall materials, yeast cells are biodegradable, have better protection for bioactive compounds and the process of microencapsulation by them is relatively simple. The encapsulation efficiency can be improved by applying some pretreatments of yeast cells. In this article, the potential application of yeast cells as an encapsulating material for encapsulation of bioactive compounds is reviewed.

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Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties

Cited by 46 publications

References 29 publications

Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Encapsulation of peach waste extract in Saccharomyces cerevisiae cells

Yeast cells for encapsulation of bioactive compounds in food products: A review

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