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

Abstract

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.

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

“…Apart from the antibacterial action, lysozyme has a weak activity against yeast, because mannoprotein and fibrous β-(1,3) glucans are the main compounds of yeast cell wall and the chitinase activity of lysozyme is not strong ( 53 , 54 ). Additionally, lysozyme can inhibit the growth of viruses and fungi, such as Aspergillus niger and Penicillium that is associated with its charge, rather than its enzymatic action ( 49 ).…”

Bioinspired Thermal Runaway Retardant Capsules for Improved Safety and Electrochemical Performance in Lithium‐Ion Batteries

“…Microencapsulation has been widely used in the pharmaceutical, food, agriculture, coatings, personal care, imaging, textiles, and other industries. [28][29][30][31] In batteries with microcapsules, the microcapsules are generally coated on the separator, dispersed in the electrolyte, or doped in the electrode material. [32][33][34][35] External capsules are similar to microcapsules, and the main difference is that they are larger.…”

Sensitivity analysis and adaptive mutation strategy differential evolution algorithm for optimizing enzymes' turnover numbers in metabolic models

“…GSMM based on enzyme constraint has been proven effective in limiting the reaction fluxes in GSMM by restricting enzyme dosage and has good flexibility and prediction accuracy (Ye et al, 2020; Zhou et al, 2021). As a eukaryotic model organism, Saccharomyces cerevisiae has been widely used in food (Dadkhodazade et al, 2021; Tomé, 2021), industries (Massoud et al, 2019; Parapouli et al, 2020), and pharmaceutics (Shoji et al, 2021). Therefore, the GSMM of S. cerevisiae is constantly being updated (Kildegaard et al, 2016; Lu et al, 2019; Meadows et al, 2016).…”