{"title":"Evaluation of the Effects of Plasmolysis, Solvent, and Ultrasonication on Encapsulation of Lycopene in Saccharomyces cerevisiae Cells","authors":"İnci Cerit","doi":"10.1007/s11947-024-03611-w","DOIUrl":null,"url":null,"abstract":"<div><p>Lycopene is one of the members of carotenoids and is used in various food formulations due to its outstanding effects on human health. However, the sensitivity of lycopene to oxygen, light, and heat is the main drawback in its utilization. Encapsulation can be applied to protect the bioactivity of lycopene. Yeast cells are suitable materials for encapsulation because they are biodegradable and safe carriers. In the current study, <i>Saccharomyces cerevisiae</i> was used for lycopene encapsulation, and various strategies, including plasmolysis, solvent, and ultrasonication, were tested to improve loading capacity. The amount of lycopene in the non-plasmolyzed cells was 111.18 µg lycopene/g yeast; however, it was determined as 14.67 µg lycopene/g yeast in the plasmolyzed capsules. The results showed that plasmolysis decreased the loading capacity. The best lycopene retention (324.95 µg lycopene/g yeast) after the encapsulation of non-plasmolyzed cells was achieved by applying both ultrasonication (120 W, 20 min) and solvent (ethyl acetate). Moreover, morphological and conformational characterizations were carried out for yeast samples, and the presence of lycopene within yeast cells was confirmed with Fourier transform infrared spectroscopy and differential scanning calorimetry analysis. Yeast cells, as a low-cost and convenient bio-vehicle, showed promising properties for the encapsulation of lycopene.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2507 - 2518"},"PeriodicalIF":5.3000,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-024-03611-w","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Lycopene is one of the members of carotenoids and is used in various food formulations due to its outstanding effects on human health. However, the sensitivity of lycopene to oxygen, light, and heat is the main drawback in its utilization. Encapsulation can be applied to protect the bioactivity of lycopene. Yeast cells are suitable materials for encapsulation because they are biodegradable and safe carriers. In the current study, Saccharomyces cerevisiae was used for lycopene encapsulation, and various strategies, including plasmolysis, solvent, and ultrasonication, were tested to improve loading capacity. The amount of lycopene in the non-plasmolyzed cells was 111.18 µg lycopene/g yeast; however, it was determined as 14.67 µg lycopene/g yeast in the plasmolyzed capsules. The results showed that plasmolysis decreased the loading capacity. The best lycopene retention (324.95 µg lycopene/g yeast) after the encapsulation of non-plasmolyzed cells was achieved by applying both ultrasonication (120 W, 20 min) and solvent (ethyl acetate). Moreover, morphological and conformational characterizations were carried out for yeast samples, and the presence of lycopene within yeast cells was confirmed with Fourier transform infrared spectroscopy and differential scanning calorimetry analysis. Yeast cells, as a low-cost and convenient bio-vehicle, showed promising properties for the encapsulation of lycopene.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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