Impregnation of Vitamin D3 in Saccharomyces pastorianus Cells by Vacuum-Assisted Biosorption: High Efficiency and Speed Compared to Conventional Method

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-28 DOI:10.1111/1750-3841.70576

Tatielly de Jesus Costa, Marcelo Thomazini, Julia Cristina José, Ramon Peres Brexó, Milena Martelli Tosi, Paulo José do Amaral Sobral, Carmen Sílvia Favaro-Trindade

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Abstract

Vitamin D₃ (cholecalciferol) deficiency is a major public health challenge worldwide. The development of reliable methods for its protection and distribution is essential for effective supplementation. In this study, vacuum-assisted biosorption followed by spray drying was investigated to determine the encapsulation of vitamin D₃ in brewer yeast cells. The size of the particles produced ranged from 20.04 µm (plasmolyzed cells) to 37.40 µm (intact cells), with plasmolyzed cells exhibiting higher electronegativity (zeta potential: −19.8 to −20.0 mV). Morphological analysis using scanning electron microscopy and confocal microscopy revealed greater shrinkage of the plasmolyzed cells. Stability tests over 60 days revealed a 31.2% retention of vitamin D₃ in intact cells and 20.6% in plasmolyzed cells. The plasmolysis process improved the efficiency of impregnation by about 42%. This method shows potential for stabilizing and protecting vitamin D₃ in yeast-based delivery systems, which is a promising approach for sustainable food fortification.

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真空辅助生物吸附法在酵母细胞中浸渍维生素D3的研究：与常规方法相比效率高、速度快。

维生素D3（胆钙化醇）缺乏是全世界面临的一个重大公共卫生挑战。开发可靠的保护和分配方法对于有效补充至关重要。在本研究中，研究了真空辅助生物吸附和喷雾干燥，以确定维生素D3在啤酒酵母细胞中的包封。产生的颗粒大小从20.04µm （plasmolyzed细胞）到37.40µm（完整细胞）不等，其中plasmolyzed细胞表现出更高的电负性（zeta电位：-19.8至-20.0 mV）。扫描电镜和共聚焦显微镜的形态学分析显示，酶解细胞收缩较大。超过60天的稳定性测试显示，完整细胞中维生素D3的保留率为31.2%，酶解细胞中为20.6%。等离子体裂解工艺使浸渍效率提高了约42%。这种方法显示了在酵母为基础的输送系统中稳定和保护维生素D3的潜力，这是一种有前途的可持续食品强化方法。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.