Plasmolyzed yeast cell system for the encapsulation of Pulicaria odora polyphenols: RSM-based process optimization and functional characterization

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-03-25 DOI:10.1007/s10068-026-02128-6

Djamel Eddine Laib, Imen Laib, Hamdi Bendif, Sulaiman A. Alsalamah, Tarek H. Taha, Fehmi Boufahja, Walid Elfalleh, Stefania Garzoli

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Abstract

This study focused on optimizing the encapsulation of polyphenols extracted from Pulicaria odora into plasmolyzed Saccharomyces cerevisiae yeast cells using RSM. The polyphenols were obtained via ethanolic maceration, and encapsulation performance was evaluated by varying two key factors: the yeast-to-extract ratio and incubation time. A CCD was employed to model the process and determine optimal conditions. The model predicted maximum encapsulation efficiencies of 95.83% for total polyphenols and 96.83% for total flavonoids. The microcapsules obtained under these optimized conditions were further characterized to evaluate their structural, chemical, and functional properties. SEM confirmed the incorporation of bioactives into the yeast matrix, while FTIR indicated molecular interactions between polyphenols and yeast cell wall components. DSC revealed enhanced thermal stability of the encapsulated forms. Antioxidant activity was significantly improved after encapsulation. The findings highlight the potential of plasmolyzed yeast cells as natural, biocompatible carriers for stabilizing and delivering plant-derived bioactives for several applications.

Graphical abstract

The alternative text for this image may have been generated using AI.

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质酵母菌细胞体系包封臭皮草多酚：基于rsm的工艺优化和功能表征

本研究主要研究了用RSM优化香槟酒多酚提取液包封在酶解酿酒酵母细胞内的工艺。通过乙醇浸渍获得多酚，并通过改变酵母与浸膏比和培养时间这两个关键因素来评价包封性能。采用CCD对工艺过程进行建模，确定最佳工艺条件。该模型预测总多酚和总黄酮的包封效率分别为95.83%和96.83%。在此条件下制备的微胶囊进一步表征了其结构、化学和功能特性。扫描电镜证实了生物活性物质与酵母基质的结合，而红外光谱显示了多酚类物质与酵母细胞壁成分之间的分子相互作用。DSC显示，包封形式的热稳定性增强。包封后抗氧化活性显著提高。这些发现突出了酶解酵母细胞作为稳定和递送植物源性生物活性物质的天然、生物相容性载体的潜力。图形抽象此图像的替代文本可能是使用AI生成的。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.