Yeast-cell-based microencapsulation of chlorogenic acid as a water-soluble antioxidant

• Published in: Journal of food engineering Vol. 80; no. 4; pp. 1060 - 1067
• Main Authors: Shi, Guorong, Rao, Liqun, Yu, Huazhong, Xiang, Hua, Pen, Guoping, Long, Sang, Yang, Chen
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2007; Elsevier
• Subjects: antioxidants; Biological and medical sciences; Chlorogenic acid; Drug release; Eucommia ulmoides; Food engineering; Food industries; Fourier transform infrared spectroscopy; Fundamental and applied biological sciences. Psychology; General aspects; in vitro studies; Microencapsulation; oxidation; oxidative stability; phenolic compounds; reactive oxygen species; relative humidity; Saccharomyces cerevisiae; solubility; Stability; storage quality; thermal stability; water; Yeast cells; yeasts; Drug release; Microencapsulation; Chlorogenic acid; Stability; Yeast cells; Water; Drug; Yeast; Phenolic acid; Quality; Antioxidant; Release
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2006.06.038

The water-soluble antioxidant, chlorogenic acid, was successfully encapsulated in the low cost-high volume yeast cells for the first time, as characterized by FT-IR spectra and fluorescence micrograph of the yeast cells, chlorogenic acid and microcapsule. The encapsulation efficiency (EE) of yeast cells could be enhanced significantly ( P < 0.001) by the treatment of yeast cells with plasmolyser before encapsulation. Also, the release characteristics of the obtained yeast-encapsulated chlorogenic acid were evaluated, and its storage stability as a powder were investigated at 25 °C/75% relative humidity (RH), 25 °C/90% RH and 60 °C. It could be clearly demonstrated that no chemical changes had taken place during the encapsulation, and the yeast-encapsulated chlorogenic acid exhibited a good stability. This study would be helpful to promote the application of chlorogenic acid. The new yeast-cell-based encapsulation protocol may have some general interests for maintaining the stability of other water-soluble substances.