Yeast-cell-based microencapsulation of chlorogenic acid as a water-soluble antioxidant
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 c...
Saved in:
Published in | Journal of food engineering Vol. 80; no. 4; pp. 1060 - 1067 |
---|---|
Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Elsevier Ltd
01.06.2007
Elsevier |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | 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. |
---|---|
Bibliography: | http://dx.doi.org/10.1016/j.jfoodeng.2006.06.038 |
ISSN: | 0260-8774 1873-5770 |
DOI: | 10.1016/j.jfoodeng.2006.06.038 |