Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast

Hibiscus sabdariffa extracts, a rich source of anthocyanin, were subjected to encapsulation in yeast cells. An encapsulation yield (EY) of 208 μg/100 mg of cells and an encapsulation efficiency (EE) of 27%, were reached after optimisation of the ratios (0.5 g wet yeast cells for 5 ml of anthocyanin...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2018-05, Vol.107, p.275-280
Main Authors: Nguyen, T-Thu, Phan-Thi, Hanh, Pham-Hoang, Bao-Ngoc, Ho, Phuong-Thao, Tran, Thi Thu Thuy, Waché, Yves
Format: Article
Language:English
Subjects:
Anthocyanin
Colour
Encapsulation
Food engineering
Hibiscus sabdariffa L
Life Sciences
Saccharomyces cerevisiae
Yeast microparticles
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Hibiscus sabdariffa extracts, a rich source of anthocyanin, were subjected to encapsulation in yeast cells. An encapsulation yield (EY) of 208 μg/100 mg of cells and an encapsulation efficiency (EE) of 27%, were reached after optimisation of the ratios (0.5 g wet yeast cells for 5 ml of anthocyanin extracts at 1 g·L−1) and with 10% of ethanol. The storage stability of encapsulated pigments was investigated in water and buffer pH 1.5 at 5 & 37 °C for 10 days and 90 °C for 30 min. The percentage of loss of colour was determined by colourimetry assays. The microparticles made of yeast with or without heat treatment exhibited different protecting effects (P 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.02.044