Saccharomyces cervisiae as an Efficient Carrier for Delivery of Bioactives: a Review

Recently, there has been growing interest in usingnatural vesicles for encapsulation of variousfood-grade ingredients. The structure ofyeast cells, along with their presence in human nutrition which recognized as GRAS material, has made them an attractiveand novel encapsulation vehicle for the food...

Full description

Saved in:
Bibliographic Details
Published in:Food biophysics 2019-09, Vol.14 (3), p.346-353
Main Authors: Nakhaee Moghadam, Maryam, Khameneh, Bahman, Fazly Bazzaz, Bibi Sedigheh
Format: Article
Language:English
Subjects:
Analytical Chemistry
Baking yeast
Biological and Medical Physics
Biophysics
Chemistry
Chemistry and Materials Science
Encapsulation
Food industry
Food Science
Human nutrition
Microencapsulation
Nutrition
Review Article
Saccharomyces cerevisiae
Slopes
Yeast
Yeasts
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:Recently, there has been growing interest in usingnatural vesicles for encapsulation of variousfood-grade ingredients. The structure ofyeast cells, along with their presence in human nutrition which recognized as GRAS material, has made them an attractiveand novel encapsulation vehicle for the food and drug industry. This paperreviewsthebenefits of microencapsulation in yeast cells, the factors affecting on encapsulation process, releasing profile and also structural changes of microorganism after encapsulation. All relevant databases were searched for the terms “yeast cell”, “ Saccharomyces cerevisiae ” and “encapsulation” without limitation up to 15th September 2018.
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-019-09584-0