Physicochemical and Morphological Study of the <i>Saccharomyces cerevisiae</i> Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends
Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of <i>ω</i>6/<i>ω</i>3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their compositi...
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| Format: | Article |
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MDPI AG
2022-06-01
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| author | Wojciech Cichocki Adrian Czerniak Krzysztof Smarzyński Paweł Jeżowski Dominik Kmiecik Hanna Maria Baranowska Katarzyna Walkowiak Ewa Ostrowska-Ligęza Maria Barbara Różańska Mariusz Lesiecki Przemysław Łukasz Kowalczewski |
| author_facet | Wojciech Cichocki Adrian Czerniak Krzysztof Smarzyński Paweł Jeżowski Dominik Kmiecik Hanna Maria Baranowska Katarzyna Walkowiak Ewa Ostrowska-Ligęza Maria Barbara Różańska Mariusz Lesiecki Przemysław Łukasz Kowalczewski |
| author_sort | Wojciech Cichocki |
| collection | DOAJ |
| description | Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of <i>ω</i>6/<i>ω</i>3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their composition makes them difficult to use in food production, as they are susceptible to oxidation and are often characterized by a strong smell. Encapsulation in yeast cells is a possible solution to these problems. This paper is a report on the use of native and autolyzed yeast in the encapsulation of oils. The fatty acid profile, encapsulation efficiency, morphology of the capsules obtained, and thermal behavior were assessed. Fourier transform infrared analysis and low-field nuclear magnetic resonance relaxation time measurements were also performed. The process of yeast autolysis changed the structure of the yeast cell membranes and improved the loading capacity. Lower encapsulation yield was recorded for capsules made from native yeast; the autolysis process significantly increased the value of this parameter. It was observed that NY-based YBMCs are characterized by a high degree of aggregation, which may adversely affect their stability. The average size of the AY capsules for each of the three oil blends was two times smaller than the NY-based capsules. The encapsulation of oils in yeast cells, especially those subjected to the autolysis process, ensured better oxidative stability, as determined by DSC, compared to fresh blends of vegetable oils. From LF NMR analysis of the relaxation times, it was shown that the encapsulation process affects both spin-lattice T<sub>1</sub> and spin-spin T<sub>2</sub>* relaxation times. The T<sub>1</sub> time values of the YBMCs decreased relative to the yeast empty cells, and the T<sub>2</sub>* time was significantly extended. On the basis of the obtained results, it has been proven that highly unsaturated oils can be used as an ingredient in the preparation of functional food via protection through yeast cell encapsulation. |
| first_indexed | 2024-03-09T22:07:20Z |
| format | Article |
| id | doaj.art-511616197e7c43e1bce773d2809fb37c |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T22:07:20Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-511616197e7c43e1bce773d2809fb37c2023-11-23T19:39:10ZengMDPI AGApplied Sciences2076-34172022-06-011213657710.3390/app12136577Physicochemical and Morphological Study of the <i>Saccharomyces cerevisiae</i> Cell-Based Microcapsules with Novel Cold-Pressed Oil BlendsWojciech Cichocki0Adrian Czerniak1Krzysztof Smarzyński2Paweł Jeżowski3Dominik Kmiecik4Hanna Maria Baranowska5Katarzyna Walkowiak6Ewa Ostrowska-Ligęza7Maria Barbara Różańska8Mariusz Lesiecki9Przemysław Łukasz Kowalczewski10Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandCenter for Advanced Technologies, Adam Mickiewicz University in Poznań, 61-614 Poznań, PolandDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandInstitute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, PolandDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, PolandDepartment of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandVegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of <i>ω</i>6/<i>ω</i>3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their composition makes them difficult to use in food production, as they are susceptible to oxidation and are often characterized by a strong smell. Encapsulation in yeast cells is a possible solution to these problems. This paper is a report on the use of native and autolyzed yeast in the encapsulation of oils. The fatty acid profile, encapsulation efficiency, morphology of the capsules obtained, and thermal behavior were assessed. Fourier transform infrared analysis and low-field nuclear magnetic resonance relaxation time measurements were also performed. The process of yeast autolysis changed the structure of the yeast cell membranes and improved the loading capacity. Lower encapsulation yield was recorded for capsules made from native yeast; the autolysis process significantly increased the value of this parameter. It was observed that NY-based YBMCs are characterized by a high degree of aggregation, which may adversely affect their stability. The average size of the AY capsules for each of the three oil blends was two times smaller than the NY-based capsules. The encapsulation of oils in yeast cells, especially those subjected to the autolysis process, ensured better oxidative stability, as determined by DSC, compared to fresh blends of vegetable oils. From LF NMR analysis of the relaxation times, it was shown that the encapsulation process affects both spin-lattice T<sub>1</sub> and spin-spin T<sub>2</sub>* relaxation times. The T<sub>1</sub> time values of the YBMCs decreased relative to the yeast empty cells, and the T<sub>2</sub>* time was significantly extended. On the basis of the obtained results, it has been proven that highly unsaturated oils can be used as an ingredient in the preparation of functional food via protection through yeast cell encapsulation.https://www.mdpi.com/2076-3417/12/13/6577yeast cellsmicroencapsulationyeast cell wallsprotectionyeast-based microcapsulesoxidative stability |
| spellingShingle | Wojciech Cichocki Adrian Czerniak Krzysztof Smarzyński Paweł Jeżowski Dominik Kmiecik Hanna Maria Baranowska Katarzyna Walkowiak Ewa Ostrowska-Ligęza Maria Barbara Różańska Mariusz Lesiecki Przemysław Łukasz Kowalczewski Physicochemical and Morphological Study of the <i>Saccharomyces cerevisiae</i> Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends Applied Sciences yeast cells microencapsulation yeast cell walls protection yeast-based microcapsules oxidative stability |
| title | Physicochemical and Morphological Study of the <i>Saccharomyces cerevisiae</i> Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends |
| title_full | Physicochemical and Morphological Study of the <i>Saccharomyces cerevisiae</i> Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends |
| title_fullStr | Physicochemical and Morphological Study of the <i>Saccharomyces cerevisiae</i> Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends |
| title_full_unstemmed | Physicochemical and Morphological Study of the <i>Saccharomyces cerevisiae</i> Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends |
| title_short | Physicochemical and Morphological Study of the <i>Saccharomyces cerevisiae</i> Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends |
| title_sort | physicochemical and morphological study of the i saccharomyces cerevisiae i cell based microcapsules with novel cold pressed oil blends |
| topic | yeast cells microencapsulation yeast cell walls protection yeast-based microcapsules oxidative stability |
| url | https://www.mdpi.com/2076-3417/12/13/6577 |
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