Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released Cells
Five yeast strains (four wild <i>Saccharomyces cerevisiae</i> strains and a collection strain-<i>S. cerevisiae</i> var. <i>boulardii</i>) were encapsulated in alginate beads. Encapsulation yield was at least 60% (100% for some strains) and yeasts survived in beads...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1051 |
| _version_ | 1797560326419382272 |
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| author | Antonio Bevilacqua Daniela Campaniello Barbara Speranza Angela Racioppo Clelia Altieri Milena Sinigaglia Maria Rosaria Corbo |
| author_facet | Antonio Bevilacqua Daniela Campaniello Barbara Speranza Angela Racioppo Clelia Altieri Milena Sinigaglia Maria Rosaria Corbo |
| author_sort | Antonio Bevilacqua |
| collection | DOAJ |
| description | Five yeast strains (four wild <i>Saccharomyces cerevisiae</i> strains and a collection strain-<i>S. cerevisiae</i> var. <i>boulardii</i>) were encapsulated in alginate beads. Encapsulation yield was at least 60% (100% for some strains) and yeasts survived in beads for 30 days at 4 °C, although the viability was strongly affected during storage at 25 °C (3 log reduction after 7 days). The kinetic of cell release was studied under static and dynamic conditions, but the results suggest that, after 48 h, beads contained a high number of yeasts. Thus, their use is advisable as re-usable carriers of starter cultures or as a vehicle of probiotics into the gut. Finally, some functional properties (biofilm formation, hydrophobicity, auto-aggregation, survival during the transit into the gut) were evaluated on yeasts released by beads to assess if microencapsulation could negatively affect these traits. The results showed that yeasts’ entrapment in beads did not affect probiotic properties. |
| first_indexed | 2024-03-10T17:59:19Z |
| format | Article |
| id | doaj.art-7428d091a44d4694a928cf3ac379559d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:59:19Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7428d091a44d4694a928cf3ac379559d2023-11-20T09:01:52ZengMDPI AGFoods2304-81582020-08-0198105110.3390/foods9081051Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released CellsAntonio Bevilacqua0Daniela Campaniello1Barbara Speranza2Angela Racioppo3Clelia Altieri4Milena Sinigaglia5Maria Rosaria Corbo6Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyFive yeast strains (four wild <i>Saccharomyces cerevisiae</i> strains and a collection strain-<i>S. cerevisiae</i> var. <i>boulardii</i>) were encapsulated in alginate beads. Encapsulation yield was at least 60% (100% for some strains) and yeasts survived in beads for 30 days at 4 °C, although the viability was strongly affected during storage at 25 °C (3 log reduction after 7 days). The kinetic of cell release was studied under static and dynamic conditions, but the results suggest that, after 48 h, beads contained a high number of yeasts. Thus, their use is advisable as re-usable carriers of starter cultures or as a vehicle of probiotics into the gut. Finally, some functional properties (biofilm formation, hydrophobicity, auto-aggregation, survival during the transit into the gut) were evaluated on yeasts released by beads to assess if microencapsulation could negatively affect these traits. The results showed that yeasts’ entrapment in beads did not affect probiotic properties.https://www.mdpi.com/2304-8158/9/8/1051alginateyeastsfunctional propertiestechnological traitsrelease |
| spellingShingle | Antonio Bevilacqua Daniela Campaniello Barbara Speranza Angela Racioppo Clelia Altieri Milena Sinigaglia Maria Rosaria Corbo Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released Cells Foods alginate yeasts functional properties technological traits release |
| title | Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released Cells |
| title_full | Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released Cells |
| title_fullStr | Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released Cells |
| title_full_unstemmed | Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released Cells |
| title_short | Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released Cells |
| title_sort | microencapsulation of i saccharomyces cerevisiae i into alginate beads a focus on functional properties of released cells |
| topic | alginate yeasts functional properties technological traits release |
| url | https://www.mdpi.com/2304-8158/9/8/1051 |
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