Fabrication of gallic acid loaded yeast (Saccharomyces cerevisiae) microcapsules: Effect of plasmolysis treatment and solvent type on bioactivity and release kinetics


LWT-FOOD SCIENCE AND TECHNOLOGY, vol.148, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 148
  • Publication Date: 2021
  • Doi Number: 10.1016/j.lwt.2021.111640
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: Gallic acid, Yeast cell, Encapsulation, Bioactivity, Release kinetic, MICROENCAPSULATION, ENCAPSULATION, ANTIOXIDANT, COMPLEX, OIL, DIFFUSION, INULIN, GUM
  • Erciyes University Affiliated: Yes


In this study, gallic acid (GA) which is one of the most popular phenolics was encapsulated using yeast cell (S. cerevisiae) and effects of plasmolysis treatment and solvent type of encapsulation media (H2O or EtOH:H2O) on encapsulation performance, bioactive properties, morphological-conformational characteristics and release behavior at simulated gastric and intestine medium (pH 1.2 and 6.8) were investigated. Encapsulation efficiency (EE) was determined to be significantly higher in nonplasmolysed yeast cells treated with H2O (NPYC-H2O). GA concentration of microcapsules ranged between 6.48 and 94.76 mg GAE/g sample and the microcapsules showed antioxidant and antiradical activity. It was revealed that the solvent type of encapsulation media showed significant effect on the EE and studied bioactive parameters. GA released from yeast cells efficiently in both pH 1.2 and 6.8, more than 80% after 2 h of release and the releasing behavior was explained by Korsmeyer-Peppas kinetic model by high fitting performance. It was concluded that GA could be encapsulated by nonplasmolysed yeast cell in aqueous media effectively.