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    Oxidative Stability and In Vitro Release Properties of Encapsulated Wheat Germ Oil in Saccharomyces cerevisiae Cell-Based Microcapsules
    (Wiley, 2021) Cetinkaya, Nilgun; Koc, Tugca Bilenler; Karabulut, Ihsan
    This research aims to evaluate the feasibility of Saccharomyces cerevisiae cell-based microencapsulation for wheat germ oil (WGO) based on oxidative stability and in vitro release properties. Microencapsulation of samples is achieved by freeze-drying WGO-in water emulsions containing alive, non-plasmolyzed, and plasmolyzed yeast cells. The encapsulation efficiency (EE), loading capacity (LC), release characteristics, and oxidative stability of WGO are determined before and after microencapsulation. The amount of beta-carotene in the digesta is used to evaluate the release properties. Plasmolyzed yeast cells yield the highest EE (43.1%) and LC (216.5 g kg(-1)). In cases where alive and non-plasmolyzed yeast cells were used as an encapsulant, a higher release rate was obtained in esophagus-stomach conditions, while higher digestion took place mainly in the duodenum and ileum with plasmolyzed cells. Encapsulation of WGO in plasmolyzed yeast cells provide the lowest peroxide and p-anisidine values and the highest oxidative protection during the accelerated oxidation test at 60 degrees C for 24 days. This result is also confirmed by Rancimat induction time. Practical Applications: Removing the plasma content by plasmolysis changes the structure of the yeast cell membrane and improves the encapsulation ability and release properties. Encapsulation of WGO with plasmolyzed yeast cells provides superiority in oxidative stability compared to native WGO. The potential value of WGO as an ingredient in the preparation of functional foods could be achieved by yeast cell encapsulation.