Oxidative Stability and In Vitro Release Properties of Encapsulated Wheat Germ Oil in Saccharomyces cerevisiae Cell-Based Microcapsules

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorCetinkaya, Nilgun
dc.contributor.authorKoc, Tugca Bilenler
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:50:27Z
dc.date.available2024-08-04T20:50:27Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipInonu University Scientific Research Projects Coordination Unit [2019/1707]en_US
dc.description.sponsorshipThis study has been supported by Inonu University Scientific Research Projects Coordination Unit under grant number 2019/1707. The authors acknowledge special thanks for the support by Balen (Ankara, Turkey) providing cold-pressed WGO.en_US
dc.identifier.doi10.1002/ejlt.202100064
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85111499729en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/ejlt.202100064
dc.identifier.urihttps://hdl.handle.net/11616/100078
dc.identifier.volume123en_US
dc.identifier.wosWOS:000679121600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofEuropean Journal of Lipid Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectwheat germ oilen_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectmicroencapsulationen_US
dc.subjectreleaseen_US
dc.subjectoxidative stabilityen_US
dc.titleOxidative Stability and In Vitro Release Properties of Encapsulated Wheat Germ Oil in Saccharomyces cerevisiae Cell-Based Microcapsulesen_US
dc.typeArticleen_US

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