Table Info

Table 1.

Encapsulation process by utilizing yeast cells as carriers

Active ingredient	Yeast	Carrier	Pretreatment (for carriers)	Encapsulation method	References
Anthocyanins	Saccharomyces cerevisiae	Yeast cells	-Washing (water) -Heat treatment	Direct mixing	[49]
Anthocyanins	Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces bayanus	Yeast cells	Plasmolysis (NaCl)	Direct mixing (water)	[32]
Ascorbic acid	Saccharomyces pastorianus	Hydrolyzed cells	-Heat treatment -Enzymatic hydrolysis (proteases)	Spray drying (with maltodextrin and Maillard reaction products)	[33]
Berberine	Saccharomyces cerevisiae	Yeast cells	ND	Emulsification (berberine, cells, water)	[23]
Bovine serum albumin	Saccharomyces cerevisiae	Yeast cells	Autolysis (NaCl, HCl, NaOH, CTAB, SDS, Tween-80, DTT, and EDTA)	-Emulsification (bovine serum albumin, cell, water) -Outer-layer chitosan coating	[50]
Black cumin seed oil	Saccharomyces cerevisiae	Yeast cells	Plasmolysis (NaCl)	Emulsification (deionized water, Tween 80)	[66]
Carvacrol	Saccharomyces cerevisiae	Yeast cell wall	Washing (water)	Direct mixing (water)	[28]
Curcumin	Saccharomyces cerevisiae	Yeast cells	ND	Osmoporation [water-glycerol solutions (iso-, 1.4 MPa) and hyper-osmotic (30.0 MPa)]	[47]
Curcumin	Brewer’s yeast	Yeast cells	-Washing (water) -Chemical treatment (NaOH)	pH-driven	[55]
Curcumin	Saccharomyces cerevisiae	Yeast cells and cell wall particles	Chemical treatment: -Ethanol for yeast cell -NaOH, HCl, acetone, isopropanol for cell wall particles	Vacuum infusion	[53]
Curcumin	Saccharomyces cerevisiae	Intact yeast cells and yeast cell wall particles	-Washing (water) for intact yeast -Chemical treatment (NaOH, HCl, isopropanol, acetone)	-Vacuum infusion -Emulsification	[65]
Curcumin, fisetin	Saccharomyces cerevisiae	Intact yeast cells and cell wall particles	-Washing (ethanol and ultrapure water) for intact yeast -Chemical treatment: NaOH, HCl, isopropanol, and acetone for yeast cell wall particles	-Ethanol concentration -Vacuum infusion -Vacuum pressure	[38]
D-limonene, ethyl hexanoate	Saccharomyces cerevisiae	β-Glucans extracted from drum-dried yeast cells	ND	Spray drying	[36, 45]
Essential oil (Mentha pulegium)	Saccharomyces cerevisiae	Yeast cells	Plasmolysis (NaCl)	Emulsification (oil, cells, water)	[59]
Essential oil (Oregano)	Saccharomyces cerevisiae	Yeast cells	-Chemical treatment: autolysis (NaOH) -Pulsed electric field -High-pressure homogenization	Emulsification (ethanol, oil, cells, deionized water)	[11]
Essential oil (Zataria multiflora Boiss)	Saccharomyces cerevisiae	Yeast cells	ND	Emulsification (oil, cells, distilled water)	[30]
Fisetin	Saccharomyces cerevisiae	Yeast cells	Osmoporation (water-glycerol solution, 1.4 MPa)	Osmoporation (water-glycerol solution, 1.4 MPa)	[63]
Fish oil	Saccharomyces cerevisiae	Cell walls	-Autolysis (ethyl acetate) -Enzymatic hydrolysis (β-glucanase, chitinase, protease)	Emulsification (ethanol, oil, cells, deionized water)	[25]
Flavors (Carboxylic acids, ethyl esters, lactones, alcohols, and ketones)	Yarrowia lipolytica	Yeast cells	-Heat treatment -β-mercaptoethanol treatment -Enzymatic hydrolysis (protease)	Direct mixing (water)	[35]
Flaxseed oil	Saccharomyces cerevisiae	Yeast cells or β-glucan	Plasmolysis (NaCl)	Emulsification (Tween 80, oil, cells, deionized water)	[43]
Gallic acid	Saccharomyces cerevisiae	Yeast cells	Plasmolysis (NaCl)	Emulsification (ethanol, acid, cells distilled water)	[31]
Ibuprofen and curcumin	Saccharomyces cerevisiae	Yeast glucan particles	Chemical treatment (NaOH)	Spray drying	[67]
Krill oil	Yeast	Yeast cells	Plasmolysis (NaCl)	Emulsification (Tween 80, oil, cells, deionized water)	[24]
Lactobacillus acidophilus and Bifidobacterium bifidum	Saccharomyces cerevisiae	Yeast cells	ND	-Emulsification (sodium alginate, probiotics, cells, Span 80, CaCl₂, canola oil) -Triple layer (alginate-alginate-cell wall)	[42]
Limonene	Saccharomyces cerevisiae	Intact yeast cells	ND	Concentrated powder form-high-pressure spraying emulsion (Tween 80, limonene, cell, distilled water)	[44]
Phenolic compounds	Saccharomyces cerevisiae	Brewery waste yeasts	Washing (distilled water)	Spray drying	[48]
Taxifolin	Saccharomyces cerevisiae	Yeast cells	Micro-structuring (low-frequency ultrasonic cavitation)	Direct mixing	[29]
Vitamin D₃	Saccharomyces cerevisiae	Yeast cells	Plasmolysis (NaCl)	-Spray drying -Freeze drying	[41]
β-Carotene	Yarrowia lypolitica	Yeast cells	ND	-Ultrasound -Solvent (chloroform, ethanol, acetone, or hexane)	[34]

CTAB: cetyltrimethylammonium bromide; SDS: sodium dodecyl sulfate; DTT: dithiothreitol; EDTA: ethylene diamine tetra acetic acid; ND: not detected or analyzed

Declarations

Author contributions

DGK, ABB, GK, and BS: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. EC: Validation, Writing—review & editing, Supervision. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Not applicable.

Funding

Not applicable.

Copyright

References

Shishir MRI, Xie L, Sun C, Zheng X, Chen W. Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends Food Sci Technol. 2018;78:34–60. [DOI]

Dadkhodazade E, Khanniri E, Khorshidian N, Hosseini SM, Mortazavian AM, Moghaddas Kia E. Yeast cells for encapsulation of bioactive compounds in food products: a review. Biotechnol Prog. 2021;37:e3138. [DOI] [PubMed]

Rezaei A, Varshosaz J, Fesharaki M, Farhang A, Jafari SM. Improving the solubility and in vitro cytotoxicity (Anticancer activity) of ferulic acid by loading it into cyclodextrin nanosponges. Int J Nanomedicine. 2019;14:4589–99. [DOI] [PubMed] [PMC]

Dang TH, Minh HTT, Van Nhi TN, Ngoc TTM. Impact of culture conditions on β-carotene encapsulation using Yarrowia lipolytica cells. AIP Conf Proc. 2017;1878:020004. [DOI]

Marques Mandaji C, da Silva Pena R, Campos Chisté R. Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: a review of selected techniques and applications. Food Res Int. 2022;151:110820. [DOI] [PubMed]

He L, Zhu Y, Shen X, Chen G, Xiao H, Wang J, et al. Yeast cell wall capsules for delivery of oat biomarker avenanthramide-C. Food Chem. 2024;448:139062. [DOI] [PubMed]

Coradello G, Tirelli N. Yeast cells in microencapsulation. General features and controlling factors of the encapsulation process. Molecules. 2021;26:3123. [DOI] [PubMed] [PMC]

Rezaei A, Fathi M, Jafari SM. Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers. Food Hydrocoll. 2019;88:146–62. [DOI]

Kalinina I, Fatkullin R, Naumenko N, Ruskina A, Popova N, Naumenko E. Increasing the efficiency of taxifolin encapsulation in Saccharomyces cerevisiae yeast cells based on ultrasonic microstructuring. Fermentation. 2022;8:378. [DOI]

10.

da Silva Lima A, Maciel AP, Mendonça CJS, Costa Junior LM. Use of encapsulated carvacrol with yeast cell walls to control resistant strains of Rhipicephalus microplus (Acari: Ixodidae). Ind Crops Prod. 2017;108:190–4. [DOI]

11.

Dimopoulos G, Katsimichas A, Tsimogiannis D, Oreopoulou V, Taoukis P. Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells. J Food Eng. 2021;294:110408. [DOI]

12.

Paramera EI, Karathanos VT, Konteles SJ. Yeast cells and yeast-based materials for microencapsulation. In: Sobel R, editor. Microencapsulation in the food industry. Pittsburgh: Academic Press; 2023. pp. 343–65. [DOI]

13.

Lieu DM, Vo LTK, Le HG, Nguyen TTB, Dang TTK. Yeast cell as a potential microcapsule of bioactive compounds: an overview. Nutrire. 2024;49:12. [DOI]

14.

Ohya Y, Ghanegolmohammadi F, Itto-Nakama K. Application of unimodal probability distribution models for morphological phenotyping of budding yeast. FEMS Yeast Res. 2024;24:foad056. [DOI] [PubMed] [PMC]

15.

Soto ER, Ostroff GR. Characterization of multilayered nanoparticles encapsulated in yeast cell wall particles for DNA. Bioconjug Chem. 2008;19:840–8. [DOI] [PubMed]

16.

Zlotnik H, Fernandez MP, Bowers B, Cabib E. Saccharomyces cerevisiae mannoproteins form an external cell wall layer that determines wall porosity. J Bacteriol. 1984;159:1018–26. [DOI] [PubMed] [PMC]

17.

Scherrer R, Louden L, Gerhardt P. Porosity of the yeast cell wall and membrane. J Bacteriol. 1974;118:534–40. [DOI] [PubMed] [PMC]

18.

De Nobel JG, Dijkers C, Hooijberg E, Klis FM. Increased cell wall porosity in Saccharomyces cerevisiae after treatment with dithiothreitol or EDTA. J Gen Microbiol. 1989;135:2077–84. [DOI]

19.

Dardelle G, Normand V, Steenhoudt M, Bouquerand PE, Chevalier M, Baumgartner P. Flavour-encapsulation and flavour-release performances of a commercial yeast-based delivery system. Food Hydrocoll. 2007;21:953–60. [DOI]

20.

Normand V, Dardelle G, Bouquerand PE, Nicolas L, Johnston DJ. Flavor encapsulation in yeasts: limonene used as a model system for characterization of the release mechanism. J Agric Food Chem. 2005;53:7532–43. [DOI] [PubMed]

21.

Paramera EI, Konteles SJ, Karathanos VT. Microencapsulation of curcumin in cells of Saccharomyces cerevisiae. Food Chem. 2011;125:892–902. [DOI]

22.

Pham-Hoang BN, Romero-Guido C, Phan-Thi H, Waché Y. Encapsulation in a natural, preformed, multi-component and complex capsule: yeast cells. Appl Microbiol Biotechnol. 2013;97:6635–45. [DOI] [PubMed]

23.

Salari R, Rajabi O, Khashyarmanesh Z, Najafi F, Fazly Bazzaz BS. Characterization of encapsulated berberine in yeast cells of Saccharomyces cerevisiae. Iran J Pharm Res. 2015;14:1247–56. [PubMed] [PMC]

24.

Fu J, Song L, Guan J, Sun C, Zhou D, Zhu B. Encapsulation of Antarctic krill oil in yeast cell microcarriers: evaluation of oxidative stability and in vitro release. Food Chem. 2021;338:128089. [DOI] [PubMed]

25.

Czerniak A, Kubiak P, Białas W, Jankowski T. Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells. J Food Eng. 2015;167:2–11. [DOI]

26.

Sultana A, Tanaka Y, Fushimi Y, Yoshii H. Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder. Food Res Int. 2018;106:809–16. [DOI] [PubMed]

27.

Rahimi D, Sadeghi A, Kashaninejad M, Ebrahimi M. Postbiotic characterization of a potential probiotic yeast isolate, and its microencapsulation in alginate beads coated layer-by-layer with chitosan. Heliyon. 2024;10:e28452. [DOI] [PubMed] [PMC]

28.

da Silva Costa JR, do Vale TL, da Silva GF, da Silva NCS, da Silva Lima A, Costa-Junior LM, et al. Encapsulation of carvacrol and thymol with yeast cell wall and its repellent activity against Amblyomma sculptum and Rhipicephalus sanguineus (Sensu Lato). Exp Appl Acarol. 2024;92:555–65. [DOI] [PubMed]

29.

Semouma D, Laib I, Laib DE, Chenchouni H, Rahmani Y, Fekrache F, et al. Microencapsulation of Myrtus communis extracts in Saccharomyces cerevisiae cells: effects on phenolic content and antioxidant capacity, physical characterization and molecular docking analysis. Food Bioprocess Technol. 2024. [DOI]

30.

Nakhaee Moghadam M, Jamshidi A, Fazly Bazzaz BS, Azizzadeh M, Movaffagh J. Saccharomyces cerevisiae as a delivery system of Zataria multiflora Boiss. essential oil as a natural preservative for food applications. J Sci Food Agric. 2021;101:2006–13. [DOI] [PubMed]

31.

Karaman K. Fabrication of gallic acid loaded yeast (Saccharomyces cerevisiae) microcapsules: effect of plasmolysis treatment and solvent type on bioactivity and release kinetics. LWT. 2021;148:111640. [DOI]

32.

Kurek MA, Majek M, Onopiuk A, Szpicer A, Napiórkowska A, Samborska K. Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species. Food Bioprod Process. 2023;137:84–92. [DOI]

33.

Marson GV, Saturno RP, Comunian TA, Consoli L, Machado MTDC, Hubinger MD. Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material. Food Res Int. 2020;136:109365. [DOI] [PubMed]

34.

Pham-Hoang BN, Romero-Guido C, Phan-Thi H, Waché Y. Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation. J Food Eng. 2018;224:88–94. [DOI]

35.

Pham-Hoang BN, Voilley A, Waché Y. Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: yeast cells. Colloids Surf B Biointerfaces. 2016;148:220–8. [DOI] [PubMed]

36.

Iassonova DR, Hammond EG, Beattie SE. Oxidative stability of polyunsaturated triacylglycerols encapsulated in oleaginous yeast. JAOCS. 2008;85:711–6. [DOI]

37.

Silverman SJ. Current methods for Saccharomyces cerevisiae: I. growth. Anal Biochem. 1987;164:271–7. [DOI] [PubMed]

38.

Young S, Dea S, Nitin N. Vacuum facilitated infusion of bioactives into yeast microcarriers: evaluation of a novel encapsulation approach. Food Research International. 2017;100:100–12. [DOI] [PubMed]

39.

Shi G, Rao L, Yu H, Xiang H, Pen G, Long S, et al. Yeast-cell-based microencapsulation of chlorogenic acid as a water-soluble antioxidant. J Food Eng. 2007;80:1060–7. [DOI]

40.

Bekatorou A, Psarianos C, Koutinas AA. Production of food grade yeasts. Food Technol Biotechnol. 2006;44:407–15.

41.

Dadkhodazade E, Mohammadi A, Shojaee-Aliabadi S, Mortazavian AM, Mirmoghtadaie L, Hosseini SM. Yeast cell microcapsules as a novel carrier for cholecalciferol encapsulation: development, characterization and release properties. Food Biophys. 2018;13:404–11. [DOI]

42.

Mokhtari S, Jafari SM, Khomeiri M, Maghsoudlou Y, Ghorbani M. The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics. Food Res Int. 2017;96:19–26. [DOI] [PubMed]

43.

Beikzadeh S, Shojaee-Aliabadi S, Dadkhodazade E, Sheidaei Z, Abedi AS, Mirmoghtadaie L, et al. Comparison of properties of breads enriched with omega-3 oil encapsulated in β-glucan and Saccharomyces cerevisiae yeast cells. Applied Food Biotechnology. 2020;7:11–20. [DOI]

44.

Errenst C, Petermann M, Kilzer A. Encapsulation of limonene in yeast cells using the concentrated powder form technology. J Supercrit Fluids. 2021;168:105076. [DOI]

45.

Sultana A, Miyamoto A, Lan Hy Q, Tanaka Y, Fushimi Y, Yoshii H. Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae. J Food Eng. 2017;199:36–41. [DOI]

46.

Soto E, Rus F, Ostroff G. Yeast cell wall particle encapsulation of pro-terpene payloads. TechConnect Briefs. 2019;2019:435–8.

47.

de Medeiros FGM, Dupont S, Beney L, Roudaut G, Hoskin RT, da Silva Pedrini MR. Efficient stabilisation of curcumin microencapsulated into yeast cells via osmoporation. Appl Microbiol Biotechnol. 2019;103:9659–72. [DOI] [PubMed]

48.

Rubio FTV, Haminiuk CWI, Martelli-Tosi M, da Silva MP, Makimori GYF, Favaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Res Int. 2020;136:109470. [DOI] [PubMed]

49.

Nguyen TT, Phan-Thi H, Pham-Hoang BN, Ho PT, Tran TTT, Waché Y. Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast. Food Res Int. 2018;107:275–80. [DOI] [PubMed]

50.

Shi G, Liu Y, He Z, Zhou J. Chemical treatment and chitosan coating of yeast cells to improve the encapsulation and controlled release of bovine serum albumin. Artif Cells Nanomed Biotechnol. 2017;45:1207–15. [DOI] [PubMed]

51.

Tan C, Huang M, McClements DJ, Sun B, Wang J. Yeast cell-derived delivery systems for bioactives. Trends Food Sci Technol. 2021;118:362–73. [DOI]

52.

Bishop JR, Nelson G, Lamb J. Microencapsulation in yeast cells. J Microencapsul. 1998;15:761–73. [DOI] [PubMed]

53.

Young S, Rai R, Nitin N. Bioaccessibility of curcumin encapsulated in yeast cells and yeast cell wall particles. Food Chem. 2020;309:125700. [DOI] [PubMed]

54.

Rubio FTV, Maciel GM, da Silva MV, Corrêa VG, Peralta RM, Haminiuk CWI. Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: kinetics, isotherms and bioaccessibility. Innovative Food Sci Emerging Technol. 2018;45:18–28. [DOI]

55.

Fu DW, Fu JJ, Li JJ, Tang Y, Shao ZW, Zhou DY, et al. Efficient encapsulation of curcumin into spent brewer’s yeast using a pH-driven method. Food Chem. 2022;394:133537. [DOI] [PubMed]

56.

Bayarjargal M, Munkhbat E, Ariunsaikhan T, Odonchimeg M, Uurzaikh T, Gan-Erdene T, et al. Utilization of spent brewer’s yeast Saccharomyces cerevisiae for the production of yeast enzymatic hydrolysate. Mong J Chem. 2011;12:88–91.

57.

Wang J, Li M, Zheng F, Niu C, Liu C, Li Q, et al. Cell wall polysaccharides: before and after autolysis of brewer’s yeast. World J Microbiol Biotechnol. 2018;34:137. [DOI] [PubMed]

58.

Takalloo Z, Nikkhah M, Nemati R, Jalilian N, Sajedi RH. Autolysis, plasmolysis and enzymatic hydrolysis of baker’s yeast (Saccharomyces cerevisiae): a comparative study. World J Microbiol Biotechnol. 2020;36:68. [DOI] [PubMed]

59.

Kavetsou E, Koutsoukos S, Daferera D, Polissiou MG, Karagiannis D, Perdikis DC, et al. Encapsulation of Mentha pulegium essential oil in yeast cell microcarriers: an approach to environmentally friendly pesticides. J Agric Food Chem. 2019;67:4746–53. [DOI] [PubMed]

60.

Ribeiro VR, Maciel GM, Fachi MM, Pontarolo R, Fernandes IAA, Stafussa AP, et al. Improvement of phenolic compound bioaccessibility from yerba mate (Ilex paraguariensis) extracts after biosorption on Saccharomyces cerevisiae. Food Res Int. 2019;126:108623. [DOI] [PubMed]

61.

Tao Z, Yuan H, Liu M, Liu Q, Zhang S, Liu H, et al. Yeast extract: characteristics, production, applications and future perspectives. J Microbiol Biotechnol. 2023;33:151–66. [DOI] [PubMed] [PMC]

62.

Nowosad K, Sujka M, Pankiewicz U, Miklavčič D, Arczewska M. Pulsed electric field (PEF) enhances iron uptake by the yeast Saccharomyces cerevisiae. Biomolecules. 2021;11:850. [DOI] [PubMed] [PMC]

63.

de Câmara AA Jr, Dupont S, Beney L, Gervais P, Rosenthal A, Correia RTP, et al. Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content. Appl Microbiol Biotechnol. 2016;100:5547–58. [DOI] [PubMed]

64.

Ciamponi F, Duckham C, Tirelli N. Yeast cells as microcapsules. Analytical tools and process variables in the encapsulation of hydrophobes in S. cerevisiae. Appl Microbiol Biotechnol. 2012;95:1445–56. [DOI] [PubMed]

65.

Young S, Nitin N. Thermal and oxidative stability of curcumin encapsulated in yeast microcarriers. Food Chem. 2019;275:1–7. [DOI] [PubMed]

66.

Karaman K. Characterization of Saccharomyces cerevisiae based microcarriers for encapsulation of black cumin seed oil: stability of thymoquinone and bioactive properties. Food Chem. 2020;313:126129. [DOI] [PubMed]

67.

Ruphuy G, Saloň I, Tomas J, Šalamúnová P, Hanuš J, Štěpánek F. Encapsulation of poorly soluble drugs in yeast glucan particles by spray drying improves dispersion and dissolution properties. Int J Pharm. 2020;576:118990. [DOI] [PubMed]

68.

Kolanowski W, Ziolkowski M, Weißbrodt J, Kunz B, Laufenberg G. Microencapsulation of fish oil by spray drying--impact on oxidative stability. Part 1. Eur Food Res Technol. 2006;222:336–42. [DOI]

69.

Sentosa O, Katherine, Sugih AK. Effect of temperature in the encapsulation of temulawak extract with yeast Saccharomyces cereviceae. 2015 4th International Conference on Instrumentation, Communications, Information Technology and Biomedical Engineering (ICICI-BME); 2015 Nov 2–3; Bandung, Indonesia. New York: IEEE; 2016. pp. 332–6.

70.

Kavosi M, Mohammadi A, Shojaee-Aliabadi S, Khaksar R, Hosseini SM. Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules. J Sci Food Agric. 2018;98:2490–7. [DOI] [PubMed]

71.

Shi G, Rao L, Yu H, Xiang H, Yang H, Ji R. Stabilization and encapsulation of photosensitive resveratrol within yeast cell. Int J Pharm. 2008;349:83–93. [DOI] [PubMed]

72.

Ashkezary EZ, Vazifedoost M, Nateghi L, Didar Z, Moslemi M. Characterization of encapsulated riboflavin in plasmolyzed and non-plasmolyzed Saccharomyces cerevisiae yeast cells. Food Measure. 2024. [DOI]

73.

Pham-Hoang BN, Winckler P, Waché Y. Fluorescence lifetime and UV-vis spectroscopy to evaluate the interactions between quercetin and its yeast microcapsule. Biotechnol J. 2018;13:1700389. [DOI] [PubMed]

74.

Liu S, Tao M, Huang K. Encapsulation of Mānuka essential oil in yeast microcarriers for enhanced thermal stability and antimicrobial activity. Food Bioproc Tech. 2021;14:2195–206. [DOI]

75.

Raval N, Maheshwari R, Kalyane D, Youngren-Ortiz SR, Chougule MB, Tekade RK. Importance of physicochemical characterization of nanoparticles in pharmaceutical product development. In: Tekade RK, editor. Basic fundamentals of drug delivery. Pittsburgh: Academic Press; 2018. pp. 369–400. [DOI]

76.

Ru Y, Zhu Y, Wang X, Dong Q, Ma Y. Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety. IFSET. 2024;93:103612. [DOI]

77.

Rawling M, Schiavone M, Apper E, Merrifield DL, Castex M, Leclercq E, et al. Yeast cell wall extracts from Saccharomyces cerevisiae varying in structure and composition differentially shape the innate immunity and mucosal tissue responses of the intestine of zebrafish (Danio rerio). Front Immunol. 2024;14:1158390. [DOI] [PubMed] [PMC]

78.

Ashkezary EZ, Vazifedoost M, Nateghi L, Didar Z, Moslemi M. Stability of riboflavin microencapsulated in yeast Saccharomyces cerevisiae cells in Iranian breads. IJCCE. 2023;[Epub ahead of print].

79.

Gharanjig H, Gharanjig K, Hosseinnezhad M, Jafari SM. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients. In: Jafari SM, editor. Characterization of nanoencapsulated food ingredients. Pittsburgh: Academic Press; 2020. pp. 295–346. [DOI]

80.

Peltzer MA, Salvay AG, Delgado JF, de la Osa O, Wagner JR. Use of residual yeast cell wall for new biobased materials production: effect of plasticization on film properties. Food Bioprocess Tech. 2018;11:1995–2007. [DOI]

81.

Dadkhodazade E, Mohammadi A, Shojaee-Aliabadi S, Mirmoghtadaie L, Hosseini S. Study of UV and thermal stability of vitamin D3 loaded in yeast cells of Saccharomyces cerevisiae microcapsules. JHHHM. 2022;3:28–36. [DOI]

82.

de Andrade EWV, Dupont S, Beney L, de Souza ML, Hoskin RT, da Silva Pedrini MR. Sonoprocessing is an effective strategy to encapsulate fisetin into Saccharomyces cerevisiae cells. Appl Microbiol Biotechnol. 2022;106:7461–75. [DOI] [PubMed]

83.

Workman MJ, Gomes B, Weng JL, Ista LK, Jesus CP, David MR, et al. Yeast-encapsulated essential oils: a new perspective as an environmentally friendly larvicide. Parasit Vectors. 2020;13:19. [DOI] [PubMed] [PMC]

84.

Sangwai MB, Vavia PR. Effect of decisive formulation variables on bioencapsulation efficiency and integrity of yeast biocapsules for oral itraconazole delivery. J Microencapsul. 2011;28:311–22. [DOI] [PubMed]

85.

Nakhaee Moghadam M, Khameneh B, Fazly Bazzaz BS. Saccharomyces cervisiae as an efficient carrier for delivery of bioactives: a review. Food Biophys. 2019;14:346–53. [DOI]

86.

Dong LM, Hang HTT, Tran NHN, Thuy DTK. Improvement of anthocyanin encapsulation efficiency into yeast cell by plasmolysis, ethanol, and anthocyanin concentration using response surface methodology. Microbiol Biotechnol Lett. 2020;48:267–75. [DOI]

87.

Jafari Y, Sabahi H, Rahaie M. Stability and loading properties of curcumin encapsulated in Chlorella vulgaris. Food Chem. 2016;211:700–6. [DOI] [PubMed]

88.

Plavcová Z, Šalamúnová P, Saloň I, Štěpánek F, Hanuš J, Hošek J. Curcumin encapsulation in yeast glucan particles promotes its anti-inflammatory potential in vitro. Int J Pharm. 2019;568:118532. [DOI] [PubMed]

89.

Rotrekl D, Šalamúnová P, Paráková L, Baďo O, Saloň I, Štěpánek F, et al. Composites of yeast glucan particles and curcumin lead to improvement of dextran sulfate sodium-induced acute bowel inflammation in rats. Carbohydr Polym. 2021;252:117142. [DOI] [PubMed]

90.

Dou F, Huang K, Nitin N. Targeted photodynamic treatment of bacterial biofilms using curcumin encapsulated in cells and cell wall particles. ACS Appl Bio Mater. 2021;4:514–22. [DOI] [PubMed]

91.

Cetinkaya N, Koc TB, Karabulut I. Oxidative stability and in vitro release properties of encapsulated wheat germ oil in Saccharomyces cerevisiae cell-based microcapsules. Eur J Lipid Sci Technol. 2021;123:2100064. [DOI]

92.

Cichocki W, Czerniak A, Smarzyński K, Jeżowski P, Kmiecik D, Baranowska HM, et al. Physicochemical and morphological study of the Saccharomyces cerevisiae cell-based microcapsules with novel cold-pressed oil blends. Appl Sci. 2022;12:6577. [DOI]