Open AccessEvaluation of anthocyanin encapsulation efficiency into yeast cell by plasmolysis, ethanol, and ultrasound treatments using alone or in combination
Author(s) -
Lieu My Đong,
Truong Thi Hoang,
Hai N. Nguyen,
T.K.T. Dang
Publication year - 2019
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.4(2).283
Subject(s) - plasmolysis , anthocyanin , chemistry , ethanol , yeast , food science , wine , chromatography , biochemistry , cell wall
Anthocyanin is a water-soluble color compound of the flavonoid which was successfullyencapsulation in Saccharomyces cerevisiae by plasmolysis, ethanol, and ultrasoundtreatments using alone or in combination in the first time. Treatment agents significantlyenhanced the encapsulation efficiency of anthocyanin fluid. The encapsulation yield (EY)of the combined factors was higher than the individual impact factors. Ethanol 10% (v/v)and ultrasound 180 seconds for the highest EY 40.22±0.67%, then ethanol 10% (v/v) andNaCl 10% (w/v) for EY 36.45±0.35%, NaCl 10% and ultrasound for EY 32.14±0.98%lowest. The color stability evaluation of the capsules was carried out at 80°C for 30minutes. The color lost rate was determined by the spectrometer. The color loss ofsamples with the un-treatment yeast was 20.45±1.21%, higher than the treated sample.This suggests that anthocyanin encapsulation by yeast cell is efficient in overcoming theeffects of high temperatures and having potential applications in food processing.