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Food research international v.107, 2018년, pp.275 - 280   SCI SCIE
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Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast

Nguyen, T-Thu (International Joint Laboratory Tropical Bioresources & Biotechnology, UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France ) ; Phan-Thi, Hanh (International Joint Laboratory Tropical Bioresources & Biotechnology, UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France ) ; Pham-Hoang, Bao-Ngoc (International Joint Laboratory Tropical Bioresources & Biotechnology, UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France ) ; Ho, Phuong-Thao (International Joint Laboratory Tropical Bioresources & Biotechnology, UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France ) ; Tran, Thi Thu Thuy (Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Viet Nam ) ; Waché, Yves (International Joint Laboratory Tropical Bioresources & Biotechnology, UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France ) ;
  • 초록  

    Abstract Hibiscus sabdariffa extracts, a rich source of anthocyanin, were subjected to encapsulation in yeast cells. An encapsulation yield (EY) of 208 μg/100 mg of cells and an encapsulation efficiency (EE) of 27%, were reached after optimisation of the ratios (0.5 g wet yeast cells for 5 ml of anthocyanin extracts at 1 g·L −1 ) and with 10% of ethanol. The storage stability of encapsulated pigments was investigated in water and buffer pH 1.5 at 5 & 37 °C for 10 days and 90 °C for 30 min. The percentage of loss of colour was determined by colourimetry assays. The microparticles made of yeast with or without heat treatment exhibited different protecting effects ( P Highlights Yeast cells were a good material for the encapsulation of anthocyanins. A process of encapsulation of anthocyanin in yeast has been developed. Heat-treated yeast microcapsules showed a high protecting effect during storage. Yeast enzymes caused an unwanted colour loss of anthocyanin during storage. Graphical abstract [DISPLAY OMISSION]


  • 주제어

    Encapsulation .   Colour .   Anthocyanin .   Yeast microparticles .   Saccharomyces cerevisiae .   Hibiscus sabdariffa L.  

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