Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul 34210, Turkey.
Döhler Food and Beverage Ingredients R&D Center, Karaman 70100, Turkey.
Food Funct. 2023 Apr 24;14(8):3746-3759. doi: 10.1039/d2fo03872b.
Olive-mill wastewater (OMW), a by-product with high biological value and rich in phenolic compounds, is converted into spray-dried powders by using baker's yeast cells (YCs) as the carrier material. The encapsulation of OMW into YCs was also confirmed by Fourier transform infrared spectroscopy (FT-IR) analysis. The encapsulation yield (%) of powders for OMW phenolics was determined as 5.42 ± 0.33 and 4.02 ± 0.01% in YC microparticles non-treated and treated with high-pressure homogenization (HPH), respectively. The distorted structure of YCs, observed in scanning electron microscopy images, reduced the retention of OMW phenolics by YCs. HPH application made water removal easier, and the moisture content of YC-OMW powders was reduced from 5.13 to 3.72%. Compared to free OMW, the bioaccessibility indices (BI%) of individual phenolics were increased through yeast encapsulation, at the end of the intestinal stage, hydroxytyrosol and oleuropein could still be detected in encapsulated samples (BI% of 14-25 and 124-189%), but not in free OMW. Thus, YCs could be considered suitable encapsulating agents and show promising characteristics for technological application.
橄榄渣废水（OMW）是一种具有高生物价值且富含酚类化合物的副产物，可使用面包酵母细胞（YCs）作为载体材料将其转化为喷雾干燥粉末。通过傅里叶变换红外光谱（FT-IR）分析也证实了 OMW 被包封到 YCs 中。确定 OMW 酚类物质在未经高压匀质（HPH）处理和经 HPH 处理的 YC 微颗粒中的包封产率（%）分别为 5.42±0.33 和 4.02±0.01%。扫描电子显微镜图像中观察到 YCs 的扭曲结构降低了 YCs 对 OMW 酚类物质的保留。HPH 的应用使水的去除变得更容易，YC-OMW 粉末的含水量从 5.13%降低至 3.72%。与游离 OMW 相比，通过酵母包封，个体酚类物质的生物可及性指数（BI%）增加，在肠道阶段结束时，仍然可以在包封样品中检测到羟基酪醇和橄榄苦苷（BI%为 14-25%和 124-189%），但在游离 OMW 中则无法检测到。因此，YCs 可以被认为是合适的包封剂，并且在技术应用方面显示出有前景的特性。
