Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species

Abstract

Microencapsulation is one of the methods of preservation of food ingredients that can be easily degraded. The study aimed to investigate how the type of yeast can affect the ability to microencapsulate anthocyanins. In this study, the possibility of microencapsulation of anthocyanins from black chokeberry (Aronia melanocarpa) was investigated using yeast such as Saccharomyces cerevisiae without plasmolysis (CON), Saccharomyces cerevisiae after plasmolysis (SCB), Saccharomyces pastorianus (SPA), Saccharomyces cerevisiae for top fermentation (SCA), and Saccharomyces bayanus (SBA). The yeast were exposed to the concentrated anthocyanin solution for sorption and freeze-dried to form the microcapsules. It was shown that the water content of the CON microcapsules was significantly higher than the plasmolyzed. This was reflected in the water activity, as the CON and SCB samples had aw values between 0.055 and 0.064. The CON samples were the brightest, while the b* parameter in the L*a*b* color evaluation system was the most variable parameter for all samples. In terms of encapsulation efficiency, SCA and SPA had the highest values, followed by 52.87 ± 0.22 and 53.88 ± 0.81%. The thermal analysis revealed a phase transition around in samples, suggesting its different structure during microcapsule formation and melting. The results obtained can significantly contribute to the beginning of research in the literature on yeast-mediated encapsulation of hydrophilic bioactive compounds.