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Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends – InnPlantFood

Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends

29 czerwca 2022by Przemysław Kowalczewski

Oleje roślinne bogate w wielonienasycone kwasy tłuszczowe są cennym składnikiem diety człowieka. Odpowiednio skomponowane mieszanki olejów charakteryzują się korzystnym z żywieniowego punktu widzenia stosunkiem kwasów tłuszczowych ω6/ω3 5:1. Niestety ich skład sprawia, że trudno je stosować w produkcji żywności, ponieważ są podatne na utlenianie i często charakteryzują się silnym zapachem. Kapsułkowanie w komórkach drożdży jest możliwym rozwiązaniem tych problemów. Niniejsza praca na temat zastosowania drożdży natywnych i autolizowanych opisuje wpływ enkapsulacji tych olejów. Zachęcamy do lektury!

https://www.mdpi.com/2076-3417/12/13/6577

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