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<p>This study focused on optimizing the encapsulation of polyphenols extracted from <i>Pulicaria odora</i> into plasmolyzed <i>Saccharomyces cerevisiae</i> yeast cells using RSM. The polyphenols were obtained via ethanolic maceration, and encapsulation performance was evaluated by varying two key factors: the yeast-to-extract ratio and incubation time. A CCD was employed to model the process and determine optimal conditions. The model predicted maximum encapsulation efficiencies of 95.83% for total polyphenols and 96.83% for total flavonoids. The microcapsules obtained under these optimized conditions were further characterized to evaluate their structural, chemical, and functional properties. SEM confirmed the incorporation of bioactives into the yeast matrix, while FTIR indicated molecular interactions between polyphenols and yeast cell wall components. DSC revealed enhanced thermal stability of the encapsulated forms. Antioxidant activity was significantly improved after encapsulation. The findings highlight the potential of plasmolyzed yeast cells as natural, biocompatible carriers for stabilizing and delivering plant-derived bioactives for several applications.</p> Graphical abstract <p></p>

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Plasmolyzed yeast cell system for the encapsulation of Pulicaria odora polyphenols: RSM-based process optimization and functional characterization

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月25日

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  • Djamel Eddine Laib,
  • Imen Laib,
  • Hamdi Bendif,
  • Sulaiman A. Alsalamah,
  • Tarek H. Taha,
  • Fehmi Boufahja,
  • Walid Elfalleh,
  • Stefania Garzoli

摘要

This study focused on optimizing the encapsulation of polyphenols extracted from Pulicaria odora into plasmolyzed Saccharomyces cerevisiae yeast cells using RSM. The polyphenols were obtained via ethanolic maceration, and encapsulation performance was evaluated by varying two key factors: the yeast-to-extract ratio and incubation time. A CCD was employed to model the process and determine optimal conditions. The model predicted maximum encapsulation efficiencies of 95.83% for total polyphenols and 96.83% for total flavonoids. The microcapsules obtained under these optimized conditions were further characterized to evaluate their structural, chemical, and functional properties. SEM confirmed the incorporation of bioactives into the yeast matrix, while FTIR indicated molecular interactions between polyphenols and yeast cell wall components. DSC revealed enhanced thermal stability of the encapsulated forms. Antioxidant activity was significantly improved after encapsulation. The findings highlight the potential of plasmolyzed yeast cells as natural, biocompatible carriers for stabilizing and delivering plant-derived bioactives for several applications.

Graphical abstract