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<p>Most essential oils (EOs) have insecticidal properties but their use is limited due to their sensitivity to heat, light, and oxidation. A biological way to overcome this is by their encapsulation in yeast thus stabilizing them and also serve as an insecticide. Spent yeast, an underutilized predominant by-product of the wine and beer industries, can be biovalorized for encapsulation process. The present study was conducted to prepare Eucalyptus oil-based spent yeast (<i>Saccharomyces cerevisiae</i>) microcapsules. The effect of pre-treating yeast cells with NaCl, and varying the mass ratio of yeast to oil on encapsulation efficiency and loading capacity was investigated. Subsequently, the stability of the microcapsules was studied at 4&#xa0;°C and 28&#xa0;°C for 60&#xa0;days. Fluorescent microscopy, Fourier transform-infrared spectroscopy and Transmission electron microscopy were used to analyze the process. NaCl [5% (w/v)]was found to be optimal for plasmolysis, resulting in a loading capacity of 44.78 ± 0.56% and a mass ratio of 2:1:4 (plasmolysed yeast: oil: water) recorded the highest encapsulation efficiency of 82.39 ± 1.33%. The storage studies revealed that microcapsules retained the loaded oil and were stable. Analytical methods confirmed the enhancing effect of plasmolysis and successful encapsulation of eucalyptus oil in yeast cells. Further, as yeast is a preferred food for mosquito larvae, EO-encapsulated yeast can be a promising, eco-friendly mosquito larvicide. Hence, the present work demonstrates proof-of-concept at laboratory scale, the field validation of which is needed to translate it into scalable, real-world bioinsecticidal applications.</p>

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Biovalorization of spent yeast for preparation of eucalyptus oil-based microcapsules

  • 期刊论文

  • 发表日期：

    2025年12月15日

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  • A. G. Thomas,
  • G. S. Kocher,
  • D. K. Kocher

摘要

Most essential oils (EOs) have insecticidal properties but their use is limited due to their sensitivity to heat, light, and oxidation. A biological way to overcome this is by their encapsulation in yeast thus stabilizing them and also serve as an insecticide. Spent yeast, an underutilized predominant by-product of the wine and beer industries, can be biovalorized for encapsulation process. The present study was conducted to prepare Eucalyptus oil-based spent yeast (Saccharomyces cerevisiae) microcapsules. The effect of pre-treating yeast cells with NaCl, and varying the mass ratio of yeast to oil on encapsulation efficiency and loading capacity was investigated. Subsequently, the stability of the microcapsules was studied at 4 °C and 28 °C for 60 days. Fluorescent microscopy, Fourier transform-infrared spectroscopy and Transmission electron microscopy were used to analyze the process. NaCl [5% (w/v)]was found to be optimal for plasmolysis, resulting in a loading capacity of 44.78 ± 0.56% and a mass ratio of 2:1:4 (plasmolysed yeast: oil: water) recorded the highest encapsulation efficiency of 82.39 ± 1.33%. The storage studies revealed that microcapsules retained the loaded oil and were stable. Analytical methods confirmed the enhancing effect of plasmolysis and successful encapsulation of eucalyptus oil in yeast cells. Further, as yeast is a preferred food for mosquito larvae, EO-encapsulated yeast can be a promising, eco-friendly mosquito larvicide. Hence, the present work demonstrates proof-of-concept at laboratory scale, the field validation of which is needed to translate it into scalable, real-world bioinsecticidal applications.