The encapsulation of fisetin into S. cerevisiae cells through sonoporation coupled with
drying is reported for the first time in the literature. To establish the best conditions to …

The objective of this study was to investigate for the first time the role of S. cerevisiae natural
barriers and endogenous cytoplasmatic bodies on the stabilization of fisetin encapsulated …

Osmoporation is an innovative method that can be used with food-grade yeast cells of
Saccharomyces cerevisiae as natural encapsulating matrices. This technique overcomes …

Some of the challenges of yeast encapsulation protocols are low phytochemical
internalization rates and limited intracellular compartments of yeasts. This study uses an …

Cell osmoporation is a simple and straightforward procedure of creating food‐grade
biocapsules. This study proposes a new protocol of sequential cell osmoporation stages and …

The objective of this study was to evaluate the performance of Lactobacillus acidophilus
cells as a novel encapsulating carrier for fisetin via osmoporation. Initially, the effects of …

This study evaluates the encapsulation of phytoactives from acerola (Malpighia emarginata)
pomace extract (APE) into Saccharomyces cerevisiae cells via sonoprocessing coupled to …

Encapsulation into yeast microcarriers provides an appealing alternative to biomimetic
systems by employing natural, pre-formed vehicles for the stabilization and delivery of …

This chapter describes yeast cells as an attractive and novel encapsulation matrix. It starts
by describing the yeast cells' structure, which includes the thick and mechanically strong cell …

Recently, there has been growing interest in usingnatural vesicles for encapsulation of
variousfood-grade ingredients. The structure ofyeast cells, along with their presence in …