Yeast cell biocarrier for the encapsulation of ascorbic acid: effect of plasmolysis process, suspension media and ascorbic acid levels on the physicochemical, morphological and bioactive properties of microcapsules
It was concluded that yeast cells are capable of preserving ascorbic acid stability during storage and yeast cells can be used effectively and safely for the manufacturing of the ascorbic acid microcapsules. © 2024 Society of Chemical Industry.
Authors
- Gamze Hatip (ORCID: https://orcid.org/0000-0002-1377-9397)
- Kevser Karaman (ORCID: https://orcid.org/0000-0003-0729-6185)
Institutions
- Erciyes University (TR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-03
- DOI
- https://doi.org/10.1002/jsfa.13919
- Citations
- 4
- Primary Topic
- Microencapsulation and Drying Processes
- Type
- article
- Field-Weighted Citation Impact
- 1.39