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UMR Procédés Alimentaires et Microbiologiques

Conférence Encapsulation of flavours in yeast cells using the Concentrated Powder Form (CPF)-technology

Dans le cadre de l'axe 3 de l'UMR le vendredi 6 septembre à 9h30 en salle R07 à la Faculté des Sciences de Santé.
La personne qui présentera est Cornelia Errenst, "Research associate/ doctoral candidat" à la Chair for Process Technology, Ruhr University Bochum, chercheur reçue actuellement par notre collègue Yves WACHE.

Encapsulation of flavours in yeast cells using the Concentrated Powder Form (CPF)-technology

Autolysed yeast cells, so called ghost cells, are a by-product in the production of yeast extract from spent brewer’s yeast. To date, their use is largely limited to animal feeding. The present research extends the application by using them as carrier material for encapsulating flavours such as limonene. This application seizes the autolysed yeast cells’ composition of valuable compounds like proteins and beta-glucans. It also capitalises on the stable cell wall and plasma membrane, which protect encapsulated substances from oxidation, UV-radiation and evaporation out of the shell. In the context of this work, a high pressure spraying process, the so called Concentrated Powder Form (CPF)-technology is implemented to the encapsulation process. With this technology, it is possible to load the yeast cells with a specified amount of water and flavour. In varying the water content, the diffusion rate of the flavour into the yeast cells can be determined and adjusted. The low process temperature of 40 °C and the inert atmosphere in the spray tower are gentle process conditions for essential oils. As a model substance, the easily oxidizable and volatile oil limonene was selected to be encapsulated.

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