Characterization of Saccharomyces cerevisiae based microcarriers for encapsulation of black cumin seed oil: Stability of thymoquinone and bioactive properties.Food Chem. 2020 May 30; 313:126129.FC
Thymoquinone is a chief phytochemical constituent of black cumin seed oil (BCSO) and shows strong bioactivity. It has a weak stability against environmental conditions like heat and light. Encapsulation process by Saccharomyces cerevisiae is a popular technique to preserve the bioactivity and increase the stability of functional bioactive compounds. In the current study, BCSO was encapsulated by both plasmolysed (PYC) and nonplasmolysed yeast cell (NPYC) and stability of thymoquinone and bioactive properties of all samples were evaluated. And also, some physicochemical, morphological and conformational characterizations were carried out for the encapsules. The results showed that thymoquinone concentration and its bioactivity were preserved better in PYC during storage compared to BCSO and NPYC. The highest degradation ratio of thymoquinone during storage for the BCSO was 96.78% while the lowest one was for the PYC sample (52.63%).