The roles of Saccharomyces cerevisiae on the bioaccessibility of phenolic compounds.

Phenolic compounds are a group of non-essential dietary compounds that are widely recognized for their beneficial health effects, primarily due to their bioactive properties. These compounds which found in a variety of plant-based foods, including fruits, vegetables, and grains are known to possess antimicrobial, antioxidant, anti-inflammatory, and anti-carcinogenic properties. However, the health effects of these compounds depend on their bioaccessibility and bioavailability. In recent years, there has been growing interest in the use of probiotics for promoting human health. Saccharomyces cerevisiae is a yeast with potential probiotic properties and beneficial health effects. Biosorption of phenolic compounds on Saccharomyces cerevisiae cell walls improves their bioaccessibility. This characteristic has also allowed the use of this yeast as a biosorbent in the biosorption process due to its low cost, safety, and easy availability. S. cerevisiae enhances the bioaccessibility of phenolic compounds as a delivery system under in vitro digestion conditions. The reason for this phenomenon is the protective effects of yeast on various phenolic compounds under digestion conditions. This article shows the role of S. cerevisiae yeast on the bioaccessibility of various phenolic compounds and contributes to our understanding of the potential impact of yeasts in human health.

Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds.

Bioactive compounds (BCs) provide numerous health benefits by interacting with one or more components of living tissues and systems. However, despite their potential health benefits, most of the BCs have low bioaccessibility and bioavailability, hindering their potential health-promoting activities. The conventional encapsulation techniques are time-consuming and have major limitations in their food applications, including the use of non-food grade chemicals, undesired sensory attributes, and storage stability issues. A cutting-edge, new technique based on 3D printing can assist in resolving the problems associated with conventional encapsulation technologies. 3D food printing can help protect BCs by incorporating them precisely into three-dimensional matrices, which can provide (i) protection during storage, (ii) enhanced bioavailability, and (iii) effective delivery and controlled release of BCs. Recently, various 3D printing techniques and inks have been investigated in order to create delivery systems with different compositions and geometries, as well as diverse release patterns. This review emphasizes the advances in 3D printing-based encapsulation approaches, leading to enhanced delivery systems and customized food formulations.

Conventional techniques for encapsulating bioactive compounds (BCs) are summarized.Potential applications of 3D food printing for encapsulating BCs are discussed.Extrusion-based 3D food printing can enhance the stability/bioavailability of BCs.Hydrogels are promising materials for 3D food printing-based encapsulation.Future prospects for integrating 3D printing with encapsulation are highlighted.

Risk of low stability Saccharomyces cerevisiae ATCC 9763-heavy metals complex in gastrointestinal simulated conditions.

The biosorption of heavy metals by microorganisms has attracted the interest of food researchers as the last approach to reduce the risk of their absorption in the human body. But the stability of yeast-metal complexes under simulated gastrointestinal conditions has not been investigated. In this study stability of complex as well as isotherm and kinetic models of biosorption have been studied. Also, the impact of some pretreatment on yeast biosorption was studied to check the possible impact of different environmental conditions in food processing. Data showed a risk of heavy metal release in simulated gastrointestinal conditions. The best biosorption of metals from aqueous solutions by Saccharomyces (S.) cerevisiae may be achieved after NaOH pretreatment for Mercury (Hg) 92.7%. While biosorption of Lead (Pb) 37.48%, Arsenic (As) 19.44%, and Cadmium (Cd) 39.9% by untreated yeast were better. In gastrointestinal conditions, Hg and Cd-yeast complexes were more stable and biosorption of Cd and Pb increased. Bonds of As and Hg-yeast complexes in digestion conditions were reversible. The metals biosorption by untreated yeast followed the pseudo-second-order kinetic and the Langmuir isotherm model for Hg, Pb, and Cd and Freundlich for As. Results showed that biosorption of heavy metals by S. cerevisiae, although may decrease metal bioavailability in fermented foods, the complex is not enough stable in gastrointestinal conditions.

Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products.

Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the biosynthesis needs of growing tissues during germination. It is generally considered to be an anti-nutritional factor found in grains because it can bind to minerals, proteins, and starch, limiting their bioavailability. However, this same mineral binding property can also confer a number of health benefits such as reducing the risk of certain cancers, supporting heart health, and managing renal stones. In addition, the ability of PA to bind minerals allows it to be used in certain food quality applications such as stabilizing the green color of vegetables, preventing lipid peroxidation, and reducing enzymatic browning in fruits/vegetables. These beneficial properties create a potential for added-value applications in the utilization of PA in many new areas. Many possible processing techniques for the preparation of raw materials in the food industry can be used to reduce the concentration of PA in foods to mitigate its anti-nutritional effects. In turn, the recovered PA by-products could be available for novel uses. In this review, a general overview of the beneficial and anti-nutritional effects of PA will be discussed and then dephytinization methods will be explained.