Stability of riboflavin microencapsulated in yeast Saccharomyces cerevisiae cells in Iranian breads

Articles in Press

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran.

2 Halal Research Center of IRI.,Ministry of Health and Medical Education, Tehran, Iran

Abstract

Cereal products such as bread contain low concentration of riboflavin a large amount of which is lost during bread production because of the presence of sodium bicarbonate in bread or exposure to light after production. Microencapsulation can be a suitable method to increase the stability of riboflavin in bread. The objective of this study was to investigate the effect of yeast Saccharomyces cerevisiae cells in plasmolyzed and non-plasmolyzed forms, as a carrier for protecting riboflavin to enrich Lavash and Barbari bread containing sodium bicarbonate and compare it with control sample (Lavash and Barbari containing free riboflavin). 1 g of plasmolyzed and non-plasmolyzed yeast Saccharomyces cerevisiae cells containing microencapsulated riboflavin was added to Barbari and Lavash dough (containing 0.3% and 0.5% sodium bicarbonate). The results showed that microencapsulation of riboflavin could increase its stability when compared to free riboflavin in Lavash and Barbari. The stability of microencapsulated riboflavin in the plasmolyzed yeast cells was significantly higher (p<0.05) in Barbari sample than Lavash. The texture and volume of bread were more affected by 0.5% sodium bicarbonate. At this concentration, the specific weight of samples decreased over the time. The Barbari sample enriched with microencapsulated riboflavin in the yeast cell at the presence of 0.3% sodium bicarbonate was given the highest scores for aroma, taste, color and total acceptance. Also, the use of microencapsulated vitamin in plasmolyzed and non-plasmolyzed yeast cells in Lavash and Barbari resulted in higher sensory scores as compared to free (non-encapsulated) vitamin. Therefore, the use of plasmolyzed yeast cells could protect it from external factors and increase the stability of riboflavin against the harmful effect of sodium bicarbonate; Moreover, it could develop desirable texture and nutritional properties in the product.

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Iranian Journal of Chemistry and Chemical Engineering

Articles in Press, Accepted Manuscript
Available Online from 15 August 2023

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