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Thermogravimetric (TG/DTG) characterization of cold-pressed oil blends and Saccharomyces cerevisiae-based microcapsules obtained with them

cris.lastimport.scopus2025-10-23T06:57:02Z
cris.virtual.author-orcid0000-0001-6597-0858
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cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
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cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
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dc.abstract.enThe aim of this study was to develop yeast-based microcapsules (YBMCs) containing vegetable oil blends with n3/n6 fatty acids in a ratio of 5:1. The oil blends, as well as YBMCs with these oils, were analyzed in nitrogen and oxygen. The shape and course of the TG and DTG curves were observed for yeast cells with all types of oil blends. No differences were observed in shape because of the microencapsulation curves with all oil blends between YMBCs prepared using native and autolyzed yeast. The results show that the yeast cells could be used as efficient microcarriers for the encapsulation of cold-pressed oils in order to provide thermal stable ingredients for the food industry.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorOstrowska-Ligęza, Ewa
dc.contributor.authorCichocki, Wojciech
dc.contributor.authorBaranowska, Hanna Maria
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.date.access2025-03-04
dc.date.accessioned2025-03-04T10:13:16Z
dc.date.available2025-03-04T10:13:16Z
dc.date.copyright2024-11-22
dc.date.issued2024
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p>The aim of this study was to develop yeast-based microcapsules (YBMCs) containing vegetable oil blends with n3/n6 fatty acids in a ratio of 5:1. The oil blends, as well as YBMCs with these oils, were analyzed in nitrogen and oxygen. The shape and course of the TG and DTG curves were observed for yeast cells with all types of oil blends. No differences were observed in shape because of the microencapsulation curves with all oil blends between YMBCs prepared using native and autolyzed yeast. The results show that the yeast cells could be used as efficient microcarriers for the encapsulation of cold-pressed oils in order to provide thermal stable ingredients for the food industry.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,6
dc.description.number1
dc.description.points100
dc.description.versionfinal_published
dc.description.volume63
dc.identifier.doi10.1515/rams-2024-0062
dc.identifier.issn1605-8127
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2533
dc.identifier.weblinkhttps://www.degruyter.com/document/doi/10.1515/rams-2024-0062/html?srsltid=AfmBOooCt-VW8Rl_AwDRuL7RtwCsawqt4NuYOjbdZq5AXUuGn844AOG6
dc.languageen
dc.relation.ispartofReviews on Advanced Materials Science
dc.relation.pagesart. 20240062
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enyeast-based microcapsules
dc.subject.encold-press oils
dc.subject.enoil protection
dc.subject.enTG
dc.subject.enDTG
dc.titleThermogravimetric (TG/DTG) characterization of cold-pressed oil blends and Saccharomyces cerevisiae-based microcapsules obtained with them
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume63