Investigation on brewer's spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels

Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Priscila Dayane de Freitas Santos, Milena Martelli-Tosi, Marcelo Thomazini, Júlio César de Carvalho Balieiro, Gustavo Yasuo Figueiredo Makimori and Carmen Sílvia Fávaro-Trindade

Food Funct., 2022, 13, 10096
DOI: 10.1039/D2FO00759B

Anti-colorectal cancer activity of mannatide from spent brewer's yeast by regulating immune cells and immune function in the tumor microenvironment

Fei Li, Xiaopeng Sun, Xiang Gao, Shuang Zhao, Samad Tavakoli, Zubo Du and Yuxi Wei

International Journal of Biological Macromolecules, 2024, 280, 135531
DOI: 10.1016/j.ijbiomac.2024.135531

Fortified bread with encapsulated ingredients: impacts and potential applications

Bahareh Samakar, Amineh Sadat Tajani, Bibi Sedigheh Fazly Bazzaz and Vahid Soheili

J Sci Food Agric, 2025, 105, 5601
DOI: 10.1002/jsfa.14051

Microencapsulation of Monascus Red Pigment Using Saccharomyces cerevisiae Ghosts: Process Optimization and Characterization

Mohammed S. Khalil, Shaimaa O. Makled, Nefertiti El-Nikhely, Ahmed A. Hussein, Labiba El-Khordagui and Hoda E. Mahmoud

Probiotics & Antimicro. Prot., 2025
DOI: 10.1007/s12602-025-10627-x

Biosorption in brewer's spent yeast followed by freeze-drying: A promising strategy to protect vitamin C

Julia Cristina José, Beatriz Caliman Soares, Tatielly de Jesus Costa, Ramon Peres Brexó, Marcelo Thomazini, Milena Martelli Tosi and Carmen Sílvia Favaro-Trindade

LWT, 2025, 218, 117494
DOI: 10.1016/j.lwt.2025.117494

Production and Evaluation of Yogurt Colored with Anthocyanin-Rich Pigment Prepared from Jabuticaba (Myrciaria cauliflora Mart.) Skin

Keithy Machado, Fabricio Tulini, Judite Guimarães, Izabel Moraes, Cynthia Ditchfield, Cesar Lima, Vivian Silva and Carmen Favaro-Trindade

Processes, 2023, 11, 526
DOI: 10.3390/pr11020526

Techno-functionality of fisetin-enriched yoghurt fermented with Lactobacillus acidophilus bio-capsules produced via osmoporation

Eduardo Wagner Vasconcelos de Andrade, Sebastien Dupont, Laurent Beney, Edilene Souza da Silva, Roberta Targino Hoskin and Márcia Regina da Silva Pedrini

Syst Microbiol and Biomanuf, 2022, 2, 743
DOI: 10.1007/s43393-022-00100-z

Ultrasound-assisted encapsulation of curcumin and fisetin into Saccharomyces cerevisiae cells: a multistage batch process protocol

E.W.V. de Andrade, R.T. Hoskin and M.R. da Silva Pedrini

Letters in Applied Microbiology, 2022, 75, 1538
DOI: 10.1111/lam.13820

Osmoporation is a versatile technique to encapsulate fisetin using the probiotic bacteria Lactobacillus acidophilus

Eduardo Wagner Vasconcelos de Andrade, Sebastien Dupont, Laurent Beney, Roberta Targino Hoskin and Márcia Regina da Silva Pedrini

Appl Microbiol Biotechnol, 2022, 106, 1031
DOI: 10.1007/s00253-021-11735-8

Apple pomace as a functional component of sustainable set-type yogurts

Iveta Klojdova, Nujamee Ngasakul, Ali Kozlu and Diana Karina Baigts Allende

LWT, 2024, 211, 116909
DOI: 10.1016/j.lwt.2024.116909

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

Vanja Travičić, Olja Šovljanski, Ana Tomić, Milica Perović, Maja Milošević, Nenad Ćetković and Mirjana Antov

Foods, 2023, 12, 4163
DOI: 10.3390/foods12224163

Sonoprocessing coupled to spray drying as a novel strategy to encapsulate bioactive compounds from acerola pomace extract into Saccharomyces cerevisiae cells

Eduardo Wagner Vasconcelos de Andrade, Roberta Targino Hoskin, Sébastien Dupont, Laurent Beney, Thiago Caon and Márcia Regina da Silva Pedrini

Syst Microbiol and Biomanuf, 2024, 4, 1206
DOI: 10.1007/s43393-024-00248-w

Sonoprocessing is an effective strategy to encapsulate fisetin into Saccharomyces cerevisiae cells

Eduardo Wagner Vasconcelos de Andrade, Sebastien Dupont, Laurent Beney, Marlinda Lobo de Souza, Roberta Targino Hoskin and Márcia Regina da Silva Pedrini

Appl Microbiol Biotechnol, 2022, 106, 7461
DOI: 10.1007/s00253-022-12214-4

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

Raúl Ferrer-Gallego and Paula Silva

Antioxidants, 2022, 11, 2025
DOI: 10.3390/antiox11102025

Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk

Hao Luo, Yihong Bao and Ping Zhu

Food Chemistry, 2024, 434, 137511
DOI: 10.1016/j.foodchem.2023.137511

Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion

Lorena S. Pinho, Ramon P. Brexó, Tatielly de J. Costa, Marcelo Thomazini, Osvaldo H. Campanella and Carmen S. Favaro-Trindade

Foods, 2025, 14, 1500
DOI: 10.3390/foods14091500

A new approach for the encapsulation of Saccharomyces cerevisiae using shellac and cellulose nanocrystals

Jiyoo Baek, Mohankandhasamy Ramasamy, David Gunhee Cho, Colin Chee Chung Soo, Sparsh Kapar, Joshua Youngchan Lee and Kam C. Tam

Food Hydrocolloids, 2023, 134, 108079
DOI: 10.1016/j.foodhyd.2022.108079

Microencapsulation of Spent Coffee Extract Within Saccharomyces cerevisiae Cells via Spray Drying and Evaluation of Its In Vitro Bioaccessibility

Isabel H. Chacón-Figueroa, Ramón F. Dórame-Miranda, Guadalupe A. López-Ahumada, Carmen L. Del-Toro-Sánchez, Maribel Ovando-Martínez, Nohemí Gámez-Meza, Fernando Martínez-Bustos, José C. Rodríguez-Figueroa, Jesús Enrique Gerardo-Rodríguez, Kristin Whitney, Ariadna Thalía Bernal-Mercado, Maribel Plascencia-Jatomea and Víctor M. Herrera-Jiménez

Foods, 2025, 14, 1053
DOI: 10.3390/foods14061053

Replacing acetone with ethanol to dehydrate yeast glucan particles for microencapsulating anthocyanins from red radish (Raphanus sativus L.)

Wenfeng Li, Xin Fan, Zhaodan Wang and Yingmei Wu

LWT, 2023, 182, 114844
DOI: 10.1016/j.lwt.2023.114844

Fermentation of American elderberry juice yields functional phytochemicals for spray dried protein–polyphenol ingredients

Fábio Gonçalves Macêdo de Medeiros, Jia Xiong, Mary Grace, Renee Strauch, Penelope Perkins-Veazie, Marvin Moncada, Mary Ann Lila and Roberta Hoskin

Food Research International, 2025, 201, 115536
DOI: 10.1016/j.foodres.2024.115536

Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis

Ana Sofia Martelli Chaib Saliba, Dannaya Julliethy Gomes Quirino, Carmen Sílvia Favaro-Trindade, Alan Giovanini de Oliveira Sartori, Adna Prado Massarioli, Josy Goldoni Lazarini, Anna Paula de Souza Silva and Severino Matias de Alencar

Food Research International, 2023, 173, 113345
DOI: 10.1016/j.foodres.2023.113345

Development of a novel functional yogurt rich in lycopene by Bacillus subtilis

Hao Luo, Yihong Bao and Ping Zhu

Food Chemistry, 2023, 407, 135142
DOI: 10.1016/j.foodchem.2022.135142

Sonoprocessing enhances the stabilization of fisetin by encapsulation in Saccharomyces cerevisiae cells

Eduardo Wagner Vasconcelos de Andrade, Sebastien Dupont, Laurent Beney, Roberta Targino Hoskin and Márcia Regina da Silva Pedrini

Int Microbiol, 2023, 27, 513
DOI: 10.1007/s10123-023-00412-7