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This study investigates the use of yeast cells as alternative carriers for microencapsulating phenolic extracts from black chokeberries, comparing various wall materials including maltodextrin and gum arabic. Results indicate that non-plasmolyzed yeast offers significant encapsulation efficiency and stability, particularly during simulated digestion, while also enhancing the bioavailability of phenolics. The findings suggest that yeast can serve as a viable encapsulation material, contributing additional nu

Author

Imène Laib

Language

EN