How is yeast being used in encapsulation of polyphenols? Plasmolysed or intact cells?
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Chapter Nanoencapsulation strategies applied to maximize target deli...
Dear Imen Laib thank you for posting this very important technical question which is of significant current interest. In addition to the relevant references suggested by Chinaza Godswill Awuchi and Kiprotich Kiptum please also have a look at the following useful review article:
Encapsulation of polyphenols – a review
This review article has been published Open Access and is freely available as pdf file (see attachment).
To give you a possible answer to the second part of your question (Plasmolysed or intact cells?) I suggest that you go through the following very interesting article reporting the mircoencapsulation of curcumin (as a typical polyphenol) in yeast cells. As you certainly know, curcumin has a large variety of health benefits. However, free curcumin has a low bioavailability. Thus one promising approach to improve its bioavailability is microencapsulation in yeast cells:
Microencapsulation of curcumin in cells of Saccharomyces cerevisiae
Article Microencapsulation of curcumin in cells of Saccharomyces cerevisiae
This paper has been posted by the authors as public full text on RG. Thus it can be freely downloaded as pdf file. As you will see, the process rescribed here includes plasmolysis of the yeast cells.
I hope this helps answering your question. Good luck with your research and best wishes, Frank Edelmann
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