Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules.

Maryam KavosiAbdorreza MohammadiSaeedeh Shojaee-AliabadiRamin KhaksarSeyede Marzieh Hosseini

Published in: Journal of the science of food and agriculture (2017)

The encapsulation of purslane seed oil in the yeast cells of S. cerevisiae can be considered as an efficient approach for extending the oxidative stability of this nutritious oil and facilitating its application in food products. © 2017 Society of Chemical Industry.

Keyphrases

induced apoptosis
cell cycle arrest
fatty acid
endoplasmic reticulum stress
signaling pathway
risk assessment
climate change