Quality Evaluation of Lavash and Barbari Breads Fortified with Microencapsulated Vitamin B9 in Saccharomyces cerevisiae
نویسندگان
1 Department of Food Science and Technology, Va.P. C., Islamic Azad University, Varamin, I.R. IRAN
2 Department of Food Science and Technology, Va.P. C., Islamic Azad University, Varamin, I.R. IRAN
3 Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, I.R. IRAN
4 Department of Food Science and Technology, Va.P. C., Islamic Azad University, Varamin, I.R. IRAN
doi
10.30492/ijcce.2025.2053256.7010چکیده
Since bread is a staple food consumed worldwide, fortifying it with nutrients can have significant public health benefits. This study aimed to evaluate the effectiveness of Saccharomyces cerevisiae yeast cells, untreated or pretreated by plasmolysis, autolysis, and ultrasound, as natural carriers for microencapsulation of folate (vitamin B9) and to assess their impact on the quality of Lavash and Barbari breads. Folic acid was encapsulated in yeast cells, and structural changes were analyzed using X-Ray Diffraction (XRD) and Fourier Transform InfraRed (FT-IR) spectroscopy. Bread quality was evaluated through measurements of specific volume, specific weight, and sensory properties by 25 semi-trained panelists. The results showed that autolyzed yeast cells achieved the highest encapsulation efficiency (56.38%), Lavash bread containing plasmolyzed or ultrasound-treated cells had the highest specific weight, and Barbari bread containing autolyzed cells had the highest specific volume. XRD confirmed the amorphous nature of yeast cell structures after all treatments, and FT-IR spectra indicated successful vitamin B9 entrapment with characteristic peaks near 1065 cm⁻¹. Sensory analysis revealed that breads fortified with microencapsulated vitamin B9 had higher overall acceptance scores compared to controls. In conclusion, the microencapsulation of folate in pretreated yeast cells effectively preserves the vitamin's structure, improves the bread's physical qualities, and enhances consumer acceptance, offering a promising strategy for nutritional fortification of staple foods.
