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Microencapsulation of Myrtus Communis Extracts in Saccharomyces Cerevisiae Cells: Effects on Phenolic Content and Antioxidant Capacity, Physical Characterization and Molecular Docking Analysis

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Abstract

This study investigated the effects of microencapsulating Myrtus communis fruit extracts within intact and plasmolysed Saccharomyces cerevisiae yeast cells on the phenolic compounds and antioxidant capacity of the extracts. Spectroscopic techniques were employed to quantify polyphenols, flavonoids, and tannins, while UPLC-ESI-MS-MS analysis was utilized to identify and quantify phenolic compounds before and after microencapsulation. Molecular docking was conducted to assess the interaction between yeast cell components and the major identified compounds. Microencapsulation was found to result in a diminished content of polyphenols, flavonoids, and tannins. Phenolic compounds showed higher polyphenol content when encapsulated in plasmolysed cells compared to non-plasmolysed yeast cell. Three major compounds were detected in the microcapsules: myricetin, chlorogenic acid, and coumaric acid, with myricetin exhibiting the highest level of interaction with target proteins. FTIR analysis revealed the interaction between phenolic compounds and yeast cell components, while SEM showed aggregation of microcapsules within plasmolysed microcapsules. Encapsulation of myrtle extract in yeast cells preserved cell wall integrity and microcapsule morphology, with superior thermal stability of encapsulated extracts compared to their non-encapsulated counterparts as demonstrated by TGA–DSC analysis. An enhancement in antioxidant activity after encapsulation was also observed, with the highest activity in plasmolysed yeast cell microcapsules.

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Data Availability

Data produced and/or examined in the course of this study can be obtained from the corresponding author upon request. Additional data related to this research has been included in the supplementary materials.

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Funding

This research was funded by the Algerian Ministry of Higher Education.

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Authors and Affiliations

  1. BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), Frères Mentouri University-Constantine, 1, Ain El-Bey Road, 25000, Constantine, Algeria

    Dounyazed Semouma, Imen Laib & Malika Barkat

  2. Department of Natural and Life Sciences (S.N.V), Faculty of Sciences, August 20, 1955 University, Skikda, Algeria

    Imen Laib & Fadila Fekrache

  3. Department of Agronomy, Faculty of Sciences, August 20, 1955 University, Skikda, Algeria

    Djamel Eddine Laib

  4. Department of Forest Management, Higher National School of Forests, 40000, Khenchela, Algeria

    Haroun Chenchouni

  5. Laboratory of Natural Resources and Management of Sensitive Environments ‘RNAMS’, Larbi Ben M’hidi University, Oum-El-Bouaghi, 04000, Algeria

    Haroun Chenchouni

  6. Scientific and Technical Research Centre in Physico-Chemical Analysis, 42004, Bousmail, Algeria

    Youcef Rahmani

  7. Laboratory for Research On Biodiversity Ecosystem Interactions and Biotechnology (LRIBEB), August 20, 1955 University, Skikda, Algeria

    Fadila Fekrache & Azzeddine Hadef

  8. Department of Ecology and Environment, August 20, 1955 University, Skikda, Algeria

    Azzeddine Hadef

  9. Biotechnology Research Center (CRBT), Ali-Mendjli, UV 03, BP E73, Constantine, Algeria

    Chawki Bensouici

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  1. Dounyazed Semouma
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  2. Imen Laib
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  3. Djamel Eddine Laib
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  7. Azzeddine Hadef
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  8. Chawki Bensouici
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  9. Malika Barkat
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Contributions

Dounyazed SEMOUMA: Conducted the experiments and prepared a draft of the article; Imen LAIB: Supervised the work, performed molecular docking, and interpreted the results. Djamel Eddine LAIB: Schematized the results of FTIR, TGA/DSC, and interpreted the results. Haroun CHENCOUNI: Performed statistical analysis using R software. Youcef RAHMANI: Performed SEM analysis. Fadila FEKRACHE: Conducted sampling and botanical identification of the species. Azzeddine HADEF: Mapped the sampling site. Chawki BENSOUICI: Measured phenolic compounds and evaluated antioxidant activity. Malika BARKAT: Revised the article and supervised the work.

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Correspondence to Imen Laib.

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Semouma, D., Laib, I., Laib, D.E. et al. Microencapsulation of Myrtus Communis Extracts in Saccharomyces Cerevisiae Cells: Effects on Phenolic Content and Antioxidant Capacity, Physical Characterization and Molecular Docking Analysis. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-023-03316-6

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