Contents lists available at ScienceDirect Journal of Functional Foods journal homepage: www.elsevier.com/locate/jff Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent Valéria Rampazzo Ribeiro a, ⁎ , Isabela de Andrade Arruda Fernandes a , Isabelle Pereira Mari b , Ana Paula Stafussa a , Raquel Rossetto a , Giselle Maria Maciel c , Charles Windson Isidoro Haminiuk c a Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná, Curitiba CEP (81531-980), PR, Brazil b Programa de Pós-Graduação em Ciências Biológicas (PBC), Universidade Estadual de Maringá, Maringá CEP (87020-900), PR, Brazil c Programa de Pós-Graduação em Ciência e Tecnologia Ambiental (PPGCTA), Universidade Tecnológica Federal do Paraná, Curitiba CEP (81280-340), PR, Brazil ARTICLE INFO Keywords: Biosorption Yeast Bioactive compounds Cell modification Bioaccessibility ABSTRACT Use of the Saccharomyces cerevisiae as a biosorbent material has proven versatile in innovative applications like the biosorption of bioactive compounds from plant extracts. The bioactive compounds have different biological activities such antioxidant, antimicrobial and anticancer properties. Thus, the application of S. cerevisiae intends to increase the bioaccessibility of bioactive compounds, increasing absorption by the body compared to direct ingestion. The increase in the bioaccessibility of the bioactive compounds occurs by the protection provided by the yeast cell, reducing the degradation that occurs through the action of digestive enzymes and abrupt changes in pH. This review discusses existing adsorption studies using S. cerevisiae biomass, highlighting its use for the biosorption of bioactive compounds, limitations as well as factors that promote an improvement of the bio- sorptive capacity and bioaccessibility, the main existing applications and future suggestions. 1. Introduction The study of bioactive compounds, especially phenolic compounds, has gained prominence in recent decades due to the innumerable pos- sible health benefits that have already been discovered, like being re- lated to a lower incidence of metabolic inflammatory diseases (Lanzetti et al., 2012), cardiovascular diseases (Hashemzaei, Heravi, Rezaee, Roohbakhsh, & Karimi, 2017) and cancer (Sarkar et al., 2017; Yen, Tsai, Lu, & Weng, 2018). Scientific evidence demonstrates that these effects occur through the reduction/modulation of oxidative stress in the body caused by the high antioxidant capacity of phenolic compounds, which are secondary metabolites that are widely found in nature, mainly re- presented by flavonoids and phenolic acids. However, these benefits are only achieved when the consumption of foods rich in bioactive com- pounds is regular, also depending on their bioavailability (Haminiuk, Maciel, Plata-Oviedo, & Peralta, 2012; Yousefian et al., 2018). Plant matrices contain significant levels of phenolic compounds that provide health benefits besides basic nutrition (Bensalem et al., 2018; Sarkar et al., 2017). The amount of these compounds in plant matrices can be influenced by different factors: degree of maturation, variety, climate, soil composition, geographic location and storage conditions, among others. Numerous known phenolic compounds such as phenolic acids, stilbenes, flavonoids, lignans and tannins exhibit wide molecular variety and can be categorized according to the number of carbon atoms and their structure (Vermerris & Nicholson, 2006). During the digestion process in the gastrointestinal tract, bioactive compounds can be transformed into other compounds which will ex- hibit different biological activity. The antioxidant potential of each compound depends on its bioaccessibility, which is defined as the amount of an ingested compound that is released from the food matrix and is available for absorption by the intestinal mucosa after digestive transformation. However, many factors control the bioaccessibility of bioactive compounds, including the initial concentration and compo- sition of the food matrix, solubility, stability, permeability and meta- bolic interconversions (Tenore, Campiglia, Giannetti, & Novellino, 2015). Different approaches have been reported in the literature to increase the bioaccessibility of plant matrix biocomposites, like the formulation of tea with bovine, soybean and rice milk or the mixture of teas with fruit juices (Green, Murphy, Schulz, Watkins, & Ferruzzi, 2007). Therefore, it is fundamental to develop new and effective technologies for the protection of bioactive compounds during gastrointestinal di- gestion, in order to increase absorption by the body and preserve the antioxidant properties. https://doi.org/10.1016/j.jff.2019.103433 Received 1 March 2019; Received in revised form 18 June 2019; Accepted 21 June 2019 ⁎ Corresponding author. E-mail address: valeriarampazzo.eng@gmail.com (V.R. Ribeiro). Journal of Functional Foods 60 (2019) 103433 1756-4646/ © 2019 Published by Elsevier Ltd. T