ABSTRACT
Encapsulation technology has the potential to protect agents from degradation and also deliver them into the site of action. The barrier formed by the encapsulating agents leads to protect the core from degradation and release the encapsulated agents under the desired conditions. Today, various encapsulating agents have been developed and used in food industries. Among them, natural vesicles have been extensively investigated for encapsulation of different molecules. The yeast cells can be considered as biocompatible and biodegradable vehicles for the microencapsulation of a variety of actives. Yeast cells of Saccharomyces cerevisiae are ideal carriers due to their food-grade and low-cost characteristics. The structure of the cells, along with their presence in human nutrition, which was recognized as GRAS (Generally Recognized as Safe) material, has made them an attractive and novel encapsulation vehicle for the food and drug industry. In this chapter, yeast cells micro-encapsulation, benefits, and factors affecting the releasing profile of encapsulation process and also structural changes of a microorganism after the events, have been discussed. The different instrumental methods which have been used to evaluate the physicochemical properties of encapsulating and encapsulated agents have also been reviewed.
