FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Microencapsulation of α-tocopherol inside Saccharomyces cerevisiae yeast cells


The objective of the paper was to assess the Saccharomyces cerevisiae cells as a natural carrier matrix for the vitamin E microencapsulation process and to set optimal parameters thereof. Vitamin E, in the form of DL-α-tocopherol, was mixed with a suspension of yeast cells in the ethyl alcohol – water solution and incubated for 48 h at a temperature ranging from 25 to 55 °C. The effect was assessed of the temperature (X1), ethanol concentration (X2), and yeast to vitamin E (X3) mass ratio on the final amount of vitamin E in yeast cells (process yield). It was found that, within the scope of the research study, the process yield was a non-linear function of ethanol concentration. As soon as the predetermined concentration value was exceeded, the yield decreased. Furthermore, a linear negative effect of yeast to vitamin E mass ratio on the process was observed. When the predetermined optimal conditions were applied to microencapsulate vitamin E in yeast cells (temperature: 25 – 55 °C; ethanol concentration: 54.3 %; yeast cells to vitamin E mass ratio: 1), the process yield obtained was at a level of 36.1 %.


antioxidants, vitamin E, Saccharomyces cerevisiae, vitamin microencapsulation, response surface methodology (RSM)