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<p>Microencapsulation is increasingly employed to enhance the stability and bioavailability of bioactive compounds in functional formulations. Among various carriers, <i>Saccharomyces cerevisiae</i> offers a natural, cost-effective, and biocompatible system. This study introduces a yeast-based approach for microencapsulating ascorbic acid, demonstrating the potential of <i>S. cerevisiae</i> as a sustainable vehicle for protecting and delivering hydrophilic bioactives. The encapsulation of ascorbic acid in <i>S. cerevisiae</i> cells, both with and without prior plasmolyzation treatment, was evaluated. The encapsulation efficiency (EE%) has been determined after a multi-step microencapsulation procedure with different temperatures and durations of incubation combinations. In addition, the in-vitro release profile of ascorbic acid from loaded yeast cells was studied. The results indicated that the EE (%) of ascorbic acid is higher in plasmolyzed cells (73.20%) compared to non-plasmolyzed (55.00%), suggesting enhancement of the uptake and retention of the bioactive compounds by plasmolysis pre-treatment. The highest EE (%) (94.96%) was achieved when plasmolyzed cells were incubated at 35&#xa0;°C for 24&#xa0;h, while higher temperatures decreased EE (%). The in-vitro release profile of the encapsulated ascorbic acid demonstrated a rapid release of over 95% within the first 4&#xa0;h, with complete release by 8&#xa0;h. This study highlights <i>S. cerevisiae</i> as a promising natural vehicle for the microencapsulation of sensitive bioactives, offering a simple and cost-efficient strategy for enhancing their stability in food systems. By demonstrating the feasibility of yeast-based encapsulation, the findings pave the way for scalable applications and the co-encapsulation of multiple functional compounds in future industrial developments.</p> Graphical abstract <p></p>

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Yeast-assisted microencapsulation of ascorbic acid: Saccharomyces cerevisiae as a bio-delivery platform

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Bahareh Samakar,
  • Amineh Sadat Tajani,
  • Bahman Khameneh,
  • Bibi Sedigheh Fazly Bazzaz,
  • Vahid Soheili

摘要

Microencapsulation is increasingly employed to enhance the stability and bioavailability of bioactive compounds in functional formulations. Among various carriers, Saccharomyces cerevisiae offers a natural, cost-effective, and biocompatible system. This study introduces a yeast-based approach for microencapsulating ascorbic acid, demonstrating the potential of S. cerevisiae as a sustainable vehicle for protecting and delivering hydrophilic bioactives. The encapsulation of ascorbic acid in S. cerevisiae cells, both with and without prior plasmolyzation treatment, was evaluated. The encapsulation efficiency (EE%) has been determined after a multi-step microencapsulation procedure with different temperatures and durations of incubation combinations. In addition, the in-vitro release profile of ascorbic acid from loaded yeast cells was studied. The results indicated that the EE (%) of ascorbic acid is higher in plasmolyzed cells (73.20%) compared to non-plasmolyzed (55.00%), suggesting enhancement of the uptake and retention of the bioactive compounds by plasmolysis pre-treatment. The highest EE (%) (94.96%) was achieved when plasmolyzed cells were incubated at 35 °C for 24 h, while higher temperatures decreased EE (%). The in-vitro release profile of the encapsulated ascorbic acid demonstrated a rapid release of over 95% within the first 4 h, with complete release by 8 h. This study highlights S. cerevisiae as a promising natural vehicle for the microencapsulation of sensitive bioactives, offering a simple and cost-efficient strategy for enhancing their stability in food systems. By demonstrating the feasibility of yeast-based encapsulation, the findings pave the way for scalable applications and the co-encapsulation of multiple functional compounds in future industrial developments.

Graphical abstract