The water-soluble antioxidant, chlorogenic acid, was successfully encapsulated in the low cost-high volume yeast cells for the first time, as characterized by FT-IR spectra and fluorescence micrograph of the yeast cells, chlorogenic acid and microcapsule.The encapsulation efficiency (EE) of yeast cells could be enhanced significantly (P < 0.001) by the treatment of yeast cells with plasmolyser before encapsulation. Also, the release characteristics of the obtained yeast-encapsulated chlorogenic acid were evaluated, and its storage stability as a powder were investigated at 25 ◦C/75% relative humidity (RH), 25◦C /90% RH and 60 ◦C. It could be clearly demonstrated that no chemical changes had taken place during the encapsulation, and the yeast-encapsulated chlorogenic acid exhibited a good stability. This study would be helpful to promote the application of chlorogenic acid. The new yeast-cell-based encapsulation protocol may have some general interests for maintaining the stability of other water-soluble substances.

Keywords: Microencapsulation; Yeast cells; Stability; Drug release; Chlorogenic acid