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Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties

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Abstract

In this study Saccharomyces cerevisiae yeast cells was used as a novel vehicle for encapsulation of vitamin D3. The effects of initial cholecalciferol concentration (100,000 and 500,000 IU/g yeast), yeast cell pretreatment (plasmolysis with NaCl) and drying method (spray or freeze drying) on microcapsules properties were investigated. It was found that the vitamin concentration and drying method had significant influence on encapsulation efficiency (EE) and size of yeast microcapsules. Furthermore, EE values were more increased by the plasmolysis treatment. The highest EE was obtained for plasmolysed and spray dried yeast cells prepared using initial cholecalciferol concentration of 2.5 mg per gram of yeast cells (76.10 ± 6.92%). The values of mean particle size were 3.43–7.91 μm. The presence of cholecalciferol in yeast microcapsules was confirmed by X-ray diffraction (XRD) and Fourier transform-infrared (FT-IR) analyses. The in vitro cholecalciferol release from yeast microcapsules in phosphate buffer saline solution (PBS) followed a controlled release manner consistent with a Fickian diffusion mechanism. In addition, the release studies in simulated gastrointestinal tract showed sustained release of cholecalciferol in the stomach condition and significant release in intestinal medium.

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Acknowledgements

This research was supported by a grant from the National Nutrition and Food Technology Research Institute of Iran. Furthermore, this article was a part of MS dissertation at Shahid Beheshti University of Medical Sciences, Tehran, Iran.

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Authors and Affiliations

  1. Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Elahe Dadkhodazade

  2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran

    Abdorreza Mohammadi, Saeedeh Shojaee-Aliabadi, Amir Mohammad Mortazavian, Leila Mirmoghtadaie & Seyede Marzieh Hosseini

Authors
  1. Elahe Dadkhodazade
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  2. Abdorreza Mohammadi
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  3. Saeedeh Shojaee-Aliabadi
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  4. Amir Mohammad Mortazavian
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  5. Leila Mirmoghtadaie
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  6. Seyede Marzieh Hosseini
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Correspondence to Seyede Marzieh Hosseini.

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Dadkhodazade, E., Mohammadi, A., Shojaee-Aliabadi, S. et al. Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties. Food Biophysics 13, 404–411 (2018). https://doi.org/10.1007/s11483-018-9546-3

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  • DOI: https://doi.org/10.1007/s11483-018-9546-3

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