Abstract
Recently, there has been growing interest in usingnatural vesicles for encapsulation of variousfood-grade ingredients. The structure ofyeast cells, along with their presence in human nutrition which recognized as GRAS material, has made them an attractiveand novel encapsulation vehicle for the food and drug industry. This paperreviewsthebenefits of microencapsulation in yeast cells, the factors affecting on encapsulation process, releasing profile and also structural changes of microorganism after encapsulation. All relevant databases were searched for the terms “yeast cell”, “Saccharomyces cerevisiae” and “encapsulation” without limitation up to 15th September 2018.
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