Saccharomyces cerevisiaeas a delivery system ofZataria multifloraBoiss. essential oil as a natural preservative for food applications Encapsulation of IranianZataria multifloraBoiss. essential oil

BACKGROUND The following study is an evaluation of the encapsulation, stability and release profile of IranianZateria multifloraboiss essential oil (ZEO) inSaccharomyces cerevisiaeyeast cells. Encapsulation was performed with different essential oil / yeast weight ratios at different temperatures. The encapsulation efficiency and stability of the loaded yeasts and the release profiles of carvacrol and thymol (as the main active ingredients of ZEO) were also investigated. RESULT The encapsulation efficiencies of carvacrol and thymol at a ZEO / yeast weight ratio of 1.25 were 30.9% +/- 0.01% and 44.5% +/- 0.02%, respectively. Loaded yeast cells were stable during the 4-week storage period. Both carvacrol and thymol showed substantial releases of around 60% during the first hour and around 70% during the second hour at two different water temperatures, followed by steady release. CONCLUSION Zateria multifloraboiss essential oil can be encapsulated effectively inS. cerevisiaeyeast cells, refrigerated without degradation, and released efficiently.Zateria multifloraboiss essential oil encapsulated intoS. cerevisiaeyeast may be used as a potential preservative for the food and drug industry. (c) 2020 Society of Chemical Industry