Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae

Flavor encapsulation was investigated by spray drying with dried Saccharomyces cerevisiae cells. The yeast cells, Saccharomyces cerevisiae, which were by-products in the production of β-glucan, were used in the encapsulation of d-limonene and ethyl hexanoate. Effects of incubation time, temperature, and spray drying conditions on the encapsulated flavor content after spray drying were investigated. The encapsulation rate constant was 0.69 h−1 for d-limonene and ethyl hexanoate. High contents of both flavors were obtained at an incubation temperature of 40 °C for 4 h and an inlet air temperature of 200 °C for spray drying. Inlet air temperature did not significantly affect encapsulation of flavor content for ethyl hexanoate. Flavor content obtained was 37 wt% for d-limonene and 49 wt% for ethyl hexanoate at an inlet air temperature 200 °C. Thus, yeast could be used as a successful flavor-encapsulant by spray drying.