Elahe Dadkhodazade - 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, Tehran, Iran
Abdorrez Mohammadi - 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, Tehran, Iran
Saeedeh Shojaee-Aliabadi - 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, Tehran, Iran
Leila Mirmoghtadaie - 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, Tehran, Iran
Seyede Marzieh Hosseini - 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, Tehran, Iran

Background and objective: Vitamin D is a fat soluble nutrient which was help to improve human health. There are different problems in VD۳ fortification of foods including low water solubility and susceptibility to environmental conditions. Microencapsulation of VD۳ could be used to overcome these limitations. Encapsulation of VD۳ in yeast cells can be counted as an affective technique to provide a protection against VD۳-photochemical degradation. Material and methods: In this study, VD۳ was encapsulated in Saccharomyces cerevisiae yeast cells as encapsulating matrix. Microcapsules were dried by spray drier and freeze drier. Two concentration of vitamin (۱۰۰ and ۵۰۰ IU) used for bread fortification. Furthermore, the effect of UV irradiation and thermal treatment (۸۰ °C for ۱ minutes) on stability of free and encapsulated vitamin D was investigated. Results and conclusion: The results showed, about ۴۰% and ۹۵% of vitamin were remained after application of UV and high temperature treatment, respectively. In addition, yeast cells could provide good protection against (more than ۹۵%) high temperature of bread baking process (۱۸۰ °C for ۳۰min). The analysis of bread quality and sensory properties showed higher value of bread containing encapsulated VD۳ in comparison to free form. The results of this study show that the Saccharomyces cerevisiae yeast cell could be used as a suitable carrier for encapsulation of VD۳.

Vitamin D, Bread, yeast cells, Saccharomyces Cerevisiae