BACKGROUND The following study is an evaluation of the Iranian Zateria multiflora boiss essential oil's (ZEO) encapsulation, stability and release profile in Saccharomyces cerevisiae (S.c) yeast cells. Encapsulation was performed with different essential oil/yeast weight ratios at different temperatures. In addition, the encapsulation efficiency and stability of the loaded yeasts as well as the release profiles of carvacrol and thymol (as the main active ingredients of ZEO) were investigated. RESULT The encapsulation efficiencies of carvacrol and thymol at 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 four weeks' storage period. Both carvacrol and thymol showed substantial releases around 60% during the first hour and around 70% during the second hour at two different water temperatures, followed by steady release. CONCLUSION ZEO can be effectively encapsulated in S. cerevisiae yeast cells, refrigerated without degradation, and released efficiently as well. ZEO encapsulated into S.C yeast may be used as a potential preservative for the food and drug industry. This article is protected by copyright. All rights reserved.

中文翻译：

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酿酒酵母作为 Zataria multiflora Boiss 的传递系统。精油作为食品应用的天然防腐剂

背景以下研究是对伊朗 Zateria multiflora boiss 精油 (ZEO) 在酿酒酵母 (Sc) 酵母细胞中的包封、稳定性和释放特性的评估。在不同温度下用不同的精油/酵母重量比进行封装。此外，还研究了负载酵母的包封效率和稳定性，以及香芹酚和百里酚（作为 ZEO 的主要活性成分）的释放曲线。结果 香芹酚和百里酚在 ZEO/酵母重量比为 1.25 时的包封率分别为 30.9%±0.01% 和 44.5%±0.02%。装载的酵母细胞在四个星期的储存期内是稳定的。在两种不同的水温下，香芹酚和百里香酚在第一个小时内的释放量约为 60%，在第二个小时内约为 70%，然后稳定释放。结论 ZEO 可以有效地封装在 S. cerevisiae 酵母细胞中，冷藏不会降解，并且也可以有效释放。封装在 SC 酵母中的 ZEO 可用作食品和药物行业的潜在防腐剂。本文受版权保护。版权所有。