Halal Research Center of Islamic Republic of Iran. Tel.: +98-21-88909033 Fax: +98-21-88890858 Email: jhhhm@halal.ac.ir IR.MCIG No. 85915 Human, Health and Halal Metrics 2717-1027 3 2 2022 12 01 Study of UV and thermal stability of Vitamin D3 loaded in yeast cells of Saccharomyces cerevisiae microcapsules 28 36 163220 10.30502/jhhhm.2022.371280.1062 EN 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 0000-0002-8068-0047 Journal Article 2022 11 28 <strong>Background and objective</strong>: Vitamin D is a fat soluble nutrient which was help to improve human health. There are different problems in VD<sub>3</sub> fortification of foods including low water solubility and susceptibility to environmental conditions. Microencapsulation of VD<sub>3 </sub>could be used to overcome these limitations. Encapsulation of VD<sub>3</sub> in yeast cells can be counted as an affective technique to provide a protection against VD<sub>3</sub>-photochemical degradation. <strong>Material and methods</strong>: In this study, VD<sub>3 </sub>was encapsulated<sub> </sub>in <em>Saccharomyces cerevisiae</em> yeast cells as encapsulating matrix. Microcapsules were dried by spray drier and freeze drier. Two concentration of vitamin (100 and 500 IU) used for bread fortification. Furthermore, the effect of UV irradiation and thermal treatment (80 °C for 1 minutes) on stability of free and encapsulated vitamin D was investigated. <strong>Results and conclusion:</strong> The results showed, about 40% and 95% of vitamin were remained after application of UV and high temperature treatment, respectively. In addition, yeast cells could provide good protection against (more than 95%) high temperature of bread baking process (180 °C for 30min). The analysis of bread quality and sensory properties showed higher value of bread containing encapsulated VD<sub>3 </sub>in comparison to free form. The results of this study show that the<em> Saccharomyces cerevisiae</em> yeast cell could be used as a suitable carrier for encapsulation of VD<sub>3</sub>. Vitamin D Bread yeast cells Saccharomyces Cerevisiae https://jhhhm.halal.ac.ir/article_163220_65c9147477619d20517ee4e2a8eff70b.pdf