Thermogravimetric (TG/DTG) characterization of cold-pressed oil blends and Saccharomyces cerevisiae-based microcapsules obtained with them

The aim of this study was to develop yeast-based microcapsules (YBMCs) containing vegetable oil blends with n3/n6 fatty acids in a ratio of 5:1. The oil blends, as well as YBMCs with these oils, were analyzed in nitrogen and oxygen. The shape and course of the TG and DTG curves were observed for yeast cells with all types of oil blends. No differences were observed in shape because of the microencapsulation curves with all oil blends between YMBCs prepared using native and autolyzed yeast. The results show that the yeast cells could be used as efficient microcarriers for the encapsulation of cold-pressed oils in order to provide thermal stable ingredients for the food industry.