Spray-drying microencapsulation of polyphenols by polysaccharide from yeast cell walls

This study used polysaccharide (PS) from yeast cell walls to encapsulate polyphenols (PP) extracted from green tea (a good antioxidanut sbstance) to avoid the effects of sensitive factors such as temperature, light, and oxygen and to preserve its stability and bioactivities. The objective of this study was to investigate the effects of four types of wall material (PS-MD (maltodextrin), PSwhey, whey, and MD).