The water-soluble antioxidant, chlorogenic acid, was successfully encapsulated in the low cost-high volume yeast cells for the firsttime, as characterized by FT-IR spectra and fluorescence micrograph of the yeast cells, chlorogenic acid and microcapsule.The encapsulation efficiency (EE) of yeast cells could be enhanced significantly (P<0.001) by the treatment of yeast cells with plasmolyserbefore encapsulation. Also, the release characteristics of the obtained yeast-encapsulated chlorogenic acid were evaluated, andits storage stability as a powder were investigated at 25℃/75% relative humidity (RH), 25℃/90% RH and 60℃. It could be clearlydemonstrated that no chemical changes had taken place during the encapsulation, and the yeast-encapsulated chlorogenic acid exhibiteda good stability. This study would be helpful to promote the application of chlorogenic acid. The new yeast-cell-based encapsulationprotocol may have some general interests for maintaining the stability of other water-soluble substances.