OBJECTIVE To prepare lutein microcapsules using yeast cells as the wall material and lutein as the core material by the freeze-drying method. METHODS One-way tests and response surface method optimization were employed to explore the effects of different temperatures, times and core ratios on the embedding rate of the microcapsules, thereby determining the optimal preparation process. Additionally, the microchemistry of the microcapsules, storage stability, and in vitro simulated digestion were analyzed to evaluate the impacts on the antioxidant activity of the microcapsules, in vitro digestive release behavior, and the digestive effect under a fluorescence microscope. RESULTS The results indicated that the optimal preparation process involved a temperature of 40 ℃, a time of 1.5 h, and a core material ratio of 1∶3(g∶g). Under these optimized conditions, the embedding rate of lutein microcapsules reached 81.77%. Scanning electron microscopy results demonstrated that the microcapsule particles were intact, with a smooth surface, dense structure and an excellent embedding effect. Compared with the control group, microencapsulation treatment could significantly enhance the physiological activity and storage stability of lutein. Under light conditions, it increased by 29.40%, showing good light resistance. Under acidic conditions, it increased by 14.70%-48.07%, and under neutral or weak alkaline conditions, it increased by 45.33%-58.44%, which improved the pH stability of lutein and enabled it to better resist the destruction of intestinal fluid. Investigations of the storage environment of lutein microcapsules revealed that the activity of lutein microcapsules increased by 7.06% under light-avoidance conditions. Lutein microcapsules stored under neutral or weak alkaline conditions had the best effect. They could be stored at room temperature for 28 d, during which the antioxidant activity decreased by 23.74%. Reducing the temperature could increase the antioxidant activity and significantly extend the shelf life. In the simulated gastrointestinal digestion test, the yellow-green fluorescence signal under the fluorescence microscope was first enhanced and then weakened, indicating that lutein was digested and utilized in the gastrointestinal tract. The microcapsules had favorable release properties, and exhibited the highest antioxidant activity and release rate during 2 h gastrointestinal digestion, which could effectively reduce the loss of lutein and improve its bioavailability. CONCLUSION This paper broadens new perspectives for the application of yeast cells and also provides a new reference basis for the development of the lutein industry.