Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies
Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes genera...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/24/4002 |
| _version_ | 1797458807027138560 |
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| author | Ana Sofia Oliveira Joana Odila Pereira Carlos Ferreira Margarida Faustino Joana Durão Ana Margarida Pereira Carla Maria Oliveira Manuela E. Pintado Ana P. Carvalho |
| author_facet | Ana Sofia Oliveira Joana Odila Pereira Carlos Ferreira Margarida Faustino Joana Durão Ana Margarida Pereira Carla Maria Oliveira Manuela E. Pintado Ana P. Carvalho |
| author_sort | Ana Sofia Oliveira |
| collection | DOAJ |
| description | Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes generate a substantial amount of spent yeast that contains high nutritional value related to its high protein content, showing its potential to be used as an alternative protein source. Taking into account the rising demand for protein because of the growth in the global population, the present study aims to produce peptide-rich extracts by different potentially scalable and sustainable methodologies in a circular economy approach for the food and nutraceutical industries. The results demonstrated that extraction from genetically modified strains allowed the production of extracts with an excellent nutritional profile and low molecular weight peptides. Furthermore, autolysis was shown to be a potential sustainable approach for this production, though other green metrics need to be explored in order to establish this process at an industrial level. |
| first_indexed | 2024-03-09T16:42:29Z |
| format | Article |
| id | doaj.art-d530fda8e1ce4bfab56d104258f5fd8b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:42:29Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d530fda8e1ce4bfab56d104258f5fd8b2023-11-24T14:50:41ZengMDPI AGFoods2304-81582022-12-011124400210.3390/foods11244002Spent Yeast Valorization for Food Applications: Effect of Different Extraction MethodologiesAna Sofia Oliveira0Joana Odila Pereira1Carlos Ferreira2Margarida Faustino3Joana Durão4Ana Margarida Pereira5Carla Maria Oliveira6Manuela E. Pintado7Ana P. Carvalho8Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalOver the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes generate a substantial amount of spent yeast that contains high nutritional value related to its high protein content, showing its potential to be used as an alternative protein source. Taking into account the rising demand for protein because of the growth in the global population, the present study aims to produce peptide-rich extracts by different potentially scalable and sustainable methodologies in a circular economy approach for the food and nutraceutical industries. The results demonstrated that extraction from genetically modified strains allowed the production of extracts with an excellent nutritional profile and low molecular weight peptides. Furthermore, autolysis was shown to be a potential sustainable approach for this production, though other green metrics need to be explored in order to establish this process at an industrial level.https://www.mdpi.com/2304-8158/11/24/4002proteinengineered yeastautolysishigh-pressure homogenizationenzymatic hydrolysissonication |
| spellingShingle | Ana Sofia Oliveira Joana Odila Pereira Carlos Ferreira Margarida Faustino Joana Durão Ana Margarida Pereira Carla Maria Oliveira Manuela E. Pintado Ana P. Carvalho Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies Foods protein engineered yeast autolysis high-pressure homogenization enzymatic hydrolysis sonication |
| title | Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies |
| title_full | Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies |
| title_fullStr | Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies |
| title_full_unstemmed | Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies |
| title_short | Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies |
| title_sort | spent yeast valorization for food applications effect of different extraction methodologies |
| topic | protein engineered yeast autolysis high-pressure homogenization enzymatic hydrolysis sonication |
| url | https://www.mdpi.com/2304-8158/11/24/4002 |
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