Spent yeast valorization for food applications: effect of different extraction methodologies

Ana Sofia Oliveira; Joana Odila Pereira; Carlos Ferreira; Margarida Faustino; Joana Durão; Ana Margarida Pereira; Carla Maria Oliveira; Manuela E. Pintado; Ana P. Carvalho

doi:10.3390/foods11244002

Spent yeast valorization for food applications: effect of different extraction methodologies

Ana Sofia Oliveira, Joana Odila Pereira^*, Carlos Ferreira, Margarida Faustino, Joana Durão, Ana Margarida Pereira, Carla Maria Oliveira, Manuela E. Pintado, Ana P. Carvalho

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

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.

Original language	English
Article number	4002
Journal	Foods
Volume	11
Issue number	24
DOIs	https://doi.org/10.3390/foods11244002
Publication status	Published - 10 Dec 2022

Keywords

Saccharomyces cerevisiae
Autolysis
Circular economy
Engineered yeast
Enzymatic hydrolysis
High-pressure homogenization
Protein
Sonication
Sustainable process

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/foods11244002Licence: CC BY

59218700Final published version, 985 KBLicence: CC BY

http://hdl.handle.net/10400.14/39768Licence: CC BY

Cite this

@article{a077df0a966f478d88c1ebcc16e63f67,

title = "Spent yeast valorization for food applications: effect of different extraction methodologies",

abstract = "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.",

keywords = "Saccharomyces cerevisiae, Autolysis, Circular economy, Engineered yeast, Enzymatic hydrolysis, High-pressure homogenization, Protein, Sonication, Sustainable process",

author = "Oliveira, {Ana Sofia} and Pereira, {Joana Odila} and Carlos Ferreira and Margarida Faustino and Joana Dur{\~a}o and Pereira, {Ana Margarida} and Oliveira, {Carla Maria} and Pintado, {Manuela E.} and Carvalho, {Ana P.}",

note = "Funding Information: This work was co-financed by European Regional Development Fund (ERDF), through the Operational Program for Competitiveness and Internationalization (POCI) supported by Amyris Bio Products Portugal, Unipessoal Lda and Escola Superior de Biotecnologia—Universidade Cat{\'o}lica Portuguesa through Alchemy project {\textquoteleft}Capturing High Value from Industrial Fermentation Bio Products (POCI-01-0247-FEDER-027578){\textquoteright}. Publisher Copyright: {\textcopyright} 2022 by the authors.",

year = "2022",

month = dec,

day = "10",

doi = "10.3390/foods11244002",

language = "English",

volume = "11",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute",

number = "24",

}

TY - JOUR

T1 - Spent yeast valorization for food applications

T2 - effect of different extraction methodologies

AU - Oliveira, Ana Sofia

AU - Pereira, Joana Odila

AU - Ferreira, Carlos

AU - Faustino, Margarida

AU - Durão, Joana

AU - Pereira, Ana Margarida

AU - Oliveira, Carla Maria

AU - Pintado, Manuela E.

AU - Carvalho, Ana P.

N1 - Funding Information: This work was co-financed by European Regional Development Fund (ERDF), through the Operational Program for Competitiveness and Internationalization (POCI) supported by Amyris Bio Products Portugal, Unipessoal Lda and Escola Superior de Biotecnologia—Universidade Católica Portuguesa through Alchemy project ‘Capturing High Value from Industrial Fermentation Bio Products (POCI-01-0247-FEDER-027578)’. Publisher Copyright: © 2022 by the authors.

PY - 2022/12/10

Y1 - 2022/12/10

N2 - 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.

AB - 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.

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KW - Autolysis

KW - Circular economy

KW - Engineered yeast

KW - Enzymatic hydrolysis

KW - High-pressure homogenization

KW - Protein

KW - Sonication

KW - Sustainable process

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U2 - 10.3390/foods11244002

DO - 10.3390/foods11244002

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JO - Foods

JF - Foods

SN - 2304-8158

IS - 24

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ER -

Spent yeast valorization for food applications: effect of different extraction methodologies

Abstract

Keywords

UN SDGs

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Alchemy: Capturing High Value from Industrial Fermentation BioProducts

Cite this

Spent yeast valorization for food applications: effect of different extraction methodologies

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Projects

CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Alchemy: Capturing High Value from Industrial Fermentation BioProducts

Cite this