Effect of drying technology in Saccharomyces cerevisiae mannans: structural, physicochemical, and functional properties

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

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

3 Citações (Scopus)
30 Transferências (Pure)

Resumo

Mannans are polysaccharides whose physicochemical and biological properties render them commercialization in several products. Since these properties are strongly dependent on production conditions, the present study aims to assess the impact of different drying technologies – freeze (FDM) and spray drying (SDM) – on the structural, physicochemical, and biological properties of mannans from Saccharomyces cerevisiae. Structural analysis was assessed by FT-IR, PXRD and SEM, whereas physicochemical properties were evaluated based on sugars, protein, ash and water contents, solubility, and molecular weight distribution. Thermal behaviour was analysed by DSC, and antioxidant activity by DPPH and ABTS assays. The parameters which revealed major differences, in terms of structural and physicochemical properties regarded morphology (SEM), physical appearance (colour), moisture (3.6 ± 0.1 % and 11.9 ± 0.6% for FDM and SDM, respectively) and solubility (1 mg/mL for FDM and 25 mg/mL for SDM). Nevertheless, these differences were not translated into the antioxidant capacity.
Idioma originalEnglish
Número do artigo135545
Número de páginas24
RevistaFood Chemistry
Volume412
DOIs
Estado da publicaçãoPublicado - 30 jun. 2023

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