Production of iron-peptide complexes from spent yeast for nutraceutical industry

Ana Sofia Oliveira, Carlos M. H. Ferreira*, Joana Odila Pereira, Sérgio Sousa, Margarida Faustino, Joana Durão, Ana Margarida Pereira, Manuela E. Pintado, Ana P. Carvalho

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

1 Citação (Scopus)
20 Transferências (Pure)

Resumo

Iron (Fe) deficiencies are a major health condition concern and over the years many solutions in the form of Fe supplementation have been investigated. Organic Fe-complexes are the most promising for Fe deficiencies remediation. The aim of present study was to value peptide rich waste streams from β-glucan and mannan production from spent yeast (Gpep and Mpep, respectively) as Fe-peptide complexes for Fe supplementation. These waste streams were first subjected to ultrafiltration treatment before assessing the capacity of these fractions to complex Fe was evaluated, without, and with nitrogen. Results have shown that Gpep> 1 kDa was the best fraction with a optimal pH of 6.0 and a time of 30 min. The resulting Fe-peptide complex was characterized using powder XDR, fluorescence, FTIR, SEM and Mastersizer Laser Diffraction. Results have shown that Gpep and Mpep waste streams have potential application as Fe supplementation in the form of Fe peptide complexes.

Idioma originalEnglish
Páginas (de-até)200-211
Número de páginas12
RevistaFood and Bioproducts Processing
Volume140
DOIs
Estado da publicaçãoPublicado - ago. 2023

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