Repository logo
 
Publication

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

2022-12-10Journal article Open access
Simple item page
dc.contributor.authorOliveira, Ana Sofia
dc.contributor.authorPereira, Joana Odila
dc.contributor.authorFerreira, Carlos
dc.contributor.authorFaustino, Margarida
dc.contributor.authorDurão, Joana
dc.contributor.authorPereira, Ana Margarida
dc.contributor.authorOliveira, Carla Maria
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorCarvalho, Ana P.
dc.date.accessioned2023-01-09T11:04:56Z
dc.date.available2023-01-09T11:04:56Z
dc.date.issued2022-12-10
dc.description.abstractOver 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11244002pt_PT
dc.identifier.eid85144683236
dc.identifier.issn2304-8158
dc.identifier.pmcPMC9777911
dc.identifier.pmid36553744
dc.identifier.urihttp://hdl.handle.net/10400.14/39768
dc.identifier.wos000902523500001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectProteinpt_PT
dc.subjectEngineered yeastpt_PT
dc.subjectAutolysispt_PT
dc.subjectHigh-pressure homogenizationpt_PT
dc.subjectEnzymatic hydrolysispt_PT
dc.subjectSonicationpt_PT
dc.subjectCircular economypt_PT
dc.subjectSustainable processpt_PT
dc.subjectSaccharomyces cerevisiaept_PT
dc.titleSpent yeast valorization for food applications: effect of different extraction methodologiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue24pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
59218700.pdf
Size:
985.06 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals