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

2023-06-30Journal article Open access
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dc.contributor.authorFaustino, Margarida
dc.contributor.authorPereira, Carla F.
dc.contributor.authorDurão, Joana
dc.contributor.authorOliveira, Ana Sofia
dc.contributor.authorPereira, Joana Odila
dc.contributor.authorFerreira, Carlos
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorCarvalho, Ana P.
dc.date.accessioned2023-01-23T18:11:37Z
dc.date.available2023-01-23T18:11:37Z
dc.date.issued2023-06-30
dc.description.abstractMannans 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2023.135545pt_PT
dc.identifier.eid85146841867
dc.identifier.issn0308-8146
dc.identifier.pmid36708669
dc.identifier.urihttp://hdl.handle.net/10400.14/39979
dc.identifier.wos000926811100001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectYeast cell wallpt_PT
dc.subjectSpray dryingpt_PT
dc.subjectFreeze dryingpt_PT
dc.subjectStructural characterizationpt_PT
dc.subjectDPPHpt_PT
dc.subjectABTSpt_PT
dc.titleEffect of drying technology in Saccharomyces cerevisiae mannans: structural, physicochemical, and functional propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume412
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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