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A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study

2022-07-26Journal article Open access
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dc.contributor.authorFerreira, Carlos
dc.contributor.authorPereira, Carla F.
dc.contributor.authorOliveira, Ana Sofia
dc.contributor.authorFaustino, Margarida
dc.contributor.authorPereira, Ana M.
dc.contributor.authorDurão, Joana
dc.contributor.authorPereira, Joana Odila
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorCarvalho, Ana P.
dc.date.accessioned2022-09-01T15:37:09Z
dc.date.available2022-09-01T15:37:09Z
dc.date.issued2022-07-26
dc.description.abstractGiven the importance of iron in human nutrition and the significance of waste and by-product valorisation in a circular economy environment, we investigated the effects of protein and iron concentration on the production yield of iron–peptide complexes from spent Saccharomyces cerevisiae. For this purpose, different amounts of protein and iron were used in the complexation process. The results have shown that higher concentrations, although permitting a faster and larger scale process, provide a significantly lower complexation yield, which deems the process less feasible. This is corroborated by fluorescence analysis, which shows a lower degree of complexation with higher protein concentration. In addition, varying the concentration of iron does not change the quality of formed complexes, as evidenced by Fourier transform infrared spectroscopy (FT-IR) analysis. The morphology of all samples was also evaluated using scanning electron microscopy (SEM). Therefore, further studies are needed to optimize the process and to evaluate the best conditions for an economically sound valorization process for iron–peptide complexes. Nonetheless, current results in the development of a new process for the valorisation of spent yeast, in the form of iron-peptide complexes, look promising.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/pr10081464pt_PT
dc.identifier.eid85139084066
dc.identifier.issn2227-9717
dc.identifier.urihttp://hdl.handle.net/10400.14/38670
dc.identifier.wos000845875900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectComplexpt_PT
dc.subjectIronpt_PT
dc.subjectPeptidespt_PT
dc.subjectSupplementationpt_PT
dc.subjectCircular economypt_PT
dc.subjectYeastpt_PT
dc.subjectSaccharomyces cerevisiaept_PT
dc.titleA step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.titleProcessespt_PT
oaire.citation.volume10pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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