Publication
Revealing the potential brewer’s spent yeast: sustainable innovations for alternative protein development and waste reduction in the agri-food sector
| dc.contributor.author | Brassesco, María Emilia | |
| dc.contributor.author | Paupério, Ana Isabel | |
| dc.contributor.author | Coscueta, Ezequiel | |
| dc.contributor.author | Pereira, Carlos D. | |
| dc.contributor.author | Ferreira, João Paulo | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2024-12-09T18:46:56Z | |
| dc.date.available | 2024-12-09T18:46:56Z | |
| dc.date.issued | 2024-09-25 | |
| dc.description.abstract | Introduction: Brewer’s spent yeast (BSY), a major brewing by-product, accumulates annually, posing environmental challenges [1]. Research highlights BSY’s potential as a sustainable alternative protein source in animal feed and human food. With the market expected to reach $2.17 billion by 2030, BSY offers a promising solution for waste reduction and protein replacement. However, more research is needed to optimize its use in human food products, particularly regarding flavor, texture, and processing. Valorizing BSY supports circular economy principles, transforming it into functional, high-protein ingredients for various applications. Objectives: This study aims to valorize BSY by producing differentiated functional extracts. These extracts, along with other relevant by-products (such as tomato flour and wheat germ), will be used to formulate protein-rich snacks. An innovative green process was employed to promote sustainable practices in the agri-food sector and introduce novel, natural ingredients for developing alternative protein food products. Conclusions: The RUF10 fraction showed a significant increase in antioxidant activity compared to RUF40 and a better production yield than PUF10. Crackers formulated with varying RUF10 concentrations exhibited notable differences in physicochemical properties. The protein content in crackers P6 was notably, but this resulted in reduced water activity and increased firmness, as indicated by lower fracturability. Future work should focus on understanding the peptide profile of yeast fractions and analyzing the antioxidant activity within the food matrix, providing deeper insights into the functional properties of BSY-derived products in food applications. In conclusion, the incorporation of BSY fractions successfully enhanced the nutritional profile, aligning with sustainability goals and offering a viable alternative for protein-rich food products. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.14/47473 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.title | Revealing the potential brewer’s spent yeast: sustainable innovations for alternative protein development and waste reduction in the agri-food sector | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Greece | pt_PT |
| oaire.citation.title | RETASTE: Rethink Food Resources, Losses, and Waste 2024 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |