000135744 001__ 135744
000135744 005__ 20240614091947.0
000135744 0247_ $$2doi$$a10.1016/j.ifset.2024.103705
000135744 0248_ $$2sideral$$a138749
000135744 037__ $$aART-2024-138749
000135744 041__ $$aeng
000135744 100__ $$aBerzosa, Alejandro$$uUniversidad de Zaragoza
000135744 245__ $$aSequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields
000135744 260__ $$c2024
000135744 5060_ $$aAccess copy available to the general public$$fUnrestricted
000135744 5203_ $$aThe brewing industry produces significant volumes of spent brewer's yeast (SBY), which presents an intriguing opportunity for valorization. This study aims to optimize the extraction of various compounds of interest from electroporated SBY located both in the cytoplasm (amino acids, glutathione and proteins) and in the cell walls (mannoproteins). The optimization of the extraction time, temperature and pH, allowed obtaining an extract rich in glutathione of 2.31 ± 0.15 mg/g dw after 1 h of incubation (pH 8; 30 °C) and, a second extract rich in amino acids (155.74 ± 7.83 mg/g dw) and proteins (331.70 ± 15.64 mg/g dw) after a second incubation (37 °C, 47 h) of the biomass. To achieve comprehensive valorization of SBY, the exhausted yeast biomass was incubated with lyticase to extract mannoproteins from the cell wall. This study showcases the efficacy of a multiple response function in optimizing valuable compound extraction from electroporated SBY, aligning with circularity principles.
000135744 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-100$$9info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527
000135744 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000135744 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000135744 700__ $$aMarín-Sánchez, Javier$$uUniversidad de Zaragoza
000135744 700__ $$0(orcid)0000-0003-4744-8649$$aDelso, Carlota
000135744 700__ $$aSanz, Jorge$$uUniversidad de Zaragoza
000135744 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza
000135744 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Cristina$$uUniversidad de Zaragoza
000135744 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000135744 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000135744 773__ $$g94 (2024), 103705 [10 pp.]$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000135744 8564_ $$s773259$$uhttps://zaguan.unizar.es/record/135744/files/texto_completo.pdf$$yVersión publicada
000135744 8564_ $$s2788900$$uhttps://zaguan.unizar.es/record/135744/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000135744 909CO $$ooai:zaguan.unizar.es:135744$$particulos$$pdriver
000135744 951__ $$a2024-06-14-08:59:15
000135744 980__ $$aARTICLE