135744 20260217205524.0 doi 10.1016/j.ifset.2024.103705 sideral 138749 ART-2024-138749 eng Berzosa, Alejandro Universidad de Zaragoza Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields 2024 Access copy available to the general public Unrestricted The 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. info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-100 info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527 info:eu-repo/semantics/openAccess by-nc https://creativecommons.org/licenses/by-nc/4.0/deed.es 6.8 2024 FOOD SCIENCE & TECHNOLOGY 20 / 182 = 0.11 2024 Q1 T1 1.502 2024 Chemistry (miscellaneous) 2024 Q1 Industrial and Manufacturing Engineering 2024 Q1 Food Science 2024 Q1 12.5 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Marín-Sánchez, Javier Universidad de Zaragoza (orcid)0009-0005-4339-0111 Delso, Carlota (orcid)0000-0003-4744-8649 Sanz, Jorge Universidad de Zaragoza Álvarez, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X Sánchez-Gimeno, Cristina Universidad de Zaragoza (orcid)0000-0002-5086-7839 Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 94 (2024), 103705 [10 pp.] Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 773259 http://zaguan.unizar.es/record/135744/files/texto_completo.pdf Versión publicada 2788900 http://zaguan.unizar.es/record/135744/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:135744 articulos driver 2026-02-17-20:30:00 ARTICLE