Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields
Berzosa, Alejandro (Universidad de Zaragoza) ; Marín-Sánchez, Javier (Universidad de Zaragoza) ; Delso, Carlota ; Sanz, Jorge (Universidad de Zaragoza) ; Álvarez, Ignacio (Universidad de Zaragoza) ; Sánchez-Gimeno, Cristina (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza)
Resumen: 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.
Idioma: Inglés
DOI: 10.1016/j.ifset.2024.103705
Año: 2024
Publicado en: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 94 (2024), 103705 [10 pp.]
ISSN: 1466-8564
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-100
Financiación: info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
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Idioma: Inglés
DOI: 10.1016/j.ifset.2024.103705
Año: 2024
Publicado en: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 94 (2024), 103705 [10 pp.]
ISSN: 1466-8564
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-100
Financiación: info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2024-06-14-08:59:15)
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Record created 2024-06-14, last modified 2024-06-14