000144817 001__ 144817 000144817 005__ 20251204145008.0 000144817 0247_ $$2doi$$a10.1016/j.lwt.2024.116614 000144817 0248_ $$2sideral$$a139710 000144817 037__ $$aART-2024-139710 000144817 041__ $$aeng 000144817 100__ $$0(orcid)0009-0005-4339-0111$$aMarín-Sánchez, J.$$uUniversidad de Zaragoza 000144817 245__ $$aSelective extraction of biomolecules from Saccharomyces cerevisiae assisted by high-pressure homogenization, pulsed electric fields, and heat treatment: exploring the effect of endogenous enzymes 000144817 260__ $$c2024 000144817 5060_ $$aAccess copy available to the general public$$fUnrestricted 000144817 5203_ $$aSaccharomyces cerevisiae contains valuable compounds sought by the industry, prompting the exploration of effective extraction methods. Three physical methods were compared—High-Pressure Homogenization (HPH), Pulsed Electric Fields (PEF), and Heat Treatment (HT)—for releasing diverse bioproducts (amino acids, glutathione, proteins, and mannoproteins) from S. cerevisiae. Treatments (HPH: 2 passes at 100 MPa, PEF: 15 kV/cm for 100 μs (44.9 kJ/kg), HT: 60 °C for 5 min) affected over 90% of S. cerevisiae cells. Despite permeabilization, HT exhibited low efficacy in releasing compounds. HPH led to complete cell disruption, extracting maximum glutathione (1.09 ± 0.04 g/100 gdw) and proteins (68.95 ± 0.96 g/100 gdw) after 2 h. PEF facilitated the gradual extraction of low molecular weight compounds while leaving high molecular weight compounds unreleased initially. After 48 h, 72% of the total protein and amino acid content was released through hydrolysis catalyzed by endogenous yeast proteases. Furthermore, 64.1% of mannoproteins were obtained after 72 h of incubation. This study highlights the efficacy, scalability, and industrial potential of HPH and PEF, demonstrating their ability to produce tailored extracts over time and underscoring the significant role of endogenous enzymes in optimizing extraction yields. These findings provide valuable insights for enhancing efficiency and sustainability in bioproduct extraction from S. cerevisiae. 000144817 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es 000144817 590__ $$a6.6$$b2024 000144817 592__ $$a1.48$$b2024 000144817 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b22 / 181 = 0.122$$c2024$$dQ1$$eT1 000144817 593__ $$aFood Science$$c2024$$dQ1 000144817 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000144817 700__ $$aBerzosa, A.$$uUniversidad de Zaragoza 000144817 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza 000144817 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, C.$$uUniversidad de Zaragoza 000144817 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza 000144817 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000144817 773__ $$g207 (2024), 116614$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438 000144817 8564_ $$s660286$$uhttps://zaguan.unizar.es/record/144817/files/texto_completo.pdf$$yVersión publicada 000144817 8564_ $$s2606140$$uhttps://zaguan.unizar.es/record/144817/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000144817 909CO $$ooai:zaguan.unizar.es:144817$$particulos$$pdriver 000144817 951__ $$a2025-12-04-14:45:28 000144817 980__ $$aARTICLE