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Cited by 48Microencapsulation and Drying ProcessesProteins in Food SystemsFood Drying and Modeling

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Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material

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Marson, Gabriela Vollet, Saturno, Rafaela Polessi, Comunian, Talita Aline, Consoli, Larissa, Machado, Mariana Teixeira da Costa, Hubinger, Miriam Dupas·2020·Food Research International
DOI 10.1016/j.foodres.2020.109365
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Abstract

Yeast-based by-products are greatly available, have a rich nutritional composition and functional properties. The spent brewer’s yeast (SBY) cells after enzymatic hydrolysis may be a sustainable and low-cost alternative as carrier material for encapsulation processes by spray drying. Our work had as main purpose to characterise the hydrolysed SBY cell debris after the Maillard reaction and to study their potential as a microencapsulation wall material. SBY-based Maillard reaction products (MRPs) were used to encapsulate ascorbic acid (AA) by spray drying. The Maillard Reaction was able to improve the solubility of solids and proteins by 15% and promoted brown color development (230% higher Browning Index). SBY-based MRPs resulted in particles of a high encapsulation yield of AA (101.90 ± 5.5%), a moisture content of about 3.4%, water activity of 0.15, hygroscopicity values ranging from 13.8 to 19.3 g H2O /100 g and a glass transition temperature around 71 ° C. The shape and microstructure of the produced particles were confirmed by scanning electron microscopy (MEV), indicating very similar structure for control and AA encapsulated particles. Fourier Transform Infrared Spectroscopy (FT-IR) results confirmed the presence of yeast cell debris in the surface of particles. Ascorbic acid was successfully encapsulated in Maillard conjugates of hydrolyzsd yeast cell debris of Saccharomyces pastorianus and maltodextrin as confirmed by optical microscopy, differential scanning calorimetry, MEV and FT-IR.

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  • Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

    Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172

    “The microstructure and shape of the particles were examined using Scanning Electron Microscopy and the sample showed very similar properties to the control (particles produced without the addition of ascorbic acid) giving particles with a high encapsulation yield, a low water activity (Aw) and good hygroscopicity [74].”
    BackgroundMethodInfluential

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Metadata

Authors
Marson, G. V., Saturno, R. P., Comunian, T. A., Consoli, L., Machado, M. T. D. C., & Hubinger, M. D.
Affiliations
  • Universidade Estadual de Campinas (UNICAMP) (BR)
  • Universidade Federal Rural do Rio de Janeiro (BR)
Corresponding author
Marson, Gabriela Vollet
ORCID
Venue
Food Research International
Publisher
Elsevier BV
Published
2020-10
Volume
136
Pages
109365
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2020.109365
OpenAlex
W3039318084
Cited by
48
References
1
Citations by year
2026: 5 · 2025: 4 · 2024: 10 · 2023: 4 · 2022: 10 · 2021: 12 · 2020: 3
FWCI
4.70
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Research International (acceptedVersion, other-oa)
  • PubMed (publishedVersion)
  • HAL (submittedVersion, cc-by-nc)
  • PolyPublie (École Polytechnique de Montréal) (submittedVersion)
Funders
  • Fundo de Apoio ao Ensino, à Pesquisa e Extensão, Universidade Estadual de Campinas
  • Eastern Michigan University (2009/54137-1)
  • Fundação de Amparo à Pesquisa do Estado de São Paulo (2006/03263-9, 2007/54520-4, 2007/58017-5, 2009/50591-0, 2009/50593-2, 2011/06083-0, 2011/51707-1, 2012/50411-4, 2015/11984-7, 2015/24351-2, 2016/18465-8, 2018/04067-6, 96/08366-5)
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico (148665/2017-9, 306461/2017-0)
  • Universidade Estadual de Campinas (2422/16, 519.292)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
Keywords
spent brewer's yeast, Maillard reaction, Maillard reaction products, microencapsulation, spray drying, enzymatic hydrolysis, Saccharomyces pastorianus, maltodextrin, encapsulation wall materials, encapsulation yield, hygroscopicity, glass transition temperature
MeSH terms
Hydrolysis, Saccharomyces, Saccharomyces cerevisiae, Spectroscopy, Fourier Transform Infrared

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