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Cited by 92Protein Hydrolysis and Bioactive PeptidesFood Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods

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Nutritional ingredients from spent brewer’s yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process

Amorim, Manuela, Pereira, Joana O., Gomes, David, Pereira, Carlos Dias, Pinheiro, Hélder, Pintado, Manuela·2016·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2016.03.032
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Abstract

Spent brewer's yeast is a natural surplus from brewing industry. In order to up-grade this by-product, isolation of compounds has been tentatively assessed. The main objective of this work focuses on the use of ultrafiltration and nanofiltration pilot system for recovering cell compounds. Initially, yeast was autolyzed and ultrafiltered with a 10 kDa cut-off, and the two fractions obtained were hydrolyzed with Cynara cardunculus extract and nanofiltered with 3 kDa cut-off. Four fractions with different molecular weights were obtained, with protein and sugar contents ranging between 30–69% and 20–48%, respectively. Sodium and potassium were the major minerals present, whereas glutamine, glutamic acid and alanine, the most representative free amino acids. Peptide profile showed peptides with hydrophilic and hydrophobic characteristics, usually associated with biological activities, including antihypertensive and antioxidant. Thus, based on their compositions, all fractions show technological and biological potential, and can be used as nutritional ingredients in food and feed.

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Metadata

Authors
Amorim, M., Pereira, J. O., Gomes, D., Pereira, C. D., Pinheiro, H., & Pintado, M.
Affiliations
  • Universidade Católica Portuguesa (PT)
  • Universidade Politécnica de Coimbra (PT)
  • Universidade do Porto (PT)
Corresponding author
Pintado, Manuela
ORCID
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2016-09
Volume
185
Pages
42-47
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2016.03.032
OpenAlex
W2334595117
Cited by
92
References
0
Citations by year
2026: 6 · 2025: 11 · 2024: 10 · 2023: 9 · 2022: 10 · 2021: 11 · 2020: 17 · 2019: 6 · 2018: 6 · 2017: 5 · 2016: 1
FWCI
3.12
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Journal of Food Engineering (publishedVersion)
  • Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
Funders
  • Agência de Inovação – ADI
  • Quadro de Referência Estratégico Nacional
  • ACTIPEP (QREN-ADI 11531)
  • PhD scholarship (SFRH/BD/81901/2011)
  • FCT (PEst-OE/EQB/LA0016/2013)
  • Fundação para a Ciência e a Tecnologia
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
spent brewer's yeast, ultrafiltration, nanofiltration, membrane filtration, enzymatic hydrolysis, autolysis, free amino acids, peptide profile, nutritional ingredients

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