Microencapsulation of vitamin C (ascorbic acid) and vitamin D3 (cholecalciferol) in brewer's spent yeast biomass

• Grant number: 21/12730-0
• Support Opportunities: Regular Research Grants
• Start date: June 01, 2022
• End date: November 30, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Carmen Sílvia Fávaro Trindade
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated researchers: Milena Martelli Tosi ; Osvaldo Hector Campanella
• Associated scholarship(s): 24/08266-4 - Determination of electroporation parameters on the accumulation of vitamin D3 in biomass of brewer's spent yeast (BSY), BP.PD; 23/17603-1 - Incorporation of iron and folic acid in Saccharomyces pastorianus from the brewing industry: biosorption and stability studies and application for food fortification, BP.DR

Abstract

The second largest co-product generated by the brewing industry is yeast biomass. Despite having relevant nutritional characteristics and being considered safe (GRAS), brewer's spent yeast biomass has low added value and its reuse is underexplored by the food industry. The composition of the cell wall and plasma membrane of the yeast vegetative cells and spores matches the desired characteristics in carriers of bioactive molecules of nutritional interest, highlighting the technological potential of this brewing residue. Vitamin D (hydrophobic) and Vitamin C (hydrophilic) acts to promote homeostasis and disease prevention when consumed in suitable amounts, however, the application of these vitamins in food is difficult, mainly due to their instability. Satisfy these limitations in the application of bioactive molecules in food requires technological advances that will allow the production of natural, compatible, stable, inexpensive and high efficiency encapsulation protective agents, ensuring the bioactivity and availability of these molecules. This project aims to study the process of microencapsulation of vitamin C and D in vegetative cells and ascospores from residual brewer's biomass, focusing on biosorption, vacuum infusion and electroporation technologies. Considering the insipid approach to the application of ascospores and a lack of references inciting the application of electroporation in yeast microencapsulation, the results obtained in this project have the potential to generate new processes and product (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

COSTA, TATIELLY DE JESUS; THOMAZINI, MARCELO; JOSE, JULIA CRISTINA; BREXO, RAMON PERES; MARTELLI-TOSI, MILENA; FAVARO-TRINDADE, CARMEN SILVIA. Impact of plasmolysis process on the enrichment of brewer ' s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process. Food Research International, v. 191, p. 9-pg., 2024-07-08. (21/12730-0)

JOSE, JULIA CRISTINA; SOARES, BEATRIZ CALIMAN; COSTA, TATIELLY DE JESUS; BREXO, RAMON PERES; THOMAZINI, MARCELO; TOSI, MILENA MARTELLI; FAVARO-TRINDADE, CARMEN SILVIA. Biosorption in brewer's spent yeast followed by freeze-drying: A promising strategy to protect vitamin C. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 218, p. 9-pg., 2025-02-15. (21/12730-0)