Production of yogurt enriched with bioactive compounds from Bordeaux grape pomace (Vitis labrusca) encapsulated in yeast Saccharomyces cerevisiae

• Grant number: 18/12645-0
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): October 01, 2018
• Effective date (End): September 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Carmen Sílvia Fávaro Trindade
• Grantee: Mayara Martins dos Santos
• Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The large and constant production of waste in the food industry is a recurrent concern due to the possible damages that these materials may cause to the environment and also economic losses. In view of functional and nutritional properties of some of these wastes, it is extremely relevant to reuse them for the production of novel foods. An example is the yeast biomass of Saccharomyces cerevisiae, which is a by-product of brewing industry and source of proteins, vitamins B, nucleic acids and minerals. Another example is the waste from the winery industry, the grape pomace, which contains a large amount of phenolic compounds, with high antioxidant potential and numerous health benefits, such as the prevention of atherosclerosis, cardiovascular diseases, diabetes, cancer, aging and rheumatoid arthritis. However, phenolic compounds are extremely unstable, and then it is important to protect them from external conditions, such as high temperatures and the presence of oxygen, being necessary to apply techniques that allow the protection of the compounds and preserve their properties. One of these techniques is the spray-drying, already used in industry and it is extremely efficient for the encapsulation of thermosensitive compounds. The yeast Saccharomyces cerevisiae has been already used for microencapsulation of functional compounds and presented satisfactory results in the bioactive protection and capsule formation. Taking into consideration the growing consumption of yogurt worldwide and the physico-chemical properties of this product, researchers are increasingly aiming to enrich it with bioactive compounds. Furthermore, it is important to highlight the growing concern of consumers to ingest products that, in addition to being sensory attractive, bring health benefits. Therefore, this project aims the application of phenolic compounds extracted from grape pomace, in free form and encapsulated in Saccharomyces cerevisiae cells, in order to enrich a yogurt and add color to it, with subsequent study of capsule morphology and microbiological, rheological, physico-chemical analyses and stability of the product.

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)

VIEIRA RUBIO, FERNANDA THAIS; ISIDORO HAMINIUK, CHARLES WINDSON; DOS SANTOS, MAYARA MARTINS; THOMAZINI, MARCELO; FREITAS MORAES, IZABEL CRISTINA; MARTELLI-TOSI, MILENA; FAVARO-TRINDADE, CARMEN SILVIA. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt. FOOD & FUNCTION, JUL 2021. Web of Science Citations: 0.