Incorporation of iron and folic acid in Saccharomyces pastorianus from the brewing industry: biosorption and stability studies and application for food fortification

• Grant number: 23/17603-1
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: December 01, 2024
• End date: May 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Julia Cristina José
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated research grant: 21/12730-0 - Microencapsulation of vitamin C (ascorbic acid) and vitamin D3 (cholecalciferol) in brewer's spent yeast biomass, AP.R

Abstract

It is known that iron and folic acid play a fundamental role in the human body, acting in the synthesis and maturation of blood cells, preventing anemia. However, these are nutrients whose lack is a worrying problem in Brazil and the world. Therefore, also with the aim of adding value to a by-product of the brewing industry, this project proposes the use of in natura and chemically or physically modified Saccharomyces pastorianus yeast biomass as a vehicle for incorporating iron and/or folic acid. Linked to encapsulation, biosorption emerges as an alternative that has the potential to be applied in the area of food ingredients, seeking to optimize the process of controlled release of the compounds in question, with greater added nutritional and functional value. Therefore, this project proposes the enrichment of residual yeast from the brewing industry with iron and/or folic acid, using the biosorption technique, followed by atomization drying in a spray dryer. For sorption, tests will be carried out to optimize parameters such as biosorbent dosage, pH, contact time and initial concentration. To the experimental data on sorption capacity, isotherm models will be applied, seeking to better understand and discuss the process. Particles impregnated with iron and/or acid folic will be dehydrated, to ensure microbiological stability, and then evaluated for particle size and distribution, moisture content, water activity value, morphology, using Scanning Electron Microscopy and Laser Scanning Confocal Microscopy techniques, Fourier Transform Infrared Spectroscopy and Zeta Potential. Furthermore, the stability of the vitamin impregnated in the particles during their storage will be evaluated, in addition to bioaccessibility and bioavailability studies, aiming at subsequent food fortification, whose acceptance will also be evaluated. Therefore, with this proposal, it is expected to produce efficient, sustainable and low-cost particles that have the potential to minimize the problems related to the lack of these nutrients.