Strategies for using residual brewing, winery and alcohol industry yeast biomass for the development of food ingredient.

• Grant number: 23/16159-0
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: February 01, 2026
• End date: January 31, 2028
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Edilene Souza da Silva
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The genus Saccharomyces is the most used in the production of biotechnological products, withwide use in the production of alcoholic beverages such as beer and wine, as well as sugar andalcohol production. The global annual production of beverages uses more than half a million tonsof yeast, which results in a large generation of residual yeast from the production of thesebeverages. The use of residual yeast biomass has potential as a raw material in products such ascosmetics and foods. They are also a byproduct rich in proteins, polysaccharides and fiber.Proposing the reintroduction of these by-products into the production cycle to create innovativeproducts with high added value transfers the bioeconomy from linear to circular mode, resultingin a more economical and sustainable process. Furthermore, these raw materials, which come fromnon-animal sources, can generate food products intended for vegetarian and vegan consumers, inaddition, yeast from the wine and alcohol industries are completely free of gluten, which cancontaminate brewer's yeast. Therefore, the objective of this proposal is to carry out physical andchemical hydrolysis on residual yeast biomass from beer, wine and alcohol production to extractmannans and ²-glucans, for subsequent evaluation of these compounds regarding their prebioticaction. And, showing yet another application for yeasts, encapsulating jambolan extract (peels andseeds) - which is rich in bioactive compounds such as anthocyanins and proanthocyanidins, but itis a little explored fruit -, using the biosorption technique by impregnation with extract vacuum indifferent yeast biomasses to produce a natural dye. Followed by evaluation regarding in vitrodigestion. Resulting in ingredients with potential and added value for application in functionalfoods. (AU)