| Full text | |
| Author(s): |
Neto, Rafaela Oliveira
;
Silva, Eric Keven
Total Authors: 2
|
| Document type: | Journal article |
| Source: | FOOD HYDROCOLLOIDS; v. 171, p. 16-pg., 2026-03-26. |
| Abstract | |
The sustainable valorization of agro-industrial by-products is essential for advancing circular economy practices and reducing environmental impact. Saccharomyces cerevisiae biomass, a widely available by-product of industrial fermentation, represents a promising source of functional biopolymers, particularly mannoproteins and (3-glucans. These macromolecules exhibit remarkable emulsifying, stabilizing, and texturizing properties, making them attractive as natural hydrocolloids and functional food ingredients. Additionally, their bioactive potential has been linked to immunomodulatory, cholesterol-lowering, and prebiotic effects, reinforcing their relevance in health-oriented food formulations. Despite these advantages, the efficient recovery of yeast-derived mannoproteins and (3-glucans remains a major challenge. The structural complexity of the yeast cell wall necessitates advanced enzymatic, chemical, and physical extraction methods, each with trade-offs in yield, purity, functionality, and environmental impact. This review critically examines the latest developments in extraction techniques, evaluating their efficiency, scalability, and potential for industrial implementation. Furthermore, the techno-functional roles of these biopolymers in food applications are discussed, emphasizing their impact on beverage stabilization, bakery formulations, and fat-replacement strategies in meat products. Looking ahead, overcoming technical and economic barriers through biorefinery integration, process optimization, and green extraction technologies will be key to enabling the large-scale adoption of yeast-derived mannoproteins and (3-glucans. This review examines the transformative potential of yeast biomass valorization for developing sustainable and functional food ingredients, consolidating current knowledge and identifying future research directions. (AU) | |
| FAPESP's process: | 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials |
| Grantee: | Eric Keven Silva |
| Support Opportunities: | Research Grants - Young Investigators Grants |
| FAPESP's process: | 23/01876-9 - Pulsed electric field: Design of non-thermal processes, functional foods, and biomaterials |
| Grantee: | Eric Keven Silva |
| Support Opportunities: | Scholarships in Brazil - Young Researchers |
| FAPESP's process: | 24/15129-3 - Biorefinery of red wine processing residues using pulsed electric field technology for the extraction of functional food ingredients |
| Grantee: | Rafaela Oliveira Neto |
| Support Opportunities: | Scholarships in Brazil - Doctorate (Direct) |