Spent brewer's yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation

Autor(es)

Velez-Erazo, Eliana Marcela ^[1] ; Saturno, Rafaela Polessi ^[1] ; Marson, Gabriela Vollet ^{[1, 2]} ; Hubinger, Miriam Dupas ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Engn, Rua Monteiro Lobato 80, Campinas, SP - Brazil

^[2] Univ Montpellier, CNRS, Inst Europeen Membranes, ENSCM, CC 047, 2 Pl Eugene Bataillon, F-34095 Montpellier - France

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 140, FEB 2021.
• Citações Web of Science: 2

Resumo

Spent brewer's yeast is a by-product rich in proteins, polysaccharides, and fibres. In addition to being nutritive, this material is available in large amounts and can be considered a cheap and sustainable alternative as a carrier material for microencapsulation. The objective of this work was to use the protein hydrolysate of spent brewer's yeast as an emulsifying agent and carrier material for the microencapsulation of sunflower oil by spray drying. A Central Composite Rotational Design (CCRD) was used to determine emulsion's optimal conditions: protein concentration (1.5-6.0%), oil concentration (10-25%) and pH (5.5-7.5) regarding Turbiscan Stability Index (TSI), droplet size and zeta-potential. The validated optimised emulsion containing 4.4% protein and 17.5% oil was produced at a pH value of 6.5. This formulation had a mean droplet diameter of 6.6 +/- 0.3 mu m, zeta- potential of 29.0 +/- 1.7 mV and a TSI (24 h) of 0.9 +/- 0.2%. This emulsion was spray-dried with and without maltodextrin (M20) at 150 and 180 degrees C. The highest encapsulation efficiency was 55%, achieved at 180 degrees C with M20, 87% higher than dry powder at the same temperature, but without M20. The water activity of powders without M20 were 58% and 14% lower (0.20 and 0.17) than powders with M20 dried at 150 and 180 degrees C, (0.13 and 0.15) respectively. The mean particle size was close to 50 mu m. The powder without M20, dried at 150 degrees C, showed the highest stability against oxidation (45 degrees C for 4 weeks), with a peroxide index of 311 meq of peroxide per kg of oil. Powder properties were evaluated by SEM and FT-IR. Kinetically stable emulsions and particles were produced from spent brewer's yeast ingredients, which were able to act as both carrier materials and emulsifiers, providing a more noble use for an important brewing residue. (AU)

• Processo FAPESP: 18/04067-6 - Concentração e fracionamento por membranas de hidrolisado proteico de levedura residual cervejeira
• Beneficiário: Gabriela Vollet Marson
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado Direto
• Processo FAPESP: 16/18465-8 - Concentração e fracionamento por membranas de hidrolisado protéico de levedura residual cervejeira
• Beneficiário: Gabriela Vollet Marson
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 18/11442-8 - Hidrolisado proteico de levedura residual cervejeira como agente emulsificante e material de parede para microencapsulação
• Beneficiário: Rafaela Polessi Saturno
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica