| Texto completo | |
| Autor(es): |
Neto, Rafaela Oliveira
;
Silva, Eric Keven
Número total de Autores: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD HYDROCOLLOIDS; v. 171, p. 16-pg., 2026-03-26. |
| Resumo | |
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) | |
| Processo FAPESP: | 20/11255-3 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais |
| Beneficiário: | Eric Keven Silva |
| Modalidade de apoio: | Auxílio à Pesquisa - Jovens Pesquisadores |
| Processo FAPESP: | 23/01876-9 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais |
| Beneficiário: | Eric Keven Silva |
| Modalidade de apoio: | Bolsas no Brasil - Jovens Pesquisadores |
| Processo FAPESP: | 24/15129-3 - Biorrefinaria dos resíduos do processamento de vinho tinto utilizando a tecnologia de campo elétrico pulsado para obtenção de ingredientes alimentícios funcionais |
| Beneficiário: | Rafaela Oliveira Neto |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |