Stabilization mechanisms of oil-in-water emulsions by Saccharomyces cerevisiae

Moreira, Thais Caldas Paiva; Silva, Vanessa Martins da; Gombert, Andreas; Cunha, Rosiane L.

doi:10.1016/j.colsurfb.2016.03.043

Cited by 13 publications

(5 citation statements)

References 23 publications

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“…In another study, high potency in emulsifying ability was observed in yeast and cell wall protein isolates when compared with soy protein isolates at different pH ranges, where the best results were obtained from pH 4.0 (Otero et al 1996). Although the emulsifying properties of the S. cerevisiae yeast are considered precarious, different parts of the cell wall show the ability to stabilize emulsions (Moreira et al 2016).…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

et al. 2019

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The objective of this study was to evaluate yeast (Saccharomyces cerevisiae) from beer fermentation in its natural form (NY) and subjected to different processes of cellular ruptured [mechanical method using ultrasound (MRY) and modified autolysis using NaCl and ethanol (MAY)] regarding functional and digestibility properties, comparing them with textured soy protein (TSP). Ultrasound treatment resulted in 42% disruption efficiency and the micrographs obtained from scanning electron microscopy analysis showed important morphological modifications due to processes of cellular ruptured action. MRY cells presented more pronounced damage than LN, which suggests the rupture of the cell wall and exit of the internal material to the medium. NY, MRY, MAY, and TSP presented a very close composition concerning the protein content, ranging from 39.32 to 43.80% and moisture of 0.07-0.14%. In vitro digestibility of brewing yeast samples equated the digestibility of TSP (higher than 94%). Cellular disruption with ultrasound (MRY) caused an increase in foaming ability, stability and also oil retention capacity (8.82 mL of oil/g of protein). Modified autolysis (MAY) resulted in higher water holding capacity (14.50 g of water/ g of protein) and index of water solubility (greater than 64%) with a decrease in their emulsifying properties. The highest water absorption capacity was presented by the TSP and NY. Therefore, in its different forms, yeast can be applied as a functional and technological ingredient in the food industry, with significant technological capabilities and potential applications.

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Section: Emulsifying Propertiesmentioning

confidence: 99%

Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

et al. 2019

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“…Nonetheless, the influence of cells and microorganisms on the interface and droplets in organic‐aqueous systems has already been investigated . The microorganisms behave like surface‐active particles to hinder coalescence and stabilize the interface , which is partly based on cell adhesion . Apart from the mechanism of stabilization, the reduction of these effects by adjusting the composition of the system or variation of process conditions, such as temperature, are measures that can be applied to improve the process , .…”

Section: Introductionmentioning

confidence: 65%

“…Reliable phase separation on a technical scale, which is the basis for technical process design, has only been a topic of a small group of researchers . Nonetheless, the influence of cells and microorganisms on the interface and droplets in organic‐aqueous systems has already been investigated . The microorganisms behave like surface‐active particles to hinder coalescence and stabilize the interface , which is partly based on cell adhesion .…”

Section: Introductionmentioning

confidence: 99%

Optimization of Settling Behavior for an Efficient Solvent‐Extraction Process for Biobased Components

et al. 2017

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Extraction is a downstream process option in biobased processes. Because knowledge of phase‐separation behavior is essential for designing efficient separation processes, this study investigates the settling and coalescence behavior of biobased extraction systems by using a standard laboratory‐scale settling cell. The influence of different buffer media and Escherichia coli cells on coalescence was determined for the reactive extraction of hexane‐1,6‐diamine with isostearic acid and di(2‐ethylhexyl)phosphoric acid by using kerosene and oleyl alcohol as diluents. As a result, an increasing pH value of the buffer significantly increases the settling time. The presence of E. coli cells hinders phase separation of the investigated systems, in particular, with dispersed organic phases.

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“…This could also explain the increase in stability of emulsions formed with PSBY as opposed to CBSY, with these proteins forming a stabilising layer around the oil droplets [82]. Saccharomyces species have been shown to successfully stabilise oil in water emulsions [83,84]. However, the yeast used in that study included pure yeast cells that had been thermally inactivated, which is a significantly different matrix from that of BSY.…”

Section: Discussionmentioning

confidence: 99%

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

Jaeger,

Nyhan,

Sahin

et al. 2024

Fermentation

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Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.

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Stabilization mechanisms of oil-in-water emulsions by Saccharomyces cerevisiae

Cited by 13 publications

References 23 publications

Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

Optimization of Settling Behavior for an Efficient Solvent‐Extraction Process for Biobased Components

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

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