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Abstract

Saccharomyces cerevisiae KA01 was isolated from palm wine obtained from a local brewer in Songkhla province, Thailand. Mannoproteins with emulsification properties were extracted from the cell walls of S. cerevisiae KA01 cultivated in YM medium by autoclaving in a pH 7.0 citrate buffer for 60 min with a yield of 0.32 g/g wet cells. The mannoprotein extract obtained was evaluated for its chemical and physical stability to establish its potential use as a natural emulsifier in processed foods. The mannoprotein extract exhibited emulsion with the vegetable oils tested and showed emulsion activity of 65% towards palm oil as oil-in-water with a critical emulsifier concentration of 20 g/l. The mannoprotein extract had similar emulsifying properties to the commonly used food emulsifiers gum arabic and lecithin. Palm oil-in-water emulsions were stabilized over a broad range of conditions from pH 5 to 8 with up to 3% (w/v) sodium chloride and up to 0.1% (w/v) CaCl2 and MgCl2 in the aqueous phase. Temperature did not affect the emulsion activity of the mannoprotein extract. Preliminary trials showed that mannoproteins from S. cerevisiae KA01 had potential for use in salad dressing.

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

“…Mannoproteins can be extracted from food-grade yeasts at a high yield using simple methods (Alcantara et al 2013, Barriga et al 1999, Cameron et al 1988, da Silva Ara újo et al 2014, Dikit et al 2010, Torabizadeh et al 1996. Mannoproteins are glycoproteins consisting of mannose chains (70-90%) covalently attached to a protein backbone (5-20%) (Barriga et al 1999, Uzoigwe et al 2015.…”

A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

“…All the mannoproteins-based oenological additives are typically manufactured from yeast cultures grown in bioreactors, whereas no attempts have been made to extract these components from wine lees taken during winemaking. As a matter of fact, while mannoproteins extraction from beer lees has been suggested (Cameron, Cooper, & Neufeld, 1988;Dikit, Maneerat, & H-kittikun, 2012;Dikit, Maneerat, Musikasang, & H-kittikun, 2010), no studies have attempted to extract cell wall components from wine lees' yeast biomass.…”

Current and future strategies for wine yeast lees valorization

“…Moreover, the MPs extracts maintained the emulsifying activity also after heating them at 121°C, indicating that the high temperatures usually adopted in food processing (such as pasteurization or cooking), do not affect the MPs emulsifying activity (Dikit et al, 2012(Dikit et al, , 2010. In 2013, Silva Araújo et al (2014 following the method purposed by Magnani et al (2009) for the extraction of β-G from spent brewer's yeast, obtained a MPs fraction as intermediate product which was used as emulsifier to produce a mayonnaise.…”

“…In 1996, Torabizadeh, Shojaosadati, & Tehrani compared the emulsifying performances of MPs and Sodium caseinate, showing that MPs produced more stable emulsions after 1 month at 4°C. Subsequently, Dikit, Maneerat, & H-Kittikun (2012) and Dikit, Maneerat, et al (2010) extracted yeast MPs from a yeast biomass recovered from real industrial productions of Thai traditional liquor and sugar palm wine. In both cases, MPs showed good emulsifying properties over a broad range of pHs (5-8 and 3-12 respectively).…”