Chá Mate E Emagrecimento

Silva, Ana Paula Ferreira da; Silva, Ana Paula de Araújo; Pontes, Edson Douglas Silva; Júnior, Ivanildo Ribeiro Domingos; Penaforte, Nathália de Freitas; Costa, Maria Clara Ribeiro de Arruda; Santos, Thayná Menezes; Oliveira, Maria Heloisa Moura de; Moura, Mayana Wanessa Santos de; Melo, Laryssa Rebeca de Souza

doi:10.1055/s-0038-1674532

International Journal of Nutrology

2018

DOI: 10.1055/s-0038-1674532

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Chá Mate E Emagrecimento

Ana Paula Ferreira da Silva

Ana Paula de Araújo Silva

Edson Douglas Silva Pontes

et al.

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2020

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“…Problems concerning the marketing of yeast biomasses occur because these products have a short preservation time, high contamination risks, and large shipping and storage costs. Lyophilization and atomization are considered suitable methods for yeast drying [4,19].…”

mentioning

confidence: 99%

Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets

Begea¹,

Barbulescu²,

Popa³

et al. 2020

Rev. Chim.

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Brewing yeast biomasses may be converted into valuable products, including supplements for ruminant diets. This paper presents experimental data on a nutraceutical suspension formulation containing post-fermentation brewing yeasts and the brewing yeast strain, Saccharomyces pastorianus ssp. carlsbergensis W34/70, which was intended to be administered to ruminants. The brewing yeast biomass is a component of oral suspensions designed as dietary supplements that prevent digestive acidosis in ruminants. The brewing yeast strain W34/70 was cultivated using molasses (M) and glucose (G) as carbon sources and was lyophilized at different freezing temperatures (0�C, �10�C, �20�C, �30�C, and �40�C). The post-fermentation brewing yeast biomass was spray dried (AAY) and lyophilized (ALY). Both dried yeast biomasses were analyzed in terms of wettability using a contact angle (CA�) evaluation at the solid/liquid interface. Suspensions were subsequently formulated and tested. Their physical and aggregative stability was established in connection with controlled sedimentation and flocculation. The assays were performed following quality by design (QbD) principles. The critical process parameters (CPPs) corresponding to the technological process of yeast production, as well as the critical quality attributes (CQAs) for suspension formulations, were pointed out as preamble determinants when designing oral nutraceuticals destined to be included in ruminant diets.

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mentioning

confidence: 99%

Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets

Begea¹,

Barbulescu²,

Popa³

et al. 2020

Rev. Chim.

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Chá Mate E Emagrecimento

Cited by 1 publication

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Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets

Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets

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