Impact of yeast sediment beta-glucans on the quality indices of yoghurt

Abstract

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

“…The source of β-glucan can be yeast sediment obtained during the production of wines [ 109 ], for example, Viorica wine (Moldova), the amount of which was determined by the laboratory method and was (28.17 ± 0.32)% [ 75 ]. Its addition to low-fat yogurt in the amount of 0.2–0.5% provides a reduction in the fermentation process by 1 hour (total time: 5 hours), which is due to the gel-forming ability of β-glucan [ 110 ].…”

Sand washing of oil spill–affected beaches using concentrated β-glucans obtained from residual baker's yeast

“…β-glucans are polysaccharides, comprising mainly β- d -glucopyranosyl units, linked by β-(1–3) and β-(1–6) bonds [ [17] , [18] , [19] ], have a high molecular weight and are present in the cell walls of organisms, such as bacteria, yeasts, fungi, while those linked by β-(1–3) and β-(1–6) bonds are present in plants [ 20 ]. When dispersed in water, the polysaccharides of yeast and plants improve the viscosity of water by forming aqueous gels [ 20 , 21 ]. β-glucans are non-traditional emulsifiers that form physical networks with transient linkages through molecule entanglements or molecular interactions and multi-hydrophobic cores and hydrophilic skeletons inside gels [ 22 ], prevent the separation of aqueous and oily phases [ 18 ], and form a film around the dispersed phase encapsulating the oily particles [ 18 , 21 ].…”

“…When dispersed in water, the polysaccharides of yeast and plants improve the viscosity of water by forming aqueous gels [ 20 , 21 ]. β-glucans are non-traditional emulsifiers that form physical networks with transient linkages through molecule entanglements or molecular interactions and multi-hydrophobic cores and hydrophilic skeletons inside gels [ 22 ], prevent the separation of aqueous and oily phases [ 18 ], and form a film around the dispersed phase encapsulating the oily particles [ 18 , 21 ]. Concentrated β-glucan obtained from residual baker's yeast exhibit emulsifying properties owing to their β-(1–3) and β-(1–6) bonds and contain mannoproteins with amphiphilic structures comprising a main protein chain and a hydrophilic mannan chain [ 23 ].…”

Optimizing the synthesis of yeast Beta-glucan via response surface methodology for nanotechnology application

“…The β-glucans family is also considered dietary fiber that modulates the intestinal microbiota to a healthier state by increasing the growth of beneficial microflora and inhibiting the growth of gastrointestinal pathogens [ 10 ]. They are frequently used in the food industry not only as non-caloric dietary fibers but also for improving the physical properties of food products such as water-retaining agents, emulsifying stabilizers, thickening agents, or fat and oil-binding agents [ 11 ]. Moreover, yeast β-glucans have been used as edible films and food packaging materials [ 12 ].…”