Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process

Amorim, Manuela; Pereira, Joana Odila; Gomes, David; Pereira, Carlos; Pinheiro, Hélder; Pintado, Manuela

doi:10.1016/j.jfoodeng.2016.03.032

Cited by 68 publications

(57 citation statements)

References 45 publications

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“…Thus, BSY is an excellent source of high-quality protein, comparable in value with soy protein. Also, reported high values of glutamic acid and glutamine contents, increase the potential use of BSY extract in food industry as a "hidden ingredient" of natural monosodium glutamate, which is known to provide the typical"umami" aroma, very similar to meat aroma [25,65,66]. The inner layer of the BSY cell wall contains β-glucans 8% (w/w dry weight), and the external layer is formed by mannoproteins [67].…”

Section: Bioactive Compounds and Potential Applications Of Bsymentioning

confidence: 99%

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Fărcaș¹,

Socaci²,

Mudura³

et al. 2017

Brewing Technology

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Nowadays, the consumers' global demand for healthier diets is steadily increasing, and the development of novel functional ingredients has become a focus of the food industry. On the other hand, the accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material that could otherwise be exploited as new health-promoting ingredients, fuels and a great variety of additives. In this respect, the biggest challenge of the current scientific world is to convert the underutilised by-products generated by the food and beverage industries into more profitable and marketable added value products which would also contribute significantly to meet the nowadays society needs. This chapter gives an overview regarding the possibility of exploiting the brewing industry wastes as sources of bioactive compounds in order to produce functional ingredients and products with added value.

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Section: Bioactive Compounds and Potential Applications Of Bsymentioning

confidence: 99%

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Fărcaș¹,

Socaci²,

Mudura³

et al. 2017

Brewing Technology

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“…The ratios of carbohydrate (Cr) and lipid (Lr) were calculated in the same manner and the sum of Pr + C r+ Lr = 1 [17]. The nutrient content information of food products and spirulina algae was obtained from the USDA nutrient database [22], for the by-products this information was obtained from several published sources [23,24,25,26,27,28,29,30,31,32,33,34,35,36]. In addition, information provided by the distributors that donated their products for this study (Ergon Biofuels, Big River Resources Galva LLC, Riceland Foods Inc., Express Grain Terminals LLC, and ADM Processing Co.) was cross referenced with published information on by-product nutrient content.…”

Section: Phasementioning

confidence: 99%

Self-selection of food ingredients and agricultural by-products by the house cricket, Acheta domesticus (Orthoptera: Gryllidae): A holistic approach to develop optimized diets

et al. 2020

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The house cricket, Acheta domesticus L. (Orthoptera: Gryllidae) is one of the most important species of industrialized insects in the United States. Within the past five years the market of cricket powder as a food ingredient has been growing with increasing consumer interest on more sustainable sources of food. However, high labor costs of cricket production and high prices of cricket feed formulations result in cricket powder market prices much higher than other protein-rich food ingredients, making cricket powder only competitive within the novelty food market. In this study new diets formulated using by-products were developed using dietary self-selection followed by regression analysis. Crickets selected among seven different combinations of ingredients. Consumption ratios of food ingredients and by-products were used to determine macro and micro-nutrient intake. Regression analysis was used to determine the individual nutrient intake effect on cricket biomass production. Intake of vitamin C, sterol, manganese, and vitamins B 1 and B 5 had the most significant impact on live biomass production. Four diets were formulated based on this information and compared with a reference (Patton's 13) and a commercial diet. Although, crickets reared on Patton's diet 13 produced the most dry-weight biomass and developed the fastest, diet 4 (consisting of 92% by-products) generated the most profit (with a cost of $0.39 USD per kg) after an economic analysis that did not include the commercial formulation. Dry-weight biomass production was not significantly different among the four new diets and the commercial diet. This study demonstrated the value of dietary self-selection studies in developing oligidic insect diets and in studies of insect nutrition. This is the first such study involving farmed edible crickets and agricultural by-products. Four new cricket diet formulations contain between 62 and 92% agricultural by-products are included.

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“…The diets were formulated with different ratios of these two ingredients. Autolyzed Brewer's yeast extract, the water-soluble component of autolyzed Brewer's yeast, is composed of Saccharomyces cerevisiae grown on a sugar-rich medium, such as beet molasses [21,22]. The relative proportion of nutrients in AY is 60% protein, 31% carbohydrates, and 9% lipids.…”

Section: Dietsmentioning

confidence: 99%

Impacts of Dietary Nutritional Composition on Larval Development and Adult Body Composition in the Yellow Fever Mosquito (Aedes aegypti)

Schoor

Kelly

Tam

et al. 2020

Insects

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Background: the mosquito Aedes aegypti (Ae. aegypti) is an important vector of arboviruses, including Zika, Dengue, and Chikungunya. The dietary requirements of larval Ae. aegypti are not well understood and likely impact developmental and physiological parameters knowledge of which could be important for vector control. This study examines the effects nutrition has on growth and development of larval Ae. aegypti of laboratory-reared Rockefeller strain mosquitoes. Methods: mosquito larvae were split into five feeding groups with diets providing different ratios of protein and carbohydrates. Each group received autolyzed Brewer’s yeast (AY - high-protein), and/or rice flour (RF—high-carbohydrate). The groups were monitored to record larval developmental times, adult sizes and nutritional stores. Results: the 100% AY group failed to pupate, suggesting the AY alone is either lacking in critical nutrients or is toxic at higher concentrations. The 100% RF group resulted in the smallest adults that took the longest time to reach pupation. Of the remaining groups, the 25% AY/75% RF (Med–low) diet yielded adult mosquitoes with highest average weight, wing length, and lipid stores relative to the other diets. Conclusions: the dietary requirements for development, body size, and nutrient stores of Ae. aegypti mosquitoes appear to be dependent on a relatively low but essential proportion of dietary protein to carbohydrates to achieve optimal developmental outcomes.

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Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process

Cited by 68 publications

References 45 publications

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Self-selection of food ingredients and agricultural by-products by the house cricket, Acheta domesticus (Orthoptera: Gryllidae): A holistic approach to develop optimized diets

Impacts of Dietary Nutritional Composition on Larval Development and Adult Body Composition in the Yellow Fever Mosquito (Aedes aegypti)

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