Use of Residual Yeast Cell Wall for New Biobased Materials Production: Effect of Plasticization on Film Properties

Peltzer, Mercedes Ana; Salvay, Andrés G.; Delgado, Juan Francisco; Osa, O. de la; Wagner, Jorge R.

doi:10.1007/s11947-018-2156-8

Cited by 27 publications

(20 citation statements)

References 51 publications

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“…Moreover, according to (Otero et al, 2011;Sceni et al, 2009), membrane and cell wall lipoproteins and mannoproteins show best surface properties while hydration and gelling properties are driven mainly by cytoplasm and nuclear proteins. These properties may be correlated to the lower water solubility of yeast cell wall films when compared to other biopolymer films (Peltzer, Salvay, Delgado, de la Osa, & Wagner, 2018). Or with the emulsifying properties of mannoproteins isolated from Saccharomyces cerevisiae cell wall that were close to commercial lecithin (Li & Karboune, 2019).…”

Section: Macrosystems and Bulky Behaviormentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

161

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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Section: Macrosystems and Bulky Behaviormentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

161

View full text Add to dashboard Cite

show abstract

“…Residual yeast cell wall (YCW) from yeast extract production was also used without any purification for films development [31]. In this study, residual YCW, rich in β-glucans, was used as the base matrix, and different concentrations of glycerol were tested to develop biodegradable films.…”

Section: Use Of Fungal β-Glucans As Film Forming Materialsmentioning

confidence: 99%

“…For yeast cells as microcapsules, the methodologies mostly used were plasmolysis of the cell, in order to eliminate cytoplasmic material, and spray-drying and freeze-drying [58]. The molecules to be encapsulated can be both hydrophobic and hydrophilic due to their behavior as a liposome [31,58,60]. One of the applications is to encapsulate volatile molecules as flavors to guarantee permanence during the industrial process or probiotics in order to optimize their viability within a thermostable molecule [61].…”

Section: Yeast Cells As An Ideal Carrier For Encapsulated Compoundsmentioning

confidence: 99%

“…Indeed, the cells of microorganisms (microbial biomass), for example of yeast and filamentous fungi biomass, are composed mainly of biopolymers such as proteins and polysaccharides (β-glucan) [26][27][28]. Yeast biomass, in addition to its conventional applications in fermentation processes, could be used in alternative applications such as encapsulation of compounds [29], films and coatings [30,31], among other applications. Filamentous fungi biomass is mainly used for human consumption, but fungal enzymes and bioactive compounds are widely used in the food industry and in veterinary and human medicine [32][33][34].…”

Section: Introductionmentioning

confidence: 99%

“…Some of these biopolymers could be more expensive than the plant-based polymers; however, research on new methods and the use of low-cost culture media, such as alternative carbon and nitrogen sources, may reduce the production of more expensive EPS [7]. Yeast and fungal biomass are low-cost and abundant sources of biopolymers, since they could be a residue from some industrial processes such as the brewing industry [31,37] or other biotechnological processes [38] where the biomass (cells or mycelia) is discarded after obtaining the final product.…”

Section: Introductionmentioning

confidence: 99%

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Biobased Materials from Microbial Biomass and Its Derivatives

et al. 2020

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There is a strong public concern about plastic waste, which promotes the development of new biobased materials. The benefit of using microbial biomass for new developments is that it is a completely renewable source of polymers, which is not limited to climate conditions or may cause deforestation, as biopolymers come from vegetal biomass. The present review is focused on the use of microbial biomass and its derivatives as sources of biopolymers to form new materials. Yeast and fungal biomass are low-cost and abundant sources of biopolymers with high promising properties for the development of biodegradable materials, while milk and water kefir grains, composed by kefiran and dextran, respectively, produce films with very good optical and mechanical properties. The reasons for considering microbial cellulose as an attractive biobased material are the conformational structure and enhanced properties compared to plant cellulose. Kombucha tea, a probiotic fermented sparkling beverage, produces a floating membrane that has been identified as bacterial cellulose as a side stream during this fermentation. The results shown in this review demonstrated the good performance of microbial biomass to form new materials, with enhanced functional properties for different applications.

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Plasticizing effect of Apis mellifera honey on whey protein isolate films

et al. 2022

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The aims of this study were to analyze the plasticizing effect of Apis mellifera honey on the mechanical, physicochemical and optical properties of whey protein isolate (WPI) films and to compare the results collected with the plasticizing effect of glycerol on WPI-films. Response surface was applied to optimize the amounts of WPI and glycerol in order to obtain films with higher tensile strength (TS), moderate elongation, and lower water vapor permeability so that they could be used as reference films. Honey was added at different concentrations (60%, 80%, and 100%) of g honey/100 g WPI, as a plasticizer to the WPI-films. In comparison to glycerolplasticized films, an increase in the percentage of honey produced a reduction of 20 ± 10 to 48 ± 0.5% of TS, a 66 ± 0.5% lower in Young's modulus (WPI-films with 100% honey), and an increase of 186 ± 11% in elongation at break in the WPI-films with 100% honey. Honey-plasticized WPI-films were from 29 ± 11 to 43 ± 3% less permeable to water vapor than glycerol-plasticized WPI films. The mechanical characteristics of the 80% honey formulation did not differ significantly from those of the reference film (p > 0.05). Findings from this study indicate that honey has great potential as a plasticizer in WPI-films.

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Use of Residual Yeast Cell Wall for New Biobased Materials Production: Effect of Plasticization on Film Properties

Cited by 27 publications

References 51 publications

Emergent food proteins – Towards sustainability, health and innovation

Emergent food proteins – Towards sustainability, health and innovation

Biobased Materials from Microbial Biomass and Its Derivatives

Plasticizing effect of Apis mellifera honey on whey protein isolate films

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