Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material
Year: 2020
Type: article
Abstract: Yeast-based by-products are greatly available, have a rich nutritional composition and functional properties. The spent brewer’s yeast (SBY) cells after enzymatic hydrolysis may be a sustainable and low-cost alternative as carrier material for encapsulation processes by spray drying. Our work had as main purpose to characterise the hydrolysed SBY cell debris after the Maillard reaction and to study their potential as a microencapsulation wall material. SBY-based Maillard reaction products (MRPs) were used to encapsulate ascorbic acid (AA) by spray drying. The Maillard Reaction was able to improve the solubility of solids and proteins by 15% and promoted brown color development (230% higher Browning Index). SBY-based MRPs resulted in particles of a high encapsulation yield of AA (101.90 ± 5.5%), a moisture content of about 3.4%, water activity of 0.15, hygroscopicity values ranging from 13.8 to 19.3 g H2O /100 g and a glass transition temperature around 71 ° C. The shape and microstructure of the produced particles were confirmed by scanning electron microscopy (MEV), indicating very similar structure for control and AA encapsulated particles. Fourier Transform Infrared Spectroscopy (FT-IR) results confirmed the presence of yeast cell debris in the surface of particles. Ascorbic acid was successfully encapsulated in Maillard conjugates of hydrolyzsd yeast cell debris of Saccharomyces pastorianus and maltodextrin as confirmed by optical microscopy, differential scanning calorimetry, MEV and FT-IR.
Source: Food Research International
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,800
Awards: G1477125229, G1528005582, G1799426678, Understanding the emulsion behaviour of fermentation mixtures in the microbial production of diesel and jet-like biofuels, G2440480208, G2718073345, G3298856081, G336503610, G3615570015, G4204852928, G4402799499, G4490181138, Concentração de extratos aquosos de própolis por nanofiltração, Microencapsulation and agglomeration of mussel meat protein hydrolysate for use as flavoring, G5769773017, Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products, Emulsification by microchannels, Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade., G7583037009, G7761257404, G7776087251, Avaliação dos processos de desidratação osmótica a pressão atmosférica e a vácuo em frutas tropicais, Process, packaging, edible coatings application and final quality evaluation of some high moisture tropical fruits, Estudo do processo de hidrolise enzimatica de carne de frango, microencapsulacao e secagem por spray dryer., G871984313
OpenAlex ID: W3039318084