β-glucan from brewers spent yeast as a techno-functional food ingredient

Detalhes bibliográficos
Autor(a) principal: Gautério, Gabrielle
Data de Publicação: 2022
Outros Autores: Silvério, Sara Isabel Cruz, Egea, Mariana Buranelo, Lemes, A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/82631
Resumo: Brewer’s spent yeast (BSY) is a by-product generated during beer production. After heat inactivation, large quantities of BSY are discarded or sold as a low-cost animal feed supplement. Fortunately, BSY can be a good source of valuable compounds such as β-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of β-glucan from BSY requires disruption cell wall and purification steps that significantly influences the yield, cost, biological, physic-chemical, and technological characteristics of this compound. This mini-review presents the use of BSY as a source of β-glucan, the available methods to extract it, and its biological and techno-functional properties.
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spelling β-glucan from brewers spent yeast as a techno-functional food ingredientpolysaccharideyeast cell walldisruption methodsbiological propertiestechnological propertiesBrewer’s spent yeast (BSY) is a by-product generated during beer production. After heat inactivation, large quantities of BSY are discarded or sold as a low-cost animal feed supplement. Fortunately, BSY can be a good source of valuable compounds such as β-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of β-glucan from BSY requires disruption cell wall and purification steps that significantly influences the yield, cost, biological, physic-chemical, and technological characteristics of this compound. This mini-review presents the use of BSY as a source of β-glucan, the available methods to extract it, and its biological and techno-functional properties.The authors acknowledge the CNPq, CAPES, FAPEG, IF Goiano and UFRJ by support. SS acknowledges the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, and by LABBELS—Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020.info:eu-repo/semantics/publishedVersionFrontiers Media S.A.Universidade do MinhoGautério, GabrielleSilvério, Sara Isabel CruzEgea, Mariana BuraneloLemes, A.2022-122022-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/82631engGautério, G. V., Silvério, S. I. D. C., Egea, M. B., & Lemes, A. C. (2022, December 1). β-glucan from brewer’s spent yeast as a techno-functional food ingredient. Frontiers in Food Science and Technology. Frontiers Media SA. http://doi.org/10.3389/frfst.2022.10745052674-112110.3389/frfst.2022.10745051074505https://www.frontiersin.org/articles/10.3389/frfst.2022.1074505/fullinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:26:21Zoai:repositorium.sdum.uminho.pt:1822/82631Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:20:47.003345Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv β-glucan from brewers spent yeast as a techno-functional food ingredient
title β-glucan from brewers spent yeast as a techno-functional food ingredient
spellingShingle β-glucan from brewers spent yeast as a techno-functional food ingredient
Gautério, Gabrielle
polysaccharide
yeast cell wall
disruption methods
biological properties
technological properties
title_short β-glucan from brewers spent yeast as a techno-functional food ingredient
title_full β-glucan from brewers spent yeast as a techno-functional food ingredient
title_fullStr β-glucan from brewers spent yeast as a techno-functional food ingredient
title_full_unstemmed β-glucan from brewers spent yeast as a techno-functional food ingredient
title_sort β-glucan from brewers spent yeast as a techno-functional food ingredient
author Gautério, Gabrielle
author_facet Gautério, Gabrielle
Silvério, Sara Isabel Cruz
Egea, Mariana Buranelo
Lemes, A.
author_role author
author2 Silvério, Sara Isabel Cruz
Egea, Mariana Buranelo
Lemes, A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Gautério, Gabrielle
Silvério, Sara Isabel Cruz
Egea, Mariana Buranelo
Lemes, A.
dc.subject.por.fl_str_mv polysaccharide
yeast cell wall
disruption methods
biological properties
technological properties
topic polysaccharide
yeast cell wall
disruption methods
biological properties
technological properties
description Brewer’s spent yeast (BSY) is a by-product generated during beer production. After heat inactivation, large quantities of BSY are discarded or sold as a low-cost animal feed supplement. Fortunately, BSY can be a good source of valuable compounds such as β-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of β-glucan from BSY requires disruption cell wall and purification steps that significantly influences the yield, cost, biological, physic-chemical, and technological characteristics of this compound. This mini-review presents the use of BSY as a source of β-glucan, the available methods to extract it, and its biological and techno-functional properties.
publishDate 2022
dc.date.none.fl_str_mv 2022-12
2022-12-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/1822/82631
url https://hdl.handle.net/1822/82631
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Gautério, G. V., Silvério, S. I. D. C., Egea, M. B., & Lemes, A. C. (2022, December 1). β-glucan from brewer’s spent yeast as a techno-functional food ingredient. Frontiers in Food Science and Technology. Frontiers Media SA. http://doi.org/10.3389/frfst.2022.1074505
2674-1121
10.3389/frfst.2022.1074505
1074505
https://www.frontiersin.org/articles/10.3389/frfst.2022.1074505/full
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Frontiers Media S.A.
publisher.none.fl_str_mv Frontiers Media S.A.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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