Utilization of residual yeast as a carrier material for encapsulation of bioactive compounds

Vol1,2018 - 95357
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Abstract

The yeast Saccharomyces cerevisiae is the second major waste in the brewery industry and even after its utilization in the beer production, the biomass represents a low cost and natural source of proteins and B vitamins and it has been recently proven to be a promising material for the protection of bioactive compounds, such as phenolic compounds. Also, the non-thermally decomposable properties have made this biomass an attractive wall material for encapsulation. The objective of this work was to show the importance of this novel wall material for the encapsulation and protection of bioactive compounds. Phenolic compounds were extracted in a proportion of 1g of Cabernet Sauvignon grape pomace for 20 mL of 40% ethanol and, after centrifugation, the supernatant was evaporated into half of its volume. A suspension was prepared by mixing 5% (w/w) of yeast in the prepared extract and the solution was atomized in a pilot scale spray drying. For the in vitro digestion, 1 g of the obtained powder was suspended with 10 mL of distilled water. For each 10 mL of sample, 30 mL of simulated gastric fluid and 40 mL of intestinal fluid were prepared. Samples were incubated for 37 °C, under stirring at 120 rpm for 120 min and 180 min for gastric and intestinal phases, respectively. Total phenolic compounds (TPC) analysis was carried out with the supernatants obtained after samples centrifugation. The obtained encapsulation efficiency was 97%, indicating that the proposed methodology was adequate for encapsulation. After in vitro digestion of phenolic compounds encapsulated in yeasts, it was found 1265,33 mg GAE L-1 of TPC in the intestine phase, while after digestion of free compounds, only 473,67 mg GAE L-1 was found. This result proves that yeasts are able to protect and deliver compounds into the intestine, where they will be absorbed, acting as an effective delivery system.

Institutions
  • 1 Universidade de São Paulo
  • 2 Programa de Pós-Graduação em Tecnologia de Alimentos / Câmpus de Campo Mourão / Universidade Tecnológica Federal do Paraná
  • 3 Programa de Pós-Graduação em Ciência e Tecnologia Ambiental / Câmpus Ecoville / Universidade Tecnológica Federal do Paraná
  • 4 Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP)
  • 5 FZEA - USP
Keywords
Saccharomyces cerevisiae
Polyphenolic compounds
GRAPE POMACE