A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development

Balaji Doolam (), Bishwambhar Mishra (), Divyamshu Surabhi (), Sanjeeb Kumar Mandal (), Spoorthi Sada (), Naru Rakesh Reddy (), Jibanjyoti Panda (), Sarvesh Rustagi (), Awdhesh Kumar Mishra () and Yugal Kishore Mohanta ()
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Balaji Doolam: Chaitanya Bharathi Institute of Technology
Bishwambhar Mishra: Chaitanya Bharathi Institute of Technology
Divyamshu Surabhi: Chaitanya Bharathi Institute of Technology
Sanjeeb Kumar Mandal: Chaitanya Bharathi Institute of Technology
Spoorthi Sada: Chaitanya Bharathi Institute of Technology
Naru Rakesh Reddy: Chaitanya Bharathi Institute of Technology
Jibanjyoti Panda: University of Science and Technology Meghalaya (USTM)
Sarvesh Rustagi: Uttaranchal University
Awdhesh Kumar Mishra: Yeungnam University
Yugal Kishore Mohanta: University of Science and Technology Meghalaya (USTM)

Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, 2025, vol. 27, issue 2, No 9, 2945-2982

Abstract: Highlights Explored wide spectrum of Saccharomyces cerevisiae (SC)-derived bioactive compounds (BAC). Outline applications in functional foods and their established health benefits through a systematic review. Highlight the transformative potential of these bioactive substances in revolutionizing food production. Bridging the gap between the scientific community and industry for SC as functional foods.

Keywords: Saccharomyces cerevisiae; Yeast; Bioactive compounds; Health benefits; Functional foods; Food industry; Sustainability (search for similar items in EconPapers)
Date: 2025
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DOI: 10.1007/s10668-024-04969-9

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