Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules

David San Martin, Jone Ibarruri, Bruno Iñarra, Nagore Luengo, Jorge Ferrer, Carmen Alvarez-Ossorio, Carlos Bald, Monica Gutierrez and Jaime Zufía
Additional contact information
David San Martin: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain
Jone Ibarruri: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain
Bruno Iñarra: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain
Nagore Luengo: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain
Jorge Ferrer: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain
Carmen Alvarez-Ossorio: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain
Carlos Bald: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain
Monica Gutierrez: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain
Jaime Zufía: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain

Sustainability, 2021, vol. 13, issue 12, 1-18

Abstract: Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme ® and Protamex ® enzymes were selected for protein hydrolysis based on previous studies. The optimum conditions for the enzymatic hydrolysis were defined by response surface methodology (RSM) by the Box–Behnken design composed of four variables: temperature, pH, enzyme dosage and time. Protein content, hydrolysis degree and the anti-microbial and antioxidant bioactivities of obtained hydrolysates were quantified. Obtained results show that time, enzyme dosage and pH had the highest effect on protein extraction yield (PEY), degree of hydrolysis (DH) and antioxidant activity. Response variables ranged from 13.7 to 29.7% for PEY, from 6.3 to 35.7% for DH and from 0.65 to 1.65 g for Trolox equivalent antioxidant capacity. Antimicrobial activity, measured as minimum inhibitory concentration, against Aeromonas salmonicida , Bacillus cereus , Bacillus subtilis and Salmonella enterica , ranged from 6.25 to 50 mg/mL. Antioxidant and antimicrobial activity showed the potential use of BSY hydrolysates as an ingredient for functional foods.

Keywords: food waste; circular economy; nutraceutical; food; feed; protein; anti-microbial bioactivity; antioxidant bioactivities (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/13/12/6520/pdf (application/pdf)
https://www.mdpi.com/2071-1050/13/12/6520/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:12:p:6520-:d:570822

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().