Brewer’s Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation

Abstract

Brewer’s spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/function relationships. This work aimed to attest the use of extracted BSY mannoproteins as a clean label and vegan source of ingredients for the replacement of food additives and protein from animal sources. To achieve this, structure/function relationships were performed by isolating polysaccharides with distinct structural features from BSY, either by using alkaline extraction (mild treatment) or subcritical water extraction (SWE) using microwave technology (hard treatment), and assessment of their emulsifying properties. Alkaline extractions solubilized mostly highly branched mannoproteins (N-linked type; 75%) and glycogen (25%), while SWE solubilized mannoproteins with short mannan chains (O-linked type; 55%) and (1→4)- and (β1→3)-linked glucans, 33 and 12%, respectively. Extracts with high protein content yielded the most stable emulsions obtained by hand shaking, while the extracts composed of short chain mannans and β-glucans yielded the best emulsions by using ultraturrax stirring. β-Glucans and O-linked mannoproteins were found to contribute to emulsion stability by preventing Ostwald ripening. When applied in mayonnaise model emulsions, BSY extracts presented higher stability and yet similar texture properties as the reference emulsifiers. When used in a mayonnaise formulation, the BSY extracts were also able to replace egg yolk and modified starch (E1422) at 1/3 of their concentration. This shows that BSY alkali soluble mannoproteins and subcritical water extracted β-glucans can be used as replacers of animal protein and additives in sauces.

Recovery of High-Value Compounds from Yarrowia lipolytica IMUFRJ 50682 Using Autolysis and Acid Hydrolysis

“…The carbohydrates can act by minimizing emulsion stability by improving protein-protein interactions and developing a multilayer cohesive protein film at the interface that prevents foam collapse and enables the formation of a more stable foam [56,57]. The high protein concentration enhances the amphiphilic character of mannoproteins, thereby improving their overall emulsifying properties [58].…”

Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry

“…Mannoprotein's emulsion stability is influenced by salt, and the addition of CaCl 2 will make the emulsion less stable by lowering the electrostatic attraction between the droplets. A study by Reis found that mannoproteins with higher degrees of substitution had better emulsifying properties, suggesting that mannoproteins could be used as emulsifiers in food applications (Reis et al, 2023). Mannoproteins contain hydrophilic sugar sections and a protein portion with hydrophobic and hydrophilic domains that contribute to the quality and stability of the foam.…”

A Comparative Study of Composition and Soluble Polysaccharide Content between Brewer’s Spent Yeast and Cultured Yeast Cells

“…Brewer's spent yeast (BSY), a by-product of beer production, represents a vast untapped reservoir of yeast cell wall polysaccharides. It is the second largest beer production byproducts and annually, significant quantities of BSY are disposed of, with current utilization limited to animal feed applications (Ferreira et al, 2010;Reis et al, 2023).…”