Preparation of Sedimented Wine Yeast Derived Products for Potential Application in Food and Feed Industry

Rozmierska, J.; Stecka, K.; Kotyrba, Danuta; Piasecka-Jóźwiak, Katarzyna

doi:10.1007/s12649-017-0068-x

Cited by 9 publications

(16 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The AB samples revealed higher protein content due to the disruption of the cells and the consequent release of intracellular contents. However, the value of the protein content found was lower than that achieved by Ramos et al 5 and Rozmierska et al 7 Several factors may affect the protein content, including the washing of biomass to remove impurities and the remaining alcohol, 5 as well as the NaCl concentration used in the autolysis process. Depending on the concentration of NaCl, it can act as a dehydration agent, resulting in the retention of proteins in the cell wall, 7 and protein coagulation may occur.…”

Section: Resultsmentioning

confidence: 66%

“…2,6 Due to emerging concerns about waste generation in the food industry, several studies have been conducted to minimize waste generation, adding value and finding ways to reuse them, for example, as sources for other applications. 2,[7][8][9] García-Lomilo et al 4 summarized the potential applications of organic solid waste from wineries in the food industry. Most research focused on the grape pomace, due to its high content of nutrients and bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

“…10,13 It is important to emphasize that the autolysis procedure is directly affected by cell concentration, pH, autolysis promoter, temperature, and process time. 7,14 An alternative to the use of yeast biomass derived from wine fermentation is its application in cereal bars. Previous studies have reported that cereal bars were considered an excellent option for the use of grape seed flour from wine production.…”

Section: Introductionmentioning

confidence: 99%

“…17 Nevertheless, wine lees contain a characteristic flavor and color, which can affect the organoleptic properties of the product. 7 Hence, care should be taken with the percentage of wine lees to be used. In view of this, sensory analysis is seen as an important tool to obtain information about consumers' perceptions of a new product.…”

Section: Introductionmentioning

confidence: 99%

“…The volume of waste generated represents between 20% and 30% of total wine production 2,6 . Due to emerging concerns about waste generation in the food industry, several studies have been conducted to minimize waste generation, adding value and finding ways to reuse them, for example, as sources for other applications 2,7–9 . García‐Lomilo et al 4 .…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Enriched cereal bars with wine fermentation biomass

et al. 2020

View full text Add to dashboard Cite

BACKGROUND: Cereal bars are a sweet-tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes. This study aimed to add value to the residue resulting from the wine fermentation process (wine lees) by applying it in the formulation of cereal bars. RESULTS: Three formulations of cereal bars with different concentrations of autolyzed yeast biomass were developed. The effect of the addition of biomass was investigated by chemical and sensorial analysis. The cereal bar with the highest concentration of autolyzed biomass (5%) showed the highest protein content (73.4 g kg −1). The findings regarding acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolyzed biomass pleased consumers. CONCLUSIONS: Formulations of autolyzed biomass-based cereal bars have increased protein content as the autolyzed biomass concentration has increased. Moreover, the acceptance of the cereal bars with autolyzed biomass in concentrations of 2.5% and 5% was satisfactory. The use of wine lees in food products is therefore a possible way of adding value to this residue, including, for example, a significant increase in protein.

show abstract

Section: Resultsmentioning

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Enriched cereal bars with wine fermentation biomass

et al. 2020

View full text Add to dashboard Cite

show abstract

Cachaça fermentation biomass as an ingredient in oregano sticks

et al. 2022

View full text Add to dashboard Cite

Background Waste from the production of cachaça is often discarded. However, studies report that fermentation yeasts and their derivatives have high protein content, and they are rich in minerals and B‐complex vitamins. Also, research has been shown that the addition of the spent yeast to food leads to a significant increase in nutritional value. In this context, the present study aimed to investigate the use of yeast biomass from cachaça production in snack food. Results Physical–chemical characterization of yeast biomass confirmed that cell autolysis significantly changed the chemical composition and color of the samples. Concerning the oregano sticks, the addition of natural biomass and autolyzed biomass also significantly modified the proximate composition. Moreover, the acceptability test showed that the addition of autolyzed biomass as an ingredient in the stick formulation obtained the highest acceptance index by the panelists. Conclusion The addition of 10% yeast biomass from cachaça in the formulation of oregano sticks led to an increase of 14% on the protein content. Besides, the use of yeast biomass also presented a good acceptance by the panelists during sensorial analysis. Therefore, this work found that the addition of yeast biomass from cachaça fermentation process has the potential to be used as an ingredient in food formulation.

show abstract

Current and future strategies for wine yeast lees valorization

Iseppi

Lomolino

Marangon

et al. 2020

Food Research International

View full text Add to dashboard Cite

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

show abstract

Preparation of Sedimented Wine Yeast Derived Products for Potential Application in Food and Feed Industry

Cited by 9 publications

References 28 publications

Enriched cereal bars with wine fermentation biomass

Enriched cereal bars with wine fermentation biomass

Cachaça fermentation biomass as an ingredient in oregano sticks

Current and future strategies for wine yeast lees valorization

Contact Info

Product

Resources

About