Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast

Melo, Adma Nadja Ferreira de; Souza, Evandro Leite de; Araújo, Vilma Barbosa da Silva; Magnani, Marciane

doi:10.1016/j.lwt.2014.06.050

Cited by 52 publications

(32 citation statements)

References 15 publications

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“…, Emulsions, E), even if the PAS profiles differed for band intensities and electrophoretic mobility. This confirmed that yeast glycosylated compounds play a key role in the formation of the emulsions, but not for their stability, at least in some cases. Indeed, despite the presence of glycosylated compounds, only 6 out of 15 samples showed EA 48 > 55% as discussed earlier.…”

Section: Resultsmentioning

confidence: 99%

“…6 The same research group described the application of a mannoprotein extract to produce a French salad dressing. 8 Emulsion stability, colour and sensory analysis of the salad dressing stabilized only with mannoproteins provided better results than those obtained with soy lecithin. These findings suggested that the mannoproteins from spent brewer's yeast slurries could be used as an emulsifier with potential applications in the food industry as substitutes for synthetic stabilizers.…”

Section: Introductionmentioning

confidence: 90%

“…These findings suggested that the mannoproteins from spent brewer's yeast slurries could be used as an emulsifier with potential applications in the food industry as substitutes for synthetic stabilizers. 8 Nevertheless, these findings did not lead to applications of mannoproteins at industrial level, mainly for economic reasons. While the heat extraction method seems difficult to be applied on a large scale because of energy costs, the development of an enzymatic system for the extraction of yeast compounds should be considered.…”

Section: Introductionmentioning

confidence: 94%

“…Mannoproteins revealed interesting emulsifying and stabilizing properties, and its use did not negatively affect the sensory properties of the mayonnaise during refrigerated storage . The same research group described the application of a mannoprotein extract to produce a French salad dressing . Emulsion stability, colour and sensory analysis of the salad dressing stabilized only with mannoproteins provided better results than those obtained with soy lecithin.…”

Section: Introductionmentioning

confidence: 99%

“…Emulsion stability, colour and sensory analysis of the salad dressing stabilized only with mannoproteins provided better results than those obtained with soy lecithin. These findings suggested that the mannoproteins from spent brewer's yeast slurries could be used as an emulsifier with potential applications in the food industry as substitutes for synthetic stabilizers . Nevertheless, these findings did not lead to applications of mannoproteins at industrial level, mainly for economic reasons.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

et al. 2019

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BACKGROUND Glycosylated compounds are one of the main fractions of the yeast cell wall. Thanks to their amphiphilic structure, they have been studied as stabilizers in food emulsions over a broad range of pH conditions with encouraging results. Nevertheless, extraction costs still represent an important limit for their application in the food industry. RESULTS In this research, four extraction methods were applied to yeast cells exploiting both physical (heating and sonication) and enzymatic approaches (use of three industrial enzyme preparations, namely Glucanex®, Sur Lies and Elevage). A fifth method involving a pure β‐glucanase enzyme (Zymolyase) was taken as reference. These extraction methods were applied to the oenological strain Saccharomyces cerevisiae EC1118, and their extraction yields and chemical properties (quantitative and qualitative determination of sugars and proteins) were studied. Emulsifying activities were determined at three different pH values (3, 5 and 7). Extractions with Physical, Glucanex and Sur Lies methods were the most successful approaches to obtain relevant amounts of yeast compounds with good emulsifying activities for 2:1 oil‐in‐water emulsions at pH 3 and 7 over 48 h. CONCLUSIONS These results indicate that there is the potential for the extraction approaches here proposed to become viable tools for the recovery of yeast compounds to be used as emulsifiers in foods. This approach can be considered as the starting point to explore the possibility to exploit yeast by‐products from the fermentation processes (e.g. fermentation lees from wine and beer making) as valuable compounds for food applications. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

et al. 2019

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Cooking Oils, Salad Oils, and Dressings

Hill¹,

Krishnamurthy²,

Hossain³

et al. 2020

Bailey's Industrial Oil and Fat Products

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Lipids used in food products have been conventionally divided into two classes based on their consistency at about 25 °C (72 °F): (i) liquid oils and (ii) solid and semisolid fats. Edible oils can be further divided by their general usage in food, as cooking oil or as salad oil. These types of oils can be characterized by a wide variety of measures that assess attributes such as quality, stability, and nutritional value. Cooking oils are in considerable demand for use in applications such as deep‐fat frying of many food products or in other uses where exposure to higher temperature is desired. However, salad oils are not generally used in applications where the oil is exposed to heat; rather this oil type finds application in foods that are shelf‐stable or refrigerated. One large food use of salad oils is for dressings. Oil‐based dressings are divided into two broad categories by their texture: spoonable dressings (salad dressings, mayonnaise) and pourable dressings.

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Biotechnological potential of yeast cell wall: An overview

Jofre,

Queiroz,

Sanchez

et al. 2024

Biotechnology Progress

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The yeast cell wall is a complex structure whose main function is to protect the cell from physical and chemical damage, providing it with rigidity. It is composed of a matrix of covalently linked polysaccharides and proteins, including β‐glucans, mannoproteins, and chitin, whose proportion can vary according to the yeast species and environmental conditions. The main components of the yeast cell wall have relevant properties that expand the possibilities of use in different industrial sectors, such as pharmaceutical, food, medical, veterinary, and cosmetic. Some applications include bioremediation, enzyme immobilization, animal feed, wine production, and hydrogel production. In the literature it is the description of the cell wall composition of model species like Saccharomyces cerevisiae and Candida albicans, however, it is important to know that this composition can vary according to the species or the culture medium conditions. Thus, understanding the structural composition of different species holds promise as an alternative to expanding the utilization of residual yeast from different bioprocesses. In the context of a circular economy, the conversion of residual yeast into valuable products is an attractive prospect for researchers aiming to develop sustainable technologies. This review provides an overview of yeast cell wall composition and its significance in biotechnological applications, considering prospects to increase the diversification of these compounds in industry.

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Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast

Cited by 52 publications

References 15 publications

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

Cooking Oils, Salad Oils, and Dressings

Biotechnological potential of yeast cell wall: An overview

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