Yeast-derived hydrocolloids: Extraction strategies, functional properties and food applications of mannoproteins and β-glucans - A review

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-15 DOI:10.1016/j.foodhyd.2025.111764

Rafaela Oliveira Neto, Eric Keven Silva

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Abstract

The sustainable valorization of agro-industrial by-products is essential for advancing circular economy practices and reducing environmental impact. Saccharomyces cerevisiae biomass, a widely available by-product of industrial fermentation, represents a promising source of functional biopolymers, particularly mannoproteins and β-glucans. These macromolecules exhibit remarkable emulsifying, stabilizing, and texturizing properties, making them attractive as natural hydrocolloids and functional food ingredients. Additionally, their bioactive potential has been linked to immunomodulatory, cholesterol-lowering, and prebiotic effects, reinforcing their relevance in health-oriented food formulations. Despite these advantages, the efficient recovery of yeast-derived mannoproteins and β-glucans remains a major challenge. The structural complexity of the yeast cell wall necessitates advanced enzymatic, chemical, and physical extraction methods, each with trade-offs in yield, purity, functionality, and environmental impact. This review critically examines the latest developments in extraction techniques, evaluating their efficiency, scalability, and potential for industrial implementation. Furthermore, the techno-functional roles of these biopolymers in food applications are discussed, emphasizing their impact on beverage stabilization, bakery formulations, and fat-replacement strategies in meat products. Looking ahead, overcoming technical and economic barriers through biorefinery integration, process optimization, and green extraction technologies will be key to enabling the large-scale adoption of yeast-derived mannoproteins and β-glucans. This review examines the transformative potential of yeast biomass valorization for developing sustainable and functional food ingredients, consolidating current knowledge and identifying future research directions.

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酵母衍生水胶体：甘露蛋白和β-葡聚糖的提取策略、功能特性及食品应用综述

农业工业副产品的可持续增值对于推进循环经济实践和减少环境影响至关重要。酿酒酵母是一种广泛应用于工业发酵的副产品，是生产功能性生物聚合物，特别是甘露蛋白和β-葡聚糖的重要来源。这些大分子具有显著的乳化、稳定和构化特性，使它们成为具有吸引力的天然水胶体和功能性食品成分。此外，它们的生物活性潜力与免疫调节、降胆固醇和益生元效应有关，加强了它们在健康导向食品配方中的相关性。尽管有这些优势，酵母衍生的甘露蛋白和β-葡聚糖的有效回收仍然是一个主要的挑战。酵母细胞壁结构的复杂性需要先进的酶、化学和物理提取方法，每种方法都需要在产量、纯度、功能和环境影响方面进行权衡。这篇综述严格审查了提取技术的最新发展，评估了它们的效率、可扩展性和工业实施的潜力。此外，还讨论了这些生物聚合物在食品应用中的技术功能作用，强调了它们对饮料稳定、烘焙配方和肉类产品中脂肪替代策略的影响。展望未来，通过生物精炼厂整合、工艺优化和绿色提取技术克服技术和经济障碍将是实现酵母衍生甘露蛋白和β-葡聚糖大规模应用的关键。本文综述了酵母生物质增值在开发可持续和功能性食品成分、巩固现有知识和确定未来研究方向方面的变革潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.