利用自溶和干燥的酿酒酵母作为各种大分子和蔗糖替代品：研制新型软糖

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-16 DOI:10.1016/j.fochx.2025.103045

Tahra ElObeid , Burcu Tüzün , Ayşe Apaydın , Omer Said Toker , Caglar Doguer , Ibrahim Palabiyik , Muhammed Irfan Aksu , Nevzat Konar , İlyas Atalar

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引用次数: 0

摘要

自溶酵母细胞含有多种大分子的组合，如甘露聚糖低聚糖、葡聚糖和甘露聚糖蛋白，它们作为益生元和后益生元的来源值得注意。本研究采用喷雾干燥法制备酿酒酵母自溶酵母细胞粉，并用蔗糖代替其制成胶状配方。酵母自溶量的增加也使总酚含量和抗氧化能力显著提高。考虑到最大弹性、生物活性、最小弹性、硬度和ΔE在加速贮存期间的变化，胶性成分的最佳浓度为26.27%蔗糖、6.33%自溶酵母细胞和7%明胶。与对照组相比，最佳软糖配方显著降低Caco-2（55%）和A549（60%）细胞活力。结果表明，酵母细胞添加胶具有良好的结构和感官性能，是一种健康的替代品，具有商业化的前景。

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Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy

Autolyzed yeast cells contain a combination of various macromolecules such as mannan oligosaccharides, glucans, and manno protein, and they are noteworthy as a source of prebiotics and postbiotics. This study used spray drying to obtain Saccharomyces cerevisiae autolyzed yeast cells powder and replaced it with sucrose in a gummy formulation. The increase in the amount of autolyzed yeast also caused a significant increase in the total phenolic contents and antioxidant capacity. The optimum points for gummy ingredients were 26.27 % sucrose, 6.33 % autolyzed yeast cells, and 7 % gelatine concentrations, considering maximum springiness, bioactive properties, and minimum springiness, hardness, and ΔE changes during accelerated shelf-life storage. Optimum gummy formulation significantly reduced Caco-2 (55 %) and A549 (60 %) cell viability compared to the control group. It was concluded that yeast cells-added gummies could be a healthy substitute and could be commercialized due to their acceptable structural and sensorial properties.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.