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Spent brewer's yeast extracts as a new component of functional food

Author

Listed:
  • Bartłomiej Podpora

    (Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland)

  • Franciszek Świderski

    (Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland)

  • Anna Sadowska

    (Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland)

  • Rita Rakowska

    (Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland)

  • Grażyna Wasiak-Zys

    (Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland)

Abstract

The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary supplements. The obtained results indicate that the tested extracts can be utilised as a source of free amino acids and peptides in the design of functional foods and dietary supplements.

Suggested Citation

  • Bartłomiej Podpora & Franciszek Świderski & Anna Sadowska & Rita Rakowska & Grażyna Wasiak-Zys, 2016. "Spent brewer's yeast extracts as a new component of functional food," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 554-563.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:419-2015-cjfs
    DOI: 10.17221/419/2015-CJFS
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    Cited by:

    1. Ofoedum, A.F. & Odeyemi, T.A. & Anaeke, E.J. & Uyanwa, N.C. & Iroagba, L.N. & Ndukauba, O.E. & Okezie, F.P. & Chikelu, E.C. & Nwuka, M.U. & Akosim, C.Q., 2024. "Value-Addition of Biotechnological Processing of Brewing Bye-Products: A Key Waste Management Approach in Brewing Processes: An Overview," International Journal of Agricultural Sciences and Technology (IJAGST), SvedbergOpen, vol. 4(01), May.
    2. Do Thi Hien & Kha Chan Tuyen & Huynh Phan Phuong Trang, 2022. "Spray-drying microencapsulation of polyphenols by polysaccharide from yeast cell walls," HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE - ENGINEERING AND TECHNOLOGY, HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE, HO CHI MINH CITY OPEN UNIVERSITY, vol. 12(1), pages 79-89.

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