Extracting Biopolymers from Yeast for Sustainable Food Packaging
Author Information
Author(s): Ciccone Marianna, Khan Muhammad Rehan, Hernandez Junior Bernardo Molina, Njieukam Joel Armando, Siroli Lorenzo, Gottardi Davide, Lanciotti Rosalba, Rocculi Pietro, Patrignani Francesca
Primary Institution: Alma Mater Studiorum, University of Bologna
Hypothesis
Can high-pressure homogenisation and pulsed electric fields improve the extraction of biopolymers from yeast biomass?
Conclusion
The study found that combining high-pressure homogenisation and pulsed electric fields significantly enhances the extraction of β-glucans and other valuable compounds from yeast biomass.
Supporting Evidence
- High-pressure homogenisation caused complete cell disintegration, enhancing intracellular release.
- Pulsed electric fields primarily permeabilised the membranes.
- Combined treatments significantly increased cell wall stress, leading to partial disintegration.
- β-glucans released reached 3.90 g/100 g dry matter in bakery yeast and 10.44 g/100 g dry matter in spent brewery yeast.
Takeaway
This study shows that using special techniques can help get useful materials from yeast, which can be used to make eco-friendly food packaging.
Methodology
The study used high-pressure homogenisation and pulsed electric fields, with and without heat treatment, to disrupt yeast cell walls and extract biopolymers.
Limitations
The scalability of the extraction methods and cost-effectiveness of producing high-purity biopolymers are still concerns.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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