Effect of drying technology in Saccharomyces cerevisiae mannans: Structural, physicochemical, and functional properties. (30th June 2023)

• Record Type: Journal Article
• Authors: Faustino, Margarida; Pereira, Carla F.; Durão, Joana; Oliveira, Ana Sofia; Pereira, Joana Odila; Ferreira, Carlos; Pintado, Manuela E.; Carvalho, Ana P.
• Is Part Of: Food chemistry. Volume 412(2023)
• Publication Date: 2023-06-30
• Subjects: Yeast cell wall -- Spray drying -- Freeze drying -- Structural characterization -- DPPH -- ABTS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135545
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Impact study of freeze and spray drying technologies in yeast mannans extracts. Characterization of structural, physicochemical and biological properties. Morphology, colour, moisture and solubility were the main differences. The antioxidant capacity was similar in both extracts. Abstract: Mannans are polysaccharides whose physicochemical and biological properties render them commercialization in several products. Since these properties are strongly dependent on production conditions, the present study aims to assess the impact of different drying technologies – freeze (FDM) and spray drying (SDM) – on the structural, physicochemical, and biological properties of mannans from Saccharomyces cerevisiae. Structural analysis was assessed by FT-IR, PXRD and SEM, whereas physicochemical properties were evaluated based on sugars, protein, ash and water contents, solubility, and molecular weight distribution. Thermal behaviour was analysed by DSC, and antioxidant activity by DPPH and ABTS assays. The parameters which revealed major differences, in terms of structural and physicochemical properties regarded morphology (SEM), physical appearance (colour), moisture (3.6 ± 0.1 % and 11.9 ± 0.6 % for FDM and SDM, respectively) and solubility (1 mg/mL for FDM and 25 mg/mL for SDM). Nevertheless, these differences were not translated into the antioxidant capacity.