Carvalho, Ana P.

Durão, Joana

Faustino, Margarida

Pereira, Carla F.

Pintado, Manuela E.

English

Repositório Institucional da Universidade Católica Portuguesa

Effects of drying technology on the physical and functional properties of mannans from S. cerevisiaeMargarida Faustino1, Joana Durão1,2, Carla F. Pereira1, Manuela E. Pintado1, Ana P. Carvalho11Centro de Biotecnologia e Quimíca Fina, CBQF, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal2Amyris Bio Products Portugal Unipessoal Lda, PortugalFigure 1: SEM microphotographs depicting the morphology of the same mannan extract dried by different methods, namely via FD (on the left) and SD (on the right), under a magnitude of 1500X.This work was financially supported by Amyris Bio Products Portugal Unipessoal Lda and Escola Superior de Biotecnologia – Universidade Católica Portuguesa through Alchemy project- Capturing high value from industrial fermentation bio products(POCI-01-0247-FEDER-027578), and also by Fundação para a Ciência e Tecnologia (FCT) under project UIDB/50016/2020.Introduction/Resume MethodsResultsConclusionsAcknowledgementsMannans are polysaccharides composed essentially of mannose residues, whichmay originate from plants or microorganisms. They can be used either as ahardener ingredient or emulsion stabilizer1, as well as antibiotic replacers in animalfeed, the later due to their capacity of inhibiting pathogen adherence andimprovement of the immune response 2,3. One source of mannans is the cell wall ofSaccharomyces cerevisiae, which is also a waste product of many fermentationprocesses in the brewing and winemaking industries. The extraction of valuablecomponents from spent yeast, such as glucans and mannans, allows itsreintroduction in the production chain, thereby minimizing its environmentalimpact. In addition to the extraction methods employed, drying technologies mayalso affect several properties of the final extract and may ultimately affect itsfunctional properties.Figure 2: SEM microphotographs depicting the morphology of the same mannan extract dried by different methods, namely via FD (on the left) and SD (on the right), under a magnitude of 1500X.FD particles are very irregular in shape and significantly larger than the particles obtained by SD, which are spherical and small. In terms of physico-chemical characteristics, only the water content resulted in a significantly differentvalue. The freeze dryer was more efficient in removing the water from the extract (4 versus 12%), when compared with the SD extract obtained. In the antioxidant activity potential, the extract that went through the spray dried processhas a greater activity on the DPPH free radical (2199 µmol of Trolox/100 g of spray dried extract versus 688 µmol of Trolox/100 g of freeze-dried extract). In terms of yield, the freeze-dried process does not have so many losses,however, as mentioned above, the spray-drying method allows a greater processing rate. Additionally, the antioxidant activity of the spray dried material, using the abovementioned methodology, was shown to be improved, incomparison to the freeze-dried extract. Summing up the results obtained, SD presents itself as the preferred drying method for mannans extracts since it presented processual advantages and no detrimental effect on the biologicalactivities measured.1. Singh, S., Singh, G., & Arya, S. K., Int. J. Biol. Macromol., (2018), 119, 79–95.2. Lee, T., & Dugoua, J.J., Curr. Diabetes Rep., (2011), 11(2), 142–148.3. Onitake, T., Ueno, Y., Tanaka, S., Sagami, S., Hayashi, R., Nagai, K., Hide, M., & Chayama, K., Eur. J. Nutr., (2015), 54(6), 959–969.4. Shukla, S., Int. J. Pharm. Sci. Res., (2011), 2(12), 3061-3068ReferencesObjectivesIn this work, mannans were extracted from the yeast cell wall and dried by twodifferent technologies: freeze drying (FD) and spray drying (SD). The SD technologyis a common technique to increase the stability and shelf life of products, whileallowing for a high processing rate and possibility of scaling-up. Additionally, it is atechnology with a good capacity for controlling powder/particle characteristics. TheFD technology requires expensive equipment; it is a time-consuming method andmay require additional processing; however, it also increases the stability of theextracts, and the lyophilized product presents much higher resistance tomicroorganism propagation 4.25%49%2%14%10%Spray - DriedProtein Content(%w/w)Mannose (%w/w)Glucose (%w/w)Water Content(%w/w)Ash (%w/w)27%50%3%4%16%Freeze - DriedProtein Content(%w/w)Mannose(%w/w)Glucose (%w/w)Water Content(%w/w)Ash (%w/w)Figure 1: Chemical characterization in terms of neutral sugars, protein, mineral and water content.Chemical characterizationMorphology010002000300040005000600070008000900010000Concentration umol of Trolox/ 100g of sampleABTS DPPHSpray-dried Freeze-driedFreeze- driedAntioxidant capacityFigure 3: Results of antioxidant capacity by DPPH and ABTS free radicals   Spray-driedFigure 5: Results from DSC analysis- Freeze-dried- Spray driedFigure 4: Results from XRD analysisPhysical CharacterizationSpent yeast extractionSpray-dried Freeze-driedEvaluation of Mannans extract SD and FDChemical characterization: Protein, Minerals, Neutral Sugars and Water contentAntioxidant capacity by DPPH and ABTS radicalsThermal stability by differential scanning calorimetry (DSC)Morphology characterization by scanning electron microscopy (SEM)   Crystallinity by Powder X-Ray diffraction analysis (XRD) 

Effects of drying technology on the physical and functional properties of mannans from S. cerevisiae

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Effects of drying technology on the physical and functional properties of mannans from S. cerevisiae

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