Article 2025 · 2 citations

Using autolyzed and dried<i> Saccharomyces</i><i> cerevisiae</i> as various macromolecules and sucrose substitute: Developing novel gummy

Elobeid, Tahra, Tuzun, Burcu, Apaydin, Ayse, Toker, Omer Said, Doguer, Caglar, Palabiyik, Ibrahim, Aksu, Muhammed Irfan, Konar, Nevzat, Atalar, Ilyas

Abstract

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 Delta E 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.

Keywords

Autolyzed yeast cell Bioavailability Gelatine Gummy Confectionery ANTIOXIDANT PROPERTIES BETA-GLUCAN SHELF-LIFE CELL-WALL CLASSIFICATION MOISTURE GRAPE

WoS Categories

Chemistry, Applied Food Science & Technology

Citation

Journal: FOOD CHEMISTRY-X
Year: 2025
Volume: 31
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2025.103045
WoS UID: WOS:001583165300001

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