About the project

The project focused on supporting young researchers, doctors in science, for creating or consolidating their own research team and an independent research program.

At scientific level, new functional food based on spent brewer yeast protein/peptide conjugates for improving the human health were obtained. More specific, the project focused on using non-thermal technologies, to obtain spent brewer yeast protein/peptide conjugates with improved functionality, that can be added into a food matrix to deliver the desired functionality.

Main findings

The hydrolysis of proteins from spent brewer’s yeasts ensured obtaining protein/peptide hydrolysates with increased antioxidant activity.

The use of Maillard conjugation assisted by ultrasonication enabled the formation of protein/peptide conjugates from spent brewer’s yeasts with superior antioxidant potential. These conjugates showed high potential to be used as encapsulation material for sensitive compounds such as anthocyanins, while providing better stability during storage.

The addition in the food products of an ingredient based on spent yeast protein/peptide conjugates containing anthocyanins contributed to increasing its functionality, and represented a sustainable alternative for consumers interested in consuming food products with health promoting properties.