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PURIFICATION OF SPENT BREWER-S YEAST FOR OBTAINING BETA GLUCANS: A FACTOR IN THE VALORIZATION OF BY-PRODUCTS AND WASTE REDUCTION
Abstract
Current context in which the emphasis is on promoting the circular economy, due to environmental policies, the food industry is constrained to develop new strategies to reduce food waste. The beer industry generates significant amounts of by-products that are often incorporated into animal feed or aquaculture. Yeast, the second by-product of the brewing process is generated in large quantities of 1.5 kg to 3 kg/100 L of beer produced. By using various purification processes, the residual brewer's yeast can be easily converted to food grade and then to be used as bioactive compounds. These compounds such as ?-glucans can be easily incorporated into edible membranes to cover foods, thus considering the development of new strategies to add value to waste that is of high economic and environmental importance. The purpose of this study was to perform a preliminary purification of residual brewer's yeast in order to bring it to a food grade so that it can later be included in the extraction process of ?-glucans. In order to purify, a suspension of residual brewer's yeast was subjected to a series of successive washes with distilled water and alkaline treatment to remove impurities and bitter compounds. The parameters followed in the process after each purification step were the content in bitter substances (using EBC method 9.8) and the content in minerals (Na, K, Ca and Mg) using atomic absorption spectroscopy (AAS).Based on the results obtained in this paper, the method developed by pretreatment to remove impurities, bitter compounds and high mineral content can be used successfully in the recovery of residual brewer's yeast sustaining the circular economy.
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