A preliminary study on using ultrasounds for the valorization of spent brewer’s yeast

Spent brewer’s yeast is a by-product rich in components with biological activity, being considered an innovative and economical viable solution for creating sustainable functional food systems. This work describes the use of ultrasound treatment, performed under various conditions, aim to facilitate cell lysis further characterize released cellular content spent yeast. Solid residue suspensions was positively influenced by both amplitude exposure time (p<0.05), reaching maximum (40.02±0.13 g/100 g dry yeast) at 70% amplitude, after 7.5 minutes treatment pulsation mode, minimum 2.5 20% continuous mode (31.59±1.2 yeast). The soluble proteins from cells during reached increase 70%, minutes, 85% higher compared control represented untreated suspension. disintegration index, Z, indicated that degree obtained when applying 5 50% amplitude. antioxidant activity extracts depended on conditions applied, measured sample exposed In conclusion, good approach release intracellular Further studies factoring ultrasounds power frequency should be conducted, such identify optimum set parameters which allow highest compounds.