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10.3390/foods13223570
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Article

Physicochemical Characterization of Polysaccharide–Protein Carriers with Immobilized Yeast Cells Obtained Using the Freeze-Drying Technique

by
Nataša Obradović
1,*,
Bojana Balanč
2,
Ana Salević-Jelić
3,
Mina Volić
2,
Verica Đorđević
1,
Mirjana Pešić
3 and
Viktor Nedović
3
1
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
2
Innovation Center of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
3
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
*
Author to whom correspondence should be addressed.
Foods 2024, 13(22), 3570; https://doi.org/10.3390/foods13223570
Submission received: 19 September 2024 / Revised: 29 October 2024 / Accepted: 5 November 2024 / Published: 8 November 2024
(This article belongs to the Special Issue Encapsulation-Based Technologies for Bioactive Compounds in Foods)
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Abstract

New techniques for the immobilization of yeast cells have the potential for enhancement of the beer production process. Alongside conventional materials for cell immobilization, there is a rising trend toward polysaccharide–protein systems. This study focused on the immobilization of yeast cells (Saccharomyces pastorianus) via a freeze-drying process. The whey protein isolate, sodium alginate, maltodextrin, inulin, and their blends were used for carrier preparation. The effect of a 1.0% inulin solution as a cryoprotectant on the viability of the yeast cells after the freeze-drying process was also analyzed. The powders were assessed for cell viability, moisture content, water activity, solubility, particle size, and surface charge. According to the results, the addition of whey proteins reduced the moisture content, while solubility did not significantly decrease. Samples containing whey protein showed slight diameter variations. The negative surface charge observed in all samples, especially the control, indicates a cell’s tendency to aggregate, demonstrated by optical microscopy. SEM micrographs showed successful cell immobilization in polysaccharide–protein carriers. Furthermore, inulin and whey protein addition enhanced cell protection during the immobilization of cells. The freeze-drying technique demonstrates efficacy in immobilization of yeast cells, indicating its potential for applications in the food and beverage industry.
Keywords: immobilization; polysaccharide-protein systems; brewery yeast; freeze-drying; food industry; beer production immobilization; polysaccharide-protein systems; brewery yeast; freeze-drying; food industry; beer production
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MDPI and ACS Style

Obradović, N.; Balanč, B.; Salević-Jelić, A.; Volić, M.; Đorđević, V.; Pešić, M.; Nedović, V. Physicochemical Characterization of Polysaccharide–Protein Carriers with Immobilized Yeast Cells Obtained Using the Freeze-Drying Technique. Foods 2024, 13, 3570. https://doi.org/10.3390/foods13223570

AMA Style

Obradović N, Balanč B, Salević-Jelić A, Volić M, Đorđević V, Pešić M, Nedović V. Physicochemical Characterization of Polysaccharide–Protein Carriers with Immobilized Yeast Cells Obtained Using the Freeze-Drying Technique. Foods. 2024; 13(22):3570. https://doi.org/10.3390/foods13223570

Chicago/Turabian Style

Obradović, Nataša, Bojana Balanč, Ana Salević-Jelić, Mina Volić, Verica Đorđević, Mirjana Pešić, and Viktor Nedović. 2024. "Physicochemical Characterization of Polysaccharide–Protein Carriers with Immobilized Yeast Cells Obtained Using the Freeze-Drying Technique" Foods 13, no. 22: 3570. https://doi.org/10.3390/foods13223570

APA Style

Obradović, N., Balanč, B., Salević-Jelić, A., Volić, M., Đorđević, V., Pešić, M., & Nedović, V. (2024). Physicochemical Characterization of Polysaccharide–Protein Carriers with Immobilized Yeast Cells Obtained Using the Freeze-Drying Technique. Foods, 13(22), 3570. https://doi.org/10.3390/foods13223570

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