Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy

ElObeid T., Tüzün B., Apaydın A., TOKER Ö. S., Doguer C., Palabiyik I., ...Daha Fazla

Food Chemistry: X, cilt.31, 2025 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.fochx.2025.103045
  • Dergi Adı: Food Chemistry: X
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Autolyzed yeast cell, Bioavailability, Confectionery, Gelatine, Gummy
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

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 ΔE 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.