摘要
Valorization of industrial food by-products serves as a pivotal and sustainable strategy to mitigate environmental pollution and address global food insecurity.Among these,brewer's spent yeast(BSY)is a highly promising functional ingredient due to its rich nutritional profile,while its application is frequently hindered by microbial instability and undesirable sensory attributes.This study investigated the effects of combined heat and slightly acidic electrolyzed water(SAEW)treatment on the safety,sensory quality,and antioxidant functionalities of BSY.Conventional heat treatment of 100℃ and above induced complete microbial inactivation,while simultaneously inducing significant browning and off-flavor formation.To address these limitations,a subsequent SAEW treatment was applied,which partially mitigated color degradation and reduced off-flavor profiles,as evidenced by sensory evaluation.Electronic nose analysis coupled with principal component analysis further suggested that the SAEW treatment significantly modulated aroma profiles of heat-treated BSY,showing decreased levels of specific odorous or undesirable volatile compounds,including aniline and 2-pentylpyridine.Furthermore,the functional properties were significantly enhanced,as 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging activity of the BSY co-treated with heat and SAEW was significantly higher than that of BSY subjected to heat treatment alone.Finally,BSY subjected to heat and SAEW treatment indicated no significant cytotoxicity(<6%)within a concentration range of 200-2000μg/mL,suggesting its potential for food applications.This novel combined treatment showed the potential to enhance both sensory and functional characteristics of BSY,providing a scientific foundation for high-value application in the food industry and contributing to the sus-tainable valorization of brewing by-products.
基金
supported by the Research and Publication Support Program of the Otoki Ham Taiho Foundation(24-048)
by the 2026 Research Grant Program of Seoul Women's University.
