Emulsion stabilised by yeast proteins and biomass: a mini review
Sowmya Narsipur, Ben Kew, Célia Ferreira, Reem El-Gendy, Anwesha Sarkar
Abstract
There has been a growing demand for affordable and environmentally sustainable, alternative sources of proteins to feed the growing human population promoting planetary health. Among various single-cell proteins (SCPs), yeast biomass shows an untapped potential for food use. This review discusses our current understanding of techno-functional performance of yeast proteins either extracted from the cells or SCPs via exploiting whole cells, mainly focusing on their surface properties. We cover how yeast biomass, extracted yeast proteins or cell wall-bound mannoproteins have been used to design molecularly-adsorbed conventional emulsions or Pickering emulsions. In depth characterization of interfacial, rheological and tribological properties of yeast proteins is a necessary undertaking to allow rational design of yeast protein-derived colloidal food formulations for a sustainable future.