Narsipur, S., He, Q., Kew, B. et al. (2 more authors) (2025) Utilisation of yeast biomass to stabilise oil-in-water emulsions. Food Chemistry, 495 (Part 3). 146572. ISSN: 0308-8146
Abstract
This study aimed to understand the role of yeast biomass in stabilising oil-in-water emulsions. Three food-grade yeast strains (Saccharomyces cerevisiae (SC), non-conventional strains of yeast (NC₁ and NC₂)) were cultured using batch fermentation to obtain their biomass (size range 1–10 μm) and were used to stabilise 5–20 wt% oil-in-water emulsions. The oil-in-water emulsions, stabilised by biomass demonstrated varying stabilisation capacities, with SC preventing droplet coalescence for four weeks with mean droplet size (D [4,3]) ~ 12 μm whilst emulsions made using NC₁ or NC₂ showed rapid coalescence within a week. Washing of the SC biomass resulted in emulsion destabilisation and increase of interfacial tension of the n-tetradecane/water interface, associated with removal of loosely-bound proteins associated with the cells. In summary, our findings pinpoints the potential contribution from other surface-active agents such as surface/ secreted proteins in the SC biomass stabilising the emulsions droplets rather than a true Pickering stabilisation.
Metadata
| Item Type: | Article |
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| Authors/Creators: |
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| Copyright, Publisher and Additional Information: | © 2025 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
| Keywords: | Alternative protein; Sustainability; Emulsifier; Pickering emulsion |
| Dates: |
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| Institution: | The University of Leeds |
| Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
| Funding Information: | Funder Grant number BBSRC (Biotechnology and Biological Sciences Research Council) BB/Z516119/1 |
| Date Deposited: | 30 Sep 2025 14:47 |
| Last Modified: | 29 Oct 2025 13:56 |
| Status: | Published |
| Publisher: | Elsevier |
| Identification Number: | 10.1016/j.foodchem.2025.146572 |
| Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:232309 |

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