{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T14:33:29Z","timestamp":1777646009691,"version":"3.51.4"},"reference-count":71,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,3,25]],"date-time":"2025-03-25T00:00:00Z","timestamp":1742860800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Agenda VIIAFOOD\u2014Platform for Valorization, Industrialization, and Commercial Innovation for Agro-Food","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]},{"name":"Agenda VIIAFOOD\u2014Platform for Valorization, Industrialization, and Commercial Innovation for Agro-Food","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]},{"name":"FCT project","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]},{"name":"FCT project","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Brewer\u2019s spent yeast (BSY), a significant brewing by-product, poses environmental challenges and opportunities for valorization as a sustainable protein source. This study focuses on transforming BSY into high-value functional ingredients for food applications. A green, sustainable, and scalable process was developed to extract bioactive compounds from BSY at both laboratory and pilot scales, yielding peptide-rich fractions with robust antioxidant properties. These extracts were incorporated into prototype formulations, including protein-enriched crackers, demonstrating their potential as natural, nutritious ingredients. Physicochemical, compositional, and functional characterizations validated their application viability. The antioxidant potential of BSY fractions was confirmed through total phenolic compounds and ABTS and oxygen radical absorbance capacity assays, where the retentate from the 10 kDa ultrafiltration fraction on the pilot scale exhibited superior bioactivity, supporting its selection as the most suitable fraction for food formulations. Additionally, the transition from laboratory to pilot scale revealed slight variations in protein retention and bioactive compound recovery, emphasizing the need for process optimization. These findings highlight BSY\u2019s potential to support circular economy practices by reducing waste while enhancing the nutritional and functional value of food products.<\/jats:p>","DOI":"10.3390\/foods14071144","type":"journal-article","created":{"date-parts":[[2025,3,25]],"date-time":"2025-03-25T12:18:52Z","timestamp":1742905132000},"page":"1144","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Peptide-Rich Yeast Fractions from Brewer\u2019s Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9027-4643","authenticated-orcid":false,"given":"Mar\u00eda Emilia","family":"Brassesco","sequence":"first","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3299-0710","authenticated-orcid":false,"given":"Ana","family":"Paup\u00e9rio","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1705-2301","authenticated-orcid":false,"given":"Carlos D.","family":"Pereira","sequence":"additional","affiliation":[{"name":"Polit\u00e9cnico de Coimbra, Escola Superior Agr\u00e1ria, Bencanta, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9483-5225","authenticated-orcid":false,"given":"Jo\u00e3o Paulo","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0760-3184","authenticated-orcid":false,"given":"Manuela","family":"Pintado","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Marson, G.V., de Castro, R.J.S., Belleville, M.-P., and Hubinger, M.D. (2020). Spent brewer\u2019s yeast as a source of high added value molecules: A systematic review on its characteristics, processing and potential applications. World J. Microbiol. Biotechnol., 36.","DOI":"10.1007\/s11274-020-02866-7"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1771","DOI":"10.1007\/s13399-022-02636-5","article-title":"Valorisation of protein-rich extracts from spent brewer\u2019s yeast (Saccharomyces cerevisiae): An overview","volume":"15","author":"Oliveira","year":"2022","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Rachwa\u0142, K., Wa\u015bko, A., Gustaw, K., and Polak-Berecka, M. (2020). Utilization of brewery wastes in food industry. PeerJ, 8.","DOI":"10.7717\/peerj.9427"},{"key":"ref_4","unstructured":"(2024, July 15). 360iResearch, E.R. by Brewer\u2019s Spent Yeast Market Worth $2.17 Billion by 2030, Growing at a CAGR of 5.83%. Available online: https:\/\/www.openpr.com\/news\/3394525\/brewer-s-spent-yeast-market-worth-2-17-billion-by-2030-growing."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Jaeger, A., Arendt, E.K., Zannini, E., and Sahin, A.W. (2020). Brewer\u2019s Spent Yeast (BSY), an Underutilized Brewing By-Product. Fermentation, 6.","DOI":"10.3390\/fermentation6040123"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Zeko-Piva\u010d, A., Habschied, K., Kulisic, B., Barkow, I., and Ti\u0161ma, M. (2023). Valorization of Spent Brewer\u2019s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application. Fermentation, 9.","DOI":"10.3390\/fermentation9030208"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"2001","DOI":"10.1007\/s00217-023-04268-z","article-title":"Chemical profile of craft brewer\u2019s spent yeast and its antioxidant and antiproliferative activities","volume":"249","author":"Horn","year":"2023","journal-title":"Eur. Food Res. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.ifset.2013.12.013","article-title":"Followed extraction of \u03b2-glucan and mannoprotein from spent brewer\u2019s yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise","volume":"23","author":"Costa","year":"2014","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Zhu, L., Wang, J., Feng, Y., Yin, H., Lai, H., Xiao, R., He, S., Yang, Z., and He, Y. (2022). Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast. Molecules, 27.","DOI":"10.3390\/molecules27206825"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Oliveira, A.S., Odila Pereira, J., Ferreira, C., Faustino, M., Dur\u00e3o, J., Pereira, A.M., Oliveira, C.M., Pintado, M.E., and Carvalho, A.P. (2022). Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies. Foods, 11.","DOI":"10.3390\/foods11244002"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.procbio.2018.10.004","article-title":"Antihypertensive effect of spent brewer yeast peptide","volume":"76","author":"Amorim","year":"2019","journal-title":"Process Biochem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"2331","DOI":"10.1039\/C6FO00030D","article-title":"Antiulcer and antiproliferative properties of spent brewer\u2019s yeast peptide extracts for incorporation into foods","volume":"7","author":"Amorim","year":"2016","journal-title":"Food Funct."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Gaut\u00e9rio, G.V., Silv\u00e9rio, S.I.D.C., Egea, M.B., and Lemes, A.C. (2022). \u0392-Glucan From Brewer\u2019S Spent Yeast As a Techno-Functional Food Ingredient. Front. Food Sci. Technol., 2.","DOI":"10.3389\/frfst.2022.1074505"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Avramia, I., and Amariei, S. (2021). Spent Brewer\u2019s yeast as a source of insoluble \u03b2-glucans. Int. J. Mol. Sci., 22.","DOI":"10.3390\/ijms22020825"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.tifs.2021.09.019","article-title":"The health-promoting potential of peptides from brewing by-products: An up-to-date review","volume":"118","author":"Martins","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Djouadi, A., Sales, J.R., Carvalho, M.O., and Raymundo, A. (2022). Development of healthy protein-rich crackers using Tenebrio molitor flour. Foods, 11.","DOI":"10.3390\/foods11050702"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Gangola, M.P., Ramadoss, B.R., Jaiswal, S., Fabek, H., Tulbek, M., Anderson, G.H., and Chibbar, R.N. (2022). Nutritional composition and in vitro starch digestibility of crackers supplemented with faba bean whole flour, starch concentrate, protein concentrate and protein isolate. Foods, 11.","DOI":"10.3390\/foods11050645"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.jfoodeng.2016.03.032","article-title":"Nutritional ingredients from spent brewer \u2019 s yeast obtained by hydrolysis and selective membrane fi ltration integrated in a pilot process","volume":"185","author":"Amorim","year":"2016","journal-title":"J. Food Eng."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Coelho, M., Oliveira, C., Coscueta, E.R., Fernandes, J., Pereira, R.N., Teixeira, J.A., Rodrigues, A.S., and Pintado, M.E. (2022). Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts. Foods, 11.","DOI":"10.3390\/foods11071064"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Coelho, M.C., Ghalamara, S., Campos, D., Ribeiro, T.B., Pereira, R., Rodrigues, A.S., Teixeira, J.A., and Pintado, M. (2023). Tomato Processing By-Products Valorisation through Ohmic Heating Approach. Foods, 12.","DOI":"10.3390\/foods12040818"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.indcrop.2012.06.007","article-title":"Study of composition, stabilization and processing of wheat germ and maize industrial by-products","volume":"42","author":"Bennett","year":"2013","journal-title":"Ind. Crops Prod."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Cardoso, R.V.C., Fernandes, \u00c2., Pinela, J., Dias, M.I., Pereira, C., Pires, T.C.S.P., Carocho, M., Vasallo, E.F., Ferreira, I.C.F.R., and Barros, L. (2021). Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency. Agronomy, 11.","DOI":"10.3390\/agronomy11050972"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Liadakis, G., Katsouli, M., Chanioti, S., Giannou, V., and Tzia, C. (2022). Identification, quantification, and characterization of tomato processing by-products. Tomato Processing by-Products, Elsevier.","DOI":"10.1016\/B978-0-12-822866-1.00004-1"},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Coelho, M.C., Costa, C., Roupar, D., Silva, S., Rodrigues, A.S., Teixeira, J.A., and Pintado, M.E. (2023). Modulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties. Foods, 12.","DOI":"10.3390\/foods12091920"},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Coelho, M.C., Ribeiro, T.B., Oliveira, C., Batista, P., Castro, P., Monforte, A.R., Rodrigues, A.S., Teixeira, J., and Pintado, M. (2021). In vitro gastrointestinal digestion impact on the bioaccessibility and antioxidant capacity of bioactive compounds from tomato flours obtained after conventional and ohmic heating extraction. Foods, 10.","DOI":"10.3390\/foods10030554"},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Hussain, S., J\u00f5udu, I., and Bhat, R. (2020). Dietary fiber from underutilized plant resources-A positive approach for valorization of fruit and vegetable wastes. Sustainability, 12.","DOI":"10.3390\/su12135401"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Nakov, G., Brandolini, A., Estivi, L., Bertuglia, K., Ivanova, N., Juki\u0107, M., Komleni\u0107, D.K., Lukinac, J., and Hidalgo, A. (2022). Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers. Antioxidants, 11.","DOI":"10.3390\/antiox11112087"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"G\u00fcn, D., \u00c7elekli, A., and Bozkurt, H. (2024). Nutritional and Sensory Optimization of Functional Crackers with the Incorporation of Arthrospira platensis. Preprints.","DOI":"10.20944\/preprints202407.1555.v1"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Jiang, C., Wang, R., Liu, X., Wang, J., Zheng, X., and Zuo, F. (2022). Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.951821"},{"key":"ref_30","unstructured":"AOAC (1990). AOAC Official Methods of Analysis, AOAC."},{"key":"ref_31","unstructured":"(2024, June 01). ISO International Organization for Standardization. Available online: https:\/\/www.iso.org\/."},{"key":"ref_32","unstructured":"(2024, June 01). ISO International Organization for Standardization. Available online: https:\/\/www.iso.org\/."},{"key":"ref_33","unstructured":"(1986). Norma NP 518, Norma Portuguesa."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.lwt.2019.05.011","article-title":"Valorizaion of spent brewer\u2019s yeast: Optimization of hydrolysis process towards the generation of stable ACE-inhibitory peptides","volume":"111","author":"Amorim","year":"2019","journal-title":"LWT"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1963","DOI":"10.1002\/jsfa.10812","article-title":"Are olive pomace powders a safe source of bioactives and nutrients ?","volume":"101","author":"Ribeiro","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1890","DOI":"10.1021\/acsfoodscitech.3c00263","article-title":"Impact of Roasting Temperature and Seed Presence on Carob Flour (Ceratonia siliqua L.): Physical, Chemical, and Functional Properties","volume":"3","author":"Brassesco","year":"2023","journal-title":"ACS Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1016\/j.foodhyd.2014.06.001","article-title":"Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, invitro bile acid andglucose binding","volume":"43","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Mala, T., Piayura, S., and Itthivadhanapong, P. (2024). Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product. Futur. Foods, 9.","DOI":"10.1016\/j.fufo.2024.100322"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Cunha, M.F., Coscueta, E.R., Marques, R., Neto, J., Almada, F., Gon\u00e7alves, D., and Pintado, M. (2023). Exploring Bioactivities and Peptide Content of Body Mucus from the Lusitanian Toadfish Halobatrachus didactylus. Molecules, 28.","DOI":"10.3390\/molecules28186458"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"246","DOI":"10.1016\/j.foodchem.2017.06.141","article-title":"Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools","volume":"267","year":"2018","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Vilas-Boas, A.A., Campos, D.A., Nunes, C., Ribeiro, S., Nunes, J., Oliveira, A., and Pintado, M. (2020). Polyphenol extraction by different techniques for valorisation of non-compliant portuguese sweet cherries towards a novel antioxidant extract. Sustainability, 12.","DOI":"10.3390\/su12145556"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1021\/jf8020199","article-title":"Effects of elevated CO2 on grapevine (Vitis vinifera L.): Volatile composition, phenolic content, and in vitro antioxidant activity of red wine","volume":"57","author":"Falco","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1021\/jf0305231","article-title":"Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC-Fluorescein) Assay","volume":"52","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Batista, A.P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N., and Tredici, M.R. (2019). Microalgae as functional ingredients in savory food products: Application to wheat crackers. Foods, 8.","DOI":"10.3390\/foods8120611"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Almeida, D., Machado, D., Sousa, S., Seabra, C.L., Barbosa, J.C., Andrade, J.C., Gomes, A.M., and Freitas, A.C. (2022). Effect of emulsification\/internal gelation-based microencapsulation on the viability of Akkermansia muciniphila upon prolonged storage and simulated gastrointestinal passage. Food Hydrocoll. Health, 2.","DOI":"10.1016\/j.fhfh.2022.100084"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"151","DOI":"10.4014\/jmb.2207.07057","article-title":"Yeast Extract: Characteristics, Production, Applications and Future Perspectives","volume":"33","author":"Tao","year":"2023","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Abbasifard, M., Kazerooni, K., Taghipour Khaje Sharifi, G., Bagheri-Hosseinabadi, Z., and Hajizadeh, M.R. (2024). Influence of blood trace elements on immune responses and adverse symptoms subsequent to Sinopharm COVID-19 vaccination. Sci. Rep., 14.","DOI":"10.1038\/s41598-024-80787-3"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"1483","DOI":"10.5604\/17322693.1229074","article-title":"Trace elements as an activator of antioxidant enzymes","volume":"70","author":"Milewska","year":"2016","journal-title":"Postepy Hig. Med. Dosw. (Online)"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.jfca.2016.07.006","article-title":"Nutritive value, antioxidant activity and phenolic compounds profile of brewer\u2019s spent yeast extract","volume":"52","author":"Vieira","year":"2016","journal-title":"J. Food Compos. Anal."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.tifs.2009.10.008","article-title":"Brewer\u2019s Saccharomyces yeast biomass: Characteristics and potential applications","volume":"21","author":"Ferreira","year":"2010","journal-title":"Trends food Sci. Technol."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Yadav, M., Ahmadi, Y., and Chiu, F.-C. (2021). Food and bioprocessing industry. Handbook of Polymer Nanocomposites for Industrial Applications, Elsevier.","DOI":"10.1016\/B978-0-12-821497-8.00009-5"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"391","DOI":"10.37349\/eff.2024.00043","article-title":"Separation methods for food protein purification and analysis","volume":"2","author":"Wijethunga","year":"2024","journal-title":"Explor. Foods Foodomics"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.seppur.2017.12.057","article-title":"Optimal design of industrial scale continuous process for fractionation by membrane technologies of protein hydrolysate derived from fish wastes","volume":"197","author":"Belleville","year":"2018","journal-title":"Sep. Purif. Technol."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Zhang, B., Kotsalis, G., Khan, J., Xiong, Z., Igou, T., Lan, G., and Chen, Y. (2020). Backwash sequence optimization of a pilot-scale ultrafiltration membrane system using data-driven modeling for parameter forecasting. J. Memb. Sci., 612.","DOI":"10.1016\/j.memsci.2020.118464"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.jff.2017.12.063","article-title":"Whey protein hydrolysates as a source of bioactive peptides for functional foods\u2013Biotechnological facilitation of industrial scale-up","volume":"42","author":"Dullius","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Vollet, G., Pereira, V., Teixeira, M., Di, M., Mart\u00ednez, J., Belleville, M., and Dupas, M. (2021). Ultrafiltration performance of spent brewer\u2019s yeast protein hydrolysate: Impact of pH and membrane material on fouling. J. Food Eng., 302.","DOI":"10.1016\/j.jfoodeng.2021.110569"},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Mart\u00ednez, J., and Silva, L.P.S. (2022). Scale-up of extraction processes. Natural Product Extraction: Principles and Applications, Royal Society of Chemistry.","DOI":"10.1039\/9781839165894-00627"},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Fawzya, Y.N., Nursatya, S.M., Susilowati, R., Chasanah, E., and Soedirman, U.J. (2020). Characteristics of Fish Protein Hydrolysate from Yellowstripe Scad (Selaroides leptolepis) Produced by a Local Microbial Protease. E3S Web Conf., 147.","DOI":"10.1051\/e3sconf\/202014703017"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.foodchem.2006.01.011","article-title":"Some functional properties of oat bran protein concentrate modified by trypsin","volume":"101","author":"Guan","year":"2007","journal-title":"Food Chem."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"1","DOI":"10.11113\/amst.v27n2.265","article-title":"State-of-the-art Membrane Processing of Solution Rich in Phenolic Compounds","volume":"27","author":"Hamzah","year":"2023","journal-title":"J. Appl. Membr. Sci. Technol."},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"Conidi, C., Egea-Corbacho, A., and Cassano, A. (2019). A combination of aqueous extraction and polymeric membranes as a sustainable process for the recovery of polyphenols from olive mill solid wastes. Polymers, 11.","DOI":"10.3390\/polym11111868"},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Platzer, M., Kiese, S., Tybussek, T., Herfellner, T., Schneider, F., Schweiggert-Weisz, U., and Eisner, P. (2022). Radical scavenging mechanisms of phenolic compounds: A quantitative structure-property relationship (QSPR) study. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.882458"},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Yoo-Min, C., So-Heon, J., HER, M., and Soon-Ho, Y.I.M. (2023). Correlation of antioxidant and radical scavenging activity in Hydrangea macrophylla L. extract from various cultivars. Food Sci. Technol., 43.","DOI":"10.5327\/fst.00019"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1038\/s41575-020-00375-4","article-title":"Dietary fibre in gastrointestinal health and disease","volume":"18","author":"Gill","year":"2021","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Bacha, A.A., Suhail, M., Awwad, F.A., Ismail, E.A.A., and Ahmad, H. (2024). Role of dietary fiber and lifestyle modification in gut health and sleep quality. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1324793"},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Serna, J., and Bergwitz, C. (2020). Importance of dietary phosphorus for bone metabolism and healthy aging. Nutrients, 12.","DOI":"10.3390\/nu12103001"},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Yadav, S., Yadav, J., Kumar, S., and Singh, P. (2024). Metabolism of Macro-elements (Calcium, Magnesium, Sodium, Potassium, Chloride and Phosphorus) and Associated Disorders. Clinical Applications of Biomolecules in Disease Diagnosis: A Comprehensive Guide to Biochemistry and Metabolism, Springer.","DOI":"10.1007\/978-981-97-4723-8_8"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"1046","DOI":"10.1161\/CIRCRESAHA.116.303771","article-title":"Sodium intake and cardiovascular health","volume":"116","author":"Mente","year":"2015","journal-title":"Circ. Res."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"1966","DOI":"10.1007\/s13197-018-3107-0","article-title":"Impact of new ingredients obtained from brewer\u2019s spent yeast on bread characteristics","volume":"55","author":"Martins","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"103","DOI":"10.37256\/fse.4120231566","article-title":"Application of Tomato Byproduct in Food Products\u2014A Review","volume":"4","author":"Silva","year":"2023","journal-title":"Food Sci. Eng."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"660","DOI":"10.1111\/j.1745-4557.2010.00346.x","article-title":"Effect of dried moringa (Moringa oleifera lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies","volume":"33","author":"Dachana","year":"2010","journal-title":"J. Food Qual."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/7\/1144\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T17:00:08Z","timestamp":1760029208000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/7\/1144"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3,25]]},"references-count":71,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2025,4]]}},"alternative-id":["foods14071144"],"URL":"https:\/\/doi.org\/10.3390\/foods14071144","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,3,25]]}}}