Components of yeast cell walls, such as β-glucans and mannoproteins, show promise for developing sustainable biopolymers for food packaging. Efficient extraction, however, is challenging due to the complexity of the yeast cell wall. This study explored high-pressure homogenisation (HPH) and pulsed electric fields (PEFs), alone and with heat treatment (TT), on bakery yeast (BY) and brewery spent yeast (BSY) biomasses. In the treated samples we assessed carbohydrates, proteins, β-glucans, and mannoproteins and evaluated cell wall disruption microscopically. HPH caused complete cell disintegration, enhancing intracellular release, while PEF primarily permeabilised the membranes. Combined HPH and PEF treatments significantly increased cell wall stress, leading to partial disintegration. Notably, the β-glucans released reached 3.90 g/100 g dry matter in BY and 10.44 g/100 g dry matter in BSY, demonstrating significant extraction improvements. These findings highlight the potential of HPH and PEF for enhancing β-glucan recovery from yeast biomass, offering a promising route for sustainable biopolymer production for food packaging.
Keywords: biopolymers; high-pressure homogenisation; mannoproteins recovery; pulsed electric field; yeast cell wall disruption; β-glucans extraction.