Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets

Begea, Mihaela; Barbulescu, Iuliana Diana; Popa, Lacramioara; Rusanescu, Carmen Otilia; Kaya, Madalina Georgiana Albu; Teodorescu, Razvan Ionut; Marinescu, Simona-Ioana; Frincu, Mihai; Mihai, Constanta; Ciric, Alexandru Ionut; Avramescu, Roxana Elena; Ghica, Mihaela Violeta

Mihaela Begea, Iuliana Diana Barbulescu, Lacramioara Popa, Carmen Otilia Rusanescu, Madalina Georgiana Albu Kaya, Razvan Ionut Teodorescu, Simona-Ioana Marinescu, Mihai Frincu, Constanta Mihai, Alexandru Ionut Ciric, Roxana Elena Avramescu, Mihaela Violeta Ghica

Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets

Abstract:

Brewing yeast biomasses may be converted into valuable products, including supplements for ruminant diets. This paper presents experimental data on a nutraceutical suspension formulation containing post-fermentation brewing yeasts and the brewing yeast strain, Saccharomyces pastorianus ssp. carlsbergensis W34/70, which was intended to be administered to ruminants. The brewing yeast biomass is a component of oral suspensions designed as dietary supplements that prevent digestive acidosis in ruminants. The brewing yeast strain W34/70 was cultivated using molasses (M) and glucose (G) as carbon sources and was lyophilized at different freezing temperatures (0°C, -10°C, -20°C, -30°C, and -40°C). The post-fermentation brewing yeast biomass was spray dried (AAY) and lyophilized (ALY). Both dried yeast biomasses were analyzed in terms of wettability using a contact angle (CA°) evaluation at the solid/liquid interface. Suspensions were subsequently formulated and tested. Their physical and aggregative stability was established in connection with controlled sedimentation and flocculation. The assays were performed following quality by design (QbD) principles. The critical process parameters (CPPs) corresponding to the technological process of yeast production, as well as the critical quality attributes (CQAs) for suspension formulations, were pointed out as preamble determinants when designing oral nutraceuticals destined to be included in ruminant diets.

Keywords:
brewing yeast biomass; contact angle; nutraceuticals; powder wettability; suspension formulation

Issue: 2020, Volume 71, Issue 2

Pages: 167-174

Publication date: 2020/3/3

https://doi.org/10.37358/RC.20.2.7911

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
BEGEA, M., BARBULESCU, I.D., POPA, L., RUSANESCU, C.O., KAYA, M.G.A., TEODORESCU, R.I., MARINESCU, S., FRINCU, M., MIHAI, C., CIRIC, A.I., AVRAMESCU, R.E., GHICA, M.V., Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets, Rev. Chim., 71(2), 2020, 167-174.

Vancouver
Begea M, Barbulescu ID, Popa L, Rusanescu CO, Kaya MGA, Teodorescu RI, Marinescu S, Frincu M, Mihai C, Ciric AI, Avramescu RE, Ghica MV. Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets. Rev. Chim.[internet]. 2020 Feb;71(2):167-174. Available from: https://doi.org/10.37358/RC.20.2.7911

APA 6th edition
Begea, M., Barbulescu, I.D., Popa, L., Rusanescu, C.O., Kaya, M.G.A., Teodorescu, R.I.,... Ghica, M.V. (2020). Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets. Revista de Chimie, 71(2), 167-174. https://doi.org/10.37358/RC.20.2.7911

Harvard
Begea, M., Barbulescu, I.D., Popa, L., Rusanescu, C.O., Kaya, M.G.A., Teodorescu, R.I., Marinescu, S., Frincu, M., Mihai, C., Ciric, A.I., Avramescu, R.E., Ghica, M.V. (2020). 'Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets', Revista de Chimie, 71(2), pp. 167-174. https://doi.org/10.37358/RC.20.2.7911

IEEE
M. Begea, I.D. Barbulescu, L. Popa, C.O. Rusanescu, M.G.A. Kaya, R.I. Teodorescu, S. Marinescu, M. Frincu, C. Mihai, A.I. Ciric, R.E. Avramescu, M.V. Ghica, "Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets". Revista de Chimie, vol. 71, no. 2, pp. 167-174, 2020. [online]. https://doi.org/10.37358/RC.20.2.7911

Text
Mihaela Begea, Iuliana Diana Barbulescu, Lacramioara Popa, Carmen Otilia Rusanescu, Madalina Georgiana Albu Kaya, Razvan Ionut Teodorescu, Simona-Ioana Marinescu, Mihai Frincu, Constanta Mihai, Alexandru Ionut Ciric, Roxana Elena Avramescu, Mihaela Violeta Ghica,
Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets,
Revista de Chimie,
Volume 71, Issue 2,
2020,
Pages 167-174,
ISSN 2668-8212,
https://doi.org/10.37358/RC.20.2.7911.
(https://revistadechimie.ro/Articles.asp?ID=7911)
Keywords: brewing yeast biomass; contact angle; nutraceuticals; powder wettability; suspension formulation

RIS
TY - JOUR
T1 - Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets
A1 - Begea, Mihaela
A2 - Barbulescu, Iuliana Diana
A3 - Popa, Lacramioara
A4 - Rusanescu, Carmen Otilia
A5 - Kaya, Madalina Georgiana Albu
A6 - Teodorescu, Razvan Ionut
A7 - Marinescu, Simona-Ioana
A8 - Frincu, Mihai
A9 - Mihai, Constanta
A10 - Ciric, Alexandru Ionut
A11 - Avramescu, Roxana Elena
A12 - Ghica, Mihaela Violeta
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2020
VL - 71
IS - 2
SP - 167
EP - 174
UR - https://doi.org/10.37358/RC.20.2.7911
KW - brewing yeast biomass; contact angle; nutraceuticals; powder wettability; suspension formulation
ER -

BibTex
@article{RevCh2020P167,
author = {Begea Mihaela and Barbulescu Iuliana Diana and Popa Lacramioara and Rusanescu Carmen Otilia and Kaya Madalina Georgiana Albu and Teodorescu Razvan Ionut and Marinescu Simona-Ioana and Frincu Mihai and Mihai Constanta and Ciric Alexandru Ionut and Avramescu Roxana Elena and Ghica Mihaela Violeta},
title = {Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets},
journal = {Revista de Chimie},
volume = {71},
number = {2},
pages = {167-174},
year = {2020},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.20.2.7911},
url = {https://revistadechimie.ro/Articles.asp?ID=7911}
}

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