The primary focus of this work is the valorisation of brewer's spent yeast (BSY), a common by-product of beer production. Despite being traditionally utilized in animal feed, BSY remains rich in valuable nutrients, including proteins, fatty acids, vitamins, minerals, and textural and rheological compounds such as β-glucans and mannoproteins, with potential applications in food packaging formulation [1]. The application of pre-treatments such as microfiltration and/or centrifugation, can certainly allow a concentration of compounds of interest and a removal of impurities [2]. This study aimed to characterize for β-glucans, mannoproteins, fatty acids, and proteins content in BSY samples, which varied among each other based on the pre-treatment applied.

Conclusions - This study highlights the broader implications of these findings for the development of sustainable packaging solutions in the food industry. By leveraging the unique molecular composition of BSY, particularly its rich content of mannoproteins and β-glucans, there exists significant potential to contribute to environmentally friendly packaging alternatives. This aligns seamlessly with global initiatives promoting sustainability in food packaging technology, ensuring a more responsible and resource-efficient approach in addressing the increasing demands of the food industry.