Supercritical CO2 Extraction of Wine and Beer Yeast Residues for Sustainable Bioproduct Recovery

This paper presents a study on the use of supercritical carbon dioxide (SC-CO2) extraction to isolate yeast metabolites from beer and wine matrices effectively. A major contributor to the flavour and aroma profiles of alcoholic beverages, yeast contains a rich reservoir of bioactive compounds that can be used in various industries, including food and pharmaceuticals. Conventional extraction methods often fail to obtain comprehensive and high-quality recoveries of these valuable metabolites. In response, this study explores the use of SC-CO2, a green and tuneable solvent, to overcome the limitations of conventional extraction methods. The study investigates the influence of critical process parameters such as pressure, temperature, and extraction time on the yield and composition of extracted yeast metabolites. Advanced analytical methods (gas chromatography for the determination of fatty acids and high-performance liquid chromatography for the determination of the amino acid composition of the yeast residue left after extraction) are used in the analysis to characterize the chemical profile of the extracts. The results show that SC-CO2 extraction offers a promising alternative to extract a diverse range of yeast-derived compounds, including flavour-enhancing esters, phenolic compounds, and bioactive peptides. The optimized extraction conditions show a significant improvement in extraction efficiency compared to traditional methods. Sensory analysis reveals that beverages produced with SCCO2-extracted yeast have distinctive and desirable flavour profiles. This research not only contributes to the development of extraction technologies in the beverage industry but also opens up new opportunities for the use of yeast-derived bioactive compounds in various applications. The environmentally friendly nature of SC-CO2 extraction meets the growing demand for sustainable and clean technologies in food and beverage processing. Overall, the results of this study highlight the potential of SC-CO2 extraction as a valuable tool for improving the extraction of bioactive yeast metabolites, thereby influencing the quality and sensory properties of beer and wine.