Saccharomyces cerevisiae biosorbed with grape pomace flavonoids: adsorption studies and in vitro simulated gastrointestinal digestion

The residual Saccharomyces cerevisiae from brewing was used as a biosorbent of flavonoids of hydro alcoholic extract from samples of grape pomace (Merlot and Tannat). Biosorption assays verified that the pseudo-second order kinetic model and the Dubinin-Raduschkevich isotherm model presented the best fit, with free energy of adsorption (E) of 7.1 and 6.5 kJ for the Merlot and Tannat varieties, respectively, indicating that the yeast has many binding sites and adsorption was a physical process. The analysis of microscopy and spectroscopy showed differences in structure and composition of the yeast after biosorption, demonstrating that the application was effective, which was confirmed by the chromatographic analysis, where a reduction in 17% and 50% in the catechin peak was observed in the Merlot and Tannat samples, respectively. Finally, there was an increase in the in vitro bioaccessibility of flavonoids in 68% for the Merlot sample and 88% for Tannat, reaching the main objective of this application.