Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity

Yeast extract (YE), a nutritious and sustainable food ingredient, primarily functions as a food flavor enhancer and bioactive ingredient in the food industry. Currently, there is a dearth of systematic reviews on the taste-active and bioactive activities of YE. This review provides a comprehensive review of preparation methods, taste-active and bioactive activities of YE as well as their applications in the food sector. Furthermore, the challenges and future perspectives of YE are discussed. YE can be obtained through the degradation and removal of yeast cell walls. Its extraction can be achieved through various methods, including physical, autolytic, enzymatic, and cell wall disruption techniques. YE comprises a range of components, including glucan, mannan, proteins, phospholipids, minerals, vitamins, and various functional factors. These components collectively contribute to its diverse bioactivities, such as antioxidant, ACE-inhibitory, antibacterial, immunomodulatory, diuretic and sedative effects. Furthermore, YE contains taste-active substances and aroma-active compounds, making it promising as a flavor enhancer. It is potent bioactivity also makes it applicable in the food and nutraceutical industries.