Spent Brewer's Yeast Research Articles

Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields

The brewing industry produces significant volumes of spent brewer's yeast (SBY), which presents an intriguing opportunity for valorization. This study aims to optimize the extraction of various compounds of interest from electroporated SBY located both in the cytoplasm (amino acids, glutathione and proteins) and in the cell walls (mannoproteins). The optimization of the extraction time, temperature and pH, allowed obtaining an extract rich in glutathione of 2.31 ± 0.15 mg/g dw after 1 h of incubation (pH 8; 30 °C) and, a second extract rich in amino acids (155.74 ± 7.83 mg/g dw) and proteins (331.70 ± 15.64 mg/g dw) after a second incubation (37 °C, 47 h) of the biomass. To achieve comprehensive valorization of SBY, the exhausted yeast biomass was incubated with lyticase to extract mannoproteins from the cell wall. This study showcases the efficacy of a multiple response function in optimizing valuable compound extraction from electroporated SBY, aligning with circularity principles.

Spent brewer's yeast as a selective biosorbent for metal recovery from polymetallic waste streams.

While the amount of electronic waste is increasing worldwide, the heterogeneity of electronic scrap makes the recycling very complicated. Hydrometallurgical methods are currently applied in e-waste recycling which tend to generate complex polymetallic solutions due to dissolution of all metal components. Although biosorption has previously been described as a viable option for metal recovery and removal from low-concentration or single-metal solutions, information about the application of selective metal biosorption from polymetallic solutions is missing. In this study, an environmentally friendly and selective biosorption approach, based on the pH-dependency of metal sorption processes is presented using spent brewer's yeast to efficiently recover metals like aluminum, copper, zinc and nickel out of polymetallic solutions. Therefore, a design of experiment (DoE) approach was used to identify the effects of pH, metal, and biomass concentration, and optimize the biosorption efficiency for each individual metal. After process optimization with single-metal solutions, biosorption experiments with lyophilized waste yeast biomass were performed with synthetic polymetallic solutions where over 50% of aluminum at pH 3.5, over 40% of copper at pH 5.0 and over 70% of zinc at pH 7.5 could be removed. Moreover, more than 50% of copper at pH 3.5 and over 90% of zinc at pH 7.5 were recovered from a real polymetallic waste stream after leaching of printed-circuit boards. The reusability of yeast biomass was confirmed in five consecutive biosorption steps with little loss in metal recovery abilities. This proves that spent brewer's yeast can be sustainably used to selectively recover metals from polymetallic waste streams different to previously reported studies.

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.

Two-Stage and One-Stage Anaerobic Co-digestion of Vinasse and Spent Brewer Yeast Cells for Biohydrogen and Methane Production.

This study aimed to evaluate the two-stage and one-stage anaerobic co-digestion of vinasse and spent brewer yeast cells (SBY) for biohydrogen and methane production. Optimization of the vinasse-to-SBY ratio and fly ash concentration of the two-stage and one-stage production processes was investigated. In the two-stage process, the vinasse-to-SBY ratio and fly ash concentration were optimized, and the leftover effluent was used for methane production. The optimum conditions for biohydrogen production were a vinasse-to-SBY ratio of 7:3% v/w and fly ash concentration of 0.4% w/v, in which the maximum hydrogen yield was 43.7ml-H2/g-VSadded. In contrast, a vinasse-to-SBY ratio of 10:0% v/w and fly ash concentration of 0.2% w/v were considered optimal for methane production, and resulted in a maximum methane yield of 214.6ml-CH4/g-VSadded. For the one-stage process, a vinasse-to-SBY ratio of 10:0% v/w and fly ash concentration of 0.1% w/v were considered optimal, and resulted in a maximum methane yield of 243.6ml-CH4/g-VSadded. In the two-stage process, the energy yield from hydrogen (0.05-0.47kJ/g-VSadded) was 0.62%-11.78%, and the major fraction was approximately 88.22%-99.38% gain from methane (3.19-7.73kJ/g-VSadded). For the one-stage process, the total energy yield distribution ranged from 4.20 to 8.77kJ/g-VSadded.

Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential

Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing interest in sustainability, waste reduction and circular food systems, the use of BSY as a novel food ingredient may be the route to add exponential value while reducing the environmental impact. However, negative flavour characteristics and high amounts of alcohol severely limit the current applications of BSY. This study explores the use of processing involving lactic acid bacteria (LAB) fermentation technology as a means of improving BSY quality characteristics and examines the effects of this process on the chemical, nutritional and sensory characteristics of BSY. The results reveal that BSY is a suitable substrate for LAB fermentation, successfully supporting the growth of Lactobacillus amylovorus FST 2.11. Compared to the unfermented BSY (CBSY), fermentation significantly reduced the perceptible bitterness of the BSY as detected by a sensory panel, from 6.0 ± 2.8 units to 0.9 ± 0.7 units, respectively. Fermented BSY (PBSY) had enhanced sour and fruity flavours, and a variety of other volatile compounds and metabolites were determined. Protein profiles showed significant protein degradation, and free amino acid levels were greatly increased following fermentation, from 2.8 ± 0.2 g/100 g to 10.5 ± 0.4 g/100 g, respectively. Protein quality was high, with the CBSY and PBSY providing well over the required level (>100%) of essential amino acids per gram protein, with the exception of sulphur amino acids (98%). Major physical differences were observed using scanning electron microscopy. This study concludes that LAB fermentation positively affects the sensory and nutritional characteristics of BSY and can aid in the incorporation of brewer’s spent yeast into foods for human consumption.

Recycling of yeast multifunctional autolysates and extracts in the food industry

Recycling of industrial waste is one of the most crucial problems for the food industry. The forces of modern researchers are focused on solving this problem and using the biopotential of spent resources. Residual yeast from fermentation industries, in particular brewing, is of particular interest among the variety of food production waste. This is due to the extremely rich chemical composition of the yeast cell, and the possibility of obtaining a wide range of ingredients that exhibit both biological activity and technologically significant properties. Spent brewer's yeast is rich in proteins and carbohydrates, as well as vitamins B and minerals. The protein fraction, which accounts for 45–60% by dry weight (dw), contains all essential amino acids in sufficient quantities, which allows considering this secondary material resource an excellent source of protein with high biological value and a well-balanced AA profile. The carbohydrate fraction, comprising approximately 40% by dw, consists of intracellular carbohydrates (such as simple sugars and glycogen) as well as cell wall polysaccharides (such as β-glucan and α-mannan). Special emphasis is placed on the cell wall components due to their significant multidirectional biological activity and technologically important properties. Thus, β-glucan and α-mannan, along with emulsifying, sorbing and stabilizing properties, exhibit antioxidant and antimicrobial activity, immunomodulatory and prebiotic properties. This review presents an analysis of yeast autolysates and extracts sources as well as the influence of cultivation conditions and production methods on their chemical composition.

Food by-product valorisation in nutrients through spent brewer's yeast bioprocessing with Propionibacterium freudenreichii

This study investigated the potential of Propionibacterium freudenreichii to enhance the nutritional quality of spent brewer's yeast (SBY) by producing short-chain fatty acids (SCFAs) and vitamin B12 (B12). SBY was also evaluated as a growth medium for P. freudenreichii. Four SBY samples from different breweries were utilized and compared to microbiological yeast extract (YE). The tested SBY samples exhibited similar chemical compositions in terms of protein content, free amino acids (FAAs), SCFAs, carbohydrates, riboflavin, and cobalt, whereas YE was richer in most of these substances. However, P. freudenreichii growth was hindered by polyphenols in SBY, as evidenced by better growth in samples with lower polyphenol levels and the control sample (YE). SCFA synthesis was efficient in the SBY sample, resulting in 1.3 mg mL−1 of acetic acid and 1.70 mg mL−1 of propionic acid. Furthermore, P. freudenreichii fermentation increased essential free amino acids (FAAs) in all tested samples. SBY was found to be a suitable medium for supporting the production of the active form of B12, with a concentration of 25.2 ng mL−1. However, YE outperformed SBY as a medium for B12 synthesis, yielding a concentration of 214.3 ng mL−1 after fermentation. The results indicate that both SBY and YE can serve as one-component sustainable growth media, valorised with valuable compounds through P. freudenreichii fermentation. In conclusion, SBY offers a novel opportunity for the biotechnological synthesis of SCFAs, FAAs, and B12 through P. freudenreichii fermentation.

Nutritional Potential of Spent Brewer's Yeast, A Residual By-Product of Beer Production in Breweries for Future Applications

The recovery of by-products from food processing chains represents an area of interest in the current world. Waste from beer production, such as beer lees or spent brewer's yeast, constitutes between 1.5 and 3 kg/100 L of beer, representing a source of pollution but a by-product available in quantity. This study aims to characterize the beer lees from breweries and propose possible ways of recovery. The scientific methods have been applied to highlight the nutritional potential of this by-product. Spent brewer's yeast is a high-biological value protein source (46.77%) with a well-balanced amino acid profile. Amino acids (glutamic acid and aspartic acid) and the essential amino acids leucine, lysine and valine are the most abundant, while sulfur amino acids, such as methionine and cysteine, are the least abundant. With a high mineral content (7.3%), the spent brewer's yeast contains significant amounts of manganese 5.54x10-2 mg/k, sodium 3.92x10-2 mg/k, and potassium 3.59x10-2 mg /k. The B complex vitamins are present in large quantities, followed by vitamins C, A and D. Less than 3% of the composition of the spent brewer's yeast is made up of lipids. The most abundant of fatty acids determined for the saturated category is palmitic acid, while oleic acid represents monounsaturated fatty acids, and polyunsaturated fatty acids are represented by linoleic acid and linolenic acid. Carbohydrates (32.77 %) are also important constituents of the dry matter of this by-product. This study showed that spent beer yeast is a source of polyphenol. Spent brewer's yeast has advantages for being incorporated into animal nutrition to meet nutritional needs. Further studies could lead to the production of activated carbon and hydrogen as excellent sources of alternative energy.

The Effects of Brewer’s Spent Yeast (BSY) Inclusion in Dairy Sheep’s Diets on Ruminal Fermentation and Milk Quality Parameters

Brewer’s spent yeast (BSY) is a byproduct of the beer industry, rich in proteins and bioactive compounds. The effects of BSY were investigated through a 6-week feeding trial on 30 lactating dairy Blackhead sheep (54.7 ± 5.66 kg, 177.34 days in milk) distributed under a completely randomised design in two groups: a control group (with soybean meal and sunflower meal as protein sources), and a BSY group, where soybean meal was totally replaced by BSY (5.4% inclusion, DM basis). The inclusion of BSY led to a 25% decrease in ruminal propionate and in the acetate/propionate ratio. BSY influenced the milk fatty acid profile by significantly decreasing the omega 6: omega 3 ratio and increasing the contents of caproic, capric, and lauric acids. Also, the inclusion of BSY was associated with an increase in the milk’s total polyphenols. Consistently, determinations of the parameters of the milk fat’s oxidative stability revealed a decrease in conjugated diene contents. Moreover, the mineral contents of milk were influenced, with an increase in Ca content noted. Overall, these results indicate that BSY represents an alternative feedstuff for ruminants’ nutrition, which could have the potential to induce changes in ruminal fermentation and milk composition that are beneficial for consumers.

Bioconversion of underutilized brewing by-products into bacterial cellulose by a newly isolated Komagataeibacter rhaeticus strain: A preliminary evaluation of the bioprocess environmental impact

A novel Komagataeibacter rhaeticus UNIWA AAK2 strain was used to produce bacterial cellulose (BC), valorizing brewers’ spent grain (BSG) and brewer’s spent yeast (BSY). Under optimal conditions (controlled pH = 6 and 30 g/L sugars), a maximum BC of 4.0 g/L was achieved when BSG aqueous extract (BSGE) was used. The substitution of yeast extract and peptone with BSY autolyzates did not show significant differences on BC concentration and productivity. The FTIR, SEM, and TGA analyses showed that the use of brewing by-products had no effect on the structure and thermal stability of the produced BC, compared to highly-pure and commercial substrates. The LCA of the developed bioprocess revealed that BSGE- and BSY-based media can reduce the carbon footprint of 1 kg dry BC by 76% compared to commercial-based-media. Beer by-products could serve as cost-effective resources to produce value-added and sustainable biopolymers such as BC, while minimizing waste and restructuring the brewing-industry.

Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation.

Brewer's spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/function relationships. This work aimed to attest the use of extracted BSY mannoproteins as a clean label and vegan source of ingredients for the replacement of food additives and protein from animal sources. To achieve this, structure/function relationships were performed by isolating polysaccharides with distinct structural features from BSY, either by using alkaline extraction (mild treatment) or subcritical water extraction (SWE) using microwave technology (hard treatment), and assessment of their emulsifying properties. Alkaline extractions solubilized mostly highly branched mannoproteins (N-linked type; 75%) and glycogen (25%), while SWE solubilized mannoproteins with short mannan chains (O-linked type; 55%) and (1→4)- and (β1→3)-linked glucans, 33 and 12%, respectively. Extracts with high protein content yielded the most stable emulsions obtained by hand shaking, while the extracts composed of short chain mannans and β-glucans yielded the best emulsions by using ultraturrax stirring. β-Glucans and O-linked mannoproteins were found to contribute to emulsion stability by preventing Ostwald ripening. When applied in mayonnaise model emulsions, BSY extracts presented higher stability and yet similar texture properties as the reference emulsifiers. When used in a mayonnaise formulation, the BSY extracts were also able to replace egg yolk and modified starch (E1422) at 1/3 of their concentration. This shows that BSY alkali soluble mannoproteins and subcritical water extracted β-glucans can be used as replacers of animal protein and additives in sauces.

Feasibility of Brewer's Spent Yeast Microcapsules as Targeted Oral Carriers.

Brewer's spent yeast (BSY) microcapsules have a complex network of cell-wall polysaccharides that are induced by brewing when compared to the baker's yeast (Saccharomyces cerevisiae) microcapsules. These are rich in (β1→3)-glucans and covalently linked to (α1→4)- and (β1→4)-glucans in addition to residual mannoproteins. S. cerevisiae is often used as a drug delivery system due to its immunostimulatory potential conferred by the presence of (β1→3)-glucans. Similarly, BSY microcapsules could also be used in the encapsulation of compounds or drug delivery systems with the advantage of resisting digestion conferred by (β1→4)-glucans and promoting a broader immunomodulatory response. This work aims to study the feasibility of BSY microcapsules that are the result of alkali and subcritical water extraction processes, as oral carriers for food and biomedical applications by (1) evaluating the resistance of BSY microcapsules to in vitro digestion (IVD), (2) their recognition by the human Dectin-1 immune receptor after IVD, and (3) the recognition of IVD-solubilized material by different mammalian immune receptors. IVD digested 44-63% of the material, depending on the extraction process. The non-digested material, despite some visible agglutination and deformation of the microcapsules, preserved their spherical shape and was enriched in (β1→3)-glucans. These microcapsules were all recognized by the human Dectin-1 immune receptor. The digested material was differentially recognized by a variety of lectins of the immune system related to (β1→3)-glucans, glycogen, and mannans. These results show the potential of BSY microcapsules to be used as oral carriers for food and biomedical applications.

Spent brewer yeast status in halal food industry: an analysis from Shariah and science perspectives

The yeast, Saccharomyces cerevisiae, is the protagonist in brewing, while spent brewer yeast is a by-product of beer production. Khamr or intoxicant, and its by-product, are prohibited by Shariah, whereas yeast is used to produce alcoholic beverages. Generally, the yeast dies after alcohol fermentation, but some of them settle at the bottom of the fermentation tank. Concerns arise about whether post-purification of spent brewer yeast will take place as it is initially considered impure (najs) because alcoholic fermentation occurs in yeast cytosol. This study examined spent brewer yeast’s halal status, investigated the formation of spent brewer yeast, and analyzed methods of legal ruling on spent brewer yeast according to Shariah and science perspectives. Qualitative approaches had been applied including library research, fiqh adaptation (al-takyif al-fiqhi), and content analysis. Istihalah (transformation), debittering, and decolourization have been proposed for purification. Study shows that spent brewer yeast colour changed from chocolate brown to cream-white after purification, but there is still no complete removal of bitterness from beer achieved. The study concludes that spent brewer yeast can be permissible (halal) for consumption if the colour, odour, and taste of the beer are completely purified from the spent brewer yeast.

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Brewer’s spent yeast (BSY) is a by-product generated during beer production. After heat inactivation, large quantities of BSY are discarded or sold as a low-cost animal feed supplement. Fortunately, BSY can be a good source of valuable compounds such as β-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of β-glucan from BSY requires disruption cell wall and purification steps that significantly influences the yield, cost, biological, physic-chemical, and technological characteristics of this compound. This mini-review presents the use of BSY as a source of β-glucan, the available methods to extract it, and its biological and techno-functional properties.

Serial fractionation of spent brewer's yeast protein hydrolysate by ultrafiltration: A peptide-rich product with low RNA content

Spent brewer's yeast (SBY) application as a new source of peptides depends on the development of proper downstream processes. This work aimed to separate yeast hydrolysate peptides from sugars and ribonucleic acids (RNA) by a 3-step designed fractionation process using ceramic ultra and nanofiltration following two sequences: (1) 50, 8 and 1 kDa and (2) 15, 8 and 1 kDa molecular weight cut-off (MWCO) membranes. In step one, 15 kDa MWCO membrane retained more components and increased performance of subsequent steps, when compared to 50 kDa. Peptide composition of the initial hydrolysate was gradually changed until 90% of the peptides smaller than 1 kg mol −1 were found in the final permeate. Fractionation increased peptide purity regarding RNA and total sugars up to 1.7 and 2.7-fold, respectively. Innovative protein-rich ingredients from SBY residue with an RNA content as low as 1.4% were produced by membrane separation technology. High quality ingredients presented different peptide profiles and great potential in food and pharmaceutical industries applications. • Efficient RNA reduction was achieved using membrane separation technology. • RNA content in protein-rich fraction was as low as 1.4% (dry weight). • Membranes of 15–1 kDa range were adapted to spent yeast ultrafiltration. • Protein purity of obtained fractions increased 1.7 and 2.7-fold for RNA and sugars. • A fraction with bioactive potential (65% of the peptides < 1 kg mol −1 ) was produced.

Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules

Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme® and Protamex® enzymes were selected for protein hydrolysis based on previous studies. The optimum conditions for the enzymatic hydrolysis were defined by response surface methodology (RSM) by the Box–Behnken design composed of four variables: temperature, pH, enzyme dosage and time. Protein content, hydrolysis degree and the anti-microbial and antioxidant bioactivities of obtained hydrolysates were quantified. Obtained results show that time, enzyme dosage and pH had the highest effect on protein extraction yield (PEY), degree of hydrolysis (DH) and antioxidant activity. Response variables ranged from 13.7 to 29.7% for PEY, from 6.3 to 35.7% for DH and from 0.65 to 1.65 g for Trolox equivalent antioxidant capacity. Antimicrobial activity, measured as minimum inhibitory concentration, against Aeromonas salmonicida, Bacillus cereus, Bacillus subtilis and Salmonella enterica, ranged from 6.25 to 50 mg/mL. Antioxidant and antimicrobial activity showed the potential use of BSY hydrolysates as an ingredient for functional foods.

Spent Brewer's Yeast as a Source of Insoluble β-Glucans.

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the end of the bulk fermentation. A small amount of it is used to start the next batch of fermentation; however, the majority of the spent yeast is discarded. This discarded yeast is high in nutrients, in particular proteins, vitamins and minerals, as well as containing functional and biologically active compounds such as polyphenols, antioxidants, β-glucans and mannoproteins. At present, BSY is mainly used in animal feed as a cheap and readily available source of protein. This review explores alternative, value-added applications for brewer’s spent yeast including nutritional ingredients, functional food additives as well as non-food applications. A major challenge in the utilization of BSY in food for human consumption is the high level of RNA. An excess of RNA in the diet can lead to an increase in uric acid in the bloodstream, potentially causing painful health conditions like gout. This issue can be overcome by RNA degradation and removal via additional treatment, namely heat treatment and enzymatic treatment. There is potential for the use of BSY ingredients in various food applications, including meat substitutes, bakery products and savory snacks.

Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds

The antioxidant composition from four samples, brewer’s spent grain (BSG), brewer’s spent yeast (BRY), a part of the process (POP—after hop addition), and craft beer (CRB) from five popular craft beers were evaluated. The total phenolics, flavonoids, tannins, and ascorbic acid, as well as the antioxidant capacity, were determined. Furthermore, phenolics content was determined by LC–MS/MS technique. The cytotoxicity of BRY on fibroblasts cells and the anti-tumor effect of craft beers on colon adenocarcinoma cells were determined by cell viability and membrane integrity assays. The darker samples presented the highest total phenolics and antioxidant capacities. Phenolics, tannins, and ascorbic acid showed a strong correlation with antioxidant activity. Moreover, among nine phenolics characterized, catechin, and ferulic and p-coumaric acids were the majority compounds. Besides, no cytotoxicity was detected by BRY samples, and the darker craft beers, American Ipa and Imperial Stout demonstrated antiproliferative activity in the tumor cell line. Therefore, the comprehensive vision of the antioxidants into the entire brewing process is useful to optimize and valorize the end product and residues. This study also enlightened the potential benefits to human health, pointing new approaches to increase the interest in craft beer and its bioproducts avoiding the high costs of discard and possible negative impacts on the environment.

Spent brewer’s yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation

Spent brewer's yeast is a by-product rich in proteins, polysaccharides, and fibres. In addition to being nutritive, this material is available in large amounts and can be considered a cheap and sustainable alternative as a carrier material for microencapsulation. The objective of this work was to use the protein hydrolysate of spent brewer's yeast as an emulsifying agent and carrier material for the microencapsulation of sunflower oil by spray drying. A Central Composite Rotational Design (CCRD) was used to determine emulsion's optimal conditions: protein concentration (1.5–6.0%), oil concentration (10–25%) and pH (5.5–7.5) regarding Turbiscan Stability Index (TSI), droplet size and zeta-potential. The validated optimised emulsion containing 4.4% protein and 17.5% oil was produced at a pH value of 6.5. This formulation had a mean droplet diameter of 6.6 ± 0.3 μm, a ζ- potential of −29.0 ± 1.7 mV and a TSI (24 h) of 0.9 ± 0.2%. This emulsion was spray-dried with and without maltodextrin (M20) at 150 and 180 °C. The highest encapsulation efficiency was 55%, achieved at 180 °C with M20, 87% higher than dry powder at the same temperature, but without M20. The water activity of powders without M20 were 58% and 14% lower (0.20 and 0.17) than powders with M20 dried at 150 and 180 °C, (0.13 and 0.15) respectively. The mean particle size was close to 50 μm. The powder without M20, dried at 150 °C, showed the highest stability against oxidation (45 °C for 4 weeks), with a peroxide index of 311 meq of peroxide per kg of oil. Powder properties were evaluated by SEM and FT-IR. Kinetically stable emulsions and particles were produced from spent brewer's yeast ingredients, which were able to act as both carrier materials and emulsifiers, providing a more noble use for an important brewing residue.