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Birsan RI, Wilde P, Waldron KW, Rai DK. Recovery of Polyphenols from Brewer's Spent Grains. Antioxidants (Basel) 2019; 8:antiox8090380. [PMID: 31500308 PMCID: PMC6769810 DOI: 10.3390/antiox8090380] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/28/2019] [Accepted: 09/04/2019] [Indexed: 11/28/2022] Open
Abstract
The recovery of antioxidant polyphenols from light, dark and mix brewer’s spent grain (BSG) using conventional maceration, microwave and ultrasound assisted extraction was investigated. Total polyphenols were measured in the crude (60% acetone), liquor extracts (saponified with 0.75% NaOH) and in their acidified ethyl acetate (EtOAc) partitioned fractions both by spectrophotometry involving Folin–Ciocalteu reagent and liquid-chromatography-tandem mass spectrometry (LC-MS/MS) methods. Irrespective of the extraction methods used, saponification of BSG yielded higher polyphenols than in the crude extracts. The EtOAc fractionations yielded the highest total phenolic content (TPC) ranging from 3.01 ± 0.19 to 4.71 ± 0.28 mg gallic acid equivalent per g of BSG dry weight. The corresponding total polyphenols quantified by LC-MS/MS ranged from 549.9 ± 41.5 to 2741.1 ± 5.2 µg/g of BSG dry weight. Microwave and ultrasound with the parameters and equipment used did not improve the total polyphenol yield when compared to the conventional maceration method. Furthermore, the spectrophotometric quantification of the liquors overestimated the TPC, while the LC-MS/MS quantification gave a closer representation of the total polyphenols in all the extracts. The total polyphenols were in the following order in the EtOAc fractions: BSG light > BSG Mix > BSG dark, and thus suggested BSG light as a sustainable, low cost source of natural antioxidants that may be tapped for applications in food and phytopharmaceutical industries.
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Affiliation(s)
- Rares I Birsan
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, D15KN3K Dublin, Ireland.
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich Research Park, Colney NR4 7UQ, UK.
| | - Peter Wilde
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich Research Park, Colney NR4 7UQ, UK.
| | - Keith W Waldron
- Anglia Science Writing Ltd., Wramplingham NR18 0RU, Norfolk, UK.
| | - Dilip K Rai
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, D15KN3K Dublin, Ireland.
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52
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Bonifácio-Lopes T, Teixeira JA, Pintado M. Current extraction techniques towards bioactive compounds from brewer’s spent grain – A review. Crit Rev Food Sci Nutr 2019; 60:2730-2741. [DOI: 10.1080/10408398.2019.1655632] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- T. Bonifácio-Lopes
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- CEB – Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - José A. Teixeira
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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53
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Esteki M, Shahsavari Z, Simal-Gandara J. Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649691] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- M. Esteki
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - Z. Shahsavari
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - J. Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain
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54
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Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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55
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Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030052] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of BSG. Fermenting BSG with the strain WX-17, isolated from commercial natto, significantly enhanced the nutritional content in BSG compared to unfermented BSG, as determined by the marked difference in the level of metabolites. In total, 35 metabolites showed significant difference, which could be categorized into amino acids, fatty acids, carbohydrates, and tricarboxylic acid cycle intermediates. Pathway analysis revealed that glycolysis was upregulated, as indicated by the drop in the level of carbohydrate compounds. This shifted the metabolic flux particularly towards the amino acid pathway, leading to a 2-fold increase in the total amount of amino acid from 0.859 ± 0.05 to 1.894 ± 0.1 mg per g of BSG after fermentation. Also, the total amount of unsaturated fatty acid increased by 1.7 times and the total antioxidant quantity remarkably increased by 5.8 times after fermentation. This study demonstrates that novel fermentation processes can value-add food by-products, and valorized food waste could potentially be used for food-related applications. In addition, the study revealed the metabolic changes and mechanisms behind the microbial solid state fermentation of BSG.
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56
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Pejin J, Radosavljević M, Kocić-Tanackov S, Marković R, Djukić-Vuković A, Mojović L. Use of spent brewer's yeast in L-(+) lactic acid fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.572] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jelena Pejin
- Faculty of Technology; University of Novi Sad; 21 000 Novi Sad Bulevar cara Lazara 1 Serbia
| | - Miloš Radosavljević
- Faculty of Technology; University of Novi Sad; 21 000 Novi Sad Bulevar cara Lazara 1 Serbia
| | - Sunčica Kocić-Tanackov
- Faculty of Technology; University of Novi Sad; 21 000 Novi Sad Bulevar cara Lazara 1 Serbia
| | | | | | - Ljiljana Mojović
- Faculty of Technology and Metallurgy; University of Belgrade; 11 000 Belgrade Karnegijeva 4 Serbia
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58
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Water–Organic Solvent Extraction of Phenolic Antioxidants from Brewers’ Spent Grain. Processes (Basel) 2019. [DOI: 10.3390/pr7030126] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Brewers’ spent grain (BSG) is the most abundant by-product of the brewing process. BSG is currently disposed of or used as a supplement for animal feed, although it contains significant amounts of bioactive compounds of great interest to the pharmaceutical, cosmetic and food sectors. In this study we investigate the feasibility of using a simple solvent extraction procedure to recover phenolic antioxidants from BSG. Acetone–water and ethanol–water mixtures were used as extraction solvents. Phenolic extracts obtained by treatment of BSG with the two solvent systems were characterized in terms of total phenolics and antioxidant activity. For both systems, the extraction yield was maximum at 60% (v/v) organic solvent concentration. At all solvent compositions, mixtures containing acetone provided higher extraction yields. As suggested by the strong correlation between the antioxidant activity of BSG extracts and their phenolic content, the antioxidant capacity of the extracts can be mainly attributed to polyphenols. Overall, the obtained results strongly support the exploitation of BSG as a source of phenolic antioxidants and the possibility of recovering them by a mild and green extraction process.
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59
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Combest S, Warren C. Perceptions of college students in consuming whole grain foods made with Brewers' Spent Grain. Food Sci Nutr 2019; 7:225-237. [PMID: 30680176 PMCID: PMC6341135 DOI: 10.1002/fsn3.872] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 10/02/2018] [Accepted: 09/21/2018] [Indexed: 12/21/2022] Open
Abstract
One-third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers' Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.
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Affiliation(s)
- Shannon Combest
- Department of Nutrition and Food SciencesTexas Woman's UniversityDentonTexas
| | - Cynthia Warren
- Department of Nutrition and Food SciencesTexas Woman's UniversityDentonTexas
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60
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Stefanello FS, Fruet APB, Trombetta F, da Fonseca PAF, Dos Santos da Silva M, Stefanello S, Nörnberg JL. Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain. Meat Sci 2018; 147:155-161. [PMID: 30253261 DOI: 10.1016/j.meatsci.2018.09.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 06/18/2018] [Accepted: 09/07/2018] [Indexed: 11/17/2022]
Abstract
Brewer's spent grain (BSG) as a partial substitute for corn silage (CS) was evaluated in finishing feedlot steers on the lipid, protein, color, and microbiological stability of vacuum-packed meat for 75 days under refrigerated storage. Twenty steers were distributed in four treatments in a completely randomized design with five replicates each: 50% concentrate + 50% CS; + 35% CS + 15% BSG; + 25% CS + 25% BSG; and 15% CS + 35% BSG for 90 days. After the animals were slaughtered and the carcasses cooled, the Longissimus thoracis muscle was collected for analyzes. The lipid and protein oxidation, color parameters and microbiological stability of the beef although not affected by the diets (P > .05) oscillated throughout the storage time (P < .05). BSG can be included in the finishing diets of beef cattle by up to 35% (dry basis) and as a forage source without adverse effects on beef shelf life.
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Affiliation(s)
- Flávia Santi Stefanello
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil.
| | - Ana Paula Burin Fruet
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Francielle Trombetta
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Patrícia Alves Franco da Fonseca
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Mariana Dos Santos da Silva
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Simone Stefanello
- University Veterinary Hospital, CCR, UFSM, Prédio 97, Sala 126, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - José Laerte Nörnberg
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil.
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61
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Paucean A, Moldovan OP, Mureșan V, Socaci SA, Dulf FV, Alexa E, Man SM, Mureșan AE, Muste S. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chem Cent J 2018; 12:88. [PMID: 30078060 PMCID: PMC6078380 DOI: 10.1186/s13065-018-0456-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Accepted: 07/19/2018] [Indexed: 12/25/2022] Open
Abstract
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat-lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day-1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat-green lentil flour (22.21-77.79%) and wheat-red lentil flour (42.62-57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat-red lentil bread, while for the wheat-green lentil composite flour, encouraging results were obtained.
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Affiliation(s)
- Adriana Paucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ovidiu P Moldovan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania.
| | - Sonia A Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Francisc V Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ersilia Alexa
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, 119 Calea Aradului, 300645, Timișoara, Romania
| | - Simona M Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Andruţa E Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Sevastița Muste
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
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62
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Cooray ST, Chen WN. Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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63
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Socaci SA, Fărcaş AC, Diaconeasa ZM, Vodnar DC, Rusu B, Tofană M. Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers’ spent grain. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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64
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Extraction of purple corn ( Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.01.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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65
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Alu'datt MH, Gammoh S, Rababah T, Almomani M, Alhamad MN, Ereifej K, Almajwal A, Tahat A, Hussein NM, Nasser SA. Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers' spent grain and soybean flour. Food Chem 2018; 240:784-798. [PMID: 28946343 DOI: 10.1016/j.foodchem.2017.08.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 08/01/2017] [Accepted: 08/02/2017] [Indexed: 11/21/2022]
Abstract
This investigation was performed to assess the effects of sonication on the structure of protein, extractability of phenolics, and biological properties of isolated proteins and protein co-precipitates prepared from brewers' spent grain and soybean flour. Scanning electron micrographs revealed that the sonicated protein isolates and co-precipitates had different microstructures with fewer aggregates and smaller particles down to the nanometer scale compared to non-sonicated samples. However, the levels of free and bound phenolics extracted from non-sonicated protein isolates and protein co-precipitates increased compared to sonicated samples. The bound phenolics extracted after acid hydrolysis of sonicated protein co-precipitates showed improved ACE inhibitory activity and diminished antioxidant potency compared to non-sonicated samples. However, the free phenolics extracted from sonicated protein co-precipitates showed decreased ACE inhibitory activity and increased antioxidant activities compared to non-sonicated samples. The free and bound phenolics extracted from sonicated protein co-precipitates showed increased alpha-amylase inhibitory activity compared to non-sonicated samples.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammed Almomani
- Industrial Engineering Department, Faculty of Engineering, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Asma Tahat
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Neveen M Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Sura Abou Nasser
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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66
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Kowalska H, Czajkowska K, Cichowska J, Lenart A. What's new in biopotential of fruit and vegetable by-products applied in the food processing industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.016] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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67
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Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.078] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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68
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Parekh I, Khanvilkar A, Naik A. Barley-wheat brewers' spent grain: A potential source of antioxidant rich lipids. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13244] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ishita Parekh
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
| | - Anagha Khanvilkar
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
| | - Azza Naik
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
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69
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Wolters N, Schabronath C, Schembecker G, Merz J. Efficient conversion of pretreated brewer's spent grain and wheat bran by submerged cultivation of Hericium erinaceus. BIORESOURCE TECHNOLOGY 2016; 222:123-129. [PMID: 27716564 DOI: 10.1016/j.biortech.2016.09.121] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 09/27/2016] [Accepted: 09/29/2016] [Indexed: 06/06/2023]
Abstract
Brewer's spent grain (BSG) and wheat bran (WB) are industrial byproducts that accumulate in millions of tons per year and are typically applied as animal feed. Since both byproducts show a great potential as substrates for fermentation, the approach developed in this study consists of utilizing these lignocellulosic byproducts for biomass production of the medicinal fungus Hericium erinaceus through submerged cultivation. To increase the biological efficiency of the bioconversion, acidic pretreatment was applied yielding a bioconversion of 38.6% for pretreated BSG and 34.8% for pretreated WB. This study shows that the complete degradation of (hemi)cellulose into monosaccharides was not required for an efficient bioconversion. The produced fungal biomass was applied in a second fermentation step to induce the secondary metabolite erinacine C production. Thus, biomass was produced as a functional food ingredient with erinacine C contents of 174.8mg/g for BSG and 99.3mg/g for WB based bioconversions.
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Affiliation(s)
- Niklas Wolters
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering, Emil-Figge-Straße 70, D-44227 Dortmund, Germany
| | - Christoph Schabronath
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering, Emil-Figge-Straße 70, D-44227 Dortmund, Germany
| | - Gerhard Schembecker
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering, Emil-Figge-Straße 70, D-44227 Dortmund, Germany
| | - Juliane Merz
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering, Emil-Figge-Straße 70, D-44227 Dortmund, Germany.
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70
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Exploitation of Food Industry Waste for High-Value Products. Trends Biotechnol 2015; 34:58-69. [PMID: 26645658 DOI: 10.1016/j.tibtech.2015.10.008] [Citation(s) in RCA: 201] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/21/2015] [Accepted: 10/23/2015] [Indexed: 01/21/2023]
Abstract
A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules.
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