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Xie Z, Dan M, Zhao G, Wang D. Recent advances in microbial high-value utilization of brewer's spent grain. BIORESOURCE TECHNOLOGY 2024; 408:131197. [PMID: 39097237 DOI: 10.1016/j.biortech.2024.131197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/26/2024] [Accepted: 07/31/2024] [Indexed: 08/05/2024]
Abstract
Mitigating the adverse impacts of agricultural and industrial by-products on human populations and the environment is essential. It is crucial to continually explore methods to upgrade and reengineer these by-products. Brewer's Spent Grain (BSG), the primary by-product of the beer brewing process, constitutes approximately 85% of these by-products. Its high moisture content and rich nutritional profile make BSG a promising candidate for microbial utilization. Consequently, valorizing high-yield, low-cost BSG through microbial fermentation adds significant value. This paper provides a comprehensive overview of two valorization pathways for BSG via microbial processing, tailored to the desired end products: utilizing fermented BSG as a nutritional supplement in human or animal diets, or cultivating edible fungi using BSG as a substrate. The review also explores the microbial fermentation of BSG to produce valuable metabolites, laying a theoretical foundation for its high-value utilization.
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Affiliation(s)
- Zhengjie Xie
- Yibin Academy of Southwest University, Yibin 644000, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Meiling Dan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Damao Wang
- Yibin Academy of Southwest University, Yibin 644000, China; College of Food Science, Southwest University, Chongqing 400715, China.
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2
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Wang L, Yong LX, Loo SCJ. Utilizing Food Waste in 3D-Printed PLA Formulations to Achieve Sustainable and Customizable Controlled Delivery Systems. ACS OMEGA 2024; 9:34140-34150. [PMID: 39130598 PMCID: PMC11307293 DOI: 10.1021/acsomega.4c05155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2024] [Revised: 07/04/2024] [Accepted: 07/18/2024] [Indexed: 08/13/2024]
Abstract
This is the first study that explores blending polylactic acid (PLA) with various biomasses, including food wastes-brewer's spent grain (BSG), spent coffee grounds (SCG), sesame cake (SC), and thermoplastic starch (TPS) biomass to create composite gastric floating drug delivery systems (GFDDS) through 3D printing. The aim is to investigate the influence of biomass percentage, biomass type, and printing parameters on their corresponding drug release profiles. 3D-printed (3DP) composite filaments were prepared by blending biomasses and PLA before in vitro drug release studies were performed using hydrophilic and hydrophobic model drugs, metoprolol tartrate (MT), and risperidone (RIS). The data revealed that release profiles were influenced by composite compositions and wall thicknesses of 3DP GFDDS capsules. Up to 15% of food waste could be blended with PLA for all food waste types tested. Delivery studies for PLA-food wastes found that MT was fully released by 4 h, exhibiting burst release profiles after a lag time of 0.5 to 1.5 h, and RIS could achieve a sustained release profile of approximately 48 h. PLA-TPS was utilized as a comparison and demonstrated variable release profiles ranging from 8 to 120 h, depending on the TPS content. The results demonstrated the potential for adjusting drug release profiles by incorporating affordable biomasses into GFDDS. This study presents a promising direction for creating delivery systems that are sustainable, customizable, and cost-effective, utilizing sustainable materials that can also be employed for agricultural, nutraceutical, personal care, and wastewater treatment applications.
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Affiliation(s)
- Liwen Wang
- School
of Materials Science and Engineering, Nanyang
Technological University, 50 Nanyang Avenue, 639798 Singapore
| | - Ling Xin Yong
- School
of Materials Science and Engineering, Nanyang
Technological University, 50 Nanyang Avenue, 639798 Singapore
- Singapore
Centre for Environmental Life Sciences Engineering, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Say Chye Joachim Loo
- School
of Materials Science and Engineering, Nanyang
Technological University, 50 Nanyang Avenue, 639798 Singapore
- Lee
Kong Chian School of Medicine, Nanyang Technological
University, 59 Nanyang
Drive, 636921 Singapore
- Singapore
Centre for Environmental Life Sciences Engineering, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
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3
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Adedeji OM, Aboagye EA, Oladoye PO, Bauer SK, Jahan K. Life Cycle Assessment and Net Energy Analysis of an Integrated Hydrothermal Liquefaction-Anaerobic Digestion of Single and Mixed Beverage Waste and Sewage Sludge. CHEMOSPHERE 2024; 363:142991. [PMID: 39094705 DOI: 10.1016/j.chemosphere.2024.142991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 07/21/2024] [Accepted: 07/30/2024] [Indexed: 08/04/2024]
Abstract
The conversion of biomass to bioenergy is one of the approaches to creating a sustainable society. In this study, the life cycle assessment and the net energy analysis of converting mixed sewage sludge and beverage waste into bioenergy via a combined hydrothermal liquefaction-anaerobic digestion (HTL-AD) system was carried out. Primary sludge (PS), winery rose lees (RL), brewery Trub (BT), the mixture of brewery trub and primary sludge (BTPS) and the mixture of winery rose lees and primary sludge (RLPS) were the feedstocks considered. Efficient energy utilization [in form of net energy ratio (NER)], and environmental emissions were evaluated. The NER of BT (2.07) and RL (1.76) increased when mixed with PS (3.18) to produce BTPS (3.20) and RLPS (2.85). Also, the HTL phase of the combined HTL-AD system produced a greater NER than the AD phase in BT, BTPS, and PS and vice-versa in RL and RLPS. Six environmental impact categories were studied namely global warming, terrestrial acidification, ionizing radiation, terrestrial ecotoxicity, human carcinogenic toxicity, and human non-carcinogenic toxicity. RL produced the greatest environmental impact while BTPS produced the least impact, thus indicating the advantage of feedstock combination. This study shows that the combination of feedstocks for bioenergy production in an HTL-AD system does not only increase the quality and quantity of products but also increases the overall NER as well as reducting the environmental impacts. The study also proved that an integrated HTL-AD system is an energy efficient system with greater resource utilization and less environmental footprint than the constituent systems.
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Affiliation(s)
- Oluwayinka M Adedeji
- Department of Civil and Environmental Engineering, Rowan University, 201 Mullica Hill Road, Glassboro, NJ, 08028, United States; Pennsylvania Department of Environmental Protection, Bureau of Clean Water, Harrisburg, PA, 7105, United States.
| | - Emmanuel A Aboagye
- Department of Chemical and Biological Engineering, Princeton University, 1 Nassau Hall, Princeton, NJ, 08544, United States
| | - Peter Olusakin Oladoye
- Department of Chemistry and Biochemistry, Florida International University, Miami, 11200 SW 8th St, Miami, FL, 33199, United States.
| | - Sarah K Bauer
- Department of Environmental and Civil Engineering, Mercer University, 1501 Mercer University Drive, Macon, GA, 31207, United States
| | - Kauser Jahan
- Department of Civil and Environmental Engineering, Rowan University, 201 Mullica Hill Road, Glassboro, NJ, 08028, United States
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4
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Paciulli M, Sogari G, Rodolfi M, Parenti O, Andreani G, Chiavaro E. Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation. Foods 2024; 13:2355. [PMID: 39123547 PMCID: PMC11312252 DOI: 10.3390/foods13152355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/18/2024] [Accepted: 07/21/2024] [Indexed: 08/12/2024] Open
Abstract
Brewer's spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems' characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the "high fiber" nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples' color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision.
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Affiliation(s)
- Maria Paciulli
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.S.); (M.R.); (O.P.); (G.A.); (E.C.)
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Qamar H, Li Y, He R, Waqas M, Song M, Deng D, Cui Y, Yang P, Liu Z, Qammar B, Asnan M, Xie X, Yu M, Ma X. Integrated Metabolomics and Metagenomics Unveiled Biomarkers of Antioxidant Potential in Fermented Brewer's Grains. Antioxidants (Basel) 2024; 13:872. [PMID: 39061941 PMCID: PMC11274078 DOI: 10.3390/antiox13070872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/11/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
About one-third of the global food supply is wasted. Brewers' spent grain (BSG), being produced in enormous amounts by the brewery industry, possesses an eminence nutritional profile, yet its recycling is often neglected for multiple reasons. We employed integrated metagenomics and metabolomics techniques to assess the effects of enzyme treatments and Lactobacillus fermentation on the antioxidant capacity of BSG. The biotreated BSG revealed improved antioxidant capability, as evidenced by significantly increased (p < 0.05) radical scavenging activity and flavonoid and polyphenol content. Untargeted metabolomics revealed that Lactobacillus fermentation led to the prominent synthesis (p < 0.05) of 15 novel antioxidant peptides, as well as significantly higher (p < 0.05) enrichment of isoflavonoid and phenylpropanoid biosynthesis pathways. The correlation analysis demonstrated that Lactiplantibacillus plantarum exhibited strong correlation (p < 0.05) with aucubin and carbohydrate-active enzymes, namely, glycoside hydrolases 25, glycosyl transferases 5, and carbohydrate esterases 9. The fermented BSG has potential applications in the food industry as a culture medium, a functional food component for human consumption, and a bioactive feed ingredient for animals.
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Affiliation(s)
- Hammad Qamar
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
| | - Yuanfei Li
- Institute of Biological Technology, Jiangxi Provincial Key Laboratory of Poultry Genetic Improvement, Nanchang Normal University, Nanchang 330032, China;
| | - Rong He
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
| | - Muhammad Waqas
- Faculty of Veterinary and Animal Sciences, University of Poonch Rawalakot, Rawalakot 12350, Pakistan;
| | - Min Song
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
| | - Dun Deng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
| | - Yiyan Cui
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
| | - Pan Yang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
| | - Zhichang Liu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
| | | | - Muhammad Asnan
- Institute of Animal and Dairy Sciences, University of Agriculture, Faisalabad 38000, Pakistan;
| | - Xiangxue Xie
- Guangdong VTR Bio-Tech Co., Ltd., Zhuhai 519060, China
| | - Miao Yu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agricultural, Maoming 525000, China
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (H.Q.); (R.H.); (M.S.); (D.D.); (Y.C.); (P.Y.); (Z.L.); (M.Y.)
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agricultural, Maoming 525000, China
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Malik PK, Trivedi S, Mohapatra A, Kolte AP, Mech A, Victor T, Ahasic E, Bhatta R. Oat Brewery Waste Decreased Methane Production and Alters Rumen Fermentation, Microbiota Composition, and CAZymes Profiles. Microorganisms 2024; 12:1475. [PMID: 39065243 PMCID: PMC11279122 DOI: 10.3390/microorganisms12071475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 06/28/2024] [Accepted: 07/05/2024] [Indexed: 07/28/2024] Open
Abstract
The transformation of oat brewery waste (OBW) into livestock feed could be a potential replacement for the expensive concentrate and one of the effective approaches for avoiding health hazards due to the accumulation of oat brewery waste in the environment. To explore the potential of OBW as a methane (CH4) mitigating agent, an in vitro study was undertaken to investigate the effect of graded replacement of concentrate with OBW on CH4 production, microbiota, feed fermentation, and CAZymes. A total of five treatments with variable proportions of OBW were formulated. The results indicated a linear decrease in the total gas production and a 38-52% decrease in CH4 production with a 60 and 100% replacement of concentrate with OBW. The inclusion of OBW also affected the abundance of microbes such as Firmicutes, Euryarchaeota, Methanobrevibacter, and protozoa numbers. This study demonstrated that OBW can partially replace the concentrate and effectively mitigate CH4 production; however, the concurrent decrease in fermentation cautioned for the partial replacement of concentrate with OBW at an appropriate level at which the fermentation remains unaffected while decreasing CH4 production. Therefore, waste from oat breweries can contribute to curtailing the accumulation of greenhouse gases (GHGs) in the atmosphere.
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Affiliation(s)
- Pradeep Kumar Malik
- ICAR-National Institute of Animal Nutrition and Physiology, Bangalore 560030, India; (S.T.); (A.M.); (A.P.K.); (A.M.)
| | - Shraddha Trivedi
- ICAR-National Institute of Animal Nutrition and Physiology, Bangalore 560030, India; (S.T.); (A.M.); (A.P.K.); (A.M.)
| | - Archit Mohapatra
- ICAR-National Institute of Animal Nutrition and Physiology, Bangalore 560030, India; (S.T.); (A.M.); (A.P.K.); (A.M.)
| | - Atul Purshottam Kolte
- ICAR-National Institute of Animal Nutrition and Physiology, Bangalore 560030, India; (S.T.); (A.M.); (A.P.K.); (A.M.)
| | - Anjumoni Mech
- ICAR-National Institute of Animal Nutrition and Physiology, Bangalore 560030, India; (S.T.); (A.M.); (A.P.K.); (A.M.)
| | - Tsuma Victor
- International Atomic Energy Agency, Vienna International Centre, P.O. Box 100, A-1400 Vienna, Austria; (T.V.); (E.A.)
| | - Elena Ahasic
- International Atomic Energy Agency, Vienna International Centre, P.O. Box 100, A-1400 Vienna, Austria; (T.V.); (E.A.)
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Tombini C, Dacoreggio MV, Kempka AP, Feltes MMC, De Mello JMM, Dalcanton F. High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1326-1333. [PMID: 38910929 PMCID: PMC11189837 DOI: 10.1007/s13197-023-05902-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2023] [Accepted: 11/24/2023] [Indexed: 06/25/2024]
Abstract
The aim of this study was to use the malt bagasse by-product for developing high-dietary fibers cereal bars. Three formulations were tested and contained 0% (control), 19% and 24% of malt bagasse. The bars with malt bagasse were rich in dietary fiber and protein, with 6.06 and 26.35 g/100 g, respectively for samples with 19% of bagasse, and 8.43 and 26.22 g/100 g, respectively, for bars with 24% of this by-product. The total phenol content (TPC) of the bars with 19 and 24% of bagasse, was 100.37 and 192.13 mg GAE/100 g of sample, and the EC50 was 21.58 and 14.78 mg/mL (DPPH assay), respectively. The incorporation of this by-product into the formulations enhanced their TPC and antioxidant capacity. These samples had a high sensory acceptance. The formulation with the lowest malt bagasse concentration showed high global acceptance (56%) and purchase intention. The sensory attributes that pleased the tasters the most, rated as "liked moderately," were the color and odor of both bars. Cereal bars showed an improved nutritional composition and antioxidant capacity after malt bagasse addition, and the formulation with 19% should be the best choice among the tested formulations, when considering the set of nutritional and sensory aspects. The malt bagasse was successfully valorized as an ingredient in a functional food, whilst contributing to the environment.
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Affiliation(s)
- Caroline Tombini
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
| | - Marina Volpato Dacoreggio
- Department of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil
| | - Aniela Pinto Kempka
- Department of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil
| | - Maria Manuela Camino Feltes
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Josiane Maria Muneron De Mello
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
| | - Francieli Dalcanton
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
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8
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Ribeiro-Oliveira R, Diniz C, Ferreira IMPLVO. In vitro strategies to understand the impact of oral intake on the bioavailability and bioactivity of peptides from brewing by-products. Crit Rev Food Sci Nutr 2024:1-9. [PMID: 38950579 DOI: 10.1080/10408398.2024.2362410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/03/2024]
Abstract
Bioactive peptides from brewer's spent grain (BSG) and brewer's spent yeast (BSY), two by-products of the brewing industry, have great potential as functional food ingredients, dietary supplements or nutraceuticals to reduce the risk of numerous pathological conditions. Nevertheless, the oral administration of these peptides poses great challenges since peptides must undergo gastrointestinal digestion, intestinal absorption and hepatic metabolism, which can affect their bioavailability and, therefore, the expected outcomes. This review provides a comprehensive and critical analysis of the potential impact of the oral route on the bioactivity of BSG/BSY peptides as assessed by in vitro assays and identifies research gaps that require novel approaches/methodologies. The data collected indicate that in addition to the significant influence of gastrointestinal digestion, intestinal absorption and hepatic metabolism also have a major impact on the bioactivity of brewing peptides. The major gap identified was the insufficient evidence regarding hepatic metabolism, which points for the need of employing in vitro assays in this research field to provide such clarification. Thus, to reach the market, the impact of the oral route on the bioactivities of BSG/BSY peptides must be properly studied in vitro to allow adequate/effective administration (dosage/frequency) with a beneficial impact on the population health.
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Affiliation(s)
- Rita Ribeiro-Oliveira
- LAQV/REQUIMTE, Laboratory of Pharmacology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Carmen Diniz
- LAQV/REQUIMTE, Laboratory of Pharmacology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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9
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Hadinoto K, Ling JKU, Pu S, Tran TT. Effects of Alkaline Extraction pH on Amino Acid Compositions, Protein Secondary Structures, Thermal Stability, and Functionalities of Brewer's Spent Grain Proteins. Int J Mol Sci 2024; 25:6369. [PMID: 38928076 PMCID: PMC11203782 DOI: 10.3390/ijms25126369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/01/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
A high alkaline pH was previously demonstrated to enhance the extraction yield of brewer's spent grains (BSG) proteins. The effects of extraction pH beyond the extraction yield, however, has not been investigated before. The present work examined the effects of extraction pH (pH 8-12) on BSG proteins' (1) amino acid compositions, (2) secondary structures, (3) thermal stability, and (4) functionalities (i.e., water/oil holding capacity, emulsifying, and foaming properties). The ideal extraction temperature (60 °C) and BSG-to-solvent ratio (1:20 w/v) for maximizing the extraction yield were first determined to set the conditions for the pH effect study. The results showed that a higher extraction pH led to more balanced compositions between hydrophilic and hydrophobic amino acids and higher proportions of random coils structures indicating increased protein unfolding. This led to superior emulsifying properties of the extracted proteins with more than twofold improvement between pH 8 and a pH larger than 10. The extraction pH, nevertheless, had minimal impact on the water/oil holding capacity, foaming properties, and thermal denaturation propensity of the proteins. The present work demonstrated that a high alkaline pH at pH 11-12 was indeed ideal for both maximizing the extraction yield (37-46 wt.%) and proteins' functionalities.
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Affiliation(s)
- Kunn Hadinoto
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
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10
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Roselli V, Pugliese G, Leuci R, Brunetti L, Gambacorta L, Tufarelli V, Piemontese L. Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy. Molecules 2024; 29:2682. [PMID: 38893556 PMCID: PMC11173532 DOI: 10.3390/molecules29112682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 06/02/2024] [Accepted: 06/03/2024] [Indexed: 06/21/2024] Open
Abstract
The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste production and keep it under control. Re-purposing agro-industrial wastes, giving them new life and new directions of use, is a good first step in this direction, and, in global food production, vegetables and fruits account for a significant percentage. In this paper, brewery waste, cocoa bean shells, banana and citrus peels and pineapple wastes are examined. These are sources of bioactive molecules such as polyphenols, whose regular intake in the human diet is related to the prevention of various diseases linked to oxidative stress. In order to recover such bioactive compounds using more sustainable methods than conventional extraction, innovative solutions have been evaluated in the past decades. Of particular interest is the use of deep eutectic solvents (DESs) and compressed solvents, associated with green techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), pressurized liquid extraction (PLE) and pulsed-electric-field-assisted extraction (PEF). These novel techniques are gaining importance because, in most cases, they allow for optimizing the extraction yield, quality, costs and time.
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Affiliation(s)
- Vincenzo Roselli
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Gianluca Pugliese
- Department of Precision and Regenerative Medicine and Jonian Area (DiMePRe-J), Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - Rosalba Leuci
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Leonardo Brunetti
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Lucia Gambacorta
- Institute of Science of Food Production (ISPA), Research National Council (CNR), Via Amendola 122/O, 70126 Bari, Italy
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area (DiMePRe-J), Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - Luca Piemontese
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
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11
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Ponzo V, Ojeda-Mercado D, Finocchiaro C, Goitre I, Favaro E, Lamberti L, Bo S. The effects of a fibre-enriched bakery product on glucose, insulin values and appetite. A pilot randomised cross-over trial. Int J Food Sci Nutr 2024; 75:407-415. [PMID: 38356166 DOI: 10.1080/09637486.2024.2314679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Accepted: 01/30/2024] [Indexed: 02/16/2024]
Abstract
Brewers spent grain (BSG) is a valuable source of arabinoxylans with potential beneficial effects on glucose values. This pilot randomised crossover double-blind trial compared the effects of panettone, a sweet baked-product, enriched with BSG-fibre (p-rich) to unenriched panettone (p-standard) on glucose and insulin blood values and appetite scores. Ten healthy volunteers consumed each food in a random order. Blood variables and appetite scores were assessed at fasting and at different intervals after each food consumption. Glucose values were significantly higher after p-standard intake at 90-min (89.9 ± 16.1 vs 74.6 ± 19.4 mg/dL) and 120-min (81.1 ± 9.85 vs 72.1 ± 14.0 mg/dL). The areas-under-the-curve (AUCs) were lower for both glucose (p = .043) and insulin values (p = .036) with p-rich. At 240-min, satiety was higher (p = .006), and desire-to-eat lower (p = .008) with p-rich; desire-to-eat AUC was lower with p-rich too (p = .029). The integration of a small amount of BSG-derived fibre into a sweet food led to improved glycaemic control and appetite regulation.
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Affiliation(s)
- V Ponzo
- Department of Medical Sciences, University of Torino, Italy
| | | | - C Finocchiaro
- Unit of Clinical Nutrition, Città della Salute e della Scienza Hospital, Torino, Italy
| | - I Goitre
- Department of Medical Sciences, University of Torino, Italy
| | - E Favaro
- Department of Medical Sciences, University of Torino, Italy
| | - L Lamberti
- Department of Drug Science and Technology, University of Torino, Torino, Italy
| | - S Bo
- Department of Medical Sciences, University of Torino, Italy
- Unit of Clinical Nutrition, Città della Salute e della Scienza Hospital, Torino, Italy
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12
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Mekonnen WE, Augchew ED, Terefe ZK. Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize ( Zea mays L.) and Germinated Chickpea ( Cicer arietinum L.). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:2352758. [PMID: 38938552 PMCID: PMC11208797 DOI: 10.1155/2024/2352758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 04/05/2024] [Accepted: 04/15/2024] [Indexed: 06/29/2024]
Abstract
Brewer's spent grain (BSG) is a nutritional-rich by-product of the brewing industry used in different food product development processes. "Corn Soya Blend" (CSB) is prepared from heat-treated maize and soybeans according to the specifications set by the World Food Program (WFP). Three instant formulations-IF20 (70% maize, 10% chickpea, and 20% BSG), IF15 (70% maize, 15% chickpea, and 15% BSG), and IF10 (70% maize, 20% chickpea, and 10% BSG)-were developed in this research. Proximate composition, functional properties, and antinutritional factors were analysed. The sensory quality of porridge samples developed from the instant flour was evaluated using a consumer-oriented panel (food science and technology students) at a five-point hedonic scale. Accordingly, moisture, crude fibre, crude protein, total ash, and crude fat contents increased significantly (p < 0.05) as a result of BSG ratio inclusion. Bulk density decreased significantly (p < 0.05) while the BSG proportion increased but water absorption capacity increased when the proportion of BSG increased. Phytate and tannin contents were also increased while the BSG proportion increased. However, an increase in germinated chickpea proportion significantly (p < 0.05) decreased phytate and tannin contents. While BSG increased, the overall acceptability of porridge samples decreased, with the exception of mouthfeel. According to this study, up to 15% of BSG, 70% maize, and 15% chickpea could be used for instant flour preparation which has a comparable sensory characteristic with the commercial CSB. Hence, it can be used as a substitute for corn-soya mix.
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Affiliation(s)
| | | | - Zemenu Kerie Terefe
- School of NutritionFood Science and TechnologyHawassa University, Hawassa, Ethiopia
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13
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Zhang Y, Li S, Meng Q, Song H, Wang X. Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches. Molecules 2024; 29:2537. [PMID: 38893413 PMCID: PMC11173443 DOI: 10.3390/molecules29112537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/08/2024] [Accepted: 05/24/2024] [Indexed: 06/21/2024] Open
Abstract
Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics of the four most popular draft beer brands through a sensory evaluation and an electronic nose. Subsequently, the four draft beers were analyzed through solid-phase microextraction and liquid-liquid extraction using a two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC×GC-O-MS). Fifty-five volatile odor compounds were detected through GC×GC-O-MS. Through an Aroma Extract Dilution Analysis, 22 key odor-active compounds with flavor dilution factors ≥ 16 were identified, with 11 compounds having odor activity values > one. An electronic nose analysis revealed significant disparities in the odor characteristics of the four samples, enabling their distinct identification. These findings help us to better understand the flavor characteristics of draft beer and the stylistic differences between different brands of products and provide a theoretical basis for objectively evaluating the quality differences between different brands of draft beer.
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Affiliation(s)
- Yu Zhang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Sinuo Li
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qi Meng
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiaojun Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
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14
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Razouk A, Tiganescu E, von Glahn AJ, Abdin AY, Nasim MJ, Jacob C. The future in the litter bin - bioconversion of food waste as driver of a circular bioeconomy. Front Nutr 2024; 11:1325190. [PMID: 38769990 PMCID: PMC11104270 DOI: 10.3389/fnut.2024.1325190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 04/04/2024] [Indexed: 05/22/2024] Open
Abstract
Bioconversion of organic waste requires the development and application of rather simple, yet robust technologies capable of transferring biomass into energy and sustainable materials for the future. Food waste plays a significant role in this process as its valorisation reduces waste and at the same time avoids additional exploitation of primary resources. Nonetheless, to literally become "litterate". extensive research into such robust large-scale methods is required. Here, we highlight some promising avenues and materials which fulfill these "waste to value" requirements, from various types of food waste as sustainable sources for biogas, bioethanol and biodiesel to fertilizers and antioxidants from grape pomace, from old-fashioned fermentation to the magic of anaerobic digestion.
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Affiliation(s)
| | | | | | | | - Muhammad Jawad Nasim
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
| | - Claus Jacob
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
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15
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Ghajavand B, Avesani C, Stenvinkel P, Bruchfeld A. Unlocking the Potential of Brewers' Spent Grain: A Sustainable Model to Use Beer for Better Outcome in Chronic Kidney Disease. J Ren Nutr 2024:S1051-2276(24)00057-8. [PMID: 38621435 DOI: 10.1053/j.jrn.2024.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 03/26/2024] [Accepted: 03/29/2024] [Indexed: 04/17/2024] Open
Abstract
The rising global incidence of chronic inflammatory diseases calls for innovative and sustainable medical solutions. Brewers' spent grain (BSG), a byproduct of beer production, presents a unique opportunity in this regard. This review explores the multifaceted health benefits of BSG, with a focus on managing chronic kidney disease (CKD). BSG is identified as a potent prebiotic with potential as a therapeutic agent in CKD. We emphasize the role of gut dysbiosis in CKD and discuss how BSG could help mitigate metabolic derangements resulting from dysbiosis and CKD. Fermentation of BSG further enhances its positive impact on gut health. Incorporating fermented BSG as a key component in preventive health care could promote a more sustainable and healthier future. By optimizing the use of this typically discarded byproduct, we can align proactive health-care strategies with responsible resource management, benefiting both people and the environment.
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Affiliation(s)
- Babak Ghajavand
- Department of Renal Medicine, Linköping University Hospital, Linköping, Sweden.
| | - Carla Avesani
- Department of Renal Medicine, CLINTEC, Karolinska Institutet, Stockholm, Sweden
| | - Peter Stenvinkel
- Department of Renal Medicine, CLINTEC, Karolinska Institutet, Stockholm, Sweden
| | - Annette Bruchfeld
- Department of Renal Medicine, CLINTEC, Karolinska Institutet, Stockholm, Sweden; Division of Diagnostics and Specialist Medicine, Department of Health, Medicine and Caring Sciences, Linköping University, Linköping, Sweden
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16
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Fan M, Zhou T, Zhao Z, Du Y, Liu S, Bi Z, Lu J, He H, Li L, Peng X, Gao X, Gu Y. Characteristics analysis of solid waste generation and carbon emission of beer production in China. ENVIRONMENTAL RESEARCH 2024; 245:118017. [PMID: 38157965 DOI: 10.1016/j.envres.2023.118017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/30/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
As the largest beer producer and consumer in the world, China's endeavors to reduce solid waste generation (SWG) and carbon emissions (CEs) in the course of beer production assume paramount significance. This study aims to assess the SWG and CEs in beer production within China at both national and provincial levels, and further delves into the spatial distribution characteristics and evolving patterns across the country. Key findings of the study include:(1) Peak SWG and CEs were recorded in 2013, reaching 861.62 million tons and 2315.10 tCO2e, respectively, followed by a consistent decline. (2) Among the three types of solid waste, spent grain exhibited the highest generation rate, contributing to 94.38% of the total. (3) The emergence of China's beer industry dates back to the 1980s in the northeastern region, expanding to the southeastern and the Yangtze River Basin during the 1990s, ultimately extending nationwide. (4) The spatial distribution of beer production revealed significant regional disparities and notable industry concentration. Notably, many provinces witnessed reduced CEs from beer production starting in 2015, although the extent of reduction varied in different provinces. These findings serve as a scientific foundation for formulating emission reduction strategies in beer producing and offer insights for other food industries in China.
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Affiliation(s)
- Mengqi Fan
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Tao Zhou
- The State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, China.
| | - Ziye Zhao
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Yuting Du
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Siyan Liu
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Zihan Bi
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Jiaqi Lu
- Innovation Centre for Environment and Resources, Shanghai University of Engineering Science, Shanghai, 201620, China.
| | - Hongping He
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China.
| | - Lei Li
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Xuya Peng
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Xiaofeng Gao
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Yilu Gu
- Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
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17
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Hussain SM, Bano AA, Ali S, Rizwan M, Adrees M, Zahoor AF, Sarker PK, Hussain M, Arsalan MZUH, Yong JWH, Naeem A. Substitution of fishmeal: Highlights of potential plant protein sources for aquaculture sustainability. Heliyon 2024; 10:e26573. [PMID: 38434023 PMCID: PMC10906437 DOI: 10.1016/j.heliyon.2024.e26573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 02/11/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024] Open
Abstract
High protein content, excellent amino acid profile, absence of anti-nutritional factors (ANFs), high digestibility and good palatability of fishmeal (FM), make it a major source of protein in aquaculture. Naturally derived FM is at risk due to an increase in its demand, unsustainable practices, and price. Thus, there is an urgent need to find affordable and suitable protein sources to replace FM. Plant protein sources are suitable due to their widespread availability and low cost. However, they contained certain ANFs, deficiency of some amino acids, low nutrient bioavailability and poor digestibility due to presence of starch and fiber. These unfavourable characteristics make them less suitable for feed as compared to FM. Thus, these potential challenges and limitations associated with various plant proteins have to be overcome by using different methods, i.e. enzymatic pretreatments, solvent extraction, heat treatments and fermentation, that are discussed briefly in this review. This review assessed the impacts of plant products on growth performance, body composition, flesh quality, changes in metabolic activities and immune response of fishes. To minimize the negative effects and to enhance nutritional value of plant products, beneficial functional additives such as citric acid, phytase and probiotics could be incorporated into the plant-based FM. Interestingly, these additives improve growth of fishes by increasing digestibility and nutrient utilization of plant based feeds. Overall, this review demonstrated that the substitution of fishmeal by plant protein sources is a plausible, technically-viable and practical option for sustainable aquaculture feed production.
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Affiliation(s)
- Syed Makhdoom Hussain
- Fish Nutrition Lab, Department of Zoology, Government College University Faisalabad, Punjab, 38000, Pakistan
| | - Aumme Adeeba Bano
- Fish Nutrition Lab, Department of Zoology, Government College University Faisalabad, Punjab, 38000, Pakistan
| | - Shafaqat Ali
- Department of Environmental Sciences, Government College University Faisalabad, Punjab, 38000, Pakistan
- Department of Biological Sciences and Technology, China Medical University, Taichung, 40402, Taiwan
| | - Muhammad Rizwan
- Department of Environmental Sciences, Government College University Faisalabad, Punjab, 38000, Pakistan
| | - Muhammad Adrees
- Department of Environmental Sciences, Government College University Faisalabad, Punjab, 38000, Pakistan
| | - Ameer Fawad Zahoor
- Department of Chemistry, Government College University, Faisalabad, Punjab, 38000, Pakistan
| | - Pallab K. Sarker
- Environmental Studies Department, University of California Santa Cruz, Santa Cruz, CA, 95060, USA
| | - Majid Hussain
- Department of Fisheries and Aquaculture, University of Okara, Okara, Punjab, 56300, Pakistan
| | | | - Jean Wan Hong Yong
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences, 23456, Alnarp, Sweden
| | - Adan Naeem
- Fish Nutrition Lab, Department of Zoology, Government College University Faisalabad, Punjab, 38000, Pakistan
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18
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Canonico L, Agarbati A, Comitini F, Ciani M. Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts. Foods 2024; 13:505. [PMID: 38397482 PMCID: PMC10887606 DOI: 10.3390/foods13040505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 02/02/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer's spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and BSG + GJ (supplemented with 10% grape juice) were used as a wort substrate to inoculate Lachancea thermotolerans, Wickeramhomyces anomalus, Torulaspora delbruecki and Pichia kluyveri non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed of only recycled BSG produced appreciated NAB beers (ethanol concentration from 0.12% to 0.54% v/v), while the addition of 10% grape juice produced LAB beers (ethanol concentration from 0.82 to 1.66% v/v). As expected, volatile compound production was highest with the addition of grape juice. L. thermotolerans showed lactic acid production, characterizing both worts with the production of ethyl butyrate and isoamyl acetate. T. delbrueckii exhibited relevant amounts of hexanol, phenyl ethyl acetate and β-phenyl ethanol (BSG + GJ). W. anomalus and P. kluyveri showed consistent volatile production, but only in BSG + GJ where fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice are suitable bioprocesses for specialty NABLAB beer.
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Affiliation(s)
| | | | | | - Maurizio Ciani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy; (L.C.); (A.A.); (F.C.)
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19
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Cheng J, Zheng L, Zhao J, Yu M, Cao R, Wang D, Li J, Zhou L. Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread. Foods 2024; 13:461. [PMID: 38338596 PMCID: PMC10855328 DOI: 10.3390/foods13030461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/28/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
To enable a wider utilization of co-products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer's spent grains (BSG) are processed through microwave pretreatment, and then the microwave-treated BSG (MW-BSG) is added to bread. So far, there has been no investigation on the effect of microwave-pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW-BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water-soluble protein levels in MW-BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material-liquid ratio of BSG to water. The proper addition of MW-BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS-SPME-GC-MS analyses showed that the addition of MW-BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0-10% MW-BSG. Consumers found a maximum level of 6% MW-BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co-products can be utilized through an innovative approach.
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Affiliation(s)
- Jieyi Cheng
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Jinling Zhao
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Meihong Yu
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Rui Cao
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Dan Wang
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Jian Li
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Linyi Zhou
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
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20
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Garzón AG, Pontoni SM, Mamone G, Drago SR, Cian RE. Xanthan gum and pectin as beverage stabilizers reduce the digestive enzyme hydrolysis of antioxidant and antihypertensive peptides obtained from a brewery byproduct. Food Res Int 2024; 177:113836. [PMID: 38225113 DOI: 10.1016/j.foodres.2023.113836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 01/17/2024]
Abstract
An acidic beverage was formulated with xanthan gum (XG), pectin (P) and brewer spent grain (BSG) peptides with antioxidant and antihypertensive properties. The impact of hydrocolloids levels on peptide bioaccessibility was studied. Peptides were obtained from BSG using Purazyme and Flavourzyme enzymes. BSG peptides were fractionated by ultrafiltration (UF) and four fractions were obtained: F1 (>10 kDa), F2 (10-5 kDa), F3 (1-5 kDa), and F4 (<1 kDa). F3 showed the highest protein purity, ferulic acid content, proportion of amphipathic peptides, and bioactive properties (ABTS+ radical scavenging and ACE-I inhibitory activity). The identified peptides from F3 by tandem mass spectrometry were 138. In silico analysis showed that 26 identified peptides had ABTS+ inhibitory activity, while 59 ones presented good antihypertensive properties. The effect of XG and P levels on bioaccessibility of F3 peptides in the formulated beverages was studied by a central composite experimental design. It was observed that F3 peptides interacted with hydrocolloids by electrostatic forces at pH of formulated beverages. The addition of hydrocolloids to formulation modulated the release of the antioxidant peptides and protected the degradation of ACE-I inhibitory peptides from F3 during simulated gastrointestinal digestion. Finally, the level of hydrocolloids that produced intermediate viscosities in the formulated beverages improved the bioaccessibility of the F3 peptides.
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Affiliation(s)
- A G Garzón
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina
| | - S M Pontoni
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina
| | - G Mamone
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy
| | - S R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina.
| | - R E Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina
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21
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Jantason N, Suphantharika M, Wipatanawin A, Chansong S, Payongsri P. Valorization of Spent Grains from Beer Production through β-Glucan Extraction. Foods 2024; 13:440. [PMID: 38338574 PMCID: PMC10855925 DOI: 10.3390/foods13030440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/10/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
Brewers' spent grains (BSG) are the major byproduct of the brewing industry. Recently, it has been found that β-glucan, which can be used as a food supplement, can be extracted from BSG and offers the greatest added value. This study aimed to investigate the effects of temperature (45-90 °C) and time (30-120 min) on β-glucan extraction efficiency when using hot water extraction. β-glucan was precipitated upon 80% ethanol addition. The chemical compositions were examined. The highest β-glucan concentration and yield were obtained at a temperature and time of 60 °C and 90 min, respectively. The functional properties of the extracted β-glucan were analyzed and compared with other commercial stabilizers such as sodium carboxymethyl cellulose (CMC), xanthan gum, gum arabic, and oat β-glucan. All stabilizers exhibited non-Newtonian flow behavior, except for gum arabic, which exhibited Newtonian flow behavior. The water holding capacity of BSG β-glucan was 6.82 g/g and the creaming index of the emulsions stabilized with BSG β-glucan was 89.05%. BSG β-glucan improved the color and stability of orange juice by reducing the precipitation of orange pulp. This study illustrated that BSG β-glucan can be used as a stabilizer and viscosity enhancer in foods, depending on the concentration, which can be applied to a variety of foods.
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Affiliation(s)
- Natcha Jantason
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
| | - Manop Suphantharika
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Angkana Wipatanawin
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Suwan Chansong
- Singha Beverage Co., Ltd. (Branch No. 00001) 99 Moo 10, Buapaktha, Nakorn Pathom 73130, Thailand;
| | - Panwajee Payongsri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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22
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Hakme E, Kallehauge Nielsen I, Fermina Madsen J, Storkehave LM, Skjold Elmelund Pedersen M, Schulz BL, Poulsen ME, Hobley TJ, Duedahl-Olesen L. Fate of pesticide residues in beer and its by-products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:45-59. [PMID: 38039344 DOI: 10.1080/19440049.2023.2282557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Accepted: 11/08/2023] [Indexed: 12/03/2023]
Abstract
Sustainable beer production requires a comprehensive assessment of potential hazards such as pesticides in both the finished product and waste streams, as these streams can be used to create high-value by-products. This study presents the tracking of 13 fungicides (azoxystrobin, boscalid, epoxiconazole, fenpropidin, fenpropimorph, fluquiconazole, flutriafol, fluxapyroxad, kresoxym-methyl, spiroxamine, propiconazole, prothioconazole-desthio, and tebuconazole), two insecticides (chlorpyrifos-methyl and deltamethrin), one herbicide (glyphosate), and one growth regulator (mepiquat) through the beer brewing process. Field-treated rye, wheat, and barley samples containing pesticide residues were used as adjunct during brewing. Samples of the beer as well as the by-products (spent grain, spent hops, trub and spent yeast) were collected and extracted with a modified QuEChERS method for pesticide residues analysis using GC-MS/MS and LC-MS/MS. Results show that an average of 58% of pesticide residues are retrieved in the by-products with the highest fraction (53%) recovered in the spent grain, 4% in trub, 1% in spent hops, no residues detected in spent yeast and 9% in the beer. This is consistent with these nonpolar pesticides tending to remain adsorbed to the spent grain during brewing. Glyphosate and mepiquat, the most polar pesticides included in this study, showed a different behavior, with the largest fraction (>80%) being retrieved in sweet wort and transferred to the beer. Processing factors were generated for each pesticide from the adjunct to the beer and to the four by-products.
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Affiliation(s)
- Elena Hakme
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | | | | | | | - Benjamin Luke Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia, Queensland, Australia
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23
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Ahuja V, Chauhan S, Purewal SS, Mehariya S, Patel AK, Kumar G, Megharaj M, Yang YH, Bhatia SK. Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation. Crit Rev Biotechnol 2024:1-19. [PMID: 38163946 DOI: 10.1080/07388551.2023.2286430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Accepted: 11/02/2023] [Indexed: 01/03/2024]
Abstract
Spent grains are one of the lignocellulosic biomasses available in abundance, discarded by breweries as waste. The brewing process generates around 25-30% of waste in different forms and spent grains alone account for 80-85% of that waste, resulting in a significant global waste volume. Despite containing essential nutrients, i.e., carbohydrates, fibers, proteins, fatty acids, lipids, minerals, and vitamins, efficient and economically viable valorization of these grains is lacking. Microbial fermentation enables the valorization of spent grain biomass into numerous commercially valuable products used in energy, food, healthcare, and biomaterials. However, the process still needs more investigation to overcome challenges, such as transportation, cost-effective pretreatment, and fermentation strategy. to lower the product cost and to achieve market feasibility and customer affordability. This review summarizes the potential of spent grains valorization via microbial fermentation and associated challenges.
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Affiliation(s)
- Vishal Ahuja
- University Institute of Biotechnology, Chandigarh University, Mohali, India
- University Centre for Research and Development, Chandigarh University, Mohali, India
| | - Shikha Chauhan
- University Institute of Biotechnology, Chandigarh University, Mohali, India
| | - Sukhvinder Singh Purewal
- University Institute of Biotechnology, Chandigarh University, Mohali, India
- University Centre for Research and Development, Chandigarh University, Mohali, India
| | | | - Anil Kumar Patel
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Gopalakrishnan Kumar
- Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Norway
| | - Mallavarapu Megharaj
- Global Centre for Environmental remediation, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, Australia
| | - Yung-Hun Yang
- Institute for Ubiquitous Information Technology and Applications, Seoul, Republic of Korea
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, Republic of Korea
| | - Shashi Kant Bhatia
- Institute for Ubiquitous Information Technology and Applications, Seoul, Republic of Korea
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, Republic of Korea
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24
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Rossi L, Wechsler L, Peltzer MA, Ciannamea EM, Ruseckaite RA, Stefani PM. Sustainable Particleboards Based on Brewer's Spent Grains. Polymers (Basel) 2023; 16:59. [PMID: 38201724 PMCID: PMC10780620 DOI: 10.3390/polym16010059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/20/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Brewer's spent grain (BSG) is the main solid waste generated in beer production and primarily consists of barley malt husks. Based on the active promotion of circular economy practices aimed at recycling food industry by-products, this study assessed for the first time the production of particleboards based on BSG as the sole source of lignocellulosic material and natural adhesive without the use of additives or other substrates. In order to achieve particleboards from entirely sustainable sources, BSG particles have to self-bind by thermo-compression with water. In this context, the aim of this study is to assess the effects of pressing temperatures and particle size on properties such as modulus of elasticity, modulus of rupture, internal bond, thickness swelling, and water absorption. The performance of binderless boards was compared with that of a control panel (control) using BSG combined with phenolic resin. Processing conditions were selected to produce boards with a target density of 1000 kg/m³ and a thickness of 5 mm. To confirm the efficiency of the self-adhesion process, scanning electron microscopy was used to examine the boards. The processes of self-adhesion and particle-to-particle contact were facilitated at a pressing temperature of 170 °C and a particle size range of 200-2380 µm (ground BSG), resulting in improved flexural properties and enhanced water resistance. The properties of BSG-based binderless boards were comparable to those reported for other biomass residues, suggesting that they might be used in non-structural applications, such as interior decoration.
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Affiliation(s)
- Lucia Rossi
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Av. Colón 10850, Mar del Plata B7600FDQ, Argentina; (L.R.); (L.W.); (E.M.C.); (R.A.R.)
| | - Lucia Wechsler
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Av. Colón 10850, Mar del Plata B7600FDQ, Argentina; (L.R.); (L.W.); (E.M.C.); (R.A.R.)
| | - Mercedes A. Peltzer
- Departamento de Ciencia y Tecnología, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Argentina;
| | - Emiliano M. Ciannamea
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Av. Colón 10850, Mar del Plata B7600FDQ, Argentina; (L.R.); (L.W.); (E.M.C.); (R.A.R.)
| | - Roxana A. Ruseckaite
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Av. Colón 10850, Mar del Plata B7600FDQ, Argentina; (L.R.); (L.W.); (E.M.C.); (R.A.R.)
| | - Pablo M. Stefani
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Av. Colón 10850, Mar del Plata B7600FDQ, Argentina; (L.R.); (L.W.); (E.M.C.); (R.A.R.)
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25
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Wätjen AP, Øzmerih S, Shetty R, Todorov SK, Huang W, Turner MS, Bang-Berthelsen CH. Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin. Int J Food Microbiol 2023; 406:110400. [PMID: 37742345 DOI: 10.1016/j.ijfoodmicro.2023.110400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 07/05/2023] [Accepted: 09/13/2023] [Indexed: 09/26/2023]
Abstract
Brewers' spent grain (BSG) is a major side-stream from the beer industry, with an annual estimated production of 39 million tons worldwide. Due to its high nutritional value, high abundance and low price, it has been proposed as an ingredient in human food. Here we investigated the ability of different lactic acid bacteria to produce the flavor molecule acetoin in liquid BSG extract, in order to broaden the possibilities of utilization of BSG in human food. All the investigated lactic acid bacteria (LAB) covering the Leuconostoc, Lactobacillus and Lactoccocus species were able to convert the fermentable sugars in liquid BSG into acetoin. Production levels varied significantly between the different LAB species, with Leuconostoc pseudomesenteroides species reaching the highest titers of acetoin with only acetate as the main byproduct, while also being the fastest consumer of the fermentable sugars present in liquid BSG. Surprisingly, the currently best investigated LAB for acetoin production, L. lactis, was unable to consume the maltose fraction of liquid BSG and was therefore deemed unfit for full conversion of the sugars in BSG into acetoin. The production of acetoin in Leu. pseudomesenteroides was pH dependent as previously observed in other LAB, and the conversion of BSG into acetoin was scalable from shake flasks to 1 L bioreactors. While all investigated LAB species produced acetoin under aerobic conditions, Leu. pseudomesenteroides was found to be an efficient and scalable organism for bioconversion of liquid BSG into a safe acetoin rich food additive.
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Affiliation(s)
- Anders Peter Wätjen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Süleyman Øzmerih
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Radhakrishna Shetty
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | - Wenkang Huang
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Mark S Turner
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
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26
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Cuffaro D, Digiacomo M, Macchia M. Dietary Bioactive Compounds: Implications for Oxidative Stress and Inflammation. Nutrients 2023; 15:4966. [PMID: 38068824 PMCID: PMC10707977 DOI: 10.3390/nu15234966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
Nowadays, it has been amply demonstrated how an appropriate diet and lifestyle are essential for preserving wellbeing and preventing illnesses [...].
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Affiliation(s)
- Doretta Cuffaro
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Maria Digiacomo
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Marco Macchia
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
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27
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Rodríguez Valerón N, Mak T, Jahn LJ, Arboleya JC, Sörensen PM. Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients. Foods 2023; 12:4297. [PMID: 38231764 DOI: 10.3390/foods12234297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/18/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste-around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer's spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.
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Affiliation(s)
- Nabila Rodríguez Valerón
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibersitatea, 20009 Donostia-San Sebastián, Spain
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
| | - Tiffany Mak
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs, 2800 Lyngby, Denmark
| | - Leonie J Jahn
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs, 2800 Lyngby, Denmark
| | - Juan Carlos Arboleya
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibersitatea, 20009 Donostia-San Sebastián, Spain
- BCC Innovation, Centro Tecnológico en Gastronomía, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
| | - Pia M Sörensen
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
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28
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Lock TJ, Mah SH, Lai ZW. Versatile Applications of Brewer's Spent Grain: Solid-State Fermentation and Nutritional Added Value. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04769-3. [PMID: 37971579 DOI: 10.1007/s12010-023-04769-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/31/2023] [Indexed: 11/19/2023]
Abstract
Brewer's spent grain (BSG) is a major by-product in the beer-brewing process which contributes to 85% of the entire generated by-product in the brewing process. BSG is rich in proteins, and most of the malt proteins (74-78%) remain insoluble in BSG after the mashing process. Solid-state fermentation (SSF) is a promising bioprocess that enables microorganisms to survive in environments with minimal water and has shown to enhance the nutritional composition of BSG. In this review, the potential application of protein, amino acids (proline, threonine, and serine), phenolic contents, and soluble sugars (glucose, fructose, xylose, arabinose, and cellobiose) extracted from BSG by various microorganisms using SSF is explored. Incorporation of BSG into animal feed, human diets, and as a substrate for microorganisms are the prospects that could be implemented in the industrial scale. This review also discussed various advances to improve the fermentation yield such as symbiotic fermentation, the addition of nitrogen supplements, and an optimal mixture of the agro-industrial waste substrate. Future perspectives on SSF are also addressed to provide important ideas for immediate and future studies. However, challenges include optimizing SSF conditions and design of bioreactors, and operational costs must be addressed in the future to overcome current obstacles. Overall, this mini review highlights the potential benefits of BSG utilization and SSF in a sustainable way.
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Affiliation(s)
- Tian Jenq Lock
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500, Subang Jaya, Malaysia
| | - Siau Hui Mah
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500, Subang Jaya, Malaysia
- Centre for Drug Discovery and Molecular Pharmacology, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya, Malaysia
| | - Zee Wei Lai
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500, Subang Jaya, Malaysia.
- Centre for Drug Discovery and Molecular Pharmacology, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya, Malaysia.
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29
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Gutierrez-Barrutia MB, Cozzano S, Arcia P, Del Castillo MD. Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers' spent grain. Food Res Int 2023; 172:113160. [PMID: 37689916 DOI: 10.1016/j.foodres.2023.113160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers' spent grain (EBSG) and fructooligosaccharides (FOS). One traditional biscuit with added sugar and three reduced sugar biscuits containing 15.2 % FOS and EBSG (0, 8 and 17 %), with nutrition claims "high in fiber" and "source of protein" for those containing 17 % of EBSG, were formulated. Biscuits were characterized by analysis of nutrients and bioactive compounds before and after digestion under in vitro enzymatic oral-gastro-intestinal and colonic fermenting conditions. The bioaccessibility of antioxidants, anti-inflammatory and antidiabetic compounds in biscuits' intestinal digests and short-chain fatty acids in colonic samples was analyzed. EBSG-added biscuits showed significantly lower (p < 0.05) glucose intestinal bioaccessibility and significantly higher (p < 0.05) phenolic compounds intestinal bioaccessibility compared to biscuits without EBSG. EBSG-added biscuits showed significantly (p < 0.05) higher in vitro antidiabetic potential than the other did. Moreover, the intestinal digest of biscuits containing 17 % EBSG exhibited significantly (p < 0.05) better in vitro inhibition of intracellular ROS formation and in vitro anti-inflammatory properties. FOS addition (p < 0.05) significantly improved the production of butyric acid while EBSG did for valeric acid which possess chemoprotective effect. In conclusion, the combined use of FOS (15.2 %) and EBSG (17 %) allowed obtaining a human healthier snack formulation for satisfying consumers' demands and achieving nutrition security.
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Affiliation(s)
- Maria Belen Gutierrez-Barrutia
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay; Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay; Latitud-LATU Foundation, Av. Italia 6201, Montevideo 11500, Uruguay
| | - Maria Dolores Del Castillo
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain.
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30
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Ramu Ganesan A, Hoellrigl P, Mayr H, Martini Loesch D, Tocci N, Venir E, Conterno L. The Rheology and Textural Properties of Bakery Products Upcycling Brewers' Spent Grain. Foods 2023; 12:3524. [PMID: 37835177 PMCID: PMC10572393 DOI: 10.3390/foods12193524] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/14/2023] [Accepted: 09/15/2023] [Indexed: 10/15/2023] Open
Abstract
This study aimed to evaluate the rheological properties of doughs with 50% brewers' spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two bakery products, focaccia and cookies, were made as food systems using BSG in a 1:1 ratio with wheat flour (WF). Their rheological properties and texture after baking were characterized. BSG-added dough exhibited viscoelastic properties with a solid gel-like behavior. The addition of BSG increased G' > G″ and decreased the dough flexibility. BSG addition in baked RBSG focaccia increased the hardness, gumminess, and chewiness by 10%, 9%, and 12%, respectively. BBSG cookies had a 20% increase in fracturability. A positive correlation was found between the rheological metrics of the dough and the textural parameters of BBSG-added cookies. PCA analysis revealed that complex viscosity, G', G″, and cohesiveness separated BBSG focaccia from RBSG focaccia and the control. Therefore, the rheological properties of BSG dough will have industrial relevance for 3D-printed customized food products with fiber. Adding RBSG and BBSG to selected foods will increase the up-cycling potential by combining techno-functional properties.
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Affiliation(s)
- Abirami Ramu Ganesan
- Division of Food Production and Society, Biomarine Resource Valorisation, Norwegian Institute of Bioeconomy Research, Torggården, Kudalsveien 6, NO-8027 Bodø, Norway;
- Food Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, Italy; (P.H.); (H.M.); (D.M.L.); (N.T.); (E.V.)
| | - Philipp Hoellrigl
- Food Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, Italy; (P.H.); (H.M.); (D.M.L.); (N.T.); (E.V.)
| | - Hannah Mayr
- Food Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, Italy; (P.H.); (H.M.); (D.M.L.); (N.T.); (E.V.)
| | - Demian Martini Loesch
- Food Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, Italy; (P.H.); (H.M.); (D.M.L.); (N.T.); (E.V.)
| | - Noemi Tocci
- Food Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, Italy; (P.H.); (H.M.); (D.M.L.); (N.T.); (E.V.)
| | - Elena Venir
- Food Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, Italy; (P.H.); (H.M.); (D.M.L.); (N.T.); (E.V.)
| | - Lorenza Conterno
- Food Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, Italy; (P.H.); (H.M.); (D.M.L.); (N.T.); (E.V.)
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31
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Naibaho J, Korzeniowska M, Julianti E, Sebayang NS, Yang B. Campaign education and communication to the potential consumers of brewers' spent grain (BSG)-added food products as sustainable foods. Heliyon 2023; 9:e19169. [PMID: 37664713 PMCID: PMC10469055 DOI: 10.1016/j.heliyon.2023.e19169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 09/05/2023] Open
Abstract
Byproduct of the brewery industry, brewers' spent grain (BSG), has been reported for enhancing the nutritional value of food products thus potentially as a future sustainable food ingredient. As it is a byproduct, society as potential consumers tend to consider BSG as waste. Consequently, commercialization of BSG-added food products would be responded negatively by potential consumers. Campaign education seems to be important in order to familiarize such products to the society thus change the consumers perspective and finally increase the consumers acceptability. This study, which was conducted by an online survey platform (surveymonkey.com), aims to educate the society about the positive value of BSG for human health and its valorisation to the environment which generates sustainable food and to observe their opinion and expectation regarding such products. Majority of participants (57.38%) never knew BSG before. After BSG was introduced, most of the provided information about BSG is new for the majority of participants and they are convinced that consuming BSG-added food products would be beneficial for their health and help a sustainable environment. Furthermore, if such products are claimed as healthy foods, 81.97% of the participants are willing to buy. Besides the mindset of consumers, several issues might need to be considered in commercializing BSG-added food products including food regulation and safety as well as specific health conditions. Further study is still needed in order to educate society in a wider and to be specific in certain groups of community.
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
| | - Elisa Julianti
- Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, 20155, Medan, Indonesia
| | - Nico Syahputra Sebayang
- Department of Food Technology, Faculty of Agriculture, University of Muhammadiyah Palembang, 30116, Palembang, Indonesia
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland
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Nguyen QC, Castura JC, Nguyen DDL, Varela P. Identifying temporal sensory drivers of liking of biscuit supplemented with brewer's spent grain for young consumers. Food Res Int 2023; 170:113049. [PMID: 37316030 DOI: 10.1016/j.foodres.2023.113049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 05/10/2023] [Accepted: 05/24/2023] [Indexed: 06/16/2023]
Abstract
Brewer's spent grain (BSG), a by-product of the brewing industry, has great potential as food additive. BSG is particularly rich in protein and fibre content which makes it an ideal nutritional fortifier for biscuits. However, adding BSG to biscuits can lead to changes in sensory perception and consumer acceptance. This study explored the temporal sensory profiles and drivers/inhibitors of liking in BSG-fortified biscuits. Six biscuit formulations were obtained from a design with factors oat flake particle size (three levels: 0.5 mm, small commercial flakes, large commercial flakes) and baking powder (two levels: with, without). Consumers (n = 104) tasted the samples, described their dynamic sensory perception using the Temporal Check-All-That-Apply (TCATA) method, and rated their liking on a 7-point categorical scale. The Clustering around Latent Variables (CLV) approach was used to group consumers into two clusters based on their preferences. The temporal sensory profiles and drivers/inhibitors of liking were investigated within each cluster. Foamy and Easy-to-swallow were sensory drivers of liking for both groups of consumers. However, inhibitors of liking were different in the two clusters: Dense and Hard-to-swallow for one cluster and Chewy, Hard-to-swallow and Hard for the other cluster. These findings give evidence that manipulating oat particle size and presence/absence of baking powder changes BSG-fortified biscuits' sensory profiles and consumer preferences. A complementary analysis of the area-under-curve of the TCATA data and inspection of individual temporal curves showed the dynamics of perception and showed how oat particle size and presence/absence of baking powder affected consumer perception and acceptance of BSG-fortified biscuits. The methods proposed in this paper can be further applied to understand how enriching products with ingredients that would otherwise go to waste affects acceptance in different consumer segments.
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Affiliation(s)
- Quoc Cuong Nguyen
- Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Viet Nam; Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Viet Nam.
| | - John C Castura
- Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario N1H 1C5, Canada
| | - Doan Duy Le Nguyen
- Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, Viet Nam
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Ummels M, JanssenDuijghuijsen L, Mes JJ, van der Aa C, Wehrens R, Esser D. Evaluating Brewers' Spent Grain Protein Isolate Postprandial Amino Acid Uptake Kinetics: A Randomized, Cross-Over, Double-Blind Controlled Study. Nutrients 2023; 15:3196. [PMID: 37513614 PMCID: PMC10386048 DOI: 10.3390/nu15143196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/13/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Valorization and utilization of brewers' spent grain (BSG) are of great interest in terms of reducing food waste and promoting more sustainable food systems. In this study, we aimed to evaluate the nutritional value of upcycled barley/rice proteins (BRP) extracted from BSG and compare this with pea proteins (PP). A randomized, cross-over, double-blind controlled trial was conducted with twelve participants (age: 24 ± 2.8 years, BMI: 23.3 ± 3.0 kg/m2). During three separate visits with a one-week washout period between visits, participants received 20 g BRP, PP, or the benchmark protein whey (WP). Blood-free amino acids (AA) were measured to determine postprandial AA uptake kinetics. The estimated total AA (TAA) uptake of BRP was 69% when compared to WP and 87% when compared to PP. The time to reach the maximum values was similar between the three protein sources. When comparing individual essential AA responses between BRP and PP, we observed higher responses in methionine and tryptophane and lower responses in lysine, histidine, and isoleucine for BRP compared to PP. This study demonstrates that BRP exhibits comparable postprandial TAA uptake profiles to PP. The findings highlight the complementarity of BRP and PP, which may offer the potential for blending approaches to optimize protein quality for overall health.
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Affiliation(s)
- Meeke Ummels
- Wageningen Food & Biobased Research, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
| | | | - Jurriaan J Mes
- Wageningen Food & Biobased Research, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
| | | | - Ron Wehrens
- Biometris, Wageningen University & Research, 6708 PB Wageningen, The Netherlands
| | - Diederik Esser
- Wageningen Food & Biobased Research, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
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Bikker P, Jansman AJM. Review: Composition and utilisation of feed by monogastric animals in the context of circular food production systems. Animal 2023; 17 Suppl 3:100892. [PMID: 37479667 DOI: 10.1016/j.animal.2023.100892] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 07/23/2023] Open
Abstract
Food production has a major impact on environmental emissions, climate change and land-use. To reduce this impact, the circularity of future food production systems is expected to become increasingly important. In a circular food system, crop land is primarily used for plant-based food production, while low-opportunity cost feed materials (LCF), i.e. crop residues, co-products of the food industry, grass from marginal land and food waste form the basis of future, animal feeds. Animal diets thus contain much less cereals and soybean meal and include a higher proportion of diverse co-products, residues and novel human-inedible ingredients. These diets are characterised by a lower starch content, and a higher content of fibre, protein, fat, and phytate compared to present diets. In this review, possible consequences of the development towards a more circular food system for the type, volume and nutritional characteristics of feed materials and complete feeds are addressed and related research questions in the area of animal nutrition, physiology and metabolism are discussed. Additional attention is given to possible effects on intestinal health and gut functionality and to (bio)technological processing of LCF to improve their suitability for feeding farm animals, with a focus on the effects in pigs and poultry. It is concluded that an increased use of LCF may limit the use of presently used criteria for the efficiency of animal production and nutrient utilisation. Development of characteristics that reflect the efficacy and efficiency of the net contribution of animal production in a circular food system is required. Animal scientists can have an important role in the development of more circular food production systems by focussing on the optimal use of LCF in animal diets for the production of animal-source food, while minimising the use of human-edible food in animal feed.
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Affiliation(s)
- P Bikker
- Wageningen Livestock Research, Wageningen University & Research, PO Box 338, 6700 AH Wageningen, the Netherlands.
| | - A J M Jansman
- Wageningen Livestock Research, Wageningen University & Research, PO Box 338, 6700 AH Wageningen, the Netherlands
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Nnadi MO, Bingle L, Thomas K. Bacterial community dynamics and associated genes in hydrocarbon contaminated soil during bioremediation using brewery spent grain. Access Microbiol 2023; 5:acmi000519.v3. [PMID: 37424545 PMCID: PMC10323799 DOI: 10.1099/acmi.0.000519.v3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 04/05/2023] [Indexed: 07/11/2023] Open
Abstract
Brewery spent grain (BSG) has previously been exploited in bioremediation. However, detailed knowledge of the associated bacterial community dynamics and changes in relevant metabolites and genes over time is limited. This study investigated the bioremediation of diesel contaminated soil amended with BSG. We observed complete degradation of three total petroleum hydrocarbon (TPH C10-C28) fractions in amended treatments as compared to one fraction in the unamended, natural attenuation treatments. The biodegradation rate constant (k) was higher in amended treatments (0.1021k) than in unamended (0.059k), and bacterial colony forming units increased significantly in amended treatments. The degradation compounds observed fitted into the elucidated diesel degradation pathways and quantitative PCR results showed that the gene copy numbers of all three associated degradation genes, alkB, catA and xylE, were significantly higher in amended treatments. High-throughput sequencing of 16S rRNA gene amplicons showed that amendment with BSG enriched autochthonous hydrocarbon degraders. Also, community shifts of the genera Acinetobacter and Pseudomonas correlated with the abundance of catabolic genes and degradation compounds observed. This study showed that these two genera are present in BSG and thus may be associated with the enhanced biodegradation observed in amended treatments. The results suggest that the combined evaluation of TPH, microbiological, metabolite and genetic analysis provides a useful holistic approach to assessing bioremediation.
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Affiliation(s)
- Mabel Owupele Nnadi
- Faculty of Health Sciences & Wellbeing, University of Sunderland, Chester Road, Sunderland SR1 3SD, UK
| | - Lewis Bingle
- Faculty of Health Sciences & Wellbeing, University of Sunderland, Chester Road, Sunderland SR1 3SD, UK
| | - Keith Thomas
- Brewlab, Unit One, West Quay Court, Sunderland SR5 2TE, UK
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36
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Ahmad FA. The use of agro-waste-based adsorbents as sustainable, renewable, and low-cost alternatives for the removal of ibuprofen and carbamazepine from water. Heliyon 2023; 9:e16449. [PMID: 37292321 PMCID: PMC10245173 DOI: 10.1016/j.heliyon.2023.e16449] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 05/17/2023] [Indexed: 06/10/2023] Open
Abstract
The occurrence of residual pharmaceuticals in the aquatic environment poses major toxicological impacts and adds to the increasing pressure on water resources. Many countries are already suffering from water scarcity, and with the burdening costs of water and wastewater treatment, the race towards innovative sustainable strategies for pharmaceutical remediation is ongoing. Out of the available treatment methods, adsorption proved to be a promising, environmentally friendly technique, particularly when efficient waste-based adsorbents are produced from agricultural residues, thus maximizing the value of wastes, minimizing production costs, and saving natural resources from depletion. Among the residual pharmaceuticals, ibuprofen and carbamazepine are heavily consumed and highly occurring in the environment. This paper aims to review the most recent literature on the application of agro-waste-based adsorbents as sustainable alternatives for the removal of ibuprofen and carbamazepine from contaminated waters. Highlights on the major mechanisms implicated in the adsorption of ibuprofen and carbamazepine are presented, and light is shed on multiple operational parameters that hold a key role in the adsorption process. This review also highlights the effects of different production parameters on adsorption efficiency and discusses many limitations currently encountered. Finally, an analysis is included to compare the efficiency of agro-waste-based adsorbents relative to other green and synthetic adsorbents.
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Rodriguez LM, Camina JL, Borroni V, Pérez EE. Protein recovery from brewery solid wastes. Food Chem 2023; 407:134810. [PMID: 36565578 DOI: 10.1016/j.foodchem.2022.134810] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 10/16/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022]
Abstract
Brewing produces significant amounts of solid waste during the process: spent cereals (BSG), hops and spent yeast (BSY). These residues are sustainable sources of valuable nutrients and functional compounds like proteins, polyphenols, and polysaccharides. This review describes the three solid wastes and the different extraction techniques for protein recovery. The protein obtained can be used as a new source of non-animal protein or as a functional and bioactive ingredient. Particular attention was given to methods using conventional technologies (alkaline and ethanolic extraction) and more innovative approaches (enzymes, microwaves, ultrasound, pressurized liquids and sub-critical water extraction). Although the BSG is used in some industrial applications, studies in operating conditions, cost, energy efficiency, and product performance are still required to consolidate these solid wastes as a source of non-animal protein. The application of proteins is also an important question when choosing the extraction method.
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Affiliation(s)
- Luciana M Rodriguez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina.
| | - Julia L Camina
- Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
| | - Virginia Borroni
- Instituto de Tecnología en Polímeros y Nanotecnología - ITPN (UBA-CONICET), Facultad de Arquitectura, Diseño y Urbanismo (FADU), Universidad de Buenos Aires (UBA), Ciudad Universitaria, 1428, Buenos Aires, Argentina
| | - Ethel E Pérez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
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38
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Devnani B, Moran GC, Grossmann L. Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations. Foods 2023; 12:foods12071543. [PMID: 37048364 PMCID: PMC10093925 DOI: 10.3390/foods12071543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/08/2023] Open
Abstract
In recent years, brewer’s spent grain (BSG) has gained attention as a plant-based protein source because it occurs in large quantities as a by-product of beer brewing. BSG can contribute to future food requirements and support the development of a circular economy. In light of the dynamic developments in this area, this review aims to understand the proteins present in BSG, and the effect of extraction techniques and conditions on the composition, physicochemical, and techno-functional properties of the obtained protein extracts. The water-insoluble hordeins and glutelins form the major protein fractions in BSG. Depending on the beer brewing process, the extraction technique, and conditions, the BSG protein isolates predominantly contain B, C, and ϒ hordeins, and exhibit a broad molecular weight distribution ranging between <5 kDa and >250 kDa. While the BSG isolates obtained through chemical extraction methods seem promising to obtain gelled food products, physical and enzymatic modifications of BSG proteins through ultrasound and proteolytic hydrolysis offer an effective way to produce soluble and functional protein isolates with good emulsifying and foaming capabilities. Specifically tailored protein extracts to suit different applications can thus be obtained from BSG, highlighting that it is a highly valuable protein source.
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Affiliation(s)
- Bhanu Devnani
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Galo Chuchuca Moran
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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Chetrariu A, Dabija A. Spent Grain: A Functional Ingredient for Food Applications. Foods 2023; 12:foods12071533. [PMID: 37048354 PMCID: PMC10094003 DOI: 10.3390/foods12071533] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/25/2023] [Accepted: 04/01/2023] [Indexed: 04/08/2023] Open
Abstract
Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods.
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Affiliation(s)
- Ancuța Chetrariu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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40
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Proaño JL, Pérez AA, Drago SR. Foaming properties are improved by interactions between brewer's spent grain proteins and carrageenans in aqueous solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2585-2592. [PMID: 36303517 DOI: 10.1002/jsfa.12291] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/28/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Foaming properties and macromolecular interactions in solution among brewer's spent grain proteins (CP) and iota and lambda carrageenans (i-CG and l-CG, respectively) as a function of aqueous medium pH (2-6) and protein-polysaccharide ratio, RCP:CG (1:1, 2:1 and 4:1), were studied. At these conditions, the CP colloidal stability was favored by the formation of soluble electrostatic complexes with CG. Fluorescence (intrinsic and extrinsic) spectroscopy and dynamic light scattering techniques, including particle size and ζ-potential analysis, were applied to know the phase behavior of the biopolymer systems. The bubbling method was used to produce foams, and the foam expansion (%) and half-life time (t1/2 ) were determined. RESULTS Both CG promoted an increased Trp fluorescence emission depending on the pH, suggesting conformational changes in CP. The CG in mixed systems produced a significant decrease in the extrinsic fluorescence intensity, mainly at low pH values, highlighting a reduction in CP surface hydrophobicity. At the examined pH range, the ζ-potential values for mixed-systems were negative, and their magnitudes were intermediate between CP and CG, revealing the associative electrostatic nature of biopolymer interactions, which were dependent on the RCP:CG . The particle size analysis confirmed the formation of soluble electrostatic complexes in solution. Finally, using i-CG at pH 2 or 3 and 2:1 RCP:CG , the best foaming properties for mixed systems were observed. CONCLUSION The formation of electrostatic complexes with a compact assembly among biopolymers, high negative net charge, and colloidal stability convert the CP-CG mixed solutions into promising biopolymer systems for food foams production. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Janina Lissette Proaño
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Adrián Alejandro Pérez
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Silvina Rosa Drago
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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Ciurko D, Neuvéglise C, Szwechłowicz M, Lazar Z, Janek T. Comparative Analysis of the Alkaline Proteolytic Enzymes of Yarrowia Clade Species and Their Putative Applications. Int J Mol Sci 2023; 24:ijms24076514. [PMID: 37047486 PMCID: PMC10095220 DOI: 10.3390/ijms24076514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/19/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
Proteolytic enzymes are commercially valuable and have multiple applications in various industrial sectors. The most studied proteolytic enzymes produced by Yarrowia lipolytica, extracellular alkaline protease (Aep) and extracellular acid protease (Axp), were shown to be good candidates for different biotechnological applications. In this study, we performed a comprehensive analysis of the alkaline proteolytic enzymes of Yarrowia clade species, including phylogenetic studies, synteny analysis, and protease production and application. Using a combination of comparative genomics approaches based on sequence similarity, synteny conservation, and phylogeny, we reconstructed the evolutionary scenario of the XPR2 gene for species of the Yarrowia clade. Furthermore, except for the proteolytic activity of the analyzed Yarrowia clade strains, the brewers’ spent grain (BSG) was used as a substrate to obtain protein hydrolysates with antioxidant activity. For each culture, the degree of hydrolysis was calculated. The most efficient protein hydrolysis was observed in the cultures of Y. lipolytica, Y. galli, and Y. alimentaria. In contrast, the best results obtained using the 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid (ABTS) method were observed for the culture medium after the growth of Y. divulgata, Y. galli, and Y. lipolytica on BSG.
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Affiliation(s)
- Dominika Ciurko
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Cécile Neuvéglise
- SPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | - Maciej Szwechłowicz
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Zbigniew Lazar
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
- Correspondence: (Z.L.); (T.J.); Tel.: +48-71-320-7735 (Z.L.); +48-71-320-7734 (T.J.)
| | - Tomasz Janek
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
- Correspondence: (Z.L.); (T.J.); Tel.: +48-71-320-7735 (Z.L.); +48-71-320-7734 (T.J.)
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Lopes P, Sobral MMC, Lopes GR, Martins ZE, Passos CP, Petronilho S, Ferreira IMPLVO. Mycotoxins’ Prevalence in Food Industry By-Products: A Systematic Review. Toxins (Basel) 2023; 15:toxins15040249. [PMID: 37104187 PMCID: PMC10142126 DOI: 10.3390/toxins15040249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/18/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
The recovery of biomolecules from food industry by-products is of major relevance for a circular economy strategy. However, by-products’ contamination with mycotoxins represents a drawback for their reliable valorization for food and feed, hampering their application range, especially as food ingredients. Mycotoxin contamination occurs even in dried matrices. There is a need for the implantation of monitoring programs, even for by-products used as animal feed, since very high levels can be reached. This systematic review aims to identify the food by-products that have been studied from 2000 until 2022 (22 years) concerning mycotoxins’ contamination, distribution, and prevalence in those by-products. PRISMA (“Preferred Reporting Items for Systematic Reviews and MetaAnalyses”) protocol was performed via two databases (PubMed and SCOPUS) to summarize the research findings. After the screening and selection process, the full texts of eligible articles (32 studies) were evaluated, and data from 16 studies were considered. A total of 6 by-products were assessed concerning mycotoxin content; these include distiller dried grain with solubles, brewer’s spent grain, brewer’s spent yeast, cocoa shell, grape pomace, and sugar beet pulp. Frequent mycotoxins in these by-products are AFB1, OTA, FBs, DON, and ZEA. The high prevalence of contaminated samples, which surpasses the limits established for human consumption, thus limiting their valorization as ingredients in the food industry. Co-contamination is frequent, which can cause synergistic interactions and amplify their toxicity.
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Errico M, Coelho JAP, Stateva RP, Christensen KV, Bahij R, Tronci S. Brewer's Spent Grain, Coffee Grounds, Burdock, and Willow-Four Examples of Biowaste and Biomass Valorization through Advanced Green Extraction Technologies. Foods 2023; 12:foods12061295. [PMID: 36981221 PMCID: PMC10048697 DOI: 10.3390/foods12061295] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
This paper explores the transformation of biowastes from food industry and agriculture into high-value products through four examples. The objective is to provide insight into the principles of green transition and a circular economy. The first two case studies focus on the waste generated from the production of widely consumed food items, such as beer and coffee, while the other two examine the potential of underutilized plants, such as burdock and willow, as sources of valuable compounds. Phenolic compounds are the main target in the case of brewer's spent grain, with p-coumaric acid and ferulic acid being the most common. Lipids are a possible target in the case of spent coffee grounds with palmitic (C16:0) and linoleic (C18:2) acid being the major fatty acids among those recovered. In the case of burdock, different targets are reported based on which part of the plant is used. Extracts rich in linoleic and oleic acids are expected from the seeds, while the roots extracts are rich in sugars, phenolic acids such as chlorogenic, caffeic, o-coumaric, syringic, cinnamic, gentisitic, etc. acids, and, interestingly, the high-value compound epicatechin gallate. Willow is well known for being rich in salicin, but picein, (+)-catechin, triandrin, glucose, and fructose are also obtained from the extracts. The study thoroughly analyzes different extraction methods, with a particular emphasis on cutting-edge green technologies. The goal is to promote the sustainable utilization of biowaste and support the green transition to a more environmentally conscious economy.
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Affiliation(s)
- Massimiliano Errico
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Jose A P Coelho
- Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, Rua Conselheiro Emídio Navarro 1, 1959-007 Lisboa, Portugal
- Centro de Química Estrutural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Roumiana P Stateva
- Institute of Chemical Engineering, Bulgarian Academy of Science, 1113 Sofia, Bulgaria
| | - Knud V Christensen
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Rime Bahij
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Stefania Tronci
- Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, 09123 Cagliari, Italy
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Bonifácio-Lopes T, M G Castro L, Vilas-Boas A, Campos D, Teixeira JA, Pintado M. Impact of gastrointestinal digestion simulation on brewer's spent grain green extracts and their prebiotic activity. Food Res Int 2023; 165:112515. [PMID: 36869512 DOI: 10.1016/j.foodres.2023.112515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Brewer's spent grain (BSG) is a by-product of the beer industry and a potential source of bioactive compounds. In this study, two methods of extracting bioactive compounds from brewer's spent grain were used - solid-to-liquid conventional extraction (SLE) and solid-to-liquid ohmic heating extraction (OHE) coupled with two ratio combinations of solvents: 60 % and 80 % ethanol:water (v/v). The bioactive potential of the BSG extracts was assessed during the gastrointestinal tract digestion (GID) and the differences in their antioxidant activity, total phenolic content and characterization of the polyphenol profile was measured. The SLE extraction using 60 % ethanol:water (v/v) was the extraction method with higher antioxidant activity (33.88 mg ascorbic acid/g BSG - initial; 16.61 mg ascorbic acid/g BSG - mouth; 15.58 mg ascorbic acid/g BSG - stomach; 17.26 mg ascorbic acid/g BSG - duodenum) and higher content in total phenolics (13.26 mg gallic acid/g BSG - initial; 4.80 mg gallic acid/g BSG - mouth; 4.88 mg gallic acid/g BSG - stomach; 5.00 mg gallic acid/g BSG - duodenum). However, the OHE extraction using 80 % ethanol:water (v/v), had a higher bioaccessibility index (99.77 % for ferulic acid, 72.68 % for 4-hydroxybenzoic acid, 65.37 % for vanillin, 28.99 % for p-coumaric, 22.54 % for catechin) values of polyphenols. All the extracts enhanced (except for SLE for 60 % ethanol:water (v/v) at 2 and 1.5 %, and for 80 % ethanol:water (v/v) at 2 % with Bifidobacterium animalis spp. lactis BB12, where no growth was observed) the growth of the probiotic microorganisms tested (Bifidobacterium animalis B0 - O.D.'s between 0.8240 and 1.7727; Bifidobacterium animalis spp. lactis BB12 - O.D.'s between 0.7219 and 0.8798; Lacticaseibacillus casei 01 - O.D.'s between 0.9121 and 1.0249; and Lactobacillus acidophilus LA-5 - O.D.'s between 0.8595 and 0.9677), demonstrating a potential prebiotic activity of BSG extracts.
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Affiliation(s)
- Teresa Bonifácio-Lopes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís M G Castro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Vilas-Boas
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Débora Campos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates? FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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46
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Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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Baiano A, la Gatta B, Rutigliano M, Fiore A. Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain. Foods 2023; 12:foods12040834. [PMID: 36832911 PMCID: PMC9957138 DOI: 10.3390/foods12040834] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/11/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Brewers' spent grain (BSG) is the main by-product of the brewing industry, corresponding to ~85% of its solid residues. The attention of food technologists towards BSG is due to its content in nutraceutical compounds and its suitability to be dried, ground, and used for bakery products. This work was aimed to investigate the use of BSG as a functional ingredient in bread-making. BSGs were characterised for formulation (three mixtures of malted barley and unmalted durum (Da), soft (Ri), or emmer (Em) wheats) and origin (two cereal cultivation places). The breads enriched with two different percentages of each BSG flour and gluten were analysed to evaluate the effects of replacements on their overall quality and functional characteristics. Principal Component Analysis homogeneously grouped BSGs by type and origin and breads into three sets: the control bread, with high values of crumb development, a specific volume, a minimum and maximum height, and cohesiveness; Em breads, with high values of IDF, TPC, crispiness, porosity, fibrousness, and wheat smell; and the group of Ri and Da breads, which have high values of overall smell intensity, toasty smell, pore size, crust thickness, overall quality, a darker crumb colour, and intermediate TPC. Based on these results, Em breads had the highest concentrations of nutraceuticals but the lowest overall quality. Ri and Da breads were the best choice (intermediate phenolic and fibre contents and overall quality comparable to that of control bread). Practical applications: the transformation of breweries into biorefineries capable of turning BSG into high-value, low-perishable ingredients; the extensive use of BSGs to increase the production of food commodities; and the study of food formulations marketable with health claims.
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Use of Brewers’ Spent Grains as a Potential Functional Ingredient for the Production of Traditional Herzegovinian Product Ćupter. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Ćupter is Herzegovinian candy made of must and flour/semolina. Much research about the incorporation of brewers’ spent grains into the human diet has been published. The purpose of this study was to partially replace semolina (Samples 1 and 2) and flour (Samples 3 and 4) with brewers’ spent grains originating from industrial (Samples 1 and 4) and craft breweries (Samples 2 and 3) and study nutritive, chemical, and preference properties of the product. In this research, the authors aimed to find application of this already proven functional ingredient in ćupter production. Values for pH were higher for all samples compared to the traditional recipe. Samples produced with flour had higher values of water activity (0.86 ± 0.01) and moisture (41.82 ± 1.68 and 41.11 ± 1.41). Ash content increased with BSG addition, but between samples, there were no significant differences. Collected data showed significant differences in fat levels. Higher protein content was measured for Samples 4 (6.60 ± 0.17) and 1 (6.13 ± 0.07). The highest total sugar content was measured for Sample 1. The general appearance for all samples was “moderately like”. Nutritive value was improved with the addition of BSG, but recipes and drying should be modified to improve consumer acceptance.
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YU J, HU N, HOU L, HANG F, LI K, XIE C. Extraction methods of melanoidins and its potential as a natural pigment. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.113322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Na HU
- Guangxi University, China
| | | | - Fangxue HANG
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Kai LI
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Caifeng XIE
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
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Becker D, Stegmüller S, Richling E. Characterization of brewer's spent grain extracts by tandem mass spectrometry and
HPLC‐DAD
: Ferulic acid dehydrodimers, phenolamides, and oxylipins. Food Sci Nutr 2022; 11:2298-2320. [PMID: 37181325 PMCID: PMC10171517 DOI: 10.1002/fsn3.3178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/25/2022] [Accepted: 11/29/2022] [Indexed: 12/24/2022] Open
Abstract
Brewer's spent grain (BSG) is a major by-product of the brewing industry which is generated in high amounts. In recent years, sustainable food production has become more and more important. BSG mainly used as cattle feed has gained high interest due to not only its valuable ingredients such as fiber and proteins but also secondary metabolites remaining in BSG after the brewing process and known for many biological effects. In the present study, various methods were applied, such as acetone extraction (A), alkaline hydrolysis followed by ethyl acetate extraction (HE), and acetone extraction of alkaline hydrolysis residue (HA). Compounds present in the respective bioactive extracts were characterized by mass spectrometry to identify the active compounds. Various hydroxycinnamic acid derivatives as well as oxylipins and some dicarboxylic acids, such as azelaic acid, were present in HE and HA extracts. In contrast, some catechins and phenolamides, such as numerous hordatines, as well as oxylipins and phospholipids were detected in A extracts. Quantification using HPLC-DAD revealed hordatine contents up to 172.2 ± 2.1 μg p-coumaric acid equivalents/mg extract. Hydroxycinnamic acid derivatives content accounted for up to 48% of the total extract (HE extracts) but only around 3% of the total HA extracts. In summary, all extracts contained secondary plant metabolites belonging to different classes, ranging from hydroxycinnamic acids to phenolamides, such as not only hordatines but also oxylipins, which were identified for the first time in BSG.
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Affiliation(s)
- Daniela Becker
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
| | - Simone Stegmüller
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
| | - Elke Richling
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
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