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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 2024; 196:5508-5532. [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] [MESH Headings] [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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2
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Bezerril FF, Pimentel TC, de Aquino KP, Schabo DC, Rodrigues MHP, Dos Santos Lima M, Schaffner DW, Furlong EB, Magnani M. Wheat craft beer made from AFB 1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites. Food Res Int 2023; 172:112774. [PMID: 37689839 DOI: 10.1016/j.foodres.2023.112774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 09/11/2023]
Abstract
Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to collect the wort - remaining sugar-rich liquid), sweet wort, green beer, spent yeast, and in beer. Physicochemical parameters (pH, titratable acidity, color parameters, total soluble solids), sugars, organic acids, alcohols, and phenolics were evaluated after mashing, and in sweet wort, green beer, and beer samples. Density and yeast counts were determined over 120 h of sweet wort fermentation every 24 h. The AFB1 levels in the final beer were 0.22 µg/L, while the spent grains and spent yeasts contained 0.71 ± 0.17 and 0.11 ± 0.03 µg/kg of AFB1, respectively. AFB1 contamination did not influence the final product's physicochemical parameters, density during fermentation, fructose, or glycerol content. Higher yeast counts were observed during the first 48 h of non-contaminated wheat craft beer fermentation, with higher ethanol, citric acid, and propionic acid contents and lower glucose, malic acid, and lactic acid contents compared with beer contaminated with AFB1. Non-contaminated wheat craft beer also had higher concentrations of gallic acid, chlorogenic acid, catechin, procyanidin A2, and procyanidin B1. AFB1 contamination of wheat malt may not affect basic quality parameters in wheat craft beer but can influence the final product's organic acid and phenolic contents. Our findings show that if wheat craft beer is made with contaminated malt, AFB1 can remain in the final product and may pose a risk to consumers.
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Affiliation(s)
- Fabrícia França Bezerril
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | | | - Karine Peixoto de Aquino
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | - Danieli C Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado Do Oeste, RO 76993-000, Brazil
| | - Marcy Heli Paiva Rodrigues
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Institute Federal of Sertão Pernambucano, Petrolina, Brazil
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Eliana B Furlong
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil.
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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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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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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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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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8
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A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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9
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Sileoni V, Alfeo V, Bravi E, Belardi I, Marconi O. Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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10
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Fărcaș AC, Socaci SA, Chiș MS, Martínez-Monzó J, García-Segovia P, Becze A, Török AI, Cadar O, Coldea TE, Igual M. In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers' Spent Grains. Nutrients 2022; 14:3512. [PMID: 36079770 PMCID: PMC9460495 DOI: 10.3390/nu14173512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/21/2022] [Accepted: 08/23/2022] [Indexed: 11/17/2022] Open
Abstract
Brewers' spent grain (BSG), the main by-product of the brewing industry, is a rich source of minerals and water-soluble vitamins such as thiamine, pyridoxine, niacin, and cobalamin. Bioaccessibility through in vitro digestion is an important step toward the complete absorption of minerals and B group vitamins in the gastrointestinal system. Inductively coupled plasma optical emission spectrometry (ICP-OES) together with inductively coupled plasma quadrupole mass spectrometry (ICP-MS) was used for the quantification of the macro- and micro-minerals. An ultra-high performance liquid chromatography (UHPLC) system coupled with a diode array detector (DAD) was used for B group vitamin identification. Four different industrial BSG samples were used in the present study, with different percentages of malted cereals such as barley, wheat, and degermed corn. Calcium's bioaccessibility was higher in the BSG4 sample composed of 50% malted barley and 50% malted wheat (16.03%), while iron presented the highest bioaccessibility value in the BSG2 sample (30.03%) composed of 65% Pale Ale malt and 35% Vienna malt. On the other hand, vitamin B1 had the highest bioaccessibility value (72.45%) in the BSG3 sample, whilst B6 registered the lowest bioaccessibility value (16.47%) in the BSG2 sample. Therefore, measuring the bioaccessibilty of bioactive BSG compounds before their further use is crucial in assessing their bioavailability.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Anca Becze
- National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Anamaria Iulia Török
- National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Oana Cadar
- National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Ginindza A, Solomon W, Shelembe J, Nkambule T. Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design. Heliyon 2022; 8:e09514. [PMID: 35663457 PMCID: PMC9160767 DOI: 10.1016/j.heliyon.2022.e09514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 10/22/2021] [Accepted: 05/16/2022] [Indexed: 11/04/2022] Open
Abstract
Inclusion of brewer's spent grain flour (BSGF) in food formulations has been reported to have nutritional and health benefits due to the contents like, protein, fibre and phenolic compounds. Bread has been used as common vehicle for functional and nutritive ingredients due to its wide consumption. Several studies attempted to incorporate BSGF flour in baked products. Studies also have reported on the application of maize flour in bread and baked products. However, there is limited information on the possibility of producing bread from composite flour using BSGF with other widely consumed cereals like maize together with wheat flour. The study investigated the optimization of bread recipe made from wheat flour, maize flour and BSGF in order to attain optimal physicochemical and sensory attributes using D-optimal mixture design. A total of 16 runs were formulated using design expert software. The blend proportions of wheat, maize and BSGF had a significant (p < 0.05) influence on bread specific volume, volume and density. Increase in BSGF proportion decreased the specific volume and volume whereas the loaf density increased. The specific volume increased with increase in wheat flour proportion. The combination of high levels of BSGF and maize, however, brought about a slight increase in specific volume compared to combinations of low levels of BSGF and maize flour. The fibre, protein and ash content of bread significantly (p < 0.05) increased with increase in BSGF and maize proportion whereas the effect of maize flour was less pronounced compared to BSGF. The sensory attributes including colour, taste, flavour, texture and overall acceptability were significantly (p < 0.05) reduced with increase in BSGF and maize flour content. Using the optimization criteria where all sensory attributes have to be at least “like slightly” intensity, maximized, specific volume, fiber and protein, that the best results were found between 73 to 87% of wheat, 9–20% maize, and 0–11% BSGF based on graphical optimization. Numerical optimization indicated that best results were using combination of 65% wheat, 20% maize flour, and 15% BSGF with a desirability value of 0.524. According to the results of the study, BSGF can be incorporated up 10% and maize flour up to 20% obtain an acceptable product.
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Naibaho J, Wojdyło A, Korzeniowska M, Laaksonen O, Föste M, Kütt ML, Yang B. Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato. Foods 2022; 11:foods11101473. [PMID: 35627043 PMCID: PMC9142116 DOI: 10.3390/foods11101473] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/10/2022] [Accepted: 05/17/2022] [Indexed: 12/14/2022] Open
Abstract
The current dietary habits cause health problems due to foods’ composition, with bread as an important example. Our aim was to formulate an optimum dough blend with flours from wheat, amaranth and orange sweet potato to obtain a physically good and highly nutritional bread. Bread was prepared with blends of wheat, amaranth and orange sweet potato flours, optimizing the technological properties of the doughs by the response surface methodology and analyzing their physical and nutritional properties. Amaranth provides protein and fiber, and sweet potatoes provide β-carotenoids and high antioxidant activity. The prediction models were adjusted by mixing time (MT), peak dough resistance (PDR), setback (SB) and breakdown (BD). The interaction between wheat and amaranth significantly (p < 0.05) affected MT, PDR and SB, while the interaction between amaranth and sweet potato affected BD (p < 0.05); none of the components influenced PDR. The optimized blend (68.7% wheat, 22.7% amaranth and 8.6% sweet potato) produced a bread with the best crust and crumb appearance. This bread was comparable to that made with 100% wheat in specific volume and textural characteristics, but had better protein quality, higher content of fermentable fiber, pro-vitamin A, and bioactive compounds with good antioxidant capacity, and a lower glycemic index.
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Simultaneous Determination of Eight Phenolic Acids in Rapeseed by Accelerated Solvent Extraction-Solid Phase Extraction Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02310-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Zannini E, Bravo Núñez Á, Sahin AW, Arendt EK. Arabinoxylans as Functional Food Ingredients: A Review. Foods 2022; 11:1026. [PMID: 35407113 PMCID: PMC8997659 DOI: 10.3390/foods11071026] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan's structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX's benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan's structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (Á.B.N.); (A.W.S.); (E.K.A.)
| | - Ángela Bravo Núñez
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (Á.B.N.); (A.W.S.); (E.K.A.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (Á.B.N.); (A.W.S.); (E.K.A.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (Á.B.N.); (A.W.S.); (E.K.A.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
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16
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Naibaho J, Butula N, Jonuzi E, Korzeniowska M, Laaksonen O, Föste M, Kütt ML, Yang B. Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107412] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Reguengo LM, Salgaço MK, Sivieri K, Maróstica Júnior MR. Agro-industrial by-products: Valuable sources of bioactive compounds. Food Res Int 2022; 152:110871. [DOI: 10.1016/j.foodres.2021.110871] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/22/2021] [Accepted: 12/02/2021] [Indexed: 11/04/2022]
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18
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Rinaldi BJD, Montanher PF, Johann G. Brewing of craft beer enriched with freeze-dried cape gooseberry: a promising source of antioxidants. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.01922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Abstract The craft beer segment has been driving the beverage market due to the many different formulation possibilities. Among craft beers, fruity beers provide the consumer with flavors previously unknown. In this sense, cape gooseberry is a tropical fruit known for its unique flavor, whose production is seasonal, which makes it difficult to use throughout the year. One possibility of incorporating cape gooseberry into fruity beers is to subject the fruit to freeze-drying, ensuring a constant stock of pulp. The present study aimed to produce a craft beer added with freeze-dried cape gooseberry, to add mineral compounds, phenolic compounds, and antioxidant activity to the final beverage. Three beer formulations with different concentrations of freeze-dried cape gooseberry (20, 40, and 60 g/L) were produced and characterized. The results showed that the addition of the fruit directly influenced the physicochemical parameters pH, Total Titratable Acidity (TTA), Total Soluble Solids (TSS), alcoholic concentration, color, bitterness, real extract, primitive extract, and turbidity. In addition, the beers with freeze-dried cape gooseberry showed an increase in the content of some minerals, total phenolic compounds, and antioxidant activity. Thus, the addition of cape gooseberry is a good option to improve the functional characteristics of the beer, providing a differentiated product.
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Affiliation(s)
| | | | - Gracielle Johann
- Universidade Tecnológica Federal do Paraná, Brasil; Universidade Tecnológica Federal do Paraná, Brasil
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19
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Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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20
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Fărcaș AC, Socaci SA, Chiș MS, Pop OL, Fogarasi M, Păucean A, Igual M, Michiu D. Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects. PLANTS (BASEL, SWITZERLAND) 2021; 10:2504. [PMID: 34834863 PMCID: PMC8624837 DOI: 10.3390/plants10112504] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, lipids, mineral and phenols that needs to be further exploited. In this vein, five different BSG types were collected from local breweries and valorized in cookies manufacturing. Thus, proximate composition (protein, minerals, lipids, ash, crude fiber and carbohydrates) was analyzed using AACC (American Association of Cereal Chemists) methods, DPPH (2,2-Diphenyl-1-picrylhydrazyl), and Folin Ciocalteu methods were used to determined antioxidant activity and total phenols, while minerals and aroma volatile compounds were performed using inductively coupled plasma optical emission spectrometry (ICP-OES) and ITEX/GC-MS (in tube extraction gas chromatography-mass spectrometry) respectively. Color and physical characteristics, together with sensorial analysis, were also evaluated. The results highlighted a significant difference between BSG samples, mainly from the total phenols, antioxidant activity and aroma volatile compounds point of view. BSG volatiles compounds from the aldehydes group such as 2-methyl-propanal, 3-methyl-butanal and 2-methyl-butanal were identified also in the final baked goods, leading to a pleasant and appreciated consumers' taste and aroma. Furthermore, cookies sensorial analysis emphasized that the sample manufactured with BSG from light and dark malt mixture was more appreciated by consumers, attaining the highest hedonic scores.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Melinda Fogarasi
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;
| | - Delia Michiu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
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21
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Naibaho J, Korzeniowska M, Wojdyło A, Figiel A, Yang B, Laaksonen O, Foste M, Vilu R, Viiard E. Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111877] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Schettino R, Verni M, Acin-Albiac M, Vincentini O, Krona A, Knaapila A, Cagno RD, Gobbetti M, Rizzello CG, Coda R. Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants (Basel) 2021; 10:742. [PMID: 34067199 PMCID: PMC8151577 DOI: 10.3390/antiox10050742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 04/30/2021] [Accepted: 05/04/2021] [Indexed: 12/19/2022] Open
Abstract
Brewers' spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as "high fiber" and "source of protein" according to the European Community Regulation No. 1924/2006. Compared to native BSG, the use of bioprocessed BSG led to higher protein digestibility and quality indices (essential amino acid index, biological value, protein efficiency ratio, nutritional index), as well as lower predicted glycemic index. Bioprocessing also improved the technological properties of fortified pasta. Indeed, brightfield and confocal laser scanning microscopy revealed the formation of a more homogeneous protein network, resulting from the degradation of the arabinoxylan structure of BSG, and the release of the components entrapped into the cellular compartments. The extensive cell wall disruption contributed to the release of phenols, and conferred enhanced antioxidant activity to the fortified pasta. The persistence of the activity was demonstrated after in vitro-mimicked digestion, evaluating the protective effects of the digested pasta towards induced oxidative stress in Caco-2 cells cultures. The fortified pasta showed a peculiar sensory profile, markedly improved by the pre-treatment, thus confirming the great potential of bioprocessed BSG as health-promoting food ingredient.
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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (R.S.); (M.V.)
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (R.S.); (M.V.)
| | - Marta Acin-Albiac
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | - Olimpia Vincentini
- Unit of Human Nutrition and Health, Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, 00161 Rome, Italy;
| | - Annika Krona
- RISE Research Institutes of Sweden, Agriculture and Food, Box 5401, 402 29 Gothenburg, Sweden;
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (A.K.); (R.C.)
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | | | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (A.K.); (R.C.)
- Department of Food and Nutrition, Helsinki Institute of Sustainability, University of Helsinki, 00014 Helsinki, Finland
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23
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Naibaho J, Korzeniowska M. Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment. J Food Sci 2021; 86:1532-1551. [PMID: 33895998 DOI: 10.1111/1750-3841.15714] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/01/2021] [Accepted: 03/11/2021] [Indexed: 01/18/2023]
Abstract
The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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24
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Naibaho J, Korzeniowska M. The variability of physico-chemical properties of brewery spent grain from 8 different breweries. Heliyon 2021; 7:e06583. [PMID: 33869835 PMCID: PMC8035523 DOI: 10.1016/j.heliyon.2021.e06583] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 11/02/2020] [Accepted: 03/19/2021] [Indexed: 11/18/2022] Open
Abstract
This research aimed to identify the differences in brewer's spent grains, which were collected from eight breweries for their physicochemical properties. The spent grains were dried until they reached stable weights, grounded to pass through a 385-μm sieve, vacuum-packed in nontransparent packaging, and kept in room temperature conditions for further analysis. The physicochemical properties, including proximate, color, water activity, water-holding capacity, oil-holding capacity, and density were evaluated. The results showed some differences in all measured quality parameters between all eight different spent barley grain samples. A similar pattern was noted in some properties studied. Hence, mathematical modeling of these studied properties should be undertaken with further qualities, such as fiber composition, mechanical properties, and thermal stability.
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25
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da Rocha Lemos Mendes G, Souto Rodrigues P, de Las Mercedes Salas-Mellado M, Fernandes de Medeiros Burkert J, Badiale-Furlong E. Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:46-52. [PMID: 33404888 DOI: 10.1007/s11130-020-00872-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 06/12/2023]
Abstract
Cakes are the most popular bakery items around the world because they are easy to consume and affordable. Their baking characteristics and consumers' healthy habits have driven the adoption of new ingredients and technologies to improve their functionality. This study aimed to develop cakes in which wheat flour was replaced by different amounts of defatted rice bran and to evaluate their physicochemical composition, nutritional and technological properties, and sensory profile. The use of defatted rice bran in cakes promoted an increase in fiber content, phenolic compounds and antioxidant capacity, besides decreasing their energy value. The formulation with 30% defatted rice bran exhibited high acceptance and 35% of the judges declared that they would consume the product at least once a week, if it could be found on the market. Results showed that defatted rice bran is a potential raw material that could be used in bakery products, as a cheap way to improve their nutritional quality without affecting consumer acceptability.
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Affiliation(s)
- Gabriela da Rocha Lemos Mendes
- Industria Riograndense de Óleos Vegetais - IRGOVEL, Av. Presidente João Goulart, P.O BOX: 96040-000, 7351, Pelotas, RS, Brazil.
- Universidade Federal do Rio Grande - Escola de Química e de Alimentos, Av. Italia, Campus Carreiros, P.O BOX: 96203-900, Rio Grande, RS, Brazil.
| | - Priscila Souto Rodrigues
- Universidade Federal do Rio Grande - Escola de Química e de Alimentos, Av. Italia, Campus Carreiros, P.O BOX: 96203-900, Rio Grande, RS, Brazil
| | | | | | - Eliana Badiale-Furlong
- Universidade Federal do Rio Grande - Escola de Química e de Alimentos, Av. Italia, Campus Carreiros, P.O BOX: 96203-900, Rio Grande, RS, Brazil
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