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Steiner J, Kupetz M, Becker T. Influence of Hydrothermal Treatment of Brewer's Spent Grain on the Concentration and Molecular Weight Distribution of 1,3-1,4-β-D-Glucan and Arabinoxylan. Foods 2023; 12:3778. [PMID: 37893671 PMCID: PMC10606534 DOI: 10.3390/foods12203778] [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: 08/25/2023] [Revised: 10/03/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Brewer's spent grain (BSG) is the most abundant residual in the brewing process. Non-starch polysaccharides such as 1,3-1,4-β-D-glucan (β-glucan) and arabinoxylan (AX) with proven beneficial effects on human health remain in this by-product in high amounts. Incorporating the valuable dietary fiber into the food industry could contribute to a healthy diet. However, a major challenge is extracting these dietary fibers (i.e., β-glucan and AX) from the solid residue. In this study, hydrothermal treatment (HT) was applied to dissolve the remaining water-insoluble carbohydrates from BSG with the aim to extract high amounts of β-glucan and AX. Particular focus was placed on the molecular weight (MW) range above 50 kDa and 20 kDa, respectively, as these are considered to have health-promoting effects. Different treatment temperatures, reaction times, and internal reactor pressures were tested to determine the best process settings to achieve high yields of β-glucan and AX and to examine the influence on their molecular weight distribution (MWD). Overall, 85.1% β-glucan and 77.3% AX were extracted corresponding to 6.3 g per kg BSG at 160 °C and 178.3 g kg-1 at 170 °C, respectively. However, less than 20% of both fiber substances were in the desirable MW range above 50 kDa and 20 kDa, respectively. When lower temperatures of 140 and 150 °C were applied, yields of only 3.0 g kg-1 β-glucan and 128.8 g kg-1 AX were obtained, whereby the proportion of desirable fiber fractions increased up to 45%. Further investigations focused on the heat-induced degradation of monosaccharides and the formation of undesirable by-products (i.e., HMF and furfural) that might pose a health risk.
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Affiliation(s)
- Julia Steiner
- Research Group Beverage and Cereal Biotechnology, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
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Sganzerla WG, Viganó J, Castro LEN, Maciel-Silva FW, Rostagno MA, Mussatto SI, Forster-Carneiro T. Recovery of sugars and amino acids from brewers' spent grains using subcritical water hydrolysis in a single and two sequential semi-continuous flow-through reactors. Food Res Int 2022; 157:111470. [PMID: 35761701 DOI: 10.1016/j.foodres.2022.111470] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/26/2022] [Accepted: 06/02/2022] [Indexed: 11/15/2022]
Abstract
This study evaluated the subcritical water hydrolysis (SWH) of brewer's spent grains (BSG) to obtain sugars and amino acids. The experimental conditions investigated the hydrolysis of BSG in a single flow-through reactor and in two sequential reactors operated in semi-continuous mode. The hydrolysis experiments were carried out for 120 min at 15 MPa, 5 mL water min-1, at different temperatures (80 - 180 °C) and using an S/F of 20 and 10 g solvent g-1 BSG, for the single and two sequential reactors, respectively. The highest monosaccharide yields were obtained at 180 °C in a single reactor (47.76 mg g-1 carbohydrates). With these operational conditions, the hydrolysate presented xylose (0.477 mg mL-1) and arabinose (1.039 mg mL-1) as main sugars, while low contents of furfural (310.7 µg mL-1), 5-hydroxymethylfurfural (<1 mg L-1), and organic acids (0.343 mg mL-1) were obtained. The yield of proteins at 180 °C in a process with a single reactor was 43.62 mg amino acids g-1 proteins, where tryptophan (215.55 µg mL-1), aspartic acid (123.35 µg mL-1), valine (64.35 µg mL-1), lysine (16.55 µg mL-1), and glycine (16.1 µg mL-1) were the main amino acids recovered in the hydrolysate. In conclusion, SWH pretreatment is a promising technology to recover bio-based compounds from BSG; however, further studies are still needed to increase the yield of bioproducts from lignocellulosic biomass to explore two sequential reactors.
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Affiliation(s)
| | - Juliane Viganó
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, SP, Brazil
| | | | | | - Mauricio A Rostagno
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, SP, Brazil.
| | - Solange I Mussatto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 223, 2800 Kongens Lyngby, Denmark
| | - Tânia Forster-Carneiro
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
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Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022; 370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 09/09/2021] [Accepted: 10/06/2021] [Indexed: 11/30/2022]
Abstract
Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Ting Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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Martínez-Encinas EG, Carvajal-Millán E, Calderón de la Barca AM, Rascón-Chu A, Martínez-Porchas M, Márquez-Escalante JA, Islas-Rubio AR. Extraction and characterization of arabinoxylans obtained from nixtamalized brewers' spent grains. FOOD SCI TECHNOL INT 2021; 29:40-49. [PMID: 34816761 DOI: 10.1177/10820132211060609] [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: 11/17/2022]
Abstract
The processes to obtain value-added products from brewers' spent grain, a contaminant industrial waste, require alkaline non-ecofriendly pre-treatments. The arabinoxylans from brewers' spent grain were extracted by nixtamalization evaluating the extraction procedure, antioxidant capacity and molecular characteristics. The best arabinoxylans yields were those extracted with CaO at 100°C and 25°C (6.43% and 3.37%, respectively). The antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl assay of the arabinoxylans after thermal treatment and additional arabinoxylans after thermal treatment proteolysis were 434 and 118 mg TE/g, while by 2,20'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt assay the value was similar (380 μmol TE/g). The intrinsic viscosities and viscosimetric molecular weights were 69 mL/g and 13 kDa for arabinoxylans after thermal treatment, and 15 mL/g and 1.6 kDa for arabinoxylans after thermal treatment proteolysis, respectively. The protein and lignin contents were 3.1% and 6.4% for arabinoxylans after thermal treatment and, 0.9% and 4.6% for arabinoxylans after thermal treatment proteolysis, while their arabinose: xylose ratios were 0.39 and 0.36, with ferulic acid contents of 0.63 and 0.14 mg/g, respectively. Both products of arabinoxylans were molecularly identical by Fourier transform infra-red. Although the purity of the extracted arabinoxylans was improved with proteolysis, their intrinsic viscosity and viscosimetric molecular weight were affected. The extraction of arabinoxylans from brewers' spent grain by CaO nixtamalization alone or after additional proteolysis was successful to obtain purity and good antioxidant capacity.
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Parchami M, Ferreira JA, Taherzadeh MJ. Starch and protein recovery from brewer's spent grain using hydrothermal pretreatment and their conversion to edible filamentous fungi - A brewery biorefinery concept. BIORESOURCE TECHNOLOGY 2021; 337:125409. [PMID: 34166931 DOI: 10.1016/j.biortech.2021.125409] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/07/2021] [Accepted: 06/10/2021] [Indexed: 06/13/2023]
Abstract
This study aimed at recovering a highly concentrated starch and protein stream from the brewer's spent grain (BSG). The effect of pretreatment temperature and retention time on the solubilization of starch and protein; and the generation of fermentation inhibitors were studied. Then, the application of recovered streams for fungal cultivation was evaluated using different edible fungi Aspergillus oryzae, Neurospora intermedia, and Rhizopus delemar. The hydrothermal pretreatment resulted in the highest solubilized starch concentration, 43 g/L, corresponding to 83% solubilization of initial BSG starch content. The highest protein concentration was 27 g/L (48% solubilization of initial BSG protein content). Cultivation with Neurospora intermedia on the recovered streams from the two best pretreatment conditions, 140 ℃ for 4 h and 180 ℃ for 30 min, resulted in pure fungal biomass with the highest protein content 59.62% and 50.42% w/w, respectively. Finally, a brewery biorefinery was proposed for the valorization of BSG.
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Affiliation(s)
- Mohsen Parchami
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Jorge A Ferreira
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
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Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs. Processes (Basel) 2020. [DOI: 10.3390/pr9010017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs.
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Weiermüller J, Akermann A, Sieker T, Ulber R. Bioraffinerien auf Basis schwach verholzter Biomasse. CHEM-ING-TECH 2020. [DOI: 10.1002/cite.202000070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jens Weiermüller
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
| | - Alexander Akermann
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
| | - Tim Sieker
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
| | - Roland Ulber
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
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Akermann A, Weiermüller J, Ulber R. Aufbau eines Bioraffineriekonzeptes für Biertreber mit vorgelagertem Pressschritt. CHEM-ING-TECH 2019. [DOI: 10.1002/cite.201900017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Alexander Akermann
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik, Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
| | - Jens Weiermüller
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik, Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
| | - Roland Ulber
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik, Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
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Luft L, Confortin TC, Todero I, Ugalde G, Zabot GL, Mazutti MA. Transformation of residual starch from brewer’s spent grain into fermentable sugars using supercritical technology. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.06.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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