1
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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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2
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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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3
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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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4
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Feasibility of Brewer's Spent Yeast Microcapsules as Targeted Oral Carriers. Foods 2023; 12:foods12020246. [PMID: 36673340 PMCID: PMC9857821 DOI: 10.3390/foods12020246] [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: 11/19/2022] [Revised: 12/15/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023] Open
Abstract
Brewer's spent yeast (BSY) microcapsules have a complex network of cell-wall polysaccharides that are induced by brewing when compared to the baker's yeast (Saccharomyces cerevisiae) microcapsules. These are rich in (β1→3)-glucans and covalently linked to (α1→4)- and (β1→4)-glucans in addition to residual mannoproteins. S. cerevisiae is often used as a drug delivery system due to its immunostimulatory potential conferred by the presence of (β1→3)-glucans. Similarly, BSY microcapsules could also be used in the encapsulation of compounds or drug delivery systems with the advantage of resisting digestion conferred by (β1→4)-glucans and promoting a broader immunomodulatory response. This work aims to study the feasibility of BSY microcapsules that are the result of alkali and subcritical water extraction processes, as oral carriers for food and biomedical applications by (1) evaluating the resistance of BSY microcapsules to in vitro digestion (IVD), (2) their recognition by the human Dectin-1 immune receptor after IVD, and (3) the recognition of IVD-solubilized material by different mammalian immune receptors. IVD digested 44-63% of the material, depending on the extraction process. The non-digested material, despite some visible agglutination and deformation of the microcapsules, preserved their spherical shape and was enriched in (β1→3)-glucans. These microcapsules were all recognized by the human Dectin-1 immune receptor. The digested material was differentially recognized by a variety of lectins of the immune system related to (β1→3)-glucans, glycogen, and mannans. These results show the potential of BSY microcapsules to be used as oral carriers for food and biomedical applications.
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5
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Nowosad K, Sujka M, Wyrostek J. Preparation of yeast flakes enriched with iron and vitamin
B
12
using a pulsed electric field technology. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Karolina Nowosad
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Lublin Poland
| | - Monika Sujka
- Department of Analysis and Evaluation of Food Quality, Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Lublin Poland
| | - Jakub Wyrostek
- Department of Analysis and Evaluation of Food Quality, Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Lublin Poland
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6
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Emmanuel JK, Nganyira PD, Shao GN. Evaluating the potential applications of brewers' spent grain in biogas generation, food and biotechnology industry: A review. Heliyon 2022; 8:e11140. [PMCID: PMC9626929 DOI: 10.1016/j.heliyon.2022.e11140] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/22/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022] Open
Abstract
Breweries, as the major users of fossil fuels, are constantly under economic and environmental pressure to minimize energy consumption and residual management costs. Biogas generation from brewing wastes is a realistic solution for significantly reducing fossil fuel use. Brewers' spent grain (BSG) forms about eighty per cent of the total wastes from a brewing plant. BSG has a high cellulose and non-cellulosic polysaccharides content which makes it potential for biogas production. This paper reviews the potential applications of BSG as an alternative substrate for production of biogas and the recent achievements which have been attained in anaerobic digestion (AD) technology. The usability of BSG in diverse technologies including production of animal and human food and as a medium for growing microorganisms and enzymes is reviewed. The chemical processes involved in producing biogas from BSG are discussed.
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7
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Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02887-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Arabinoxylans Release from Brewers’ Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts. Foods 2022; 11:foods11101415. [PMID: 35626985 PMCID: PMC9140831 DOI: 10.3390/foods11101415] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/04/2022] [Accepted: 05/09/2022] [Indexed: 01/27/2023] Open
Abstract
Brewers’ spent grain (BSG) is the most abundant byproduct generated from the beer-brewing process. BSG is a material rich in hemicellulose, composed of arabinoxylans (AX). However, the high crosslinking of this material causes low availability of AX, for which it is necessary to apply different treatments. The objective of this research is to increase the release of arabinoxylans through solid-state fermentation with Fusarium oxysporum f. sp. lycopersici using extruded brewery spent grain. First, the BSG is subjected to two types of physical treatments: extrusion at 20% moisture, 200 rpm and 50 °C (BSGe), and blade milling (BSGm). The chemical composition is determined for each sample (BSG, BSGe and BSGm). Subsequently, the solid-state fermentation process (SSF) is carried out on each sample. The fermentation kinetics at 30 °C are monitored for 7 days. Once the SSF concludes, AX are extracted, and the purity of AX is determined by the phloroglucinol colorimetric assay. Finally, the total phenolic compounds, phenolic acids and antioxidant capacity by DPPH are quantified. No significant differences (p ≥ 0.05) in the protein, lipid, ash or total dietary fiber contents are found among the samples. No significant difference (p ≥ 0.05) in the content of soluble fiber is found, although BSGe and BSGm have higher values than BSG. On the other hand, the yields of soluble AX exhibit significant differences (p ≤ 0.05) among nonfermented samples (BSG, 0.03%; BSGm, 0.53%; BSGe, 0.70%) and with SSF (BSG, 2.95%; BSGm, 6.24%; and BSGe, 9.58%). In addition, the contents of free phenolic compounds and free phenolic acids and the percent inhibition of free extracts by 2,2-diphenyl-1-picrylhydrazyl (DPPH) differ significantly (p ≤ 0.05) between samples subjected to SSF and nonfermented samples. Therefore, extrusion and SSF treatment increase AX release from BSG as well as the antioxidant capacity of the extracts.
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10
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The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6641904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The brewing industry generates large amounts of food waste including brewers’ spent grain (BSG) and leftover malted grains from beer production. BSG compositions can vary but consistently include high levels of protein and fiber. The potential nutritional and health benefits of BSG have sparked recent interest for food fortification. However, the challenges associated with BSG addition can impact food quality due to increases in fiber and protein content and reduction in starch content. Consumer testing was conducted to evaluate muffins containing varying levels of BSG (0, 20, 30% wt:wt flour) to determine the highest acceptable concentration on overall likeability, appearance, texture, moistness, sponginess, and taste attributes. Significant differences were found within appearance (F = 7.728, P = .001) and taste (F = 4.947, P = .008) ratings across all muffins. Control and 20% BSG muffins were rated significantly higher for appearance (6.74 ± 0.18; 6.64 ± 0.18) than 30% BSG muffins (6.11 ± 0.18). Muffins containing 20% BSG (7.15 ± 0.17) received significantly higher taste ratings than 30% BSG muffins (6.56 ± 0.22) and control muffins (6.49 ± 0.19). However, 30% BSG muffins maintained acceptance for all attributes showing higher allowable BSG substitutions than previously reported. Bivariate correlation analyses found that all attributes across each muffin variation were strongly, positively correlated (r > 0.6) with overall likeability excluding appearance (r = 0.359, P < 0.001) and moistness (r = .466, P < 0.001) in control muffins. Significant predictors of overall likeability were appearance (β = 0.088, P = 0.005), texture (β = 0.181, P < 0.001), sponginess (β = 0.226, P < 0.001), and taste (β = 0.494, P < 0.001). Brewers’ spent grain consumer acceptance results will guide the development of test food products for future human diet intervention compliance.
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11
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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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12
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Stinging Nettle ( Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties. Molecules 2021; 26:molecules26226909. [PMID: 34833998 PMCID: PMC8623016 DOI: 10.3390/molecules26226909] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/04/2021] [Accepted: 11/11/2021] [Indexed: 11/16/2022] Open
Abstract
Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.
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13
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González‐Cervantes ME, Hernández‐Uribe JP, Gómez‐Aldapa CA, Navarro‐Cortez RO, Palma‐Rodríguez HM, Vargas‐Torres A. Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (
Ustilago maydis
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Juan P. Hernández‐Uribe
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Carlos A. Gómez‐Aldapa
- Centro de Investigaciones Químicas Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Mineral de la Reforma México
| | - Ricardo O. Navarro‐Cortez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Heidi M. Palma‐Rodríguez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
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14
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Baking properties of flour and nutritional value of rye bread with brewer's spent grain. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111955] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Hammad K, Morsy N, Abd El-Salam E. Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0334201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.
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16
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The Use of Iron-Enriched Yeast for the Production of Flatbread. Molecules 2021; 26:molecules26175204. [PMID: 34500637 PMCID: PMC8434235 DOI: 10.3390/molecules26175204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 01/10/2023] Open
Abstract
The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO3)3·9H2O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH• between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states.
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17
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Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour. Antioxidants (Basel) 2021; 10:antiox10071122. [PMID: 34356355 PMCID: PMC8301197 DOI: 10.3390/antiox10071122] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 02/06/2023] Open
Abstract
Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.
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18
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Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products. Foods 2021; 10:foods10050946. [PMID: 33925910 PMCID: PMC8146050 DOI: 10.3390/foods10050946] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/21/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022] Open
Abstract
The addition of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.
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19
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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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Tkaczewska J, Kulawik P, Morawska-Tota M, Zając M, Guzik P, Tota Ł, Pająk P, Duliński R, Florkiewicz A, Migdał W. Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods 2021; 10:694. [PMID: 33805151 PMCID: PMC8064058 DOI: 10.3390/foods10040694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 12/24/2022] Open
Abstract
The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.
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Affiliation(s)
- Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Małgorzata Morawska-Tota
- Department of Sports Medicine & Human Nutrition, University School of Physical Education in Kraków, al. Jana Pawla II 78, 31-537 Kraków, Poland;
| | - Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Łukasz Tota
- Department of Physiology and Biochemistry, Faculty of Physical Education and Sport, University of Physical Education in Krakow, al. Jana Pawla II 78, 31-537 Kraków, Poland;
| | - Paulina Pająk
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland; (P.P.); (A.F.)
| | - Robert Duliński
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Adam Florkiewicz
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland; (P.P.); (A.F.)
| | - Władysław Migdał
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
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Nocente F, Natale C, Galassi E, Taddei F, Gazza L. Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta. Foods 2021; 10:foods10030502. [PMID: 33652761 PMCID: PMC7996885 DOI: 10.3390/foods10030502] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 02/16/2021] [Accepted: 02/23/2021] [Indexed: 12/17/2022] Open
Abstract
Brewers' spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed-proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)-except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta.
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Zielińska E, Pankiewicz U. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour. Molecules 2020; 25:molecules25235629. [PMID: 33265946 PMCID: PMC7730627 DOI: 10.3390/molecules25235629] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 11/25/2020] [Accepted: 11/27/2020] [Indexed: 11/16/2022] Open
Abstract
Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.
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In Vitro Evaluation of Enriched Brewers' Spent Grains Using Bacillus subtilis WX-17 as Potential Functional Food Ingredients. Appl Biochem Biotechnol 2020; 193:349-362. [PMID: 32968964 DOI: 10.1007/s12010-020-03424-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 09/11/2020] [Indexed: 01/24/2023]
Abstract
Brewers' spent grains (BSGs) are nutritious food processing by-products generated in the brewing industry. In this study, in vitro digestion-fermentation was employed to examine fermented BSG using Bacillus subtilis WX-17 as functional food ingredients. Insoluble fibers in BSG were converted into soluble fibers after fermentation, giving an increase from 6.13 ± 0.42 to 9.37 ± 0.53 mg/100 g BSG. After in vitro digestion of unfermented and fermented BSG, various nutritional components were found to be higher in fermented BSG. Components such as amino acids and fatty acids gave a concentration of 1.635 ± 0.236 mg/mL and 6.35 ± 0.65 mg/mL, respectively. Additionally, vitamin K2 MK7 was detected in fermented BSG with a concentration of 0.00012 ± 0.000005 mg/mL. Probiotics Bacillus subtilis WX-17 was observed to withstand the in vitro digestion. After in vitro fermentation, various short-chain fatty acids namely acetic acid, propanoic acid, and butyric acid were produced at higher amounts for fermented BSG. The concentrations obtained were 124.11 ± 18.72 mM, 13.18 ± 1.38 mM, and 46.25 ± 7.57 mM respectively. As for gut microbiota profile, differential genera such as Bacteroides and Ruminococcus were detected, showing different effects on the intestinal microbiota. This study demonstrates the potential of using microbial fermentation of underutilized BSG to serve as potential functional food ingredients.
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Benkhoud H, Baâti T, Njim L, Selmi S, Hosni K. Antioxidant, antidiabetic, and antihyperlipidemic activities of wheat flour-based chips incorporated with omega-3-rich fish oil and artichoke powder. J Food Biochem 2020; 45:e13297. [PMID: 32515503 DOI: 10.1111/jfbc.13297] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/21/2020] [Accepted: 05/05/2020] [Indexed: 12/29/2022]
Abstract
In the present study, the omega-3-rich oil from fish viscera and gill by-products, and caffeoylquinic-rich powder of artichoke bract by-products were used for the enrichment of wheat flour chips. Incorporation of these ingredients improved the lipid profile by increasing the level of polyunsaturated essential fatty acids mainly linoleic, linolenic, eicosapentaenoic, and docosahexaenoic acids enhancing thereby their nutritional quality. In alloxan-induced diabetic mice, the novel products reverts the blood glucose and serum markers including alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, urea, and creatinine to their normal levels. Concomitantly, they prevented lipid peroxidation and activated antioxidant enzymes (catalase, superoxide dismutase, and glutathione peroxidase). They ameliorate the lipid profile by reducing triglycerides, cholesterol, and LDL. Additional efforts aimed at investigating the potential of other raw materials including algal biomass, and shrimps as a sustainable source of valuable ingredients would contribute to the development of new products with improved nutritional and functional attributes. PRACTICAL APPLICATIONS: Icorporation of cheap, available, and functional ingredients from fish (omega-3-rich oil) and artichoke bract by-products into wheat flour chips could be successfully adopted for the development of functional foods destined for diabetic patient.
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Affiliation(s)
- Haifa Benkhoud
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Biotechpôle de Sidi thabet, Ariana, Tunisia.,Institut National Agronomique de Tunis, Université de Carthage, Tunis, Tunisia
| | - Tarek Baâti
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Biotechpôle de Sidi thabet, Ariana, Tunisia
| | - Leila Njim
- Service d'Anatomie et de Cytologie Pathologique, CHU Fattouma Bourguiba, Monastir, Tunisia
| | - Slimen Selmi
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Biotechpôle de Sidi thabet, Ariana, Tunisia.,Unité de Physiologie Fonctionnelle et Valorisation des Bioressources, Institut Supérieur de Biotechnologie de Béja, Université de Jendouba, Béja, Tunisia
| | - Karim Hosni
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Biotechpôle de Sidi thabet, Ariana, Tunisia
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Heredia-Sandoval NG, Granados-Nevárez MDC, Calderón de la Barca AM, Vásquez-Lara F, Malunga LN, Apea-Bah FB, Beta T, Islas-Rubio AR. Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer's Spent Grain. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:41-47. [PMID: 31788720 DOI: 10.1007/s11130-019-00783-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Brewers' spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks highly consumed by young people. The objective of this study was to substitute wheat flour with BSG (0, 10, 20, and 30%) for cookies elaboration, and evaluate the dough rheology, phenolic acids, antioxidant capacity, arabinoxylans content and proximate composition of the cookies Protein content and bioactive compounds (ferulic and p-coumaric acids, water unextractable arabinoxylans) of cookies significantly (p < 0.05) increased with the substitution level. In comparison to the wheat-alone cookies, the 20% BSG-containing cookies showed a lower hydrolysis and glycemic index (GI), and less total starch. The low cost, protein-rich BSG with antioxidant capacity improves the nutritional quality of cookies and may confer health benefits beyond basic nutrition.
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Affiliation(s)
- Nina G Heredia-Sandoval
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico
| | - María Del Carmen Granados-Nevárez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico
| | - Ana M Calderón de la Barca
- Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C, Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria, C.P, 83304, Hermosillo, Sonora, Mexico
| | - Francisco Vásquez-Lara
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico
| | - Lovemore N Malunga
- Department of Food & Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Franklin B Apea-Bah
- Department of Food & Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Alma R Islas-Rubio
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico.
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Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108493] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108421] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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He Y, Kuhn DD, Ogejo JA, O’Keefe SF, Fraguas CF, Wiersema BD, Jin Q, Yu D, Huang H. Wet fractionation process to produce high protein and high fiber products from brewer's spent grain. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Combest S, Warren C. Perceptions of college students in consuming whole grain foods made with Brewers' Spent Grain. Food Sci Nutr 2019; 7:225-237. [PMID: 30680176 PMCID: PMC6341135 DOI: 10.1002/fsn3.872] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 10/02/2018] [Accepted: 09/21/2018] [Indexed: 12/21/2022] Open
Abstract
One-third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers' Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.
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Affiliation(s)
- Shannon Combest
- Department of Nutrition and Food SciencesTexas Woman's UniversityDentonTexas
| | - Cynthia Warren
- Department of Nutrition and Food SciencesTexas Woman's UniversityDentonTexas
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Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, Charunuch C. Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.11.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Offiah V, Kontogiorgos V, Falade KO. Extrusion processing of raw food materials and by-products: A review. Crit Rev Food Sci Nutr 2018; 59:2979-2998. [DOI: 10.1080/10408398.2018.1480007] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Vivian Offiah
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
| | - Vassilis Kontogiorgos
- Department of Biological Sciences, School of Applied Sciences, University of Huddersfield, Huddersfield, UK
| | - Kolawole O. Falade
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Wang P, Yang Q, Zheng D, Wang Q, Wang N, Saleh ASM, Zhu M, Xiao Z. Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran. STARCH-STARKE 2018. [DOI: 10.1002/star.201800050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Peng Wang
- College of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangP. R. China
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
| | - Qingyu Yang
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
| | - Dongmei Zheng
- College of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangP. R. China
| | - Qiuyu Wang
- College of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangP. R. China
| | - Na Wang
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
- College of FoodShenyang Agricultural UniversityShenyangLiaoningP. R. China
| | - Ahmed S. M. Saleh
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
- Faculty of AgricultureDepartment of Food Science and TechnologyAssiut UniversityAssiutEgypt
| | - Minpeng Zhu
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
| | - Zhigang Xiao
- College of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangP. R. China
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
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Alu'datt MH, Gammoh S, Rababah T, Almomani M, Alhamad MN, Ereifej K, Almajwal A, Tahat A, Hussein NM, Nasser SA. Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers' spent grain and soybean flour. Food Chem 2018; 240:784-798. [PMID: 28946343 DOI: 10.1016/j.foodchem.2017.08.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 08/01/2017] [Accepted: 08/02/2017] [Indexed: 11/21/2022]
Abstract
This investigation was performed to assess the effects of sonication on the structure of protein, extractability of phenolics, and biological properties of isolated proteins and protein co-precipitates prepared from brewers' spent grain and soybean flour. Scanning electron micrographs revealed that the sonicated protein isolates and co-precipitates had different microstructures with fewer aggregates and smaller particles down to the nanometer scale compared to non-sonicated samples. However, the levels of free and bound phenolics extracted from non-sonicated protein isolates and protein co-precipitates increased compared to sonicated samples. The bound phenolics extracted after acid hydrolysis of sonicated protein co-precipitates showed improved ACE inhibitory activity and diminished antioxidant potency compared to non-sonicated samples. However, the free phenolics extracted from sonicated protein co-precipitates showed decreased ACE inhibitory activity and increased antioxidant activities compared to non-sonicated samples. The free and bound phenolics extracted from sonicated protein co-precipitates showed increased alpha-amylase inhibitory activity compared to non-sonicated samples.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammed Almomani
- Industrial Engineering Department, Faculty of Engineering, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Asma Tahat
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Neveen M Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Sura Abou Nasser
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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Li Y, He T, Liang R, Luo Z, Zhu Y, Yang C. Preparation and properties of multifunctional sinapic acid corn bran arabinoxylan esters. Int J Biol Macromol 2018; 106:1279-1287. [DOI: 10.1016/j.ijbiomac.2017.08.137] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 07/24/2017] [Accepted: 08/23/2017] [Indexed: 01/03/2023]
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Ikram S, Huang L, Zhang H, Wang J, Yin M. Composition and Nutrient Value Proposition of Brewers Spent Grain. J Food Sci 2017; 82:2232-2242. [PMID: 28833108 DOI: 10.1111/1750-3841.13794] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2017] [Revised: 05/22/2017] [Accepted: 05/30/2017] [Indexed: 01/30/2023]
Abstract
Brewer's spent grain (BSG), a major brewing industry byproduct, is generated in large quantities annually. This review summarizes research into the composition and preservation of BSG, different extraction techniques for BSG proteins and phenolic acids, and the bioactivities of these phenolic components. Moreover, this article also highlights BSG integration into foodstuff for human consumption and animal feed supplements. BSG is considered a rich source of fiber, protein, and phenolic compounds. The phenolic acids present in BSG are hydroxycinnamic acids (ferulic, p-coumaric, and caffeic acids), which have many biofunctions, such as antioxidant, anticarcinogenic, antiatherogenic, and antiinflammatory activities. Previously, attempts have been made to integrate BSG into human food, such as ready-to-eat snacks, cookies and bread, to increase fiber and protein contents. The addition of BSG to animal feed leads to increased milk yields, higher fat contents in milk, and is a good source of essential amino acids. Therefore, many studies have concluded that integrating the biofunctional compounds in BSG into human food and animal feed has various health benefits.
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Affiliation(s)
- Sana Ikram
- Innovation Center for Food Nutrition and Human Health, China
| | - LianYan Huang
- Innovation Center for Food Nutrition and Human Health, China
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - Meng Yin
- Innovation Center for Food Nutrition and Human Health, China
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Gutiérrez TJ. Surface and nutraceutical properties of edible films made from starchy sources with and without added blackberry pulp. Carbohydr Polym 2017; 165:169-179. [DOI: 10.1016/j.carbpol.2017.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 01/25/2017] [Accepted: 02/03/2017] [Indexed: 10/20/2022]
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Beswa D, Dlamini NR, Amonsou EO, Siwela M, Derera J. Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:287-294. [PMID: 25641316 DOI: 10.1002/jsfa.7092] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2014] [Revised: 12/19/2014] [Accepted: 01/12/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Pro-vitamin A-biofortified maize snacks with added leafy vegetable may have a potential as nutritious and health-promoting products, especially in addressing vitamin A deficiency, which is prevalent in developing regions. The objective of the study was to determine the effects of adding amaranth leaf powder on the physical, antioxidant properties and pro-vitamin A content of extruded pro-vitamin A-biofortified maize snacks. Extruded snacks were processed using four pro-vitamin A-biofortified maize varieties that were composited with amaranth leaf powder at 0%, 1% and 3% (w/w) substitution levels. RESULTS At higher amaranth concentration, the expansion ratio of the snacks decreased, while their hardness increased by as much as 93%. The physical quality of the snacks may therefore need improvement. As amaranth was increased, the phenolic content and antioxidant activity of the snacks increased as well as the pro-vitamin A content. CONCLUSION Pro-vitamin A-biofortified maize with added amaranth has a potential for use in nutritious and healthy extruded snacks. There are limited studies reporting on processing pro-vitamin A maize with complementary plant foods, which is common with white maize in southern Africa; thus the current study serves as a baseline.
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Affiliation(s)
- Daniso Beswa
- University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa
- University of Venda, Private Bag X 5050, Thohoyandou 0950, South Africa
| | - Nomusa R Dlamini
- Council for Scientific and Industrial Research, PO Box 395, Pretoria 0001, South Africa
| | - Eric O Amonsou
- Durban University of Technology, PO Box 1334, Durban 4000, South Africa
| | - Muthulisi Siwela
- University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa
| | - John Derera
- University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa
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Kitrytė V, Šaduikis A, Venskutonis PR. Assessment of antioxidant capacity of brewer’s spent grain and its supercritical carbon dioxide extract as sources of valuable dietary ingredients. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.12.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Rosicka-Kaczmarek J, Komisarczyk A, Nebesny E, Makowski B. The influence of arabinoxylans on the quality of grain industry products. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2549-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Amador-Rodríguez KY, Martínez-Bustos F, Pérez-Cabrera LE, Posadas-Del-Río FA, Chávez-Vela NA, Sandoval-Cardoso ML, Guevara-Lara F. Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6697] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Brewer’s spent grain: source of value-added polysaccharides for the food industry in reference to the health claims. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2461-7] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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