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Anchundia M, León-Revelo G, Santacruz S, Torres F. Polyphasic identification of Rhizopus oryzae and evaluation of physical fermentation parameters in potato starch processing liquid waste for β-glucan production. Sci Rep 2024; 14:14913. [PMID: 38942961 PMCID: PMC11213850 DOI: 10.1038/s41598-024-66000-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2024] [Accepted: 06/26/2024] [Indexed: 06/30/2024] Open
Abstract
Β-glucans are polysaccharide macromolecules that can be found in the cell walls of molds, such as Rhizopus oryzae. They provide functional properties in food systems and have immunomodulatory activity, anticancer, and prebiotic effects; reduce triglycerides and cholesterol; and prevent obesity, among others benefits. Furthermore, potato starch production requires a large amount of water, which is usually discharged into the environment, creating problems in soils and bodies of water. The physical parameters to produce β-glucans were determined, liquid waste from potato starch processing was used and native Rhizopus oryzae was isolated and identified from cereal grains. The isolates grew quickly on the three types of agars used at 25 °C and 37 °C, and they did not grow at 45 °C. Rhizopus oryzae M10A1 produced the greatest amount of β-glucans after six days of culture at 30 °C, pH 6, a stirring rate of 150 rpm and a fermentation volume of 250 mL. By establishing the physical fermentation parameters and utilizing the liquid waste from potato starch, Rhizopus oryzae M10A1 yielded 397.50 mg/100 g of β-glucan was obtained.
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Affiliation(s)
- Miguel Anchundia
- School of Food Engineering, Universidad Politécnica Estatal del Carchi, 040101, Tulcán, Ecuador.
- Faculty of Sciences, Universidad de la República, 11200, Montevideo, Uruguay.
| | - Gualberto León-Revelo
- School of Food Engineering, Universidad Politécnica Estatal del Carchi, 040101, Tulcán, Ecuador
| | - Stalin Santacruz
- School of Agroindustrial Engineering, Universidad Laica Eloy Alfaro de Manabí, 130222, Manta, Ecuador
| | - Freddy Torres
- School of Food Engineering, Universidad Politécnica Estatal del Carchi, 040101, Tulcán, Ecuador
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Hadinoto K, Ling JKU, Pu S, Tran TT. Effects of Alkaline Extraction pH on Amino Acid Compositions, Protein Secondary Structures, Thermal Stability, and Functionalities of Brewer's Spent Grain Proteins. Int J Mol Sci 2024; 25:6369. [PMID: 38928076 PMCID: PMC11203782 DOI: 10.3390/ijms25126369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/01/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
A high alkaline pH was previously demonstrated to enhance the extraction yield of brewer's spent grains (BSG) proteins. The effects of extraction pH beyond the extraction yield, however, has not been investigated before. The present work examined the effects of extraction pH (pH 8-12) on BSG proteins' (1) amino acid compositions, (2) secondary structures, (3) thermal stability, and (4) functionalities (i.e., water/oil holding capacity, emulsifying, and foaming properties). The ideal extraction temperature (60 °C) and BSG-to-solvent ratio (1:20 w/v) for maximizing the extraction yield were first determined to set the conditions for the pH effect study. The results showed that a higher extraction pH led to more balanced compositions between hydrophilic and hydrophobic amino acids and higher proportions of random coils structures indicating increased protein unfolding. This led to superior emulsifying properties of the extracted proteins with more than twofold improvement between pH 8 and a pH larger than 10. The extraction pH, nevertheless, had minimal impact on the water/oil holding capacity, foaming properties, and thermal denaturation propensity of the proteins. The present work demonstrated that a high alkaline pH at pH 11-12 was indeed ideal for both maximizing the extraction yield (37-46 wt.%) and proteins' functionalities.
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Affiliation(s)
- Kunn Hadinoto
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
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3
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Ghendov-Mosanu A, Popa N, Paiu S, Boestean O, Bulgaru V, Leatamborg S, Lupascu G, Codină GG. Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars. Foods 2024; 13:1671. [PMID: 38890900 PMCID: PMC11171531 DOI: 10.3390/foods13111671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26-29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93.
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Affiliation(s)
- Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (S.P.); (O.B.); (V.B.)
| | - Nicolae Popa
- Faculty of Food Engineering, “Stefan cel Mare” University, 720229 Suceava, Romania;
| | - Sergiu Paiu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (S.P.); (O.B.); (V.B.)
| | - Olga Boestean
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (S.P.); (O.B.); (V.B.)
| | - Viorica Bulgaru
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (S.P.); (O.B.); (V.B.)
| | - Svetlana Leatamborg
- Applied Genetics Laboratory, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 20 Padurii St., MD-2002 Chisinau, Moldova; (S.L.); (G.L.)
| | - Galina Lupascu
- Applied Genetics Laboratory, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 20 Padurii St., MD-2002 Chisinau, Moldova; (S.L.); (G.L.)
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Razouk A, Tiganescu E, von Glahn AJ, Abdin AY, Nasim MJ, Jacob C. The future in the litter bin - bioconversion of food waste as driver of a circular bioeconomy. Front Nutr 2024; 11:1325190. [PMID: 38769990 PMCID: PMC11104270 DOI: 10.3389/fnut.2024.1325190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 04/04/2024] [Indexed: 05/22/2024] Open
Abstract
Bioconversion of organic waste requires the development and application of rather simple, yet robust technologies capable of transferring biomass into energy and sustainable materials for the future. Food waste plays a significant role in this process as its valorisation reduces waste and at the same time avoids additional exploitation of primary resources. Nonetheless, to literally become "litterate". extensive research into such robust large-scale methods is required. Here, we highlight some promising avenues and materials which fulfill these "waste to value" requirements, from various types of food waste as sustainable sources for biogas, bioethanol and biodiesel to fertilizers and antioxidants from grape pomace, from old-fashioned fermentation to the magic of anaerobic digestion.
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Affiliation(s)
| | | | | | | | - Muhammad Jawad Nasim
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
| | - Claus Jacob
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
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Ahuja V, Chauhan S, Purewal SS, Mehariya S, Patel AK, Kumar G, Megharaj M, Yang YH, Bhatia SK. Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation. Crit Rev Biotechnol 2024:1-19. [PMID: 38163946 DOI: 10.1080/07388551.2023.2286430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Accepted: 11/02/2023] [Indexed: 01/03/2024]
Abstract
Spent grains are one of the lignocellulosic biomasses available in abundance, discarded by breweries as waste. The brewing process generates around 25-30% of waste in different forms and spent grains alone account for 80-85% of that waste, resulting in a significant global waste volume. Despite containing essential nutrients, i.e., carbohydrates, fibers, proteins, fatty acids, lipids, minerals, and vitamins, efficient and economically viable valorization of these grains is lacking. Microbial fermentation enables the valorization of spent grain biomass into numerous commercially valuable products used in energy, food, healthcare, and biomaterials. However, the process still needs more investigation to overcome challenges, such as transportation, cost-effective pretreatment, and fermentation strategy. to lower the product cost and to achieve market feasibility and customer affordability. This review summarizes the potential of spent grains valorization via microbial fermentation and associated challenges.
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Affiliation(s)
- Vishal Ahuja
- University Institute of Biotechnology, Chandigarh University, Mohali, India
- University Centre for Research and Development, Chandigarh University, Mohali, India
| | - Shikha Chauhan
- University Institute of Biotechnology, Chandigarh University, Mohali, India
| | - Sukhvinder Singh Purewal
- University Institute of Biotechnology, Chandigarh University, Mohali, India
- University Centre for Research and Development, Chandigarh University, Mohali, India
| | | | - Anil Kumar Patel
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Gopalakrishnan Kumar
- Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Norway
| | - Mallavarapu Megharaj
- Global Centre for Environmental remediation, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, Australia
| | - Yung-Hun Yang
- Institute for Ubiquitous Information Technology and Applications, Seoul, Republic of Korea
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, Republic of Korea
| | - Shashi Kant Bhatia
- Institute for Ubiquitous Information Technology and Applications, Seoul, Republic of Korea
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, Republic of Korea
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Cuffaro D, Digiacomo M, Macchia M. Dietary Bioactive Compounds: Implications for Oxidative Stress and Inflammation. Nutrients 2023; 15:4966. [PMID: 38068824 PMCID: PMC10707977 DOI: 10.3390/nu15234966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
Nowadays, it has been amply demonstrated how an appropriate diet and lifestyle are essential for preserving wellbeing and preventing illnesses [...].
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Affiliation(s)
- Doretta Cuffaro
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Maria Digiacomo
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Marco Macchia
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
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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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Tsouko E, Pilafidis S, Dimopoulou M, Kourmentza K, Sarris D. Bioconversion of underutilized brewing by-products into bacterial cellulose by a newly isolated Komagataeibacter rhaeticus strain: A preliminary evaluation of the bioprocess environmental impact. BIORESOURCE TECHNOLOGY 2023; 387:129667. [PMID: 37572886 DOI: 10.1016/j.biortech.2023.129667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/08/2023] [Accepted: 08/09/2023] [Indexed: 08/14/2023]
Abstract
A novel Komagataeibacter rhaeticus UNIWA AAK2 strain was used to produce bacterial cellulose (BC), valorizing brewers' spent grain (BSG) and brewer's spent yeast (BSY). Under optimal conditions (controlled pH = 6 and 30 g/L sugars), a maximum BC of 4.0 g/L was achieved when BSG aqueous extract (BSGE) was used. The substitution of yeast extract and peptone with BSY autolyzates did not show significant differences on BC concentration and productivity. The FTIR, SEM, and TGA analyses showed that the use of brewing by-products had no effect on the structure and thermal stability of the produced BC, compared to highly-pure and commercial substrates. The LCA of the developed bioprocess revealed that BSGE- and BSY-based media can reduce the carbon footprint of 1 kg dry BC by 76% compared to commercial-based-media. Beer by-products could serve as cost-effective resources to produce value-added and sustainable biopolymers such as BC, while minimizing waste and restructuring the brewing-industry.
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Affiliation(s)
- Erminta Tsouko
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635 Athens, Greece.
| | - Sotirios Pilafidis
- Department of Food Science & Nutrition, School of Environment, University of the Aegean, Leoforos Dimokratias 66, Myrina 81400, Lemnos, Greece.
| | - Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens, Greece.
| | - Konstantina Kourmentza
- Department of Chemical & Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD Nottingham, United Kingdom; Green Chemicals Beacon of Excellence, University of Nottingham, University Park, NG7 2RD Nottingham, United Kingdom.
| | - Dimitris Sarris
- Department of Food Science & Nutrition, School of Environment, University of the Aegean, Leoforos Dimokratias 66, Myrina 81400, Lemnos, Greece.
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Pokorski P, Trząskowska M. In Situ Inactivation of Selected Bacillus Strains in Brewer's Spent Grain during Fermentation by Lactococcus lactis ATCC 11454-The Possibility of Post-Production Residues Management. Foods 2023; 12:2279. [PMID: 37372490 DOI: 10.3390/foods12122279] [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: 04/06/2023] [Revised: 05/25/2023] [Accepted: 06/01/2023] [Indexed: 06/29/2023] Open
Abstract
The safety and quality of post-production residues is essential before they can be reused. Both to explore the possibility of reuse as a fermentation medium and the context of pathogens' inactivation, the research aimed to characterize the fermentation system of L. lactis ATCC 11454 and brewer's spent grain, malt and barley, especially to in situ inactivation of selected Bacillus strains during the fermentation and storage. Barley products were milled, autoclaved, hydrated and fermented with L. lactis ATCC 11454. Then, the co-fermentation with Bacillus strains was carried out. The amount of polyphenols in the samples ranged from 483.5 to 718.4 ug GAE g-1 and increased after 24 h fermentation with L. lactis ATCC 11454. The high viability of LAB in the fermented samples and after 7 days of storage at 4 °C (8 log CFU g-1) indicates the high nutrients bioavailability during the storage. Also, this co-fermentation on different barley products indicated a high reduction level (2 to 4 logs) of Bacillus due to the biosuppression effect of the LAB strain in this fermentation system. Brewer's spent grain (BSG) fermented with L. lactis ATCC 25 11454 produces a highly effective cell-free supernatant (CFS) for suppressing Bacillus strains. This was evident in both the inhibition zone and fluorescence analysis of bacteria viability. In conclusion, the obtained results justify the use of brewer's spent grain in selected food products, increasing their safety and nutritional value. This finding is highly beneficial in the sustainable management of post-production residues when current waste material can still serve as a source of food.
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Affiliation(s)
- Patryk Pokorski
- Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland
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Korsa G, Konwarh R, Masi C, Ayele A, Haile S. Microbial cellulase production and its potential application for textile industries. ANN MICROBIOL 2023; 73:13. [DOI: 10.1186/s13213-023-01715-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 03/22/2023] [Indexed: 09/03/2023] Open
Abstract
Abstract
Purpose
The textile industry’s previous chemical use resulted in thousands of practical particulate emissions, such as machine component damage and drainage system blockage, both of which have practical implications. Enzyme-based textile processing is cost-effective, environmentally friendly, non-hazardous, and water-saving. The purpose of this review is to give evidence on the potential activity of microbial cellulase in the textile industry, which is mostly confined to the realm of research.
Methods
This review was progressive by considering peer-reviewed papers linked to microbial cellulase production, and its prospective application for textile industries was appraised and produced to develop this assessment. Articles were divided into two categories based on the results of trustworthy educational journals: methods used to produce the diversity of microorganisms through fermentation processes and such approaches used to produce the diversity of microbes through microbial fermentation. Submerged fermentation (SMF) and solid-state fermentation (SSF) techniques are currently being used to meet industrial demand for microbial cellulase production in the bio textile industry.
Results
Microbial cellulase is vital for increasing day to day due to its no side effect on the environment and human health becoming increasingly important. In conventional textile processing, the gray cloth was subjected to a series of chemical treatments that involved breaking the dye molecule’s amino group with Cl − , which started and accelerated dye(-resistant) bond cracking. A cellulase enzyme is primarily derived from a variety of microbial species found in various ecological settings as a biotextile/bio-based product technology for future needs in industrial applications.
Conclusion
Cellulase has been produced for its advantages in cellulose-based textiles, as well as for quality enhancement and fabric maintenance over traditional approaches. Cellulase’s role in the industry was microbial fermentation processes in textile processing which was chosen as an appropriate and environmentally sound solution for a long and healthy lifestyle.
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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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Titiri E, Filippi K, Giannakis N, Vlysidis A, Koutinas A, Stylianou E. Optimisation of alkaline pretreatment of spent coffee grounds for microbial oil production by Cryptococcus curvatus. Biochem Eng J 2023. [DOI: 10.1016/j.bej.2023.108841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Zeko-Pivač A, Bošnjaković A, Planinić M, Parlov Vuković J, Novak P, Jednačak T, Tišma M. Improvement of the Nutraceutical Profile of Brewer's Spent Grain after Treatment with Trametes versicolor. Microorganisms 2022; 10:2295. [PMID: 36422365 PMCID: PMC9693169 DOI: 10.3390/microorganisms10112295] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 12/21/2023] Open
Abstract
Brewer's spent grain (BSG) is an important secondary raw material that provides a readily available natural source of nutraceuticals. It finds its largest application as animal feed and part of the human diet, while the future perspective predicts an application in the production of value-added products. In order to investigate a sustainable BSG treatment method, two BSG samples (BSG1 and BSG2) were evaluated as substrates for the production of hydrolytic (xylanase, β-glucosidase and cellulase) and lignolytic enzymes (laccase, manganese peroxidase and lignin peroxidase) by solid-state fermentation (SSF) with Trametes versicolor while improving BSG nutritional value. The biological treatment was successful for the production of all hydrolytic enzymes and laccase and manganese peroxidase, while it was unsuccessful for the production of lignin peroxidase. Because the two BSGs were chemically different, the Trametes versicolor enzymes were synthesized at different fermentation times and had different activities. Consequently, the chemical composition of the two BSG samples at the end of fermentation was also different. The biological treatment had a positive effect on the increase in protein content, ash content, polyphenolic compounds, and sugars in BSG1. In BSG2, there was a decrease in the content of reducing sugars. Cellulose, hemicellulose, and lignin were degraded in BSG1, whereas only cellulose was degraded in BSG2, and the content of hemicellulose and lignin increased. The fat content decreased in both samples. The safety-related correctness analysis showed that the biologically treated sample did not contain any harmful components and was therefore safe for use in nutritionally enriched animal feed.
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Affiliation(s)
- Anđela Zeko-Pivač
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Anja Bošnjaković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | | | - Predrag Novak
- Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, HR-10000 Zagreb, Croatia
| | - Tomislav Jednačak
- Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, HR-10000 Zagreb, Croatia
| | - Marina Tišma
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
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Keerthana Devi M, Manikandan S, Oviyapriya M, Selvaraj M, Assiri MA, Vickram S, Subbaiya R, Karmegam N, Ravindran B, Chang SW, Awasthi MK. Recent advances in biogas production using Agro-Industrial Waste: A comprehensive review outlook of Techno-Economic analysis. BIORESOURCE TECHNOLOGY 2022; 363:127871. [PMID: 36041677 DOI: 10.1016/j.biortech.2022.127871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 06/15/2023]
Abstract
Agrowaste sources can be utilized to produce biogas by anaerobic digestion reaction. Fossil fuels have damaged the environment, while the biogas rectifies the issues related to the environment and climate change problems. Techno-economic analysis of biogas production is followed by nutrient recycling, reducing the greenhouse gas level, biorefinery purpose, and global warming effect. In addition, biogas production is mediated by different metabolic reactions, the usage of different microorganisms, purification process, upgrading process and removal of CO₂ from the gas mixture techniques. This review focuses on pre-treatment, usage of waste, production methods and application besides summarizing recent advancements in biogas production. Economical, technical, environmental properties and factors affecting biogas production as well as the future perspective of bioenergy are highlighted in the review. Among all agro-industrial wastes, sugarcane straw produced 94% of the biogas. In the future, to overcome all the problems related to biogas production and modify the production process.
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Affiliation(s)
- M Keerthana Devi
- College of Natural Resources and Environment, Northwest A&F University, Taicheng Road 3# Shaanxi, Yangling 712100, China; Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha Nagar, Thandalam, Chennai 602 105, Tamil Nadu, India
| | - S Manikandan
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha Nagar, Thandalam, Chennai 602 105, Tamil Nadu, India
| | - M Oviyapriya
- Department of Biotechnology, Kamaraj College of Engineering and Technology, Near Virudhunagar, Madurai 625 701, Tamil Nadu, India
| | - Manickam Selvaraj
- Department of Chemistry, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Mohammed A Assiri
- Department of Chemistry, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Sundaram Vickram
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha Nagar, Thandalam, Chennai 602 105, Tamil Nadu, India
| | - R Subbaiya
- Department of Biological Sciences, School of Mathematics and Natural Sciences, The Copperbelt University, Riverside, Jambo Drive, P O Box 21692, Kitwe, Zambia
| | - N Karmegam
- Department of Botany, Government Arts College (Autonomous), Salem 636 007, Tamil Nadu, India
| | - Balasubramani Ravindran
- Department of Environmental Energy and Engineering, Kyonggi University, Youngtong-Gu, Suwon, Gyeonggi-Do 16227, South Korea; Department of Medical Biotechnology and Integrative Physiology, Institute of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai, 602 105, Tamil Nadu, India
| | - S W Chang
- Department of Environmental Energy and Engineering, Kyonggi University, Youngtong-Gu, Suwon, Gyeonggi-Do 16227, South Korea
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Taicheng Road 3# Shaanxi, Yangling 712100, China.
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Postprandial Glycemic and Insulinemic Response by a Brewer’s Spent Grain Extract-Based Food Supplement in Subjects with Slightly Impaired Glucose Tolerance: A Monocentric, Randomized, Cross-Over, Double-Blind, Placebo-Controlled Clinical Trial. Nutrients 2022; 14:nu14193916. [PMID: 36235569 PMCID: PMC9572698 DOI: 10.3390/nu14193916] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/24/2022] Open
Abstract
Dietary fiber exerts beneficial effects on human health reducing the risk factors of metabolic related diseases such as hyperglycemia, insulin resistance, and hypercholesterolemia. The aim of this study is to demonstrate the efficacy of a food supplement based on brewer’s spent grain (BSG) extract in the reduction of postprandial glycemia and insulinemia in normoglycemic subjects. BSG was chemically characterized, revealing the presence of resistant starch (14.64 g/100 g), arabinoxylans (7.50 g/100 g), β-glucans (1.92 g/100 g) and other soluble fibers (6.43 g/100 g), and bioaccessible ferulic acid (91.3 mg/100 g). For the clinical study, 40 normoglycemic subjects were randomized into two groups, 1 and 2 (n = 20), for a cross-over clinical design and received either BSG extract-based food supplement or placebo. Postprandial blood glucose values were significantly lower than corresponding values in the placebo group after 90 and 120 min, while at the baseline and in the first 60 min, the two glycemic curves overlapped substantially. This improved clinical outcome was corroborated by significant reductions in postprandial insulinemia. None of the subjects reported adverse effects. This study showed that the tested BSG extract-based food supplement improves glucose metabolism and insulinemic response in normoglycemic subjects with at most a mild insulin resistance.
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Visco A, Scolaro C, Facchin M, Brahimi S, Belhamdi H, Gatto V, Beghetto V. Agri-Food Wastes for Bioplastics: European Prospective on Possible Applications in Their Second Life for a Circular Economy. Polymers (Basel) 2022; 14:2752. [PMID: 35808796 PMCID: PMC9268966 DOI: 10.3390/polym14132752] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/22/2022] [Accepted: 06/28/2022] [Indexed: 02/08/2023] Open
Abstract
Agri-food wastes (such as brewer's spent grain, olive pomace, residual pulp from fruit juice production, etc.) are produced annually in very high quantities posing a serious problem, both environmentally and economically. These wastes can be used as secondary starting materials to produce value-added goods within the principles of the circular economy. In this context, this review focuses on the use of agri-food wastes either to produce building blocks for bioplastics manufacturing or biofillers to be mixed with other bioplastics. The pros and cons of the literature analysis have been highlighted, together with the main aspects related to the production of bioplastics, their use and recycling. The high number of European Union (EU)-funded projects for the valorisation of agri-food waste with the best European practices for this industrial sector confirm a growing interest in safeguarding our planet from environmental pollution. However, problems such as the correct labelling and separation of bioplastics from fossil ones remain open and to be optimised, with the possibility of reuse before final composting and selective recovery of biomass.
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Affiliation(s)
- Annamaria Visco
- Department of Engineering, University of Messina, C.da Di Dio, 98166 Messina, Italy; (C.S.); (S.B.); (H.B.)
- Institute for Polymers, Composites and Biomaterials-CNR IPCB, Via Paolo Gaifami 18, 95126 Catania, Italy
| | - Cristina Scolaro
- Department of Engineering, University of Messina, C.da Di Dio, 98166 Messina, Italy; (C.S.); (S.B.); (H.B.)
| | - Manuela Facchin
- Department of Molecular Sciences and Nanosystems, University Ca’ Foscari of Venice, Via Torino 155, 30172 Mestre, Italy;
| | - Salim Brahimi
- Department of Engineering, University of Messina, C.da Di Dio, 98166 Messina, Italy; (C.S.); (S.B.); (H.B.)
| | - Hossem Belhamdi
- Department of Engineering, University of Messina, C.da Di Dio, 98166 Messina, Italy; (C.S.); (S.B.); (H.B.)
| | - Vanessa Gatto
- Crossing S.r.l., Viale della Repubblica 193/b, 31100 Treviso, Italy;
| | - Valentina Beghetto
- Department of Molecular Sciences and Nanosystems, University Ca’ Foscari of Venice, Via Torino 155, 30172 Mestre, Italy;
- Crossing S.r.l., Viale della Repubblica 193/b, 31100 Treviso, Italy;
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