Review
Food Science & Technology
Alice Jaeger, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Summary: This review discusses the importance of extracting and applying proteins from barley, particularly those from brewers' spent grain. Brewers' spent grain is a significant by-product in the brewing industry, and there is great interest in valorising and utilising its proteins.
Article
Polymer Science
Oluwashina Philips Gbenebor, Oludolapo Akanni Olanrewaju, Mohammed Awwalu Usman, Samson Oluropo Adeosun
Summary: This study investigates the extraction of lignin from brewers' spent grain using acid solutions and evaluates its effectiveness. The results show that lignin yield is higher when extracted from the brewery waste and has potential for forming nanofibers.
Article
Food Science & Technology
Ranithri Abeynayake, Sitian Zhang, Wenzhu Yang, Lingyun Chen
Summary: This study demonstrates the potential to use brewers' spent grain as a cost-effective raw material to produce natural antioxidants for food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Teresa Bonifacio-Lopes, Ana Vilas-Boas, Manuela Machado, Eduardo M. Costa, Sara Silva, Ricardo N. Pereira, Debora Campos, Jose A. Teixeira, Manuela Pintado
Summary: In this study, brewers' spent grain (BSG) hydro-ethanolic extracts were produced using Ohmic Heating Extraction (OHE) and their composition and biological potential were characterized. The extracts exhibited antioxidant, antibacterial, and antihypertensive activities, and were capable of inhibiting biofilm formation.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Biochemistry & Molecular Biology
Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Summary: Research has shown that Brewer's spent grain treated with xylanase and fermentation can be used as a fortified food ingredient to enhance protein digestibility and antioxidant activity. Bioprocessing improves the nutritional value and technological properties of food, providing a potential pathway for the development of health-promoting products.
Article
Agricultural Engineering
Jens Weiermuller, Alexander Akermann, Wolfgang Laudensack, Jonas Chodorski, Lars M. Blank, Roland Ulber
Summary: This study presents three process routes for producing itaconate from BSG hydrolysates using engineered smut fungi as biocatalyst. The fermentation medium based on BSG hydrolysates achieved good yield and productivity. However, the addition of detoxified hydrothermal supernatant did not improve performance parameters but instead resulted in decreased yield and productivity.
BIORESOURCE TECHNOLOGY
(2021)
Article
Energy & Fuels
Kacper Jagiello, Weronika Hincz, Wiktoria Kaczorowska, Mateusz Jackowski, Marcin Bartman, Jan Kaczmarczyk
Summary: This study focuses on utilizing brewers' spent grains to produce activated carbon through low temperature carbonization and activation processes. Different types of activated carbon were obtained and showed potential application in water treatment plants.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Plant Sciences
Anca Corina Farcas, Sonia Ancuta Socaci, Maria Simona Chis, Oana Lelia Pop, Melinda Fogarasi, Adriana Paucean, Marta Igual, Delia Michiu
Summary: The pandemic has led to a greater interest in sustainable and healthy food options, driving new trends in food consumption. Analyzing the proximate composition and activity of brewers spent grain (BSG) revealed significant differences among samples in terms of total phenols, antioxidant activity, and aroma compounds, with a preference for BSG from a mixture of light and dark malt.
Article
Biochemistry & Molecular Biology
Ya Pei, Olugbenga Balogun, Dammah Otieno, John S. Parks, Hye Won Kang
Summary: This study found that supplementation of 30% BSG in a high-fat diet can alleviate obesity-induced NAFLD in mice by regulating liver metabolism and bile acid synthesis.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2022)
Article
Nutrition & Dietetics
Anca Corina Farcas, Sonia Ancuta Socaci, Maria Simona Chis, Javier Martinez-Monzo, Purificacion Garcia-Segovia, Anca Becze, Anamaria Iulia Torok, Oana Cadar, Teodora Emilia Coldea, Marta Igual
Summary: Brewers' spent grain (BSG) is a valuable by-product of the brewing industry that contains minerals and water-soluble vitamins. The study used in vitro digestion to assess the absorption of these compounds in the gastrointestinal system and found variations in the bioaccessibility of calcium, iron, and B group vitamins based on different compositions of malted cereals.
Article
Food Science & Technology
Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin
Summary: This study investigated the effects of fermentation and inclusion of brewer's spent grain (BSG) on the techno-functional and nutritional properties of semolina-based pasta. The results showed that BSG and fermented BSG weakened the gluten network properties of the pasta but improved its nutritional profile by increasing fiber content and reducing predicted glycemic index. Additionally, the inclusion of BSG and FBSG enhanced the tensile strength and firmness of the pasta compared to wholemeal pasta.
FOOD STRUCTURE-NETHERLANDS
(2021)
Article
Food Science & Technology
Lei Wang, Lijing Ke, Pingfan Rao, Yue Zhang
Summary: The study showed that protein extracted from brewers' spent grain can be a promising delivery material for encapsulating water-insoluble bioactive compounds, with the protein fraction extracted using 55% ethanol showing the best encapsulation performance for curcumin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Abirami Ramu Ganesan, Philipp Hoellrigl, Hannah Mayr, Demian Martini Loesch, Noemi Tocci, Elena Venir, Lorenza Conterno
Summary: This study evaluated the rheological properties of doughs with 50% brewers' spent grain (BSG) and the texture of the baked products. The results showed that the addition of BSG changed the rheological properties of the dough and the texture of the baked products.
Article
Biotechnology & Applied Microbiology
Prabin Koirala, Ndegwa Henry Maina, Hanna Nihtilae, Kati Katina, Rossana Coda
Summary: Selected lactic acid bacteria starters produced a significant amount of dextran in brewers' spent grain while forming oligosaccharides with different degrees of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile during fermentation. The formation of dextran and oligosaccharides in BSG by lactic acid bacteria can be adjusted to achieve specific technological properties of this raw material, aiding its reintegration into the food chain.
MICROBIAL CELL FACTORIES
(2021)
Article
Biotechnology & Applied Microbiology
Frank Vriesekoop, Annie Haynes, Niels van der Heijden, Hao Liang, Paraskevi Paximada, Antien Zuidberg
Summary: This study successfully produced acceptable sourdough bread using fermented brewers spent grain, and investigated the changes in main organic acids in sourdough during the proofing and baking process. The results showed a reduction in both lactic and acetic acid content during baking.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Shannon Combest, Cynthia Warren
Summary: The brewing industry generates a substantial amount of food waste, including brewers' spent grain (BSG) and leftover malted grains. The potential health benefits of BSG have sparked interest in using it for food fortification. However, adding BSG can impact food quality due to changes in fiber, protein, and starch content. Consumer testing found that muffins containing 20% BSG had the highest acceptability, while those with 30% BSG still maintained acceptance. Attributes such as appearance and taste significantly influenced overall likeability.
JOURNAL OF FOOD QUALITY
(2022)