Application and characterisation of industrial brewing by‐products in biodegradable starch‐based expanded composites

Abstract

Summary Concern headed under waste management promotes the development and application of biodegradable materials. Naturally occurring lignocellulosic fibres, such as malt bagasse (MB), are often low‐cost industrial by‐products with attractive properties. This work focused on extruding starch‐based expanded composites, containing two different brewing residues, Pilsen malt bagasse (PMB) and Weiss malt bagasse (WMB). Their mechanical, thermal and structural properties were evaluated. The expansion index was higher in the WMB10 extruded composite (25.73 ± 4.75), also evident in the SEM‐FEG images which show more quantity and uniformity of pores. WMB5 and WMB10 resulted in a 50% decrease in composite water solubility relative to the Control. The hardness (N) of the samples was reduced by using MB fibres of both types, producing a less stiff and brittle material, which contributes to a potential application as alternative biodegradable packaging for non‐biodegradable materials based on expanded polystyrene.

Brewers' spent grain extract as antioxidants in starch‐based active biopolymers

“…Six samples of each formulation (20 × 20 mm) were pre‐dried for 3 days in a desiccator containing anhydrous calcium chloride (CaCl 2 ) (RH ~ 0%). The samples were then weighed, immersed in 20 mL of distilled water, and conditioned at 25 °C for 48 h. The excess of water was withdrawn, and the samples were dried at 105 °C for 4 h. Weight loss in water (%) of materials was calculated as the mass difference before and after the process (Lopes et al ., 2022).…”

“…Sustainable routes and alternative destinations continue to be indicated by the large quantities and low cost of BSG (Machado et al ., 2020; Lopes et al ., 2022). BSG contains phenolic compounds with multiple biological effects, including antioxidant activity, which is interesting to be used as a natural antioxidant (Kähkönen et al ., 1999; Gupta et al ., 2008; Birsan et al ., 2019).…”

Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities

“…Furthermore, it exhibits a gel-forming ability, which can be harnessed to prepare meat products, bread, biscuits, and other food, to improve texture and taste. The extraction and utilization of JG offer an effective means of recycling by-products from the brewing process, contributing to the waste and environmental pollution reduction ( Zhu et al, 2021 ) akin to other spent grain materials generated by brewing processes ( Lopes, Klosowski, Carvalho, & Olivato, 2022 ). JG demonstrates stability in the face of high temperatures, varying pH conditions, and UV radiation environment ( Jiang et al, 2022a ; Jiang et al, 2022b ; Jiang et al, 2022c ).…”

UV Radiation and Protein Hydrolysates in Bio-Based Films: Impacts on Properties and Italian Salami Preservation

“…Antioxidants 2024, 13, 517 2 of 13 Active polymers might prevent the growth of pathogenic/deteriorating microorganisms, and/or decrease deterioration reactions initiated by oxygen, such as lipid oxidation [6][7][8]. Active packaging technologies are applied to a wide variety of foods, including dairy, meat products, fruits, and vegetables [9].…”

“…They are promising raw materials to obtain environmentally friendly polymer alternatives to synthetic plastics [11,12]. Biodegradable packaging, made from renewable natural polymers, emerged to mitigate the environmental impact caused by petroleum-based polymers [13,14]. Up to now, a wide variety of bio-based films have been produced using different molecules and bioactive substances.…”