Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast

Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals

“…The high content of β-glucans in brewery yeasts (both Saccharomyces and non- Saccharomyces spp.) has motivated the application of different extraction and purification procedures including hot water and alkaline treatments, as well as dialysis, centrifugation and freeze-drying processes [ 10 ]. The obtained and tested glucans demonstrated technological functionalities as fat replacers, with promising results in food products such as yoghurts and mayonnaise [ 77 , 94 ], and also biological activities, acting as antioxidant and cytoprotective agents [ 27 , 95 ].…”

“…Finally, the main weakness that must be indicated regarding the current state of the art is the lack of studies addressing the biological activity of the obtained glucans. Just a few studies, most of them targeting antioxidant abilities in vitro and in vivo, can be found, together with some antiproliferative and cytoprotective activities and technological properties [ 10 , 27 , 77 , 81 ]. However, it should be noted that hypocholesterolemic and hypoglycemic activities, so widely described and certified for β-glucans, have not been tested yet for those glucans obtained utilizing by-products.…”

“…Considering the different sources that contain significant amounts of β-glucans, agri-food by-products emerge as interesting raw materials that can be subjected to extraction and isolation procedures to recover these carbohydrates. Additionally, they can also be utilized as substrate for organisms that synthesize β-glucans [ 10 , 11 ]. In this respect, the amount of waste that is generated in agricultural processing and food industries is still growing together with world population, as well as their impact on the environment and economy [ 12 ].…”

Efficient separation of aristolochic acid I from Caulis aristolochiae manshuriensis (Guan-mu-tong) with copper mediated magnetic molecularly imprinted polymer

“…[12][13][14][15] However, it does not match the requirements of modern manufacture owing to its intrinsic aws, such as labor-intensive and time and organic solvent consuming. 16,17 Subsequently, many separation techniques have been developed, such as supercritical extraction, 18 microwave-assisted extraction, 19 ultrasonic-assisted extraction, 20 phase extraction (SPE). 21 Among these, SPE, especially molecularly imprinted polymers (MIPs) have been proven to be most effective.…”

A preliminary study on using ultrasounds for the valorization of spent brewer’s yeast

“…A recent EU project showed that more than 30 million tons of food waste is generated annually by the food processing sector (Moates et al, 2016). An important challenge raises up, consisting on the regeneration, reuse of these by-products and residues and innovation to make the transition towards circular economy, while satisfying consumers demands for healthy foods (Maqbool et al, 2020;Olivares-Galvan et al, 2022). Brewing industry generates large amounts of agro-industrial residues, such as spent grain, yeast and trub that, despite their nutritional potential and availability throughout the year, are under-used as animal feed and considered an organic waste (Marson et al, 2020a).…”