Extrusion of brewers' spent grains and application in the production of functional food. Characteristics of spent grains and optimization of extrusion

Ivanova, Kristina; Denkova, Rositsa; Kostov, Georgi; Petrova, Todorka; Bakalov, Ivan; Ruscova, Milena; Penov, Nikolay

doi:10.1002/jib.448

Cited by 28 publications

(23 citation statements)

References 18 publications

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“…The antioxidant activity of MB (Table ) was 30.05% for the ABTS method, 12.86% for DPPH, and 7.22 mg GAE/g for FRAP, while TPC was 1.79 mg GAE/g. For the TPC, similar values were obtained by Ivanova et al (), in the range 1.30–1.60 mg GAE/g for MB from different malts, and for Carafa malt, the content was >2.00 mg GAE/g.…”

Section: Resultssupporting

confidence: 87%

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Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

Saraiva

Agustinho

Vital

et al. 2019

J Food Process Preserv

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Waste reuse has been increasingly studied to obtain added value and investigate the possibility of enrichment of other foods. The objective of this study was to evaluate the effects of replacing fat in hamburgers with malt bagasse (MB), a brewing waste. Four formulations were developed: control (11% fat), F1 (10% fat and 1% MB), F2 (9% fat and 2% MB), and F3 (8% fat and 3% MB). Antioxidant activity and physicochemical, sensorial and cooking parameters were evaluated. The addition of MB increased fiber and protein content, decreased fat and caloric value, as expected, and increased the texture parameters (hardness and gumminess) (p < 0.05) of hamburgers. MB conferred antioxidant activity to hamburgers and improved their cooking parameters. Consumers did not identify a difference (p < 0.05) between the formulations (with or without MB). Addition of MB to hamburgers provided higher nutritional value, influenced the cooking parameters positively, and was also well accepted by consumers. Practical applications Malt bagasse (MB) is a residue from brewing generated in high quantities, and it contains important nutrients and bioactive compounds for food enrichment, such as crude protein (23.48%), crude fiber (19.62%), and antioxidant activity. MB is generally used in animal feed, and in human food has been used in bakery products; however, its application in meat products showed a significant improvement in the cooking parameters and in the nutritional composition of low‐fat hamburgers enriched with MB, showing the potential application of this residue in meat products.

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Section: Resultssupporting

confidence: 87%

“…Protein and fiber are also present because they are concentrated after the wort process, where the starch is removed (Kissel & Prentice, ). Vitamins, minerals, and amino acids (mainly valine, alanine, serine, glycine and glutamic, and aspartic acids) are also found in MB (Ivanova et al, ; Mussatto et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

Saraiva

Agustinho

Vital

et al. 2019

J Food Process Preserv

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“…Brewer’s spent grain (BSG) corresponds to the main by-product of the brewery industry, and comprises insoluble fragments of malt remaining after barley malt mashing and filtration [21,22]. Dried BSG is a lignocellulosic material containing about 192 to 284 g/kg of hemicelluloses (xylose and arabinose), 168 to 254 g/kg of cellulose (glucose), 153 to 247 g/kg of proteins, 119 to 278 g/kg of lignin, and 12 to 46 g/kg of ashes [23].…”

Section: Introductionmentioning

confidence: 99%

Biosourced Disposable Trays Made of Brewer’s Spent Grain and Potato Starch

et al. 2019

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Single-use plastic items made of non-biodegradable and fossil-based materials have been identified as a major environmental problem in modern society. Food packaging materials represent an important fraction of these, and replacement with biosourced, sustainable and low-cost alternatives, is a key priority. In the present work, and for the first time, trays suitable for some food packaging applications were produced by the hot-pressing of brewer’s spent grains (BSG, a low added-value byproduct of the beer industry), bound with potato starch. Expanded polystyrene (EPS) trays were used as reference, since this material has been widely used in food packaging trays. The results demonstrated that all trays produced with varying proportions of BSG and potato starch have appropriate flexural strength, with values ranging between 1.51 ± 0.32 MPa, for 80% BSG content, and 2.62 ± 0.46 MPa, for 40% BSG content, which is higher than for EPS, 0.64 ± 0.50 MPa. Regardless of BSG content, flexural strength and modulus decreased significantly after contact with water, due to starch plasticization, attaining values below EPS. Trays produced with 60% BSG, and also with the addition of chitosan and glyoxal presented the highest flexural strength, both before and after contact with water, 3.75 ± 0.52 MPa and 0.44 ± 0.11 MPa, respectively. The latter is reasonably close to the reference value obtained for EPS.

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“…(2013) indicated that the highest content of antioxidants in BSG determined by FRAP was 0.02 µmol mg −1 , while Ivanova et al . (2017) reported 0.006 and 0.005 µmol mg −1 according to FRAP and DPPH assays. Although ABTS assay did not indicate any significant difference among the samples ( P > 0.05), the antioxidant capacity determined with this method was also significantly higher than previous studies.…”

Section: Resultsmentioning

confidence: 99%

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

Patrignani

Forte

2020

Int J of Food Sci Tech

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Melanoidins, formed at the final stages of Maillard reaction (MR), present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers' spent grain (BSG) with different roasting degrees were analysed. Results showed that BSG could be considered a more important source of bioavailable antioxidants than what it was reported in previous studies. During MR development, proteinic structures are partially lost while a carbohydrate skeleton is formed. The crystallinity is reduced and the structure sets into a conformation with a peak centred at 20°(2h), stable with the increasing thermal treatment. While MR continues the development of browning compounds increases, the antioxidant activity rises and phenolic compounds are bind to the melanoidin structure (P ≤ 0.05). Moreover, FTIR analysis showed a dominance of a-glyosidic linkage and the presence of furanose rings in the melanoidins structure.

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Extrusion of brewers' spent grains and application in the production of functional food. Characteristics of spent grains and optimization of extrusion

Cited by 28 publications

References 18 publications

Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

Biosourced Disposable Trays Made of Brewer’s Spent Grain and Potato Starch

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

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