Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

“…On the other hand, the growing demand for food worldwide encourages the identification of alternatives at reasonable prices and nutritional qualities. Spent grain (SG) is the main by-product produced by the beer industry and the distillation industry after wort production, accounting for about 85% of the total by-products generated [1,2]. The whisky industry generates, on average, 8-15 L of effluent and 2.5-3.0 kg of spent grain for every liter of whisky produced, and brewing generates 0.2 kg of wet brewer's spent grain per liter of beer [2,3].…”

The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

“…Band stretching at 3000-2800 cm −1 is aligned with the C–H asymmetric from CH 2 functional groups. Finally, the band region at 3600-3200 cm −1 described the hydroxyl stretching of hydroxyl and amine groups ( Brodziak et al, 2021 ; Naibaho et al, 2021 ; Patrignani & González-Forte, 2021 ; Ravindran et al, 2018 ). The differences in the spectrum pattern and transmittance intensity demonstrated a modification in the matrices of WSCE-based yogurt-alternatives due to the addition of BSG derivatives.…”

“…WSCE contains a low amount of protein ( Boeck et al, 2021 ) which might be responsible for a rough surface appearance. While BSGF contains protein 20–30% ( Naibaho et al, 2021 ; Naibaho & Korzeniowska, 2021a ) and it contains high amounts of dietary fiber (up to 55%) which was reported for its ability to disrupt network formation in food matrices ( Naibaho & Korzeniowska, 2021b ). BSG has a high ability in binding water ( Naibaho et al, 2021 ; Naibaho & Korzeniowska, 2021a ) which could diminish the protein mobility in the yogurt matrix ( Pachekrepapol et al, 2021b ).…”

“…Brewers’ spent grain, a byproduct of the brewing industry, has a high level of water holding capacity ( Naibaho et al, 2021 ; Naibaho & Korzeniowska, 2021a ) thus potentially regulating the flow behaviour of semi-solid food products and replacing the need for inclusion of e.g. tapioca starch.…”

“…tapioca starch. This capability is due to the high amount of insoluble dietary fiber ( Naibaho et al, 2021 ; Naibaho & Korzeniowska, 2021b ), particularly arabinoxylans which possess high capability in binding water ( Steiner et al, 2015 ) and may also play a role in its potential as prebiotic ( Amorim et al, 2019 ; Xiros & Christakopoulos, 2012 ). BSG also contains high amount of protein which has several biological functions such as antioxidant activities, inhibition and protection against oxidative stress, anti-inflammatory, and immunomodulatory functions, modulates glycaemic response, antithrombotic effects and promotes angiotensin converting enzyme activity ( Lynch et al, 2016 ; Naibaho & Korzeniowska, 2021b ; Wen et al, 2019 ).…”