Food-based uses of brewers spent grains: Current applications and future possibilities

Oyedeji, Ajibola B.; Wu, Jianping

doi:10.1016/j.fbio.2023.102774

Cited by 9 publications

(4 citation statements)

References 102 publications

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“…The GC-MS results of the crusts and crumbs of the breads are shown in Tables 4 and 5, and the chromatograms are shown in Supplementary Material Figures S1 and S2. The results show that 77 flavor compounds were detected in the crusts, of which 40, 45, 48, 54, 49, and 40 compounds were detected at 0%, 2%, 4%, 6%, 8%, and 10% additions, respectively, which were mainly alcohols (34), lipids (17), aldehydes (9), ketones (7), and acids (4). A total of 72 compounds were detected in the bread crumbs: 42, 46, 46, 55, 44, and 40 compounds were detected at 0%, 2%, 4%, 6%, 8%, and 10% additions, respectively, consisting mainly of alcohols (32), lipids (15), aldehydes (8), ketones (8), and acids (4).…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

“…Often used as animal feed or directly discarded with minimal use of resources, BSG is increasingly being explored by scientists as a green additive to wheat products to enhance their sustainability [9]. However, the inherent composition of BSG can affect the quality of the final product, resulting in smaller and harder wheat products due to its high dietary fiber content [10].…”

Section: Introductionmentioning

confidence: 99%

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Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

Cheng,

Zheng,

Zhao

et al. 2024

Foods

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To enable a wider utilization of co–products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer’s spent grains (BSG) are processed through microwave pretreatment, and then the microwave–treated BSG (MW–BSG) is added to bread. So far, there has been no investigation on the effect of microwave–pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW–BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water–soluble protein levels in MW–BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material–liquid ratio of BSG to water. The proper addition of MW–BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS–SPME–GC–MS analyses showed that the addition of MW–BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0–10% MW–BSG. Consumers found a maximum level of 6% MW–BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co–products can be utilized through an innovative approach.

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Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

Cheng,

Zheng,

Zhao

et al. 2024

Foods

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“…[70] Present challenges associated with issues like food availability and environmental concerns are prompting the restructuring of food and feed systems to meet sustainable development. Certain agricultural by-products, such as brewer's spent grain, are being considered in this optimization process [71]. Wheat bran [68] and SMS can be a potential source of extracted, purified, and isolated β-glucans and employing the by-products as a substrate that undergoes fermentation or processing by mushroom species capable of β-glucan production [23].…”

Section: Applications Of Oyster Mushrooms and Their Derivatives In Po...mentioning

confidence: 99%

Pleurotus ostreatus Mushroom: A Promising Feed Supplement in Poultry Farming

Törős,

El-Ramady,

Béni

et al. 2024

Agriculture

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Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushrooms are cultivated on diverse by-products based on substrates that hold promise for mitigating antibiotic usage in the poultry industry and reducing environmental pollution. By incorporating agricultural by-products into mushroom cultivation, the functionality of the mushroom products can be increased, then the final product can be a more effective feed supplement. After mushroom cultivation, spent mushroom substrate (SMS) can be valorized, due to the presence of huge amounts of bioactive compounds like β-glucan, chitin, polyphenols, and flavonoids related to mycelia. As a prebiotic and antimicrobial feed supplement, these mushrooms positively influence gut microbiota, intestinal morphology, and thus overall poultry well-being. This article underscores the potential of solid-state fermentation (SSF) to enhance the bioactivity of oyster mushrooms and their derivatives, offering a cost-effective and efficient strategy for transforming unconventional feeding materials. Moreover, it emphasizes broader implications, including the reduction of antibiotic dependence in poultry farming, highlighting the promising integration of oyster mushrooms and their derivatives for sustainable and environmentally conscious poultry production.

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“…These compounds have the potential to safeguard against the oxidant-induced DNA damage while addressing nutritional and health requirements in organisms. Furthermore, these extractable compounds can be isolated, purified, concentrated, and employed as functional ingredients in the food and pharmaceutical industries [8,50,51]. Figure 5 illustrates the total phenolic content (TPC) obtained after each RW experiment.…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Refractance Window Drying as an Alternative Method for Brewer’s Spent Grain Preservation

Silva,

Santos,

Duarte

et al. 2024

Applied Biosciences

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Brewer’s spent grain (BSG) is a residue that holds significant potential for various applications. Given its inherently high moisture levels, it becomes imperative to explore methods for preserving it. This study investigates the use of refractance window (RW) for drying BSG. The final moisture content, water activity, and drying kinetics were assessed. Various kinetic models were analyzed, including Lewis, Page, Overhults, Brooker, and Midilli. Employing a central composite design, this study also investigated the effects of the variables temperature (55.9 to 84.1 °C) and drying time (1.6 to 4.4 h) on the quality of the dried product. The quality was assessed based on the content of bioactive compounds: phenolics, flavonoids, citric acid, and ascorbic acid. The results suggest that refractance window (RW) drying can yield a product with reduced moisture content and water activity levels (lower than 10.0% and 0.600, respectively). The phenolic, flavonoid, and citric acid higher contents were found at 70 °C and 3 to 4 h of drying. The best ascorbic acid results were found at 55 to 65 °C after 3 h of drying. The use of RW emerges as an interesting alternative for processing BSG, offering a sustainable approach to better utilize this residue.

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Food-based uses of brewers spent grains: Current applications and future possibilities

Cited by 9 publications

References 102 publications

Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

Pleurotus ostreatus Mushroom: A Promising Feed Supplement in Poultry Farming

Refractance Window Drying as an Alternative Method for Brewer’s Spent Grain Preservation

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