Intoxicação por etanol em bovinos alimentados com bagaço de malte acrescido de levedura de cerveja

Trujillo, Janzel G.; Teixeira, Maria; Lima, Adrielli Heloise A.; Montão, Daniele P.; Ross, Talita B.; Riet-Correa, Gabriela; Cerqueira, Valíria Duarte; Júnior, Pedro Soares Bezerra

doi:10.1590/1678-5150-pvb-5308

Cited by 4 publications

(3 citation statements)

References 11 publications

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“…The term sustainability has been gaining strength, especially when ecological and economic actions can be combined. This growing interest is focused on transforming by‐products from the agri‐food industry into higher‐value products, which can be used as raw material for innovative applications that enhance resource efficiency while protecting the environment (Bravi et al ., 2021; Trujillo et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

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

Ludka,

Klosowski,

Camargo

et al. 2023

Int J of Food Sci Tech

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SummaryBrewer's spent grain (BSG) is a by‐product of the brewery and represents a sustainable alternative for application in starch‐based active materials. This study aimed to develop starch/poly (vinyl alcohol) films containing BSG extract, with focus on the influence of BSG on the mechanical, structural and barrier properties of the films. The antioxidant potentials of the extract and the films were proved by ABTS●+ (IC50 = 2.0±0.6 μg/ml) and DPPH● (IC50 =196.05 ± 018.66 μg/ml) assays. The addition of BSG extract did not have a significant impact on the mechanical performance and weight loss in water of the materials. The incorporation of the extract resulted in a rough surface, without pores and/or cracks. Controlled release of phenolic compounds was observed for BSG3 (3 g.100g‐1 of BSG extract) (163.3 ± 20.9 mgGAE.mL‐1) and BSG5 (5 g.100g‐1 of BSG extract) (165.7 ± 23.6 mgGAE.mL‐1) over a 4 h period. Therefore, this study shows the potential of BSG as an organic source of antioxidants for active biopolymers.

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Section: Introductionmentioning

confidence: 99%

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

Ludka,

Klosowski,

Camargo

et al. 2023

Int J of Food Sci Tech

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“…O álcool ou etanol, é um agente intoxicante mais consumido no mundo, e está presente em bebidas lícitas como cerveja, vinho e licor (Abrahão et al, 2017;Trujillo et al, 2018). O termo "álcool" tem sido sinônimo de líquidos utilizados em rituais "espirituais" nos últimos 300 anos.…”

Section: Introductionunclassified

Consumo de álcool em mulheres: o que apontam os estudos pré-clínicos a respeito dos danos no sistema nervoso central – Uma revisão integrativa

Marques

Braga

Kosmiscky

et al. 2022

RSD

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O abuso de álcool vem aumentando no público feminino nos últimos anos e o consumo de forma nociva pode desencadear diversos danos e é considerado um problema de saúde pública, associado ao aumento da violência, envolvendo ambos os sexos. Esse artigo de revisão integrativa da literatura tem por objetivo apresentar com base em dados na literatura as evidências científicas que apontam danos cerebral em estudos pré-clínicos utilizando ratos fêmeas, após exposição ao etanol. Para isso, o artigo buscou responder a seguinte pergunta norteadora, "O que os estudos pré-clínicos em ratos fêmeas apontam sobre o consumo de álcool e as alterações no sistema nervoso central?”. A busca da literatura científica ocorreu através da plataforma da National Library of Medicine (NLM) que reúne registros da base de dados MEDLINE e PUBMED, por meio do cruzamento dos Descritores em Ciências da Saúde (DeCS), junto aos operadores booleanos “AND” e “OR” em inglês nos anos de 2012 a 2022. O presente artigo levou em consideração, publicações completas, de revisão, estudos experimentais dentro da temática e com descritores propostos. No total, 69 artigos foram selecionados, após aplicação dos critérios de inclusão, somete 7 estudos foram inseridos na análise qualitativa do presente trabalho. O levantamento bibliográfico evidenciou que, em modelo animal a administração de álcool, tanto de forma aguda quanto a crônica podem causar danos, durante a adolescência até a idade adulta no sistema nervoso central. Apesar das evidências apresentadas, a literatura científica ainda precisa de mais estudos com enfoque nos danos em fêmeas, mimetizando o comportamento de consumo de mulheres.

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“…"During this elevated temperature process, all soluble matter is extracted into the mash from the barley malt which, after lautering (or mash filtration), is separated into wort (liquid) and spent grain (solid) components" (Waters, Jacob, Titze, & Arendt, 2012). This residue has been discarded in nature causing damage to the environment, or used as animal feed due to its nutritional benefits and relatively low cost (Stefanello et al, 2014;Trujillo et al, 2018). Due to the significant amount that is produced annually, this agro-industrial by-product derived from breweries must be valued (Mussatto, 2014).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition of Malted Barley Residue from Brewery

Trevizan¹,

Bido²,

Ferrari³

et al. 2021

JMS

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The reuse of residue is an alternative that benefits the industries, adding value to the residue and still reducing the costs necessary with the treatment before its disposal, but it can also enrich human food. The malted barley residue (malt bagasse) is the main residue obtained in the manufacture of beer. However, it is often discarded in the environment incorrectly or used as feed. Its nutritional potential, its ease of obtaining and its low cost, are incentives for this ingredient to be used in food. The present study is aimed at carrying out the physical-chemical characterization of the malted barley residue, in order to assess its nutritional potential. Physical-chemical analysis showed that the bran from malted barley residue presented high content of fibre, proteins and minerals, mainly phosphorus, in addition to a significant amount of potassium, iron and calcium and low sodium content. Thus, the malted barley residue showed nutritional potential to be used as ingredient in food formulation, being a sustainable way of the food industry to take advantage of this residue. The malted barley residue can be an important ingredient in the production of breads, cakes and cookies, among other preparations. These would be low-cost foods, representing savings both for the beer sector, which needs to dispose off the residue, and for the food industry, in addition to contributing to the preservation of the environment. Thus, the present study shows that the reuse of malted barley residue is a sustainable practice with environmental, economic and nutritional importance.

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Intoxicação por etanol em bovinos alimentados com bagaço de malte acrescido de levedura de cerveja

Cited by 4 publications

References 11 publications

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

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

Consumo de álcool em mulheres: o que apontam os estudos pré-clínicos a respeito dos danos no sistema nervoso central – Uma revisão integrativa

Nutritional Composition of Malted Barley Residue from Brewery

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