Wet fractionation process to produce high protein and high fiber products from brewer's spent grain

He, Yanhong; Kuhn, David D.; Ogejo, Jactone Arogo; O’Keefe, Sean F.; Fraguas, Cristina Fernández; Wiersema, Brian D.; Jin, Qing; Yu, Dajun; Huang, Haibo

doi:10.1016/j.fbp.2019.07.011

Cited by 48 publications

(38 citation statements)

References 47 publications

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“…In this context, BSG provides numerous compounds that can serve as the basis to produce functional food and feed (Bonifácio-Lopes et al 2019;Skendi et al 2018). Thus, the use of BSG as a substrate for microbial growth to produce single cell proteins, to enhance its techno-functional properties, and to increase its commercial value has been proposed (Connolly et al 2019;He et al 2019;Ibbett et al 2019;Luft et al 2019;Marson et al 2019;Martín-García et al 2019;Shen et al 2019).…”

Section: Brewers' Spent Grain In Human and Animal Dietsmentioning

confidence: 99%

The role of microorganisms on biotransformation of brewers’ spent grain

Bianco

Budroni

Zara

et al. 2020

Appl Microbiol Biotechnol

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Brewers’ spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination of fresh BSG to its biotechnological exploitation. Indeed, the evaluation of BSG-associated microorganisms, which include yeast, fungi, and bacteria, can allow their safe use and the best methods for their exploitation. This bibliographical examination is particularly focused on the role of microorganisms in BSG exploitation to (1) produce enzymes and metabolites of industrial interest, (2) supplement human and animal diets, and (3) improve soil fertility. Emerging safety issues in the use of BSG as a food and feed additive is also considered, particularly considering the presence of mycotoxins. Key points • Microorganisms are used to enhance brewers’ spent grain nutritional value. • Knowledge of brewers’ spent grain microbiota allows the reduction of health risks.

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Section: Brewers' Spent Grain In Human and Animal Dietsmentioning

confidence: 99%

The role of microorganisms on biotransformation of brewers’ spent grain

Bianco

Budroni

Zara

et al. 2020

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…In this regard, it has been reported that rich protein fractions can be obtained from BSG. 4,5 The ability of BSG proteins to interact strongly among their polypeptide chains could be conducive for the development of biobased and biodegradable materials. 6 As it is known, protein films stabilized by disulfide bonds are commonly more resistant and elongable, less soluble in water and have better barrier properties.…”

Section: Introductionmentioning

confidence: 99%

“…Its use in the preparation of protein concentrates with good functional properties is particularly promising. In this regard, it has been reported that rich protein fractions can be obtained from BSG 4,5 …”

Section: Introductionmentioning

confidence: 99%

Physical, structural and antioxidant properties of brewer's spent grain protein films

et al. 2020

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BACKGROUND: The development of brewer's spent grain protein (BSG-PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0-0.25 g g −1) of PEG. Mechanical, water-barrier and solubility, optical, antioxidant (reducing power, ABTS •+ and lipidic radical scavenging), and antimicrobial properties of films were determined. Also, the structural characteristics of films were evaluated by attenuated total reflectance-Fourier transform infrared spectroscopy. RESULTS: Only films prepared at pH 2 and plasticized by PEG were homogeneous in appearance and could be manipulated; thus, different levels of PEG were studied at this pH. Higher PEG concentrations increased water solubility, water vapor permeability and elongation at break, and decreased tensile strength and elastic modulus. PEG increased ⊍-helix structure only when 0.10 g PEG g-1 BSG-PC was used. This could be related to the better mechanical properties of F 0.10 films (higher tensile strength, and elastic modulus) with respect to the other films. Antioxidant activity depended on PEG concentration, whereas no antimicrobial properties against Bacillus cereus, Salmonella newport and Penicillium corylophylum were detected. CONCLUSION: The formulations with 0.10 and 0.15 g PEG g −1 BSG-PC appear to be the most promising, balancing mechanical, water-barrier properties and the antioxidant capacity of these films. Moreover, BSG proteins could be a cheap alternative for the preparation of biodegradable films, which are capable of being used as active food packaging.

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“…Porém, na literatura consultada, nenhuma tecnologia de separação das proteínas desenvolvidas até hoje apresentou-se como viável economicamente numa escala comercial, visto que os processos de secagem e de extração (produtos químicos e enzimas) são muito dispendiosos e a eficiência da separação não é alta o suficiente, o que confere barreiras à esta aplicação (HE et al, 2019).…”

Section: Nutrição Humanaunclassified

Caracterização Química Do Bagaço De Malte E Avaliação Do Seu Potencial Para Obtenção De Produtos De Valor Agregado

Massardi

Massini

Silva

2020

jCEC

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O bagaço de malte é o principal resíduo da indústria cervejeira. Frente a isso, surge a necessidade de avaliar diferentes formas de reaproveitamento deste material. O presente estudo teve como objetivos principais caracterizar a biomassa e avaliar as possibilidades para seu reaproveitamento como matéria-prima para produtos de valor agregado. Foram obtidos teores de 29,92% de hemiceluloses, 21,16% de proteínas, 20,80% de lignina total, 15,99% de celulose, 8,33% de extrativos e 3,76% de cinzas no material. A composição química encontrada possibilita diversas aplicações deste resíduo como matéria-prima para obtenção de produtos de maior valor agregado. Estas aplicações estão relacionadas aos altos teores de fibras lignocelulósicas e de proteínas, sendo as principais: produção de etanol de segunda geração, de carvão hidrotérmico, de ácido lático, de HMF e de produtos para nutrição humana.

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Wet fractionation process to produce high protein and high fiber products from brewer's spent grain

Cited by 48 publications

References 47 publications

The role of microorganisms on biotransformation of brewers’ spent grain

The role of microorganisms on biotransformation of brewers’ spent grain

Physical, structural and antioxidant properties of brewer's spent grain protein films

Caracterização Química Do Bagaço De Malte E Avaliação Do Seu Potencial Para Obtenção De Produtos De Valor Agregado

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