Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta

Saraiva, Bianka Rocha; Zancheta, Julia Castilho; Gibin, Mariana Sversut; Anjo, Fernando Antônio; Lazzari, Anderson; Filho, Evandro Ribeiro Machado; Sato, Francielle; Matumoto‐Pintro, Paula Toshimi

doi:10.1080/09637486.2022.2090519

Cited by 9 publications

(17 citation statements)

References 37 publications

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“…In addition, raw uncooked fortified pasta had lower b* values than those of the cooked samples for all levels of fortification. Saraiva et al reported a similar trend for L* , b* , and a* parameters in dry pasta formulated with increasing levels of debittered trub [ 18 ].…”

Section: Resultsmentioning

confidence: 85%

“…Taken together, the present findings appear in line with the chemical composition of DTP and with the inherent level of DTP in each pasta formulation. Similarly, Saraiva et al reported that ash, protein, and fiber content increased, while carbohydrates decreased, in pasta fortified with an increasing level of trub in the recipe [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

“…Studies found an increased FCT for high-protein pasta fortified with different proteins and fiber-rich ingredients [ 24 , 25 , 26 , 27 ]. In contrast, Saraiva et al reported different values and a progressive increase in FCT for dry pasta samples fortified with increasing levels (i.e., up to 10% w / w ) of trub [ 18 ]. However, in our study, we focused on fresh pasta preparation.…”

Section: Resultsmentioning

confidence: 99%

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Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Lomuscio

Bianchi²,

Cervini³

et al. 2022

Foods

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Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Lomuscio

Bianchi²,

Cervini³

et al. 2022

Foods

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“…In the previous study, the process of extracting the bitter compounds from trub reduced its values of TPC, antioxidant activity and total carbohydrates (Saraiva et al ., 2022). These compounds are soluble in water and were extracted in a co‐product (WE) form, used in the present study.…”

Section: Resultsmentioning

confidence: 99%

“…Water‐soluble compounds extracted from trub are a co‐product from debittering process developed previously by Saraiva et al . (2022). Trub powder (25 g L −1 ) and water were heated (90 °C) in pH 10 for 40 min (first extraction), and after this, samples were cooled and centrifuged (MPW 351R, Warszawa, Poland) at 9650 × g for 10 min (22 °C).…”

Section: Methodsmentioning

confidence: 99%

Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

Saraiva,

Cegudo,

Gibin

et al. 2023

Int J of Food Sci Tech

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SummaryAqueous extract rich in phenolic compounds and carbohydrates obtained as a co‐product during the trub debittering process can be used as a new sustainable ingredient to improve food quality properties. This water‐soluble extract (WE) was used for evaluating its own antioxidant capacity when added to processed cheese at up to 1.00% (w/w); and were also evaluated for total phenolic compounds, antioxidant activity, FTIR spectroscopy, lipid oxidation, oxidative stability, texture, and rheological properties. WE addition increased the antioxidant activity of processed cheese by up to 88.40 and 81.90% for DPPH and ABTS, reduced the product lipid oxidation by up to 54.31% and showed greater oxidative stability (Rancimat) compared to the Control. Samples melting property was not changed, and samples with WE showed a more stable structure after melting. Use of WE showed that it can be used as natural antioxidant in processed cheese, improving its quality and texture properties.

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Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol

Silva,

Feltre,

Zandonadi

et al. 2024

J Sci Food Agric

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BackgroundHot trub is a macro‐ and micronutrient‐rich by‐product generated in the brewing industry, which is still underrated as a raw material for reprocessing purposes. In this context, this study aimed to investigate the extraction of bitter acids' and xanthohumol from hot trub as well as identify the significance of parameters for the process. The research assessed various extraction parameters, such as pH, ethanol concentration, temperature, and solid‐to‐liquid ratio, using a Plackett‐Burman design.ResultsEthanol concentration and pH were the most significant parameters affecting extraction yield. β‐acids were found to be the principal components of the bitter acids, with a maximum concentration near 16 mg/g, followed by iso‐α‐acids and α‐acids achieving 6 and 3.6 mg/g, respectively. The highest yields of bitter acids were observed in the highest ethanol concentration, while pH was relevant to extraction process in treatments with low ethanol ratios. Concerning the xanthohumol extraction, the approach achieved maximum concentration (239 μg/g) in treatments with ethanol concentration above 30%. Despite their variances, the phytochemicals exhibited comparable extraction patterns, indicating similar interactions with macromolecules. Moreover, the solid residues' characterization demonstrated that the extraction process did not bring about any alterations to the chemical and total protein profiles.ConclusionEthanol concentration was found to have the most significant impact on the extraction of bitter acids and xanthohumol, while temperature had no significant effect. The solid remains resulting from the extraction showed potential for use as a protein source.This article is protected by copyright. All rights reserved.

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Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta

Cited by 9 publications

References 37 publications

Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol

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