Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products

Thai, Sandy; Avena‐Bustillos, Roberto J.; Alves, Priscila Leal da Silva; Pan, James; Osorio-Ruiz, Alex; Miller, Jackie; Tam, Christina; Rolston, Matthew; Teran-Cabanillas, Eli; Yokoyama, Wallace; McHugh, Tara H.

doi:10.1016/j.afres.2022.100052

Cited by 6 publications

(3 citation statements)

References 51 publications

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“…According to the results of Table 3, neither type of BSGs nor their origin significantly affected the residual moisture. The mean moistures ranged from 2.9 to 3.5%, thus ensuring the inhibition of microbial growth [31]. In agreement with the findings of previous studies, BSG is a good source of ash with a great variability among samples depending on both the type and geographical origin of BSG [32,33].…”

Section: Physicochemical Characteristics Of Bsgssupporting

confidence: 86%

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain

Baiano

Gatta

Rutigliano

et al. 2023

Foods

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Brewers’ spent grain (BSG) is the main by-product of the brewing industry, corresponding to ~85% of its solid residues. The attention of food technologists towards BSG is due to its content in nutraceutical compounds and its suitability to be dried, ground, and used for bakery products. This work was aimed to investigate the use of BSG as a functional ingredient in bread-making. BSGs were characterised for formulation (three mixtures of malted barley and unmalted durum (Da), soft (Ri), or emmer (Em) wheats) and origin (two cereal cultivation places). The breads enriched with two different percentages of each BSG flour and gluten were analysed to evaluate the effects of replacements on their overall quality and functional characteristics. Principal Component Analysis homogeneously grouped BSGs by type and origin and breads into three sets: the control bread, with high values of crumb development, a specific volume, a minimum and maximum height, and cohesiveness; Em breads, with high values of IDF, TPC, crispiness, porosity, fibrousness, and wheat smell; and the group of Ri and Da breads, which have high values of overall smell intensity, toasty smell, pore size, crust thickness, overall quality, a darker crumb colour, and intermediate TPC. Based on these results, Em breads had the highest concentrations of nutraceuticals but the lowest overall quality. Ri and Da breads were the best choice (intermediate phenolic and fibre contents and overall quality comparable to that of control bread). Practical applications: the transformation of breweries into biorefineries capable of turning BSG into high-value, low-perishable ingredients; the extensive use of BSGs to increase the production of food commodities; and the study of food formulations marketable with health claims.

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Section: Physicochemical Characteristics Of Bsgssupporting

confidence: 86%

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain

Baiano

Gatta

Rutigliano

et al. 2023

Foods

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“…Phenolics in spent grains are associated with the prevention of chronic cardiovascular and neurogenerative diseases, certain cancers and diabetes. The high fiber content helps in the elimination of cholesterol and fats and improves symptoms of ulcerative colitis [ 31 , 33 , 34 , 35 , 36 ]. Reusing spent grain as a value-added food source for human consumption is appealing because it increases the protein, fiber, vitamin and mineral contents while decreasing the starch and caloric content in grain-based products [ 40 ].…”

Section: Nutritive Value Of Spent Grainsmentioning

confidence: 99%

Spent Grain: A Functional Ingredient for Food Applications

Chetrariu

Dabija

2023

Foods

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Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods.

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“…One innovative technology uses infrared (IR) radiation to provide heat for drying (McHugh et al., 2020). Compared to hot air drying, IR requires less time and energy to achieve a safe water activity ( A w ), crispy texture, and roasted aroma when applied to the drying of brewery spent grain (Inzunza‐Soto et al., 2022; Thai et al., 2022). IR drying is thus more environmentally sustainable and energy‐efficient compared to traditional drying methods.…”

Section: Introductionmentioning

confidence: 99%

Upcycling Romaine lettuce outer leaves by infrared blanching and hot air drying

Avena‐Bustillos,

Klausner,

Milczarek

et al. 2024

Journal of Food Science

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Romaine lettuce outer leaves, as opposed to the more commonly marketed heart, are typically discarded and present an opportunity for upcycling as dried powders. Duquesne Romaine lettuce was evaluated to quantify and compare quality attributes of fresh outer and heart leaves, dried powders following hot air drying, and dried powders following an infrared (IR) blanching pretreatment before drying. Attributes measured for fresh leaves included moisture, water activity (Aw), color, total soluble phenolics (TSP), and antioxidant capacity (AC). Drying kinetics and time/energy saving through IR blanching were evaluated. Attributes measured for dried powders included moisture, Aw, color, true density, water vapor isotherms, TSP, AC, cadmium (Cd) content, and pesticide residues. TSP, AC, Cd, and pesticide residues were higher, whereas moisture content and Aw were lower in fresh outer versus heart leaves. Hot air drying reduced TSP and AC to 63.6% and 35.2% of fresh values, respectively, whereas IR blanching further reduced TSP and AC to 37.3% and 25.4% in outer leave powders. On the other hand, TSP and AC increased 237% and 151%, respectively, for unblanched heart powders. Higher increase of TSP than AC in heart leaf powder may indicate synthesis of phenolic compounds activated by abiotic stresses such as cutting and high temperatures at the initial drying stage. IR blanching resulted in significant time/energy savings for drying of outer leaves. Microbial loads were substantially reduced during drying, although microbial population on outer leaves were more resistant. Safe to eat outer leaf Romaine lettuce powders can be produced, assuming appropriate agricultural practices.

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Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products

Cited by 6 publications

References 51 publications

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain

Spent Grain: A Functional Ingredient for Food Applications

Upcycling Romaine lettuce outer leaves by infrared blanching and hot air drying

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