Valorization of brewer's spent grain by different strategies of structural destabilization and enzymatic saccharification

Wagner, Evelyn; Pería, Mara Eugenia; Ortiz, Gastón Ezequiel; Rojas, Natalia Lorena; Ghiringhelli, Pablo Daniel

doi:10.1016/j.indcrop.2021.113329

Cited by 21 publications

(13 citation statements)

References 42 publications

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“…A revalorization effort has been recently proposed by Wagner et al (2021) for the revalorization of BSG through its autohydrolytic saccharification. When coupled with an enzymatic pretreatment, the acid autohydrolysis of BSG was validated as a mean to release carbohydrate products (5 g of sugar/gram dry of BSG) that may be fermented into value added compounds (e.g., xylitol, lactic acid, biofuels) to pose BSG as an integral biorefinery raw material.…”

Section: Autohydrolysismentioning

confidence: 99%

“…When coupled with an enzymatic pretreatment, the acid autohydrolysis of BSG was validated as a mean to release carbohydrate products (5 g of sugar/gram dry of BSG) that may be fermented into value added compounds (e.g., xylitol, lactic acid, biofuels) to pose BSG as an integral biorefinery raw material. The release of polyphenols can be expected to occur as a coupled result of the saccharification of structural polymers of BSG, and thus this integral approximation can generate several products (Wagner et al, 2021).…”

Section: Autohydrolysismentioning

confidence: 99%

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Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry

Macías-Garbett

Serna-Hernandez

Sosa‐Hernández

et al. 2021

Front. Sustain. Food Syst.

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Brewers' spent grain (BSG) is the main by-product derived from the brewing industry, where it accounts for 85% of the total waste generated. The total annual production worldwide of this waste is 39 million tons. This lignocellulosic material is traditionally used as cattle feed and sold at a low retail price (~USD 45.00 per ton). However, efforts for the revalorization of this by-product are emerging since research has established that it can be used as a low-cost source of bioactive molecules and commodity chemicals that can bring value to integral biorefinery ventures. Among commodities, phenolic compounds have attracted attention as added-value products due to their antioxidant properties with applications in the food, cosmetic, and pharmaceutical industries. These phytochemicals have been associated with antiaging and anticancer activities that have potential applications on cosmetic products. This mini-review summarizes the most relevant extraction techniques used for the recovery of phenolic compounds from BSG while discussing their advantages and shortcomings and the potential applications from BSG bioactive extracts in the cosmetic industry and their reported beneficial effects. This mini-review also makes a brief comment on the role of phenolic compounds extraction in the economic feasibility of an integral BSG biorefinery.

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Section: Autohydrolysismentioning

confidence: 99%

Section: Autohydrolysismentioning

confidence: 99%

Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry

Macías-Garbett

Serna-Hernandez

Sosa‐Hernández

et al. 2021

Front. Sustain. Food Syst.

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“…Spent grain contains a substantial amount of bioactive compounds with high antioxidant capacities, such as hydroxycinnamic acids, especially ferulic and p-coumaric [10,11]. The composition of SG is affected by the differences in grain variety, harvest time and condition, the malting and mashing methods, and the type of adjunct grains, resulting in different variants of this by-product [12,13].…”

Section: Introductionmentioning

confidence: 99%

“…The capitalization of these by-products and the development of sustainable processes is an urgent necessity in the industry [12]. Spent grain is the insoluble fraction left after the malted barley is grounded and mixed with water to produce wort, i.e., the liquid fermentation medium [14].…”

Section: Introductionmentioning

confidence: 99%

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Chetrariu

Dabija

2022

Applied Sciences

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Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber and protein. D-optimal design was used to optimize the influence of spent grain addition for the quality attributes of spelt pasta. In order to optimize the spelt pasta matrix, the spent grain content was varied (5%, 10%, 15%, and 20%) so that all responses were optimized (maximize cohesiveness, fracturability, proteins, total dietary fiber, total phenolic content, and antioxidant activity, minimize cooking loss, in-range firmness, and color paste). The optimal addition of spent grain in the spelt pasta recipe was 11.70%, yielding values with differences of less than 5% from the values predicted by the model and producing finished products with good nutritional properties without negative consequences on quality. Spent grain is a valuable byproduct that deserves to be used for fortification in order to obtain pro-health food. This study presents a formulation of spelt pasta with the addition of spent grain using mathematical modeling and statistical optimization.

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“…Additionally, this pretreatment method leads to the formation of toxic byproducts such as hydroxymethylfurfural (HMF), furfural, and acetic acid [25,27]. In the presence of these inhibitors, an extra detoxification step is needed prior to enzymatic hydrolysis and fermentation [28]. Furthermore, alkaline hydrogen peroxide (AHP) pretreatment is another chemical pretreatment method.…”

Section: Pretreatment Methods Of Brewers' Spent Grainsmentioning

confidence: 99%

Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review

et al. 2022

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Brewers’ spent grains constitute a valuable byproduct of the beer industry. They are characterized by a rich nutritional composition consisting of around 70% lignocellulosic fibrous material, 20% proteins, 10% lipids, in addition to vitamins, minerals, amino acids, and phenolic compounds. These spent grains are produced in large amounts all through the year, are cheap, and lack economically feasible applications. Nowadays, 70% of these spent grains are used as animal feed, 10% are used for biogas production, and the remaining 20% are disposed in landfills. Due to the aforementioned facts, alternative uses of the brewers’ spent grains are highly sought-after. In fact, this nutrient-rich industrial by-product makes it a very good candidate for valorization through biotechnological processing, particularly microbial fermentation. After applying the needed pretreatments, using brewers’ spent grains as a substrate in submerged and solid-state fermentation of different microorganisms leads to the production of various value-added compounds such as organic acids, amino acids, volatile fatty acids, enzymes, vitamins, second-generation biofuels and other products.

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Valorization of brewer's spent grain by different strategies of structural destabilization and enzymatic saccharification

Cited by 21 publications

References 42 publications

Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry

Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review

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