Baking properties of flour and nutritional value of rye bread with brewer's spent grain

Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a ‘source of fibre’ (3 g/100 g) and a ‘high in fibre’ (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker’s flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72–4.66 mL/g), a soft crumb texture (4.77–9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17–4.38 mL/g) and a harder crumb (6.25–36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.

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Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review

Foods ◽

10.3390/foods10092159 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2159

Author(s):

Andrew Marcus ◽

Glen Fox

Keyword(s):

Filamentous Fungi ◽

Nutritional Value ◽

Animal Feed ◽

Brewing Industry ◽

Brewer’S Spent Grain ◽

Beer Industry ◽

Recent Developments ◽

Spent Grain ◽

Major Producer ◽

Valuable Compounds

The beer industry is a major producer of solid waste globally, primarily in the form of brewer’s spent grain (BSG), which due to its low value has historically been diverted to livestock as feed or to landfills. However, its high moisture content and chemical composition positions BSG as an ideal candidate for further processing with microbial fermentation. Recent research has focused on filamentous fungi and the ability of some species therein to degrade the predominant recalcitrant cellulolignin components of BSG to produce valuable compounds. Many species have been investigated to biovalorize this waste stream, including those in the genuses Aspergillus, Penicillium, Rhyzopus, and Trichoderma, which have been used to produce a wide array of highly valuable enzymes and other functional compounds, and to increase the nutritional value of BSG as an animal feed. This review of recent developments in the application of filamentous fungi for the valorization of BSG discusses the biochemical makeup of BSG, the biological mechanisms underlying fungi’s primacy to this application, and the current applications of fungi in this realm.

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Biosurfactant from endophytic Bacillus pumilus 2A: physicochemical characterization, production and optimization and potential for plant growth promotion

Microbial Cell Factories ◽

10.1186/s12934-021-01533-2 ◽

2021 ◽

Vol 20 (1) ◽

Author(s):

Olga Marchut-Mikołajczyk ◽

Piotr Drożdżyński ◽

Arkadiusz Polewczyk ◽

Wojciech Smułek ◽

Tadeusz Antczak

Keyword(s):

Phaseolus Vulgaris ◽

Carbon Source ◽

Plant Growth ◽

Taguchi Method ◽

Beta Vulgaris ◽

Food Processing ◽

Bacillus Pumilus ◽

Brewer’S Spent Grain ◽

Spent Grain ◽

By Products

Abstract Background Microbial surfactants called biosurfactants, thanks to their high biodegradability, low toxicity and stability can be used not only in bioremediation and oil processing, but also in the food and cosmetic industries, and even in medicine. However, the high production costs of microbial surfactants and low efficiency limit their large-scale production. This requires optimization of management conditions, including the possibility of using waste as a carbon source, such as food processing by-products. This papers describes the production and characterization of the biosurfactant obtained from the endophytic bacterial strain Bacillus pumilus 2A grown on various by-products of food processing and its potential applications in supporting plant growth. Four different carbon and nitrogen sources, pH, inoculum concentration and temperature were optimized within Taguchi method. Results Optimization of bioprocess within Taguchi method and experimental analysis revealed that the optimal conditions for biosurfactant production were brewer’s spent grain (5% w/v), ammonium nitrate (1% w/v), pH of 6, 5% of inoculum, and temperature at 30 °C, leading to 6.8 g/L of biosurfactant. Based on gas chromatography–mass spectrometry and Fourier transform infrared spectroscopy analysis produced biosurfactant was determined as glycolipid. Obtained biosurfactant has shown high and long term thermostability, surface tension of 47.7 mN/m, oil displacement of 8 cm and the emulsion index of 69.11%. The examined glycolipid, used in a concentration of 0.2% significantly enhanced growth of Phaseolus vulgaris L. (bean), Raphanus L. (radish), Beta vulgaris L. (beetroot). Conclusions The endophytic Bacillus pumilus 2A produce glycolipid biosurfactant with high and long tem thermostability, what makes it useful for many purposes including food processing. The use of brewer’s spent grain as the sole carbon source makes the production of biosurfactants profitable, and from an environmental point of view, it is an environmentally friendly way to remove food processing by products. Glycolipid produced by endophytic Bacillus pumilus 2A significantly improve growth of Phaseolus vulgaris L. (bean), Raphanus L. (radish), Beta vulgaris L. (beetroot). Obtained results provide new insight to the possible use of glycolipids as plant growth promoting agents.

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Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽

10.3390/foods10071639 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1639

Author(s):

Emma Neylon ◽

Elke K. Arendt ◽

Emanuele Zannini ◽

Aylin W. Sahin

Keyword(s):

Functional Properties ◽

Nutritional Value ◽

Bread Quality ◽

Wheat Bread ◽

Promising Tool ◽

Additional Processing ◽

Spent Grain ◽

The Impact ◽

Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

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Potential of Brewer’s Spent Grain as a Potential Replacement of Wood in pMDI, UF or MUF Bonded Particleboard

Polymers ◽

10.3390/polym13030319 ◽

2021 ◽

Vol 13 (3) ◽

pp. 319

Author(s):

Marius Cătălin Barbu ◽

Zeno Montecuccoli ◽

Jakob Förg ◽

Ulrike Barbeck ◽

Petr Klímek ◽

...

Keyword(s):

Internal Bond ◽

Mechanical Performance ◽

Animal Feed ◽

Urea Formaldehyde ◽

Modulus Of Rupture ◽

Brewer’S Spent Grain ◽

Beer Brewing ◽

Removal Of Heavy Metals ◽

Dry Conditions ◽

Spent Grain

Brewer’s spent grain (BSG) is the richest by-product (85%) of the beer-brewing industry, that can be upcycled in a plentiful of applications, from animal feed, bioethanol production or for removal of heavy metals from wastewater. The aim of this research is to investigate the mechanical, physical and structural properties of particleboard manufactured with a mixture of wood particles and BSG gradually added/replacement in 10%, 30% and 50%, glued with polymeric diisocyanate (pMDI), urea-formaldehyde (UF) and melamine urea-formaldehyde (MUF) adhesives. The density, internal bond, modulus of rupture, modulus of elasticity, screw withdrawal resistance, thickness swelling and water absorption were tested. Furthermore, scanning electron microscopy anaylsis was carried out to analyze the structure of the panels after the internal bond test. Overall, it was shown that the adding of BSG decreases the mechanical performance of particleboard, due to reduction of the bonding between wood and BSG particles. This decrease has been associated with the structural differences proven by SEM inspection. Interaction of particles with the adhesive is different for boards containing BSG compared to those made from wood. Nevertheless, decrease in the mechanical properties was not critical for particleboards produced with 10% BSG which could be potentially classified as a P2 type, this means application in non-load-bearing panel for interior use in dry conditions, with high dimensional stability and stiffness.

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Recycling of Brewer’s Spent Grain as a Biosorbent by Nitro-Oxidation for Uranyl Ion Removal from Wastewater

ACS Omega ◽

10.1021/acsomega.1c00589 ◽

2021 ◽

Author(s):

Yi Su ◽

Marco Wenzel ◽

Silvia Paasch ◽

Markus Seifert ◽

Wendelin Böhm ◽

...

Keyword(s):

Uranyl Ion ◽

Brewer’S Spent Grain ◽

Ion Removal ◽

Spent Grain

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Anticholinesterase Activities of Different Solvent Extracts of Brewer’s Spent Grain

Foods ◽

10.3390/foods10050930 ◽

2021 ◽

Vol 10 (5) ◽

pp. 930

Author(s):

Rares I. Birsan ◽

Peter Wilde ◽

Keith W. Waldron ◽

Dilip K. Rai

Keyword(s):

Ethyl Acetate Fraction ◽

Therapeutic Approaches ◽

Total Polyphenol ◽

Brewer’S Spent Grain ◽

Dietary Polyphenols ◽

Synthetic Drugs ◽

Naturally Occurring ◽

Diferulic Acid ◽

Spent Grain ◽

Butyryl Cholinesterase

Cholinesterases, involved in acetylcholine catabolism in the central and peripheral nervous system, have been strongly linked with neurodegenerative diseases. Current therapeutic approaches using synthetic drugs present several side effects. Hence, there is an increasing research interest in naturally-occurring dietary polyphenols, which are also considered efficacious. Food processing by-products such as brewer’s spent grain (BSG) would be a potential bio-source of polyphenols. In this study, polyphenol-rich BSG extracts using 60% acetone and 0.75% NaOH solutions were generated, which were further subjected to liquid–liquid partitioning using various organic solvents. The water-partitioned fractions of the saponified extracts had the highest total polyphenol content (6.2 ± 2.8mgGAE/g dw) as determined by Folin–Ciocalteu reagent, while the LC-MS/MS showed ethyl acetate fraction with the highest phenolics (2.9 ± 0.3mg/g BSG dw). The best inhibitions of acetyl- (37.9 ± 2.9%) and butyryl- (53.6 ± 7.7%) cholinesterases were shown by the diethyl ether fraction of the saponified extract. This fraction contained the highest sum of quantified phenolics (99 ± 21.2µg/mg of extract), and with significant (p < 0.01) inhibitory contribution of decarboxylated-diferulic acid. Amongst the standards, caffeic acid presented the highest inhibition for both cholinesterases, 25.5 ± 0.2% for acetyl- and 52.3 ± 0.8% for butyryl-cholinesterase, respectively, whilst the blends insignificantly inhibited both cholinesterases. The results showed that polyphenol-rich BSG fractions have potentials as natural anti-cholinesterase agents.

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