STUDY OF QUALITY BAGELS VANILLA WITH THE USE OF FLOUR FROM SPENT GRAINS

The effect of spent coffee grounds (SCG), brewer’s spent grains (BSG) and their mixtures with the addition of brewer’s yeast (BY) were tested in two rearing densities of the Black Soldier Fly, Hermetia illucens (L.). Different treatments were investigated on larval development, survival, yield, protein conversion (PrCR) and bioconversion rate (BCR), substrate mass reduction and body composition of the insect. BSF larvae were able to develop sufficiently in all diets, except on sole SCG. The addition of BY enhanced the performance properties of diets, especially in the case of SCG, where larvae underperformed. Substrate mass reduction, PrCR and BCR were affected only by feed and exhibited higher values on reference feed, followed by BSG and SCG+BSG enriched with BY. Density did not have a significant effect on various larval nutrients, except for fat, which was higher on larvae fed enriched feeds with BY and in the 300 larval density. The interaction between feed and density strongly affected the nitrogen and protein levels, larval yield and ash. Generally, diets which contained SCG exhibited high larval crude protein levels. Our results illustrate that low value beverage by-products can be successfully utilized as constituents of a successful BSF diet.

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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽

10.3390/antiox10020165 ◽

2021 ◽

Vol 10 (2) ◽

pp. 165

Author(s):

Elisabetta Bravi ◽

Giovanni De Francesco ◽

Valeria Sileoni ◽

Giuseppe Perretti ◽

Fernanda Galgano ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Liquid Waste ◽

Value Added ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Brewing Industry ◽

Antioxidant Power ◽

Spent Grains ◽

By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

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Intensification of Xylo-oligosaccharides Production by Hydrothermal Treatment of Brewer’s Spent Grains: The Use of Extremely Low Acid Catalyst for Reduction of Degradation Products Associated with High Solid Loading

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-021-03525-9 ◽

2021 ◽

Author(s):

Lukas J. Swart ◽

Oscar K. K. Bedzo ◽

Eugéne van Rensburg ◽

Johann F. Görgens

Keyword(s):

Hydrothermal Treatment ◽

Degradation Products ◽

Acid Catalyst ◽

Solid Loading ◽

High Solid ◽

High Solid Loading ◽

Spent Grains

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Brewer’s spent grains as biofuels in combustion-based energy recovery processes: Evaluation of thermo-oxidative decomposition

Fuel ◽

10.1016/j.fuel.2021.122955 ◽

2022 ◽

Vol 312 ◽

pp. 122955

Author(s):

O. Gil-Castell ◽

N. Mascia ◽

C. Primaz ◽

F. Vásqez-Garay ◽

M.G. Baschetti ◽

...

Keyword(s):

Energy Recovery ◽

Oxidative Decomposition ◽

Recovery Processes ◽

Spent Grains

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MICROSCOPIC ANALYSIS OF FEATURES OF STRUCTURE DURING DRYING OF MIXTURES CONTAINING WATER, PROTEIN, OIL AND SUGAR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.4.21 ◽

2018 ◽

Author(s):

Т.Г. КОРОТКОВА ◽

А.С. ДАНИЛЬЧЕНКО ◽

Д.Ю. САМОФАЛ

Keyword(s):

Microscopic Analysis ◽

Petri Dish ◽

Surface Heterogeneity ◽

Constant Weight ◽

Sugar Water ◽

Round Shape ◽

Model Solutions ◽

Spent Grains ◽

Inert Carrier ◽

Oil Water

Проведены исследования сухих форм модельных смесей вода–масло, вода–сахар, вода–масло–белок и вода–масло–белок–сахар под микроскопом МБС-10 при различных увеличениях с целью выявления особенностей структурообразования, степени неоднородности поверхности и оценки эффектов, наблюдаемых при сушке реальных смесей. Модельные растворы помещали в чашку Петри и по отдельности выдерживали при температуре 60°С в сушильном шкафу Memmert (Германия) до постоянного веса чашки Петри с навеской. Установлено, что в пленках присутствуют структуры, характерные для определенных компонентов растворов: частицы («ядра») практически круглой формы, выпуклые бугорки округлой формы, «звездочки», частицы с гладкими поверхностями различных размеров. Это свидетельствует о большом многообразии структурообразований высохшей пленки. Пленки растворов, включающих белок, слипались с дном чашки Петри, что приводило к определенным трудностям при их удалении. Эту особенность, связанную со сложностью отслаивания высушиваемого материала с поверхности инертного носителя, проявляющуюся при высушивании барды и приводящую к частой остановке оборудования для его очистки, необходимо учитывать при проектировании сушилок, предназначенных для сушки послеспиртовой барды. Dry forms of model solutions water–oil, water–sugar, water–oil–protein and water–oil–protein–sugar under the microscope MBS-10 at various magnifications with the purpose of revealing the features of structure formation, degree surface heterogeneity and evaluation of the effects observed when drying real mixtures are investigated. Model solutions were placed in a Petri dish and separately kept at a temperature of 60°C in a Memmert drying cabinet (Germany) to a constant weight of a Petri dish with a sample. It was found that the films contain structures typical for certain components of solutions: particles (nuclei) of almost circular shape, convex tubercles of round shape, sprockets, and particles with smooth surfaces of different sizes. This indicates a large variety of structure of the dried film. Films of solutions including protein stuck to the bottom of the Petri dish, which led to certain difficulties in their removal. This feature connected with complexity of flaking of the dried-up material from the surface of the inert carrier, which is shown when drying distillers' spent grains and leading to a frequent stop of the equipment for his cleaning needs to be considered at design of the dryers intended for distillery dregs drying.

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