Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

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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Functional Cereal Products in the Diet for Type 2 Diabetes Patients

International Journal of Food Science ◽

10.1155/2019/4012450 ◽

2019 ◽

Vol 2019 ◽

pp. 1-7

Author(s):

Ada Krawęcka ◽

Aldona Sobota ◽

Emilia Sykut-Domańska

Keyword(s):

Type 2 Diabetes ◽

Nutritional Value ◽

Glycaemic Index ◽

Modern World ◽

Diabetic Patients ◽

Therapeutic Effects ◽

Major Health ◽

Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

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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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Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value

Journal of Functional Foods ◽

10.1016/j.jff.2017.12.027 ◽

2018 ◽

Vol 42 ◽

pp. 85-94 ◽

Cited By ~ 14

Author(s):

Sachindra T. Cooray ◽

Wei Ning Chen

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Nutritional Value ◽

Brewer’S Spent Grain ◽

Spent Grain

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Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value

Waste and Biomass Valorization ◽

10.1007/s12649-019-00654-5 ◽

2019 ◽

Vol 10 (12) ◽

pp. 3687-3700 ◽

Cited By ~ 5

Author(s):

Jone Ibarruri ◽

Marta Cebrián ◽

Igor Hernández

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Nutritional Value ◽

Brewer’S Spent Grain ◽

Spent Grain ◽

Rhizopus Sp

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Effects of protease and protease dose applied in protein extraction on nutritional value of brewer’s spent grain residue

Energy and protein metabolism and nutrition ◽

10.3920/978-90-8686-891-9_35 ◽

2019 ◽

Author(s):

Y.Z. Shen ◽

R. Abeynayakea ◽

T. Ran ◽

L.Y. Chen ◽

W.Z. Yang

Keyword(s):

Nutritional Value ◽

Protein Extraction ◽

Brewer’S Spent Grain ◽

Spent Grain

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Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

LWT ◽

10.1016/j.lwt.2013.09.004 ◽

2014 ◽

Vol 55 (1) ◽

pp. 269-277 ◽

Cited By ~ 23

Author(s):

Sofia F. Reis ◽

Nissreen Abu-Ghannam

Keyword(s):

Antioxidant Capacity ◽

Glycaemic Index ◽

Brewer’S Spent Grain ◽

Spent Grain

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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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