scholarly journals Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1389
Author(s):  
Alice Jaeger ◽  
Emanuele Zannini ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Large Volume ◽  
Protein Quality ◽  
Animal Feed ◽  
Human Consumption ◽  
Grain Protein ◽  
Processing Waste ◽  
Brewing Industry ◽  
Protein Properties ◽  
Spent Grain ◽  
Barley Protein

Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins present. As brewers’ spent grain is the most voluminous by-product of the brewing industry, the valorisation and utilisation of spent grain protein is of great interest in terms of sustainability, although at present, BSG is mainly sold cheaply for use in animal feed formulations. There is an ongoing global effort to minimise processing waste and increase up-cycling of processing side-streams. However, sustainability in the brewing industry is complex, with an innate need for a large volume of resources such as water and energy. In addition to this, large volumes of a by-product are produced at nearly every step of the process. The extraction and characterisation of proteins from BSG is of great interest due to the high protein quality and the potential for a wide variety of applications, including foods for human consumption such as bread, biscuits and snack-type products.

scholarly journals Development of New Chip Products from Brewer’s Spent Grain

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Reann Garrett ◽  
Danielle Bellmer ◽  
William McGlynn ◽  
Patricia Rayas-Duarte
Keyword(s):  
Sensory Evaluation ◽  
Rating Scale ◽  
Animal Feed ◽  
Value Added ◽  
Human Consumption ◽  
Processing Waste ◽  
Brewing Industry ◽  
Consumer Responses ◽  
Brewer’S Spent Grain ◽  
Spent Grain

Brewer’s spent grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted, or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber, and antioxidants. Due to its brittle texture, strong nutty flavors, and dark color profiles, BSG has seen limited use in food products for human consumption. The objective of this study was to develop a palatable chip product that maximized the level of inclusion of BSG. Chips were produced that contained BSG levels ranging from 8% to 40%, and the physical and sensory properties of the chips were evaluated. Spent grain samples were provided by Iron Monk in Stillwater and were dried at a low temperature and milled into flour for use in the chip formulation. BSG chips were evaluated for water activity, color, and texture (fracture force). An informal sensory evaluation was conducted to evaluate flavor, texture, and probability of purchase using a 5-point hedonic rating scale. Results showed that there were no significant differences in the texture of the chips containing different levels of BSG. The color measurements showed no significant differences between L ∗ and a ∗ values for the chips containing different inclusion levels of BSG, but there were some differences in the b ∗ values. Results from the sensory evaluation showed that consumers preferred the texture of chips with 40% BSG over chips with 8% BSG, and they were also more likely to purchase the 40% BSG chips. There were no significant differences in flavor among the chips containing different inclusion levels of BSG. These results suggest that, for a chip-type product, BSG inclusion levels up to 40% are possible with positive consumer responses. Development of an alternative value-added product represents an opportunity for breweries nationwide to turn a processing waste into a future asset.

scholarly journals Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

2012 ◽  
Vol 72 (1) ◽  
pp. 117-125 ◽  
Author(s):  
Aoife L. McCarthy ◽  
Yvonne C. O'Callaghan ◽  
Charles O. Piggott ◽  
Richard J. FitzGerald ◽  
Nora M. O'Brien
Keyword(s):  
Functional Foods ◽  
Animal Feed ◽  
Human Consumption ◽  
Coumaric Acid ◽  
Brewing Industry ◽  
Feed Supplement ◽  
Dietary Amino Acids ◽  
Anti Cancer ◽  
Spent Grain ◽  
Anti Inflammatory

Brewers’ spent grain (BSG) is a low-value co-product of the brewing industry produced in large quantities annually. This paper reviews the existing evidence regarding the phenolic component of BSG, focusing on composition, extraction and biofunctions such as antioxidant, anti-atherogenic, anti-inflammatory and anti-carcinogenic activities. Furthermore, the incorporation of BSG in foodstuffs will be discussed, including the use of BSG as an animal feed supplement and the potential of BSG to be incorporated into foods for human consumption. BSG contains hydroxycinnamic acids including ferulic acid, p-coumaric acid and caffeic acid; which have shown bioactivity in the pure form (antioxidant, anti-inflammatory, anti-atherogenic and anti-cancer). Phenolic extracts from BSG have also shown antioxidant potential, by protecting against oxidant-induced DNA damage, possibly by Fe chelation. Studies show that BSG has many benefits when used as a supplement in animal feed, such as increasing milk yield, milkfat content and in providing essential dietary amino acids. The incorporation of BSG in human foods such as cookies and ready-to-eat snacks has resulted in increased protein and fibre contents of the products, where the changes in organoleptic properties are controllable. It can be concluded that the phenolic component of BSG has potential bioactive effects, which are worth pursuing given that the inclusion of BSG into human foodstuffs is viable and beneficial.

scholarly journals Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 96
Author(s):  
Frank Vriesekoop ◽  
Annie Haynes ◽  
Niels van der Heijden ◽  
Hao Liang ◽  
Paraskevi Paximada ◽  
...  
Keyword(s):  
Organic Acids ◽  
Food Production ◽  
Animal Feed ◽  
Western World ◽  
Brewing Industry ◽  
Baking Process ◽  
Sourdough Bread ◽  
Spent Grain ◽  
Food Economy ◽  
Type 3

The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most of it being used as animal feed. In this study, we utilised brewers spent grain as a substrate in a solid-state fermentation in order to produce a Type-3 sourdough culture. Sourdough bread is becoming increasingly popular throughout the western world. The use of fermented brewers spent grain in the production of sourdough bread yielded sourdough bread that was acceptable by consumers. We also investigated the production and presence of the main organic acids in sourdough during the proofing process and the baking process. The baking trials showed that there was a reduction in both lactic and acetic acid content during the actual baking process. The reduction in the concentration of both organic acids appears to be at the heart of the observation that for both organic acids, there is typically a lower concentration in the crust compared to the crumb of the sourdough breads, which was observed in our sourdough breads and those commercially available.

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

Foods ◽  
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.

Nutrient cycling in the vegetable processing industry: Utilization of potato by-products

2006 ◽  
Vol 86 (4) ◽  
pp. 621-629 ◽  
Author(s):  
E. Charmley ◽  
D. Nelson ◽  
F. Zvomuya
Keyword(s):  
Beef Cattle ◽  
Agricultural Land ◽  
Animal Feed ◽  
Liquid Waste ◽  
The United States ◽  
Human Consumption ◽  
Monitoring And Control ◽  
Processing Waste ◽  
Potato Processing ◽  
Hordeum Vulgare L

Potato (Solanum tuberosum) production in Canada and the United States totals approximately 30 × 106 Mg yr-1. Approximately half of this is unsuitable for human consumption. This potato by-product comprises cull potatoes and potato processing waste (PPW). Liquid waste from processing plants can be applied to agricultural land. With strict environmental monitoring and control, crops such as corn (Zea mays L.), vegetables and grass can be used to divert large volumes of liquid waste. Solid waste and culls have traditionally been put in landfills or disposed of on agricultural land as a fertilizer. However these can be diverted from landfill sites or agricultural land and used as a high-quality animal feed, principally in beef feedlots. Research has shown that PPW can replace corn and barley (Hordeum vulgare L.) grain without negative effects on growth of beef cattle or meat quality. Indeed, efficiency of animal growth per unit diet intake is improved. These effects have been observed with diets containing up to 80% PPW. Results to date suggest that PPW is a valuable livestock feed ingredient and has no deleterious effects on beef quality. In areas where PPW is available, feeding to beef cattle represents a viable alternative to other disposal options. Key words: Potato, processing waste, by-product, cattle, land disposal

scholarly journals Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential

2021 ◽  
Author(s):  
Kieran M. Lynch ◽  
Conall R. Strain ◽  
Crystal Johnson ◽  
Dhrati Patangia ◽  
Catherine Stanton ◽  
...  
Keyword(s):  
Animal Feed ◽  
Cell Structure ◽  
Maximum Level ◽  
Human Nutrition ◽  
Brewing Industry ◽  
Food Ingredient ◽  
Insoluble Fibre ◽  
Spent Grain ◽  
Untapped Resource

Abstract Purpose Brewers’ spent grain (BSG) represents the largest by-product of the brewing industry. Its utilisation as an animal feed has become less practical today; however, its high fibre and protein content make it a promising untapped resource for human nutrition. BSG contains mainly insoluble fibre. This fibre, along with protein, is trapped with the complex lignocellulosic cell structure and must be solubilised to release components which may be beneficial to health through modulation of the gut microbiota. Methods In this study, the application of a simultaneous saccharification and fermentation process for the extraction and solubilisation of arabinoxylan from BSG is demonstrated. Results Processing of the BSG was varied to modulate the physicochemical and molecular characteristic of the released arabinoxylan. The maximum level of arabinoxylan solubilisation achieved was approximately 21%, compared to the unprocessed BSG which contained no soluble arabinoxylan (AX). Concentration of the solubilised material produced a sample containing 99% soluble AX. Samples were investigated for their microbiome modulating capacity in in-vitro faecal fermentation trials. Many samples promoted increased Lactobacillus levels (approx. twofold). One sample that contained the highest level of soluble AX was shown to be bifidogenic, increasing the levels of this genus approx. 3.5-fold as well as acetate (p = 0.018) and propionate (p < 0.001) production. Conclusion The findings indicate that AX extracted from BSG has prebiotic potential. The demonstration that BSG is a source of functional fibre is a promising step towards the application of this brewing side-stream as a functional food ingredient for human nutrition.

scholarly journals DATA ON THE IN-VITRO DIGESTIBILITY OF ACID GELS PREPARED FROM BREWERS’ SPENT GRAIN PROTEIN ISOLATES

Data in Brief ◽  
2021 ◽  
pp. 107160
Author(s):  
Thierry HELLEBOIS ◽  
Claire GAIANI ◽  
Cédric PARIS ◽  
Sébastien PLANCHON ◽  
Jenny RENAUT ◽  
...  
Keyword(s):  
In Vitro Digestibility ◽  
Grain Protein ◽  
Protein Isolates ◽  
Spent Grain

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

Polymers ◽  
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.

scholarly journals Conversion of brewers’ spent grain into proteinaceous animal feed using solid state fermentation

2021 ◽  
Author(s):  
Christos Eliopoulos ◽  
Dimitrios Arapoglou ◽  
Nikos Chorianopoulos ◽  
Giorgos Markou ◽  
Serkos A. Haroutounian
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Animal Feed ◽  
Spent Grain

Cultivation of rice for animal feed with circulated irrigation of treated municipal wastewater for enhanced nitrogen removal: comparison of cultivation systems feeding irrigation water upward and downward

2015 ◽  
Vol 72 (4) ◽  
pp. 579-584 ◽  
Author(s):  
A. Muramatsu ◽  
H. Ito ◽  
A. Sasaki ◽  
A. Kajihara ◽  
T. Watanabe
Keyword(s):  
Nitrogen Removal ◽  
Irrigation Water ◽  
Rice Plant ◽  
Municipal Wastewater ◽  
Animal Feed ◽  
Paddy Fields ◽  
Treated Wastewater ◽  
Human Consumption ◽  
Cultivation System ◽  
Treated Municipal Wastewater

To achieve enhanced nitrogen removal, we modified a cultivation system with circulated irrigation of treated municipal wastewater by using rice for animal feed instead of human consumption. The performance of this modified system was evaluated through a bench-scale experiment by comparing the direction of circulated irrigation (i.e. passing through paddy soil upward and downward). The modified system achieved more than three times higher nitrogen removal (3.2 g) than the system in which rice for human consumption was cultivated. The removal efficiency was higher than 99.5%, regardless of the direction of circulated irrigation. Nitrogen in the treated municipal wastewater was adsorbed by the rice plant in this cultivation system as effectively as chemical fertilizer used in normal paddy fields. Circulated irrigation increased the nitrogen released to the atmosphere, probably due to enhanced denitrification. Neither the circulation of irrigation water nor its direction affected the growth of the rice plant and the yield and quality of harvested rice. The yield of rice harvested in this system did not reach the target value in normal paddy fields. To increase this yield, a larger amount of treated wastewater should be applied to the system, considering the significant amount of nitrogen released to the atmosphere.

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