scholarly journals Utilização do bagaço de malte da indústria cervejeira como substrato para produção de pectinase por cogumelos / Utilization of beer spent grain from the brewing industry as substrate for mushroom pectinase production

2021 ◽  
Vol 4 (4) ◽  
pp. 5042-5060
Author(s):  
Carolline Cruz Da Silva ◽  
Bruna dos Santos Menezes ◽  
Juliana Gomes Barreto Souza Leite ◽  
Fábia Giovana do Val De Assis ◽  
Patrícia Lopes Leal
Keyword(s):  
Brewing Industry ◽  
Pleurotus Djamor ◽  
Spent Grain ◽  
Pectinase Production

O aumento da produção de cerveja promoveu, consequente, aumento na geração de resíduos, como o bagaço de malte, provenientes dessa atividade industrial, intensificando a necessidade de seu reaproveitamento. Uma alternativa para isso, é a utilização dos resíduos da indústria cervejeira como fonte de carbono no cultivo de macrofungos (cogumelos), visando a produção de biomoléculas, como enzimas, de importante interesse pelas indústrias. O objetivo desse estudo foi avaliar a produção de pectinase por duas espécies de basiomicetos, Pleurotus djamor e Hypsizygus ulmarius, a partir de cultivo submerso, tendo o bagaço de malte como fonte de carbono e aplicando um delineamento composto central rotacional para otimização das variáveis do processo: concentração de substrato, temperatura e agitação. Para a produção de pectinase por P. djamor, as variáveis que melhor influenciaram o processo foram concentração de bagaço de malte (30 g/L), temperatura (29°C) e agitação (75 rpm), quando obteve-se atividade enzimática de 2,544 U/mL. Já o cultivo de H. ulmarius para produção de pectinase, as variáveis que melhor influenciaram o processo foram concentração do bagaço de malte (30 g/L), temperatura (24°C) e agitação (150 rpm), quando foi verificada atividade enzimática de 2,367 U/mL. Ensaios de estabilidade térmica de pectinase obtidas a partir do cultivo submerso em bagaço de mate, de ambas espécies de basiodiomicetos, indicaram bom desempenho da enzima sob temperaturas mais altas (80°C). Estes resultados, sugerem portanto que o bagaço de mate é uma fonte de carbono interessante a ser aplicada no cultivo submerso de P. djamor e H. ulmarius visando a produção de pectinase .

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 Analysis of Drying of Brewers’ Spent Grain

Proceedings ◽  
2018 ◽  
Vol 2 (23) ◽  
pp. 1467 ◽  
Author(s):  
José Ignacio Arranz ◽  
María Teresa Miranda ◽  
Francisco José Sepúlveda ◽  
Irene Montero ◽  
Carmen Victoria Rojas
Keyword(s):  
Energy Use ◽  
Low Cost ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
Brewing Industry ◽  
Livestock Feed ◽  
Spent Grain ◽  
Very High ◽  
Animal Consumption

Brewing industry generates a main residue, brewers’ spent grain (BSG), which has good properties both for use in animal consumption and for thermal use, but contains a very high content of moisture (20–25% dry matter content), so that its elimination or treatment should be immediate, since it can cause degeneration problems of the product. Currently, brewers often supply this material at low cost for use as livestock feed. This solution is not efficiently carried out without reporting too much benefit to the brewers more than to eliminate waste from their facilities. However, BSG is a raw material of interest for application in different areas due to its low price, availability throughout the year and a valuable chemical composition, so it seems necessary to look for an alternative use to give value to these characteristics. In this paper a drying study is carried out in order to establish the foundations for its energy use by thermal of BSG. BSG has been used from a craft brewery located at Badajoz, Spain. Drying analysis was carried out for various temperatures and inlet air flow by means a convective dryer. The properties studied show that BSG can be used for thermal utilization in large installations, being necessary heat drying processes as a pretreatment in order to obtain a biofuel with acceptable efficiency.

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.

Isoconversional Kinetic Analysis of Pyrolysis of Malt Waste

2017 ◽  
Vol 899 ◽  
pp. 107-112
Author(s):  
Beatriz Cristina Silvério ◽  
Pedro Ivo Brandão e Melo Franco ◽  
Carolina Moreno de Freitas ◽  
Kássia Graciele dos Santos ◽  
Nelson Roberto Antoniosi Filho
Keyword(s):  
Low Cost ◽  
Estimation Methods ◽  
Slow Heating ◽  
Brewing Industry ◽  
Heating Rates ◽  
Spent Grain ◽  
Exponential Factors ◽  
Isoconversional Kinetic Analysis ◽  
Malt Waste ◽  
Energy Activation

Locally available malt waste or brewers' spent grain, a by-product of brewing industry, was found to be a low cost and promising biomass for pyrolysis. A kinetic studied of pyrolysis of malt waste was investigated by non-isothermal thermogravimetric analyses (TG-DTG), applying slow heating rates, 10, 15, 30 and 50 K/min, and well-defined conditions. Activation energies and Arrhenius exponential factors were inferred by different estimation methods: Kissinger, Ozawa, Starink, K-A-S and. The methods presented energy activation values of 214 - 238.23 kJ/mol. The Literature studies found activations energies values similar to those found for sugarcane bagasse pyrolysis and other types of biomasses with predominance of hemicelluloses, cellulose and lignin, respectively.

Antioxidant Activities of Soluble Dietary Fiber Extracted from Brewers’ Spent Grain

2011 ◽  
Vol 233-235 ◽  
pp. 2824-2827 ◽  
Author(s):  
Quan Yi Fu ◽  
Xu Cong Yu ◽  
Lin Li ◽  
Guo Qin Liu ◽  
Bing Li
Keyword(s):  
Dietary Fiber ◽  
Superoxide Anion ◽  
Superoxide Radical ◽  
Antioxidant Activities ◽  
Raw Material ◽  
Dpph Radical ◽  
Brewing Industry ◽  
Soluble Dietary Fiber ◽  
Spent Grain

Brewers’ spent grain (BSG) is the most common by-product of the brewing industry, contains about 16.8% cellulose, 28.4% non-cellulosic polysaccharides and 27.8% lignin, which is a good raw material for industrial production of soluble dietary fiber (SDF).The antioxidant activity of crude dietary fiber (CDF) and grade dietary fiber (GDF) isolated from BSG was investigated in vitro. The scavenging hydroxyl radical capability of CDF and GDF was respectively reached to15.4% and 69.2% at the concentration of 0.1mg /mL. DF concentration from 0.02mg /mL to 0.1m g /mL was used. The scavenging capability of CDF and GDF to superoxide anion radical was increased from 10.68% and 12.33% to 35.78% and 78.39%. Both of the two DF showed some effect in scavenging superoxide radical and 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) radical with the concentration increase. The result showed that BSG DF can be used as a good additive with some functionality.

scholarly journals Technological approaches for processing brewer's grains for the purpose of greening production

2020 ◽  
Author(s):  
I.N. Gribkova
Keyword(s):  
Enzyme Preparation ◽  
Complex Treatment ◽  
Brewing Industry ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
Industry Needs ◽  
Positive Effect

This article discusses the issues of brewing industry ecologization, namely the processing brewer's spent grain possibility for the beverages industry needs. The prospects of processing brewer's spent grain, which have sparingly soluble useful various natures compounds, including polyphenols in both free and bound forms, have been shown. The authors investigated the possibility of processing brewer's spent grain using complex treatment with ECA-water at the first stage and with an enzyme preparation at the second. The catholyte positive effect on the various bound polyphenolic substances release during the first 4-10 hours was shown. Further treatment with a complex cytolytic enzyme preparation allows, after 4 hours, to obtain an increase in the content of polyphenols - by 33%, and anthocyanogens - by 6 times. As a result of brewing waste complex processing, it is possible to achieve the various groups presence of bound brewer's spent grain polyphenols in the extract.

scholarly journals Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient

2019 ◽  
Vol 76 (1) ◽  
pp. 80
Author(s):  
Anca Corina FĂRCAŞ ◽  
Sonia Ancuța SOCACI ◽  
Carmen SOCACIU ◽  
Corina MAXIM ◽  
Maria TOFANĂ
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Products ◽  
Added Value ◽  
Dependent Manner ◽  
Brewing Industry ◽  
Great Opportunity ◽  
Overall Acceptability ◽  
Spent Grain

In recent years many studies have shown that brewers spent grain (BSG), the major by-product of the brewing industry, is no longer regarded as waste but rather as a rich source of bioactive compounds. With a hypothesis that this by-product could be efficiently valorized in developing new added-value food products this study evaluates the content of BSG in several bioactive compounds and assessed their influence on enhancing the nutritional quality of a basic snack composition. The substitution of wheat flour with 10%, 20% and 30% ground BSG led to development of three breadsticks formulations with increased nutritional value (protein, fiber, lipid and minerals) and enhanced antioxidant properties, in a dose dependent manner. Also, the sensorial analysis revealed that, compare with a control sample, the prototype with 10% and 20% BSG had good organoleptic attributes and overall acceptability. The obtained results emphasize the great opportunity to reuse this by-product in developing innovative added-value food products.

scholarly journals The impact of mechanical pretreatment on biogas production from waste materials of the chemical and brewing industries

2020 ◽  
pp. 1-12
Author(s):  
Katarzyna Bernat ◽  
Magdalena Zaborowska ◽  
Katarzyna Goryszewska
Keyword(s):  
Biogas Production ◽  
Waste Materials ◽  
Organic Load ◽  
Brewing Industry ◽  
Biogas Yield ◽  
Mechanical Pretreatment ◽  
Spent Grain ◽  
Willow Bark ◽  
The Impact ◽  
Kinetics Of

Respirometric tests, carried out in OxiTop system, were used to determine biogas production (BP) from two waste materials, willow bark residue (W) from the chemical industry and brewer’s spent grain (BSG) from the brewing industry. Moreover, the kinetics of BP and the loss of organic compounds (expressed as COD) were investigated. In this investigation, W and BSG were used both in their unchanged forms and after mechanical pretreatment (grinding to a diameter of 1 mm) (W_G and BSG_G). The initial organic load in the bioreactors was 4 kg OM/m3. The BP from W was 154.1 dm3/kg DM (166.6 dm3/kg OM), and from BSG, it was 536.9 dm3/kg DM (559.5 dm3/kg OM). This probably resulted from the fact that the content of lignin that was hard to biodegrade was higher in W than in BSG. Mechanical pretreatment increased BP from W_G to 186.7 dm3/kg DM (201.9 dm3/kg OM), and from BSG_G to 564.0 dm3/kg DM (588.7 dm3/kg OM). The net biogas yield from W and BSG increased by 17% (35 dm3/kg OM) and 5 % (29 dm3/kg OM), respectively. The kinetic coefficient of BP (kB) and the rate of BP (rB) of W were lower than those of BSG. Mechanical pretreatment increased the kB and rB of biogas production from both waste materials.

scholarly journals Brewing By-Products as a Source of Natural Antioxidants for Food Preservation

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1512
Author(s):  
Idoia Codina-Torrella ◽  
Lourdes Rodero ◽  
María Pilar Almajano
Keyword(s):  
Food Systems ◽  
Natural Antioxidants ◽  
Food Preservation ◽  
Oxidation Products ◽  
Brewing Industry ◽  
Alternative Source ◽  
Total Polyphenol ◽  
Spent Grain ◽  
Spent Hops ◽  
By Products

Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, 50% MeOH + 0.3% HCl and 50% Acetone) for extracting polyphenols of these by-products was firstly evaluated, with NaOH showing the best results. The extraction conditions were optimized using the response surface methodology, and were determined to be 1.45% NaOH and 80 °C. BSG extracts showed the highest total polyphenol content (24.84–38.83 µmol GAE/g), whereas the BSH showed the lowest value (24.84 ± 1.55 µmol GAE/g). In general, BSG extracts presented significantly higher antioxidant capacity (ABTS, ORAC). Ferulic acid was the main polyphenol in all BSG extracts (156.55–290.88 mg/100 g), whereas in BSH, this compound was not detected. The addition of 10% BSG extract in o/w emulsions (stored 14 days) showed a reduction in the formation of primary oxidation products of 97%. In the emulsions covered with polylactic acid active films (1% BSG), this reduction corresponded to 35%. Hence, this study demonstrates the potential of these by-products as natural antioxidant sources for protecting food systems against oxidation.

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