Potential valorization opportunities for Brewer’s spent grain

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2023-07-05 DOI:10.1007/s00217-023-04313-x

Mariane de Paula, Juliana Machado Latorres, Vilásia Guimarães Martins

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引用次数: 0

Abstract

Brewer’s spent grain (BSG) is one of the most abundant residues in the beer industry and has a high nutritional content, such as proteins, fibers, vitamins, minerals, and carbohydrates. It has a high fiber and protein content, and thus it is commonly used in animal feed production or discarded in the environment. However, due to its nutritional value, low cost, and being made available in large quantities throughout the year, BSG can be reused for other purposes, whether in the preparation of new products or in the recovery of its constituents. Several studies are being carried out for the application of this human food, and it has been reported that some components of BSG have bioactive properties and can be used as health promoters. This review addresses the main data on how BSG is generated, its chemical composition, and the latest methods that apply to information on the recovery of compounds of interest.

Graphical abstract

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布鲁尔废弃谷物的潜在增值机会

啤酒精(BSG)是啤酒工业中最丰富的残留物之一，具有很高的营养成分，如蛋白质、纤维、维生素、矿物质和碳水化合物。它具有很高的纤维和蛋白质含量，因此通常用于动物饲料生产或丢弃在环境中。然而，由于其营养价值高，成本低，并且全年大量供应，BSG可以重新用于其他目的，无论是制备新产品还是回收其成分。目前正在对这种人类食品的应用进行几项研究，据报道，BSG的某些成分具有生物活性，可以用作健康促进剂。本文综述了BSG产生的主要数据，其化学成分，以及适用于回收感兴趣化合物信息的最新方法。图形抽象

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.