scholarly journals Brewer’s Spent Grains: Possibilities of Valorization, a Review

2020 ◽  
Vol 10 (16) ◽  
pp. 5619 ◽  
Author(s):  
Ancuța Chetrariu ◽  
Adriana Dabija
Keyword(s):  
Food Packaging ◽  
Nutritional Value ◽  
Low Cost ◽  
Value Added ◽  
Extraction Process ◽  
Extraction Methods ◽  
Point Of View ◽  
Spent Grains ◽  
Ultrasonic Assisted ◽  
Spent Grain

This review was based on updated research on how to use brewer’s spent grains (BSG). The use of BSG was considered both in food, as an ingredient or using value-added components derived from brewer’s spent grain, or in non-food products such as pharmaceuticals, cosmetics, construction, or food packaging. BSG is a valuable source of individual components due to its high nutritional value and low cost that is worth exploiting more to reduce food waste but also to improve human health and the environment. From the bioeconomy point of view, biological resources are transformed into bioenergetically viable and economically valuable products. The pretreatment stage of BSG biomass plays an important role in the efficiency of the extraction process and the yield obtained. The pretreatments presented in this review are both conventional and modern extraction methods, such as solvent extractions or microwave-assisted extractions, ultrasonic-assisted extractions, etc.

scholarly journals Valorization of Tomato Waste as a Source of Carotenoids

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5062
Author(s):  
Sonia Trombino ◽  
Roberta Cassano ◽  
Debora Procopio ◽  
Maria Luisa Di Gioia ◽  
Eugenio Barone
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Scientific Evidence ◽  
Value Added ◽  
Extraction Methods ◽  
Industrial Applications ◽  
Point Of View ◽  
Antioxidant Compounds ◽  
Tomato Waste

Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.

scholarly journals Comparison between Two Solid-Liquid Extraction Methods for the Recovery of Steviol Glycosides from Dried Stevia Leaves Applying a Numerical Approach

Processes ◽  
2018 ◽  
Vol 6 (8) ◽  
pp. 105 ◽  
Author(s):  
Monica Gallo ◽  
Andrea Formato ◽  
Gaetano Formato ◽  
Daniele Naviglio
Keyword(s):  
Stevia Rebaudiana ◽  
Value Added ◽  
Numerical Approach ◽  
Extraction Process ◽  
Extraction Methods ◽  
Liquid Extraction ◽  
Steviol Glycosides ◽  
Stevia Rebaudiana Bertoni ◽  
Solid Liquid Extraction ◽  
Solid Liquid

Abstract: Stevia rebaudiana Bertoni is a perennial shrub belonging to the Asteraceae family. The leaves contain a mixture of steviol glycosides with extraordinary sweetening properties, among which the most important are stevioside and rebaudioside A. These components have a high sweetening power, which is about 300 times that of sucrose, and a negligible calorie content. However, their extraction and purification are not easy. In this paper, the extraction technique under cyclic pressure, known as rapid solid-liquid dynamic extraction (RSLDE), was compared using a Naviglio extractor (NE) with conventional maceration. The aim was to identify an efficient and economically viable method for obtaining high amounts of steviol glycosides in a short time. Furthermore, a numerical model was set up for the solid-liquid extraction process of value-added compounds from natural sources. Several parameters must be evaluated in relation to the characteristics of the parts of the plant subjected to extraction. Therefore, since diffusion and osmosis are highly dependent on temperature, it is necessary to control the temperature of the extraction system. On the other hand, the final aim of this work was to provide a scientific and quantitative basis for RSLDE. Therefore, the results obtained from stevia extracts using the corresponding mathematical model allowed hypothesizing the application of this model to the extraction processes of other vegetable matrices.

Phycocyanin: A Natural Antioxidant to Combat Free Radicals

2021 ◽  
Vol 18 ◽  
Author(s):  
Dingling Zhuang ◽  
Doris Ying Ying Tang ◽  
Kit Wayne Chew ◽  
Tau Chuan Ling
Keyword(s):  
Free Radicals ◽  
Industry 4.0 ◽  
Extraction Process ◽  
Extraction Methods ◽  
Natural Antioxidant ◽  
High Demand ◽  
Advanced Technologies ◽  
Ultrasonic Assisted ◽  
Clinical Trial Results

: Various research showed that antioxidants can effectively overcome the damage caused by free radicals to the human health. Therefore, antioxidants are identified as one of the main directions in the development of health care and cosmetics products due to high demand in the market. This review mainly focuses on the phycocyanin, a type of natural antioxidant mainly found in cyanobacteria. This mini review summarizes the phycocyanin sources and numerous extraction methods of phycocyanin along with the analytical methods in determining its ability to suppress free radicals. Phycocyanin has been proven to play an important role in scavenging free radicals and enhancing the body’s antioxidant capacity. However, there are lack of long-term randomized clinical trial results that can be used as evidence in showing the benefits of phycocyanin. The existing phycocyanin extraction methods using solvents, ultrasonic-assisted, freeze-thaw and etc. can extract high-quality phycocyanin efficiently and quickly. Scientists are also trying to incorporate advanced technologies such as "Industry 4.0" to optimize and enhance the industrial production of phycocyanin. Lastly, this review also describes the difficulties faced during the phycocyanin production or extraction process and financial obstacles in order to achieve the popularization of phycocyanin.

scholarly journals Optimasi Ekstraksi Berbantu Gelombang Ultrasonik pada Biji Melinjo Kerikil (Gnetum gnemon L., ‘Kerikil’) Menggunakan Response Surface Methodology

2019 ◽  
Vol 8 (3) ◽  
pp. 104
Author(s):  
Bambang Kunarto ◽  
Sutardi Sutardi ◽  
Supriyanto Supriyanto ◽  
Chairil Anwar
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Reducing Power ◽  
Extraction Process ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Ultrasonic Bath ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

Biji melinjo kerikil mengandung senyawa fenolik dan resveratrol sehingga berpotensi sebagai antioksidan, oleh karena itu perlu dilakukan ekstraksi. Metoda ekstraksi konvensional (maserasi, perebusan, refluxing) mempunyai kelemahan yaitu terjadinya kerusakan senyawa fenolik akibat reaksi oksidasi, hidrolisis dan ionisasi selama proses ekstraksi. Oleh karena itu, pada penelitian ini ekstraksi biji melinjo kerikil dilakukan menggunakan metode ekstraksi berbantu gelombang ultrasonik. Penelitian ini bertujuan untuk optimasi ekstraksi biji melinjo kerikil berbantu gelombang ultrasonik yang dilakukan pada berbagai waktu ekstraksi, suhu ekstraksi dan konsentrasi pelarut etanol. Surface response methodology digunakan untuk optimasi kondisi ekstraksi. Biji melinjo kerikil diekstrak menggunakan ultrasonic bath pada frekuensi 40 kHz dengan berbagai suhu (25, 30, 35, 40, 45oC), waktu ekstraksi (10, 20, 30, 40, 50 menit) dan konsentrasi pelarut etanol (40, 50, 60, 70 80%). Hasil penelitian menunjukkan bahwa kondisi optimum ekstraksi biji melinjo kerikil berbantu gelombang ultrasonik adalah pada suhu 30,18oC, waktu 33,01 menit dan konsentrasi pelarut etanol 71,04%. Pada kondisi ini, diperoleh yield ekstrak 18,41 ± 0,01%, total fenolik 11,26 ± 0,06 mg GAE/g, total flavonoid 533,70 ± 0,18 mg CE/100g, resveratrol 7,64 ± 0, 03%, IC50 sebesar 59,52 ± 0,04 ppm dan reducing power 76,31 ± 0,08%. Sebagai kesimpulan, optimasi ekstraksi biji melinjo kerikil berbantu gelombang ultrasonik menggunakan response surface methodology ini cukup baik karena nilai respon yang sebenarnya sesuai dengan nilai respon yang diprediksi.Melinjo kerikil seeds contain phenolic and resveratrol compounds so that it has the potential as an antioxidant, therefore extraction needs to be done. Conventional extraction methods (maceration, boiling, refluxing) have the disadvantage of devasting phenolic compounds due to oxidation, hydrolysis and ionization reactions during the extraction process. Therefore, in this study the extraction of melinjo kerikil seeds done by using the ultrasonic-assisted extraction method. The study aims to optimize ultrasonic-assisted extraction of melinjo kerikil seeds that be done at various extraction times, extraction temperatures and ethanol solvents concentrations. Response surface methodology was used to optimize experimental condition for extraction. Melinjo kerikil seeds were extracted by using ultrasonic bath at a frequency of 40 kHz with various temperatures (25, 30, 35, 40, 45oC), extraction time (10, 20, 30, 40, 50 minutes) and ethanol solvents concentrations (40, 50, 60, 70 80 %). The results showed that the optimum conditions for ultrasonic-assisted extraction of melinjo kerikil seeds were at a temperature of 30.18oC, a time of 33.01 minutes and an ethanol solvent concentration of 71.04%. In this condition, obtained the extract yield 18.41 ± 0.01%, total phenolic 11.26 ± 0.06 mg GAE/g, total flavonoids 533.70 ± 0.18 mg CE/100g, resveratrol 7.64 ± 0,03%, IC50 in the amount of 59.52 ± 0.04 ppm and reducing power 76.31 ± 0.08%. As a conclusion, the optimization ultrasonic-assisted extraction of melinjo kerikil seeds by using response surface methodology is quite good because the actual response value is in accordance with the predicted response value.

scholarly journals Feed nutritional value of brewers’ spent grain residue resulting from protease aided protein removal

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Yizhao Shen ◽  
Ranithri Abeynayake ◽  
Xin Sun ◽  
Tao Ran ◽  
Jianguo Li ◽  
...  
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Protein Extraction ◽  
Nutrient Content ◽  
Extraction Process ◽  
Gas Production ◽  
Nutrient Digestibility ◽  
Spent Grain ◽  
Enzyme Dosage

Abstract Background This study was conducted to evaluate the feed nutritional value of brewers’ spent grain (BSG) residue resulting from protease aided protein removal. The nutritional value was measured as nutrient content, gas production, nutrient digestibility and fermentation characteristics in batch culture. Results Protein extraction process decreased content of crude protein but concentrated the neutral detergent fibre (NDF) and ferulic acid in BSG residue. The changes in the chemical composition of BSG residue varied with enzyme and enzyme dosage. Digestibility of dry matter (DMD) and NDF of residue differed among proteases. Increasing alcalase dosage linearly decreased DMD, whereas, the DMD linearly increased as everlase or flavourzyme dosage increased. Compared with BSG, the DMD, gas production and fermentation acid concentration of BSG residues were lower, whereas NDF digestibility was higher. Conclusions The substantially increased NDF content and improved in vitro NDF digestibility due to protease hydrolysis suggest that BSG residue can be potentially exploited as a viable fibre source for ruminant feeding.

scholarly journals Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3236
Author(s):  
Ancuța Chetrariu ◽  
Adriana Dabija
Keyword(s):  
Phenolic Compounds ◽  
Value Added ◽  
Extraction Methods ◽  
Total Phenol Content ◽  
Flavonoid Content ◽  
High Exposure ◽  
Stirring Rate ◽  
Spent Grain ◽  
Ultrasound Assisted ◽  
Malt Whisky

In order to extract antioxidant phenolic compounds from spent grain (SG) two extraction methods were studied: the ultrasound-assisted method (US) and the Ultra-Turrax method (high stirring rate) (UT). Liquid to solid ratios, solvent concentration, time, and temperature/stirring rate were optimized. Spent grain extracts were analyzed for their total phenol content (TPC) (0.62 to 1.76 mg GAE/g SG DW for Ultra-Turrax pretreatment, and 0.57 to 2.11 mg GAE/g SG DW for ultrasound-assisted pretreatment), total flavonoid content (TFC) (0.6 to 1.67 mg QE/g SG DW for UT, and 0.5 to 1.63 mg QE/g SG DW for US), and antioxidant activity was measured using 2, 2-diphenyl-2-picrylhydrazyl (DPPH) free radical (25.88% to 79.58% for UT, and 27.49% to 78.30% for UT). TPC was greater at a high stirring rate and high exposure time up to a certain extent for the Ultra-Turrax method, and at a high temperature for the ultrasound-assisted method. P-coumaric acid (20.4 ± 1.72 mg/100 SG DW for UT, and 14.0 ± 1.14 mg/100 SG DW for US) accounted for the majority of the phenolic found compounds, followed by rosmarinic (6.5 ± 0.96 mg/100 SG DW for UT, and 4.0 ± 0.76 mg/100 SG DW for US), chlorogenic (5.4 ± 1.1 mg/100 SG DW for UT, and non-detectable for US), and vanillic acids (3.1 ± 0.8 mg/100 SG DW for UT, and 10.0 ± 1.03 mg/100 SG DW for US) were found in lower quantities. Protocatechuic (0.7 ± 0.05 mg/100 SG DW for UT, and non-detectable for US), 4-hydroxy benzoic (1.1 ± 0.06 mg/100 SG DW for UT, and non-detectable for US), and caffeic acids (0.7 ± 0.03 mg/100 SG DW for UT, and non-detectable for US) were present in very small amounts. Ultrasound-assisted and Ultra-Turrax pretreatments were demonstrated to be efficient methods to recover these value-added compounds.

scholarly journals Biosourced Disposable Trays Made of Brewer’s Spent Grain and Potato Starch

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 923 ◽  
Author(s):  
Ana M. Ferreira ◽  
Jorge Martins ◽  
Luísa H. Carvalho ◽  
Fernão D. Magalhães
Keyword(s):  
Flexural Strength ◽  
Food Packaging ◽  
Potato Starch ◽  
Low Cost ◽  
Reference Value ◽  
Modern Society ◽  
Expanded Polystyrene ◽  
Added Value ◽  
Before And After ◽  
Spent Grain

Single-use plastic items made of non-biodegradable and fossil-based materials have been identified as a major environmental problem in modern society. Food packaging materials represent an important fraction of these, and replacement with biosourced, sustainable and low-cost alternatives, is a key priority. In the present work, and for the first time, trays suitable for some food packaging applications were produced by the hot-pressing of brewer’s spent grains (BSG, a low added-value byproduct of the beer industry), bound with potato starch. Expanded polystyrene (EPS) trays were used as reference, since this material has been widely used in food packaging trays. The results demonstrated that all trays produced with varying proportions of BSG and potato starch have appropriate flexural strength, with values ranging between 1.51 ± 0.32 MPa, for 80% BSG content, and 2.62 ± 0.46 MPa, for 40% BSG content, which is higher than for EPS, 0.64 ± 0.50 MPa. Regardless of BSG content, flexural strength and modulus decreased significantly after contact with water, due to starch plasticization, attaining values below EPS. Trays produced with 60% BSG, and also with the addition of chitosan and glyoxal presented the highest flexural strength, both before and after contact with water, 3.75 ± 0.52 MPa and 0.44 ± 0.11 MPa, respectively. The latter is reasonably close to the reference value obtained for EPS.

scholarly journals Recovery of Polyphenols from Brewer’s Spent Grains

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 380 ◽  
Author(s):  
Rares I. Birsan ◽  
Peter Wilde ◽  
Keith W. Waldron ◽  
Dilip K. Rai
Keyword(s):  
Low Cost ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenols ◽  
Assisted Extraction ◽  
Liquid Chromatography Tandem Mass ◽  
Spent Grain

The recovery of antioxidant polyphenols from light, dark and mix brewer’s spent grain (BSG) using conventional maceration, microwave and ultrasound assisted extraction was investigated. Total polyphenols were measured in the crude (60% acetone), liquor extracts (saponified with 0.75% NaOH) and in their acidified ethyl acetate (EtOAc) partitioned fractions both by spectrophotometry involving Folin–Ciocalteu reagent and liquid-chromatography-tandem mass spectrometry (LC-MS/MS) methods. Irrespective of the extraction methods used, saponification of BSG yielded higher polyphenols than in the crude extracts. The EtOAc fractionations yielded the highest total phenolic content (TPC) ranging from 3.01 ± 0.19 to 4.71 ± 0.28 mg gallic acid equivalent per g of BSG dry weight. The corresponding total polyphenols quantified by LC-MS/MS ranged from 549.9 ± 41.5 to 2741.1 ± 5.2 µg/g of BSG dry weight. Microwave and ultrasound with the parameters and equipment used did not improve the total polyphenol yield when compared to the conventional maceration method. Furthermore, the spectrophotometric quantification of the liquors overestimated the TPC, while the LC-MS/MS quantification gave a closer representation of the total polyphenols in all the extracts. The total polyphenols were in the following order in the EtOAc fractions: BSG light > BSG Mix > BSG dark, and thus suggested BSG light as a sustainable, low cost source of natural antioxidants that may be tapped for applications in food and phytopharmaceutical industries.

scholarly journals Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 516
Author(s):  
Gabriela S. Matos ◽  
Sara G. Pereira ◽  
Zlatina A. Genisheva ◽  
Ana Maria Gomes ◽  
José A. Teixeira ◽  
...  
Keyword(s):  
Considerable Increase ◽  
Value Added ◽  
Extraction Process ◽  
Extraction Methods ◽  
Added Value ◽  
Alternative Methods ◽  
Thermochemical Conversion ◽  
Industrial Practice ◽  
Potential Applications ◽  
Medicinal Properties

Seaweeds are a renewable natural source of valuable macro and micronutrients that have attracted the attention of the scientists in the last years. Their medicinal properties were already recognized in the ancient traditional Chinese medicine, but only recently there has been a considerable increase in the study of these organisms in attempts to demonstrate their health benefits. The extraction process and conditions to be used for the obtention of value-added compounds from seaweeds depends mainly on the desired final product. Thermochemical conversion of seaweeds, using high temperatures and solvents (including water), to obtain high-value products with more potential applications continues to be an industrial practice, frequently with adverse impact on the environment and products’ functionality. However more recently, alternative methods and approaches have been suggested, searching not only to improve the process performance, but also to be less harmful for the environment. A biorefinery approach display a valuable idea of solving economic and environmental drawbacks, enabling less residues production close to the much recommended zero waste system. The aim of this work is to report about the new developed methods of seaweeds extractions and the potential application of the components extracted.

Extraction and characterization of arabinoxylans obtained from nixtamalized brewers’ spent grains

2021 ◽  
pp. 108201322110606
Author(s):  
Efrén G Martínez-Encinas ◽  
Elizabeth Carvajal-Millán ◽  
Ana M Calderón de la Barca ◽  
Agustín Rascón-Chu ◽  
Marcel Martínez-Porchas ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Antioxidant Capacity ◽  
Extraction Procedure ◽  
Value Added ◽  
Molecular Characteristics ◽  
Molecular Weights ◽  
Spent Grains ◽  
Spent Grain ◽  
Value Added Products

The processes to obtain value-added products from brewers’ spent grain, a contaminant industrial waste, require alkaline non-ecofriendly pre-treatments. The arabinoxylans from brewers’ spent grain were extracted by nixtamalization evaluating the extraction procedure, antioxidant capacity and molecular characteristics. The best arabinoxylans yields were those extracted with CaO at 100°C and 25°C (6.43% and 3.37%, respectively). The antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl assay of the arabinoxylans after thermal treatment and additional arabinoxylans after thermal treatment proteolysis were 434 and 118 mg TE/g, while by 2,20′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt assay the value was similar (380 μmol TE/g). The intrinsic viscosities and viscosimetric molecular weights were 69 mL/g and 13 kDa for arabinoxylans after thermal treatment, and 15 mL/g and 1.6 kDa for arabinoxylans after thermal treatment proteolysis, respectively. The protein and lignin contents were 3.1% and 6.4% for arabinoxylans after thermal treatment and, 0.9% and 4.6% for arabinoxylans after thermal treatment proteolysis, while their arabinose: xylose ratios were 0.39 and 0.36, with ferulic acid contents of 0.63 and 0.14 mg/g, respectively. Both products of arabinoxylans were molecularly identical by Fourier transform infra-red. Although the purity of the extracted arabinoxylans was improved with proteolysis, their intrinsic viscosity and viscosimetric molecular weight were affected. The extraction of arabinoxylans from brewers’ spent grain by CaO nixtamalization alone or after additional proteolysis was successful to obtain purity and good antioxidant capacity.

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