The nutritional properties of brewers’ spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), ...however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products’ properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.
This research aimed to identify the differences in brewer's spent grains, which were collected from eight breweries for their physicochemical properties. The spent grains were dried until they ...reached stable weights, grounded to pass through a 385-μm sieve, vacuum-packed in nontransparent packaging, and kept in room temperature conditions for further analysis. The physicochemical properties, including proximate, color, water activity, water-holding capacity, oil-holding capacity, and density were evaluated. The results showed some differences in all measured quality parameters between all eight different spent barley grain samples. A similar pattern was noted in some properties studied. Hence, mathematical modeling of these studied properties should be undertaken with further qualities, such as fiber composition, mechanical properties, and thermal stability.
brewery spent grain; waste characterisation; valorization; agricultural byproducts.
The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the ...agro-food product industry sector. To improve the agro-food product quality, the dependency of quality management (QM) on such key facets as quality assurance (QA), control, improvement, and planning appears to be on the rise. Herein, how food hygiene quality safety standards and their associated processes have been assured is described. To understand the relevance of QM in the (above-mentioned) processes, we discuss some ethical quality considerations, food quality safety standards, HACCP fundamentals/implementation, QA control systems, other quality standards associated with agro-food industry, together with supplementary essentials associated with quality. Through the combined efforts of HACCP and QA control points (QACP) such as improved food hygiene, both quality, and safety levels can be further enhanced and sustained. Establishing the QM system within a given agro-food product enterprise is not the real deal, what matters most is how to maintain and sustain it. Some challenges encountered during the auditing/implementation processes of food safety management systems, as well as directions for future studies, involving QM, QA, and food hygiene quality safety, are presented.
Brewers’ spent grain (BSG) contains high amounts of dietary fiber, which may regulate the food matrix behaviour. The study aimed to evaluate the impact of spent grain on yogurt. Different levels of ...BSG were substituted in yogurt fermentation and its impacts on microstructural properties including surface chemical properties and confocal microstructures were studied. The quality of the yogurt was evaluated by determining rheological behavior, syneresis, color, acidity and the amount of lactic acid bacteria (LAB) at 1, 7 and 14 days of storage. The addition of BSG shortened the fermentation time, increased the viscosity and shear stress. FTIR analysis showed that BSG intensifies the band region stretching which describes a modification in a certain functional group. Confocal laser scanning microscopy identified a disruption in the cross-link between fat-protein and yogurt matrix due to the addition of BSG. During the storage, BSG was able to maintain the flow behaviour and stability, which was shown as the change in flow behaviour and syneresis. Furthermore, BSG provided the nutrients for the survival of LAB during the storage and maintained the amount of lactic acid in yogurt during the 14 days of refrigerated storage. The substitution 5%–10% of BSG improved the quality of yogurt as the maximum quality such as acidity, rheological behavior and LAB growth. Even though 15%–20% of BSG generated the same level of acidity and LAB, and had the lowest syneresis, it diminished the flow performance of the yogurt.
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•Brewers' spent grain shortened the fermentation process of yogurt.•Brewers' spent grain maintained the flow behavior of yogurt.•Brewers' spent grain allowed LAB survival during the storage.•Brewers' spent grain reduced the syneresis of the yogurt.
Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, ...deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.
•Spent grain was treated by bath-ultrasonication combined with thermal exposures.•The treatments intensified the desirable odor and masked the undesirable one.•The treatments modified the amount and ...the composition of volatile compounds.
The study aimed to investigate the capability of bath-ultrasonication and its combination with conventional water-bath and autoclave treatment in modifying the volatile composition of brewers’ spent grain (BSG). It was hypothesized that the treatments modified the volatile composition of BSG due to the sonochemical modification. The results demonstrated that the treatments intensified the desirable odor and removed the undesirable one which might allow the possibility of masking and renewing the odor perception of BSG. Besides the influence on odor perception related compounds, it is worth to highlight that the treatments eliminated herbicidal compounds such as (E,E)-2,4-heptadienal and (E)-2-hexenal which might be present from herbicidal treatment. Combination of bath-ultrasonication with autoclave treatment modified the volatile aldehydes while its combination with conventional water-bath generated the same profile as it was in untreated BSG. Time elevation on bath-ultrasonication had no significant impact on the amount of ketones and alkanes, while the fluctuation occurred as an impact of thermal exposures. Moreover, the treatment reduced the amount of alcohol and increased the fatty acids. In conclusion, bath-ultrasonication and its combination with thermal exposure modified the volatile compositions of BSG.
Current study evaluated the influence of brewers’ spent grain (BSG) flour and its three different protease-treated protein extracts (BSGPs) in the production of soybean based yogurt-alternatives ...(SYA). Confocal laser scanning microscopy showed that protease-treated protein extracts from BSG generated a softer, more regular and denser network distribution while BSG flour generated an irregular and less fat particle distribution. Rheological properties showed that BSG derivatives significantly (p < 0.05) increased the viscosity index of the yogurt from a range of 44–80 at the first day to a range of 91–150 at 14 days of storage showing a strengthening effect on the formed network of SYA. It also preserved the flow behavior and consistency during the storage shown by syneresis value which was stable during the 14 days storage at a range of 270–380 g/kg. BSG derivatives enhanced the amount of lactic acid on SYA which increased from 4 g/kg at control to 6–11 g/kg at SYA with BSG derivatives. In conclusion, BSG derivatives modified the microstructural properties of SYA, improved rheological behavior and acidity during the refrigerated storage.
•Protein from spent grain (BSGPs) modified the microstructure of soy yogurt.•BSGPs increased the viscosity of soy-based yogurt.•BSGPs preserved the pH stability of soy-based yogurt during 14 days storage.
The study aimed to investigate the biological properties of the protein fraction of brewers’ spent grain (BSG) and its sediments as well as the techno-functional properties of BSG protein (BSGP). BSG ...was incubated with 0.5% protamex and a combination of protamex and flavourzyme, in addition to the control (incubation without protease). The results showed that enzymatic treatment enhanced the antioxidant activity of BSGP. Compared to the sediment fraction, BSGPs had higher antioxidant capacities than those in sediments. The current study demonstrated that the FRAP value is aligned with the amount of the polyphenolic compounds, while BSGP is responsible for ORAC and ABTS capabilities. Enzyme treatment on BSG enhanced the antioxidant properties of BSGPs and the amount of the phenolic compounds of the sediments. BSGPs treated with proteases possessed higher oil-holding capacity, foaming properties and lower emulsion capability. In conclusion, enzymatic treatment of BSG enhanced the protein functionality and bioactivity as well as intensified the antioxidant activity of its sediments allowing further valorization.
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•Protease improved the protein functionality.•Protease enhanced the phenolic compounds of sediments.•Protease improved the antioxidant activity of the protein.
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•Whey is a potential resource for numerous value-added products.•Whey-derived natural products and their usefulness in human health are summarised.•Whey derived peptides display a ...wide range of physiological actions.•Whey-derived products and their therapeutic applications, also discussed.
The massive research interest in whey has strengthened its position among coagulated milk products. Previously conducted reviews demonstrate that whey-derived functional foods provide a cascade of beneficial applications that promote health and wellbeing, and in managing numerous chronic diseases. To improve the understanding about how whey protein processing brings about new products that help in tackling health challenges is what we have attempted in this review paper. Herein, we provide an insight perspective into whey proteins processing and its derivatives from constituents, bioactivities, functionalities to therapeutic applications, drawing from: (a) prime constituents of whey protein; (b) composition and production of sweet/acidic whey; (c) bioactive peptides aspects of whey and its health/wellbeing benefits; (d) whey processing techniques: improving whey proteins’ functionalities; (e) whey and its derivatives-based products: generating new functional foods and beverages and (f) whey-derived products in health and wellbeing: some therapeutic applications.
Tropical almond (Terminalia catappa Linn.) is highly distributed within the tropics, but appears rather underutilized in developing countries like Nigeria. Specifically, relevant information regards ...the nutritional, health benefits, and pharmaceutical potential of roasted T. catappa nuts remains scanty. Comparing both raw and roasted T. catappa nuts should provide additional information especially from product development and potential commercial prospect standpoints. The changes in nutritional, health benefits, and pharmaceutical potentials of raw and roasted T. catappa nuts were, therefore, investigated. Whereas the raw T. catappa nuts obtained significantly (p < 0.05) higher protein, ash, moisture, crude fiber, as well as vitamins C, and B1-3 compared to the roasted ones, some contents like carbohydrates, energy, vitamin A, calcium, manganese, zinc, hydrogen cyanide, as well as oxalate would noticeably change (p < 0.05) after the roasting process. Twenty phytochemicals were identified in both raw and roasted samples with the concentrations of quinine, ribalinidine, sapogenin, flavan-3-ol and tannin significantly reduced, while catechin seemed enhanced upon roasting. Promising drug-likeness, pharmacokinetic properties, and safety profiles could be predicted among the phytochemicals. Overall, roasting T. catappa nuts should enhance the nutritional contents, which could aid both absorption and palatability.
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