Abstract
The brewing industries produce high quantities of solid and liquid wastes causing a management issue from ecological and economical point of view. Brewing spent grains (BSG), the major by-product of the brewing industry, and hot trub (HT) have both a potential high value chemical composition interesting as upcycled ingredients to be used for functional foods formulation. In this study BSG and HT, obtained from the brewing process of two different beer (all-malt beer and beer with wheat) were characterized in term of components with nutritional value. The content of antioxidant compounds (total polyphenols, phenolic acids) and the relative antioxidant activity (by three assays), the content in β-glucans, arabinoxylans, fat, proteins, carbohydrates, sugars and total dietary fibre were determine. Both BSG and HT samples showed an antioxidant potential. Significant concentrations of total polyphenols was highlighted in both BSG and HT samples. Free and bound PAs were detected by chromatographic analysis significant amounts. β-glucans and arabinoxylans were found in BSG and in very low amounts in HT. BSG and HT may be considered an interesting upcycling ingredients rich in protein, fibre, carbohydrates and bioactive compounds with antioxidant potential usable to produce high value functional foods.
Presenters
Elisabetta BraviResearch fellow, Italian Brewing Research Center (CERB), University of Perugia, Perugia, Italy Ombretta Marconi
University of Perugia Giuseppe Perretti
University of Perugia Valeria Sileoni
University of Perugia
Details
Presentation Type
Theme
Food Production and Sustainability
KEYWORDS
Brewing, Wastes, Upcycling, Antioxidants, Phenols, Fibre, Betaglucans, Arabinoxylan, Sugars
