Abstract
Brewers’ spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as “high fiber” and “source of protein” according to the European Community Regulation No. 1924/2006. Compared to native BSG, the use of bioprocessed BSG led to higher protein digestibility and quality indices (essential amino acid index, biological value, protein efficiency ratio, nutritional index), as well as lower predicted glycemic index. Bioprocessing also improved the technological properties of fortified pasta. Indeed, brightfield and confocal laser scanning microscopy revealed the formation of a more homogeneous protein network, resulting from the degradation of the arabinoxylan structure of BSG, and the release of the components entrapped into the cellular compartments. The extensive cell wall disruption contributed to the release of phenols, and conferred enhanced antioxidant activity to the fortified pasta. The persistence of the activity was demonstrated after in vitro-mimicked digestion, evaluating the protective effects of the digested pasta towards induced oxidative stress in Caco-2 cells cultures. The fortified pasta showed a peculiar sensory profile, markedly improved by the pre-treatment, thus confirming the great potential of bioprocessed BSG as health-promoting food ingredient.
Highlights
(4.98 ± 0.15), that further deceased during fermentation to 3.75 ± 0.11 in fBSG, as the consequence of the organic acids synthesis by lactic acid bacteria
We demonstrated that fermentation of Brewers’ spent grain (BSG) allowed higher perceived homogeneity, chewiness, and roughness of the pasta, conferring a more intense odor, compared to the use of untreated BSG
Bioprocessing with xylanase and selected lactic acid bacteria improved the nutritional and functional potential of BSG, through the release of proteins and phenolic antioxidant compounds entrapped into the fiber structure
Summary
Brewers’ spent grain (BSG), the main by-product of the beer industry, represents 85%. Of the total residues from the brewing process. BSG is regularly available in large amounts at a low market price. In 2019, 1.91 billion hectoliters of beer were produced worldwide [1]. Generating 20 kg of BSG for each hectoliter [2]. BSG consists of the husks that covered the malted barley grains (Hordeum vulgare), in mixture with part of the pericarp and seed coat layers that are separated as residual solid material from the liquid wort after the mashing phase of beer production.
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