Functional, thermal, bioactive and antihypertensive properties of hot trub derived from brewing waste as an alternative source of protein

Abstract

Alternative protein sources from agro-industrial vegetable waste are becoming increasingly popular among people who are looking for ways to reduce their meat consumption or follow a vegetarian or vegan diet. Hot trub is a protein-rich waste derived from the brewing process, which has enormous potential to be used as an alternative protein source. This work aims to improve the process of protein recovery from hot trub by hydrothermal treatment and to evaluate the effects of drying on the functional properties, amino acid composition, digestibility index, antioxidant activity, and antihypertensive capacity. The hydrothermal process for 20 min was able to increase the protein content up to 65%. Furthermore, better technological capabilities and amino acid composition were obtained in freeze-dried trub compared to hot-air dried trub. The digestibility index of trub proteins was above 54%, providing good antioxidant activities and antihypertensive capacity. Therefore, trub is a potential functional ingredient for human nutrition.