Phytochemical Analysis and Characterisation of Brewers' Spent Grain Properties as Affected by Fermentation and Ultrasonication Pretreatments.

Thermal processing not only disrupts cell membranes and cell walls, but also cleaves covalent bonds releasing low molecular phenolic. This study examined the impact of various heat treatments (100, 140, and 160°C) on the composition of phenolic acids and antioxidant activities in extracts obtained from defatted brewers spent grain (BSG) meal. Heating BSG at 160°C resulted in a 2-fold increase in total phenolic content [TPC, 172.98 ± 7.3 mg Gallic acid equivalent (GAE)/100 g defatted meal] and total flavonoid content [TFC, 16.15 ± 2.22 catechin equivalents (CE)/100 g defatted meal] compared to the untreated BSG extracts. The antioxidant activities of treated BSG extracts, determined by radical scavenging and ferric reducing antioxidant power (FRAP) were significantly (p < 0.5) higher than the corresponding untreated BSG extracts. Eleven phenolic acids were identified and quantified in BSG extracts by Ultra Performance Liquid Chromatography with Photodiode Array (UPLC-PDA). The amounts varied significantly (p < 0.05) depending on the degree of toasting BSG was subjected to. Chlorogenic acid, an ester of caffeic and quinic acid was the predominant phenolic acid present in all fractions. Significant (p < 0.05) increases in TPC, TFC, individual phenolic acids and antioxidant activity were observed in BSG extracts exposed to increasing oven temperatures. These results confirm the ability of heat processing to release bioactive phenolic from their bound forms thereby enhancing the phenolic acids and the digestibility of BSG meal in the intestinal tract.

Brewer’s spent grain (BSG) protein extracted from BSG was hydrolyzed using Alcalase to produce BSG protein hydrolysate. BSG protein hydrolysate was fractionated by ultrafiltration to obtain brown color BSG peptides. Antioxidant activity of BSG peptides was analyzeded and compared with reduced glutathione (GSH). BSG peptides exhibited 50% of scavenging activities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical, and superoxide radical with concentrations less than 0.8 mg/mL, 0.6 mg/mL and 0.6 mg/mL, respectively. The reducing power of BSG peptides was 0.70 at the concentration of 2.00 mg/mL. 86.30% of the total amount of the BSG peptides purified by gel permeation chromatography was below 2000 Da. Because of its antioxidant activity, stability, nutritive value and low cost, BSG peptides exerts a possibility to use in food or cosmetic products.

Impact of gastrointestinal digestion simulation on brewer’s spent grain green extracts and their prebiotic activity

Brewers’ spent grain (BSG) is the primary by-product of beer production, and its potential use in food products is largely dependent on its processing, given its moisture content of up to 80%. This study aimed to evaluate the effects of physical separation with ultrasound application on the color, total phenolic content (TPC), antioxidant activity, proximate composition, total dietary fibers, and particle size distribution of BSG powders. Wet BSG (W) was subjected to two processes: one without ultrasound (A) and one with ultrasound (B). Both processes included pressing, convective air-drying, sieving, fraction separation (A1 and B1 as coarse with particles ≥ 2.36 mm; A2 and B2 as fine with particles < 2.36 mm), and milling. The total color difference compared to W increased through both processes, ranging from 1.1 (B1 vs. A1) to 5.7 (B1 vs. A2). There was no significant difference in TPC, but process B powders, particularly B2, showed lower antioxidant activity against ABTS•+, likely due to the release of antioxidant compounds into the liquid fraction during pressing after ultrasound treatment. Nonetheless, process B powders exhibited a higher content of soluble dietary fibers. In conclusion, ultrasound application shows potential for further extraction of soluble fibers. However, process A might be more practical for industrial and craft brewers. Further studies on the use of the resulting BSG powders as food ingredients are recommended.

Okara and Brewer's Spent Grain (BSG), the food by-products generated during soybean and beer production, respectively, are two of the many food processing side streams that are suitable for human consumption but often discarded. Okara and BSG offer good amounts of both macro and micronutrients. More importantly, they are an exceptional source of proteins. Solid-state fermentation was used to enhance the bioavailability of their intrinsic nutrients. In this study, eight unique strains of Aspergillus Oryzae were used to ferment both Okara and BSG. Subsequently, various quantitative and qualitative analyses were conducted to determine the Total Polyphenolic Content (TPC) and Total Flavonoids Content (TFC) of the fermented biomasses. TPC and TFC were determined via spectroscopic analysis. The microbial fermentation of Okara by Black Koji resulted in the highest increase of TPC and TFC (5- and 13-fold respectively), compared to the control Okara. Meanwhile for BSG, the microbial fermentation by M-1 resulted in the highest increase of TPC in BSG (7-fold).

Agro-industrial by-products, such as carob and brewer's spent grain (BSG), have gained increasing attention as sustainable feed ingredients capable of enhancing the nutritional and functional value of Tenebrio molitor larvae. This study aimed to evaluate the effects of carob and BSG supplementation of growth substrates on larval performance and the functional properties of the resulting insect meals. Seven-week-old larvae were reared for 14 days on the following three diets: control (wheat bran), wheat bran + carob (Trt1), and wheat bran + BSG (Trt2). Larval weight, substrate consumption, and survival were recorded. After processing, insect meals were analyzed for chemical composition, total phenolic content (TPC), and antioxidant activity in both water- and lipid-soluble extracted fractions. Both treatment groups showed significantly higher final weights than the control (Ctrl: 104.9 ± 2.69 g; Trt1: 114.8 ± 1.26 g; Trt2: 116.9 ± 1.07 g; p < 0.05). TPC was highest in the control for both fractions, and the antioxidant activity was similar between the Ctrl and Trt1 groups in the water-soluble fraction but significantly lower in the Trt2 group (p < 0.05). These findings highlight the potential of carob and BSG for sustainable insect farming, though their functional benefits may depend on the inclusion levels and their interaction with insect metabolism.

Brewers’ spent grain (BSG) is the dominant solid side stream from wort separation, generating about 20 kg wet BSG per 100 L of beer and contributing hundreds of millions of tons annually worldwide, and thus a strategic feedstock for circular solutions in the brewing sector. This study situates BSG within that sustainability context and assesses its performance for removing metal ions and organic contaminants. A critical literature review with selected techniques (SEM, NIR/MIR, TGA) has been combined. SEM reveals a rough, fibrous–lamellar microtexture with high pore density, large pore-area fractions, submicron median equivalent diameters, and elevated edge density, consistent with accessible surface and mass-transfer pathways. Compiled adsorption evidence shows that raw and engineered BSG effectively capture diverse cations, including Cu(II), Cr(III/VI), Pb(II), Mn(II), U(VI) and selected rare-earth elements (REEs), demonstrable reusability, and fixed-bed breakthrough on the order of tens to hundreds of hours. Preservation options (drying, cooling/freezing, thermal inactivation, oxygen control) that enable safe storage and logistics for deployment have also been outlined. Overall, BSG emerges as a reliable, scalable biosorbent, with SEM-derived descriptors providing practical tools for performance prediction, while spectroscopic and thermal methods support material monitoring and process integration within a brewery’s circular economy.

Biochar (BC) addition is a novel and promising method for biogas yield increase. Brewer’s spent grain (BSG) is an abundant organic waste with a large potential for biogas production. In this research, for the first time, we test the feasibility of increasing biogas yield and rate from BSG digestion by adding BC, which was produced from BSG via torrefaction (low-temperature pyrolysis). Furthermore, we explore the digestion of BSG with the presence BCs produced from BSG via torrefaction (low-temperature pyrolysis). The proposed approach creates two alternative waste-to-energy and waste-to-carbon type utilization pathways for BSG: (1) digestion of BSG waste to produce biogas and (2) torrefaction of BSG to produce BC used for digestion. Torrefaction extended the short utility lifetime of BSG waste turned into BC. BSG was digested in the presence of BC with BC to BSG + BC weight ratio from 0 to 50%. The study was conducted during 21 days under mesophilic conditions in n = 3 trials. The content of dry mass 17.6% in all variants was constant. The kinetics results for pure BSG (0% BC) were: reaction rate constant (k) 1.535 d−1, maximum production of biogas (B0) 92.3 dm3∙kg−1d.o.m. (d.o.m. = dry organic matter), and biogas production rate (r), 103.1 dm3∙kg−1d.o.m.∙d−1. his preliminary research showed that the highest (p &lt; 0.05) r, 227 dm3∙kg−1d.o.m.∙d−1 was due to the 5% BC addition. This production rate was significantly higher (p &lt; 0.05) compared with all other treatments (0, 1, 3, 8, 10, 20, 30, and 50% BC dose). Due to the high variability observed between replicates, no significant differences could be detected between all the assays amended with BC and the variant 0% BC. However, a significant decrease of B0 from 85.1 to 61.0 dm3∙kg−1d.o.m. in variants with the high biochar addition (20–50% BC) was observed in relation to 5% BC (122 dm3∙kg−1d.o.m.), suggesting that BC overdose inhibits biogas production from the BSG + BC mixture. The reaction rate constant (k) was not improved by BC, and the addition of 10% and 20% BC even decreased k relatively to the 0% variant. A significant decrease of k was also observed for the doses of 10%, 20%, and 30% when compared with the 5% BC (1.89 d−1) assays.

Brewer’s spent grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted, or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber, and antioxidants. Due to its brittle texture, strong nutty flavors, and dark color profiles, BSG has seen limited use in food products for human consumption. The objective of this study was to develop a palatable chip product that maximized the level of inclusion of BSG. Chips were produced that contained BSG levels ranging from 8% to 40%, and the physical and sensory properties of the chips were evaluated. Spent grain samples were provided by Iron Monk in Stillwater and were dried at a low temperature and milled into flour for use in the chip formulation. BSG chips were evaluated for water activity, color, and texture (fracture force). An informal sensory evaluation was conducted to evaluate flavor, texture, and probability of purchase using a 5-point hedonic rating scale. Results showed that there were no significant differences in the texture of the chips containing different levels of BSG. The color measurements showed no significant differences between L ∗ and a ∗ values for the chips containing different inclusion levels of BSG, but there were some differences in the b ∗ values. Results from the sensory evaluation showed that consumers preferred the texture of chips with 40% BSG over chips with 8% BSG, and they were also more likely to purchase the 40% BSG chips. There were no significant differences in flavor among the chips containing different inclusion levels of BSG. These results suggest that, for a chip-type product, BSG inclusion levels up to 40% are possible with positive consumer responses. Development of an alternative value-added product represents an opportunity for breweries nationwide to turn a processing waste into a future asset.

The brewing industry produces large amounts of by-products and wastes like brewers' spent grain (BSG). In Germany, each year approximately 2.1 million tonnes of BSG are generated. During the last years conventional routes of BSG utilization face a remarkable change, such as the decline in the demand as animal feed. Due to its high content of organic matter energetic utilization may create an additional economic value for breweries. Furthermore, in the recent past breweries tend to shift their energy supply towards more sustainable concepts. Although, a decent number of research projects were carried out already, still no mature strategy is available. However, one possible solution can be the mechanical pretreatment of BSG. This step allows optimized energy utilization by the fractionation of BSG. Due to the transfer of digestible components, such as protein, to the liquid phase, the solid phase will largely consist of combustible components. That represents an opportunity to produce a solid biofuel with lower fuelnitrogen content compared to only thermal dried BSG. Therefore, two main purposes for the mechanical pre-treatment were determined, (1) to reduce the moisture content to at least 60 % (w/w) and (2) to diminish the protein content of the solid phase by 30 %. Moreover, the combustion trials should demonstrate whether stable processes and flue gas emissions within the legal limits in Germany are feasible. The results of the mechanical pre-treatment trials showed that a decrease of the moisture and protein content has been achieved. With regard to the combustion trials inconsistent outcomes were found. On the one hand a stable combustion was realized. On the other hand the legal emission levels of NOx (500 mgm -3) and dust (50 mgm-3) could not be kept during all trials. The further research steps will focus on the optimization of the air/fuel ratio by reducing the primary and secondary air conditions.

One‐third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers’ Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.

This study investigates the use of Brewers' Spent Grains (BSGs) as a sustainable biocomposite building materials, using cornstarch as a biopolymer binder. BSG aggregates are compared with hemp shives, a conventional aggregate known for its thermal properties. Starch is employed as a natural binder in three different formulations to further reduce the carbon footprint of the building material. Considering aggregates, the first formulation contains only BSGs, the second consists of half BSGs and half hemp shives, and the third uses only hemp shives. In addition, morphological analysis using Scanning Electron Microscopy (SEM) is conducted to examine the microstructure and porosity of the raw BSG and hemp shives. Hygrothermal properties are measured using Heat Flow Meter (HFM) and Dynamic Vapor Sorption (DVS) techniques, while mechanical properties are also assessed. Results indicate that the thermal conductivity of the BSG formulation (0.131 W/(m·K)) is double that of the hemp shives formulation (0.067 W/(m·K)), whereas the mixed BSG/hemp shives formulation exhibits a thermal conductivity of 0.106 W/(m·K). However, DVS measurements reveal better hygrothermal properties for the BSG formulation compared to the hemp shives formulation. Lastly, mechanical properties are found to be nearly equivalent across the three formulations. These findings suggest that BSG waste has potential as a viable material for use in construction. Further work on formulation optimization and durability is necessary to fully realize the potential of this waste in promoting a circular economy within the building materials industry.

Brewer's spent grain (BSG) is one of the main by-products of beer industry, little used because of its high moisture making it difficult to transport and store. Mainly used as animal feed and for energy production, the agro-industrial waste have recently attracted attention as source of bioactive compounds, with potential applications in many sectors as food, nutraceutical, pharmaceutical, cosmetic, food packaging. The present work focuses on BSG as potential source of valuable small-size bioactive compounds. Laboratory-made BSG was obtained by using four base malts for mashing. After drying, BSG was eco-friendly extracted with water and the extracts analyzed by untargeted ElectroSpray Ionization (ESI)-Mass Spectrometry (MS)/Mass Spectrometry (MS) (ESI-MS/MS) infusion experiments and by targeted High Performance Liquid Chromatography-PhotoDiodeArray-ElectroSpray Ionization-Mass Spectrometry (HPLC-PDA-ESI-MS) in Selected Ion Recording (SIR) mode analysis, to investigate the metabolic profile, the phenolic profile, the individual phenolic content, and tryptophan content. Aqueous extracts of malts and wort samples were also analyzed for a comparison. Data were statistically analyzed by ANOVA test. An explorative analysis based on Principal Component Analysis (PCA) was also carried out on malts, wort and threshes, in order to study correlation among samples and between samples and variables. The untargeted ESI-MS/MS infusion experiments provided the mass spectral fingerprint of BSG, evidencing amino acids (γ-aminobutyric acid, proline, valine, threonine, leucine/isoleucine, lysine, histidine, phenylalanine and arginine) and organic and inorganic acids (pyruvic, lactic, phosphoric, valerianic, malonic, 2-furoic, malic, citric and gluconic acids), besides sugars. γ-Aminobutyric acid and lactic acid resulted predominant among the others. The targeted HPLC-PDA-ESI-MS in SIR mode analysis provided the phenolic profile of the polar fraction of BSG, evidenced tryptophan as the main residual metabolite in BSG (62.33-75.35 μg/g dry BSG), and catechin (1.13-4.24 μg/g dry BSG) as the representative phenolic antioxidant of not pre-treated BSG samples. The chemometric analysis of the individual compounds content in BSG, malt and wort evidenced similarities and differences among the samples. As main goal, the phytochemical characterization of BSG from base malts highlighted BSG as a potential source of small biomolecules, as tryptophan and catechin, besides γ-aminobutyric acid and lactic acid, opening to new perspectives of application for BSG. Strategies for their recovery are a future challenge. Moreover, ESI-MS/MS analysis was confirmed as a powerful tool for fast characterization of complex matrix. Last, results obtained by chemometric elaboration of data demonstrated the possibility to monitor a small number of molecules to ensure the quality of a final product.

Brewers’ spent grain (BSG) is the most abundant byproduct generated from the beer-brewing process. BSG is a material rich in hemicellulose, composed of arabinoxylans (AX). However, the high crosslinking of this material causes low availability of AX, for which it is necessary to apply different treatments. The objective of this research is to increase the release of arabinoxylans through solid-state fermentation with Fusarium oxysporum f. sp. lycopersici using extruded brewery spent grain. First, the BSG is subjected to two types of physical treatments: extrusion at 20% moisture, 200 rpm and 50 °C (BSGe), and blade milling (BSGm). The chemical composition is determined for each sample (BSG, BSGe and BSGm). Subsequently, the solid-state fermentation process (SSF) is carried out on each sample. The fermentation kinetics at 30 °C are monitored for 7 days. Once the SSF concludes, AX are extracted, and the purity of AX is determined by the phloroglucinol colorimetric assay. Finally, the total phenolic compounds, phenolic acids and antioxidant capacity by DPPH are quantified. No significant differences (p ≥ 0.05) in the protein, lipid, ash or total dietary fiber contents are found among the samples. No significant difference (p ≥ 0.05) in the content of soluble fiber is found, although BSGe and BSGm have higher values than BSG. On the other hand, the yields of soluble AX exhibit significant differences (p ≤ 0.05) among nonfermented samples (BSG, 0.03%; BSGm, 0.53%; BSGe, 0.70%) and with SSF (BSG, 2.95%; BSGm, 6.24%; and BSGe, 9.58%). In addition, the contents of free phenolic compounds and free phenolic acids and the percent inhibition of free extracts by 2,2-diphenyl-1-picrylhydrazyl (DPPH) differ significantly (p ≤ 0.05) between samples subjected to SSF and nonfermented samples. Therefore, extrusion and SSF treatment increase AX release from BSG as well as the antioxidant capacity of the extracts.

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.