Enzyme assisted extraction of health promoting compounds from extruded brewers' spent grain (BSG)
| Autor: | Gutiérrez-Barrutia, María Belén, Iriondo-DeHond, Amaia, Arcia, Patricia, Cozzano Ferreira, Sonia, Castillo, M. Dolores del |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | Trabajo presentado a las XXV Jornadas Internacionales de Nutrición Práctica, celebradas en formato online del 20 al 22 de abril de 2021. [Introducción]: Brewers' spent grain (BSG), the major by-product of the beer-brewing industry worldwide, is rich in nutrients and non-nutrients like dietary fiber, mostly cellulose, proteins and polyphenolic compounds. Despite this nutritional value and its low cost, up until now it is only used for animal feeding. Extrusion and enzymatic hydrolysis may be combined to produce novel ingredients enriched in health promoting compounds contributing to the sustainability of both industry and human health. [Objetivos]: The aim of this research was to assess the feasibility of extrusion-enzymatic technology as a tool for obtaining novel ingredients from brewers spent grain. [Métodos]: The raw material used was extruded BSG (18g/100g moisture, 165 rpm and 126°C) characterized by 26g/100g protein, 49g/100g insoluble dietary fiber and 1.77g/100g soluble dietary fiber. An enzymatic treatment was employed for the extraction of its aqueous soluble nutrients and phenolic compounds. It was done by quadruplicate at 50°C during 24 hours with Celluclast 1.5L (EC 3.2.1.4, Novozyme). 100mg of BSG were mixed with 1.5ml buffer citrate (0.05M, pH 4.5). Hydrolisis started by adding different enzyme volumes (30µL, 20µL, 10 µL, 0µL). Finally, enzyme was inactivated and each extraction was centrifuged at 10000 rpm during 10 minutes. The enzymatic hydrolysis was followed by analysis of glucose. The extracts were characterized by protein, total carbohydrate, dietary fiber and total phenolic content. [Resultados]: The effects observed in the present study depend on the enzymatic dose applied. The rate of hydrolysis of dietary fiber was significantly higher (p [Discusión]: The present investigation proves that extrusion improves the dietary fiber solubilization and combined with enzymes dietary fiber, proteins and polyphenols solubilization can be achieved in order to improve its bioaccessibility and create a value added sustainable ingredient. [Conclusión]: Two ingredients from BSG were obtained by combining extrusion and enzyme assisted aqueous extraction. On the one hand, an insoluble fraction rich in dietary fiber, proteins and antioxidants which may be incorporated in any baked product. On the other hand, a soluble ingredient with nutritional and health interests due to its bioactive compounds was obtained. This functional ingredient or food on itself contains low levels of glucose but high levels of bioaccessible proteins, antioxidants and soluble dietary. |
| Databáze: | OpenAIRE |
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