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The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity
<p>This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.</p><p>Keywords: <a href="https://www.mdpi.com/search?q=brewery%20spent%20grain">brewery spent grain</a>; <a href="https://www.mdpi.com/search?q=valorization">valorization</a>; <a href="https://www.mdpi.com/search?q=agricultural%20by-products">agricultural by-products</a>; <a href="https://www.mdpi.com/search?q=functional%20food">functional food</a>; <a href="https://www.mdpi.com/search?q=dietary%20fiber">dietary fiber</a>; <a href="https://www.mdpi.com/search?q=polyphenolic%20compounds">polyphenolic compounds</a>; <a href="https://www.mdpi.com/search?q=antioxidant">antioxidant</a></p>...
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues
<p>The study aimed to investigate the biological properties of the protein fraction of brewers’ spent grain (BSG) and its sediments as well as the techno-functional properties of BSG protein (BSGP). BSG was incubated with ...
Chemical compositions, antioxidant activities and techno-functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels
Autoclave heating (AH) has been applied to modify the dietary fibre composition of dried brewers' spent grain (BSG) flour, which required multiple drying processes. The current study aimed to investigate the influence of ...
Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain
<div><p>Autoclave treatment (AT) modified the dietary fiber composition of brewers' spent grain (BSG), impacting its techno-processing properties. However, its impact on antioxidant properties and stability of polyphenolic ...