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Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties
<p> This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied for solubilizing BSG proteins. Treatment ...
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>...
Potential of brewers' spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage
Brewers' spent grain (BSG) contains high amounts of dietary fiber, which may regulate the food matrix behaviour. The study aimed to evaluate the impact of spent grain on yogurt. Different levels of BSG were substituted in ...
Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
<p> There is an increasing demand by consumers for low-alcohol beverages with enhanced flavors and potential health benefits. This study evaluated the effects of cultivars and fermentation with Saccharomyces cerevisiae or Torulaspora delbrueckii on the chemical composition, <a href="https://www.sciencedirect.com/topics/food-science/antioxidant-capacity" title="Learn more about antioxidant capacity from ScienceDirect's AI-generated Topic Pages">antioxidant capacity</a> and <a href="https://www.sciencedirect.com/topics/food-science/sensory-properties" title="Learn more about sensory properties from ScienceDirect's AI-generated Topic Pages">sensory properties</a> of low-alcohol strawberry beverages. Compared to juice, fermentation increased the contents of ethyl esters but reduced the contents of anthocyanins (~60%) and organic acids (~50%). The cultivar was the most important factor affecting the physicochemical characteristics and antioxidant capacity of <a href="https://www.sciencedirect.com/topics/food-science/fermented-beverage" title="Learn more about fermented beverages from ScienceDirect's AI-generated Topic Pages">fermented beverages</a>. Among the cultivars, the beverages from the ‘Honeoye’ presented the highest sourness, opacity, redness and color density, total anthocyanins and phenolics, and antioxidant capacity but the lowest pungent aroma and ethanol content. Without added sugar, there was no significant difference in ethanol content between fermented beverages produced by S. cerevisiae and T. delbrueckii. Compared to S. cerevisiae, fermentation involving T. delbrueckii resulted in higher contents of anthocyanins and enhanced the color and flavor of the beverages. The results indicated that strawberry cultivars should be considered to produce fermented beverages with consistent physicochemical and sensory properties, and T. delbrueckii can be an alternative yeast for producing low-alcohol beverages from strawberries. <br></p>...
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice
<p>Malolactic fermentation using sea buckthorn (<i>Hippophaë rhamnoides</i>) juice as raw
material was performed with six different strains of <i>Lactobacillus plantarum</i>. Increasing juice pH from 2.7 to 3.5 or ...
Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts
<p>Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and generic descriptive analysis. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131 %), higher alcohols (391 %), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O analysis revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher ‘black currant odour’. However, all beverages were intensely sour, which can be a significant challenge in the development of alcoholic berry beverages.</p>...
Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues
<p>The study aimed to develop a biorefining process to recover proteins and dietary fibres from a food industry sidestream, canola (<i>Brassica napus</i>) oil pressing residues. The materials were treated with commercial ...
Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)
<p> The phenolic profiles and other major metabolites in juices made from fruits of 17 cultivars and selections of European pears were investigated using UHPLC-DAD-ESI-QTOF-MS and GC-FID, respectively. A total of 39 phenolic compounds were detected, including hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, procyanidins, flavonols, and arbutin. Among these compounds, 5-O-caffeoylquinic acid was the most predominant, accounting for 14–39% of total quantified phenolic contents (TPA) determined in this study. The variations were mainly cultivar dependent. The genetic background effect on the chemical compositions is complex, and breeding selections from the same parental cultivars varied dramatically in chemical compositions. Putative perry pears contained more 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, caffeoyl N-trytophan, caffeoylshikimic acid, coumaroylquinic acid isomer, syringic acid hexoside, procyanidin dimer B2, (+)-catechin, and malic acid, whereas putative dessert pears had higher esters, alcohols, and aldehydes. The results will be helpful in providing industry with phytochemical compositional information, assisting pear selections in commercial utilization. <br></p>...
Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models
<p>In this study, protein isolate was prepared from Baltic herring (Clupea harengus membras) using alkaline pH-shift process. The aim of this research was to characterize the protein isolate and to study its potential in food models. A special focus was placed on characterization of odour profile and volatile compounds contributing to the odour profile of the protein isolate using gas chromatography - olfactometry. 2,3-Pentanedione, hexanal, 4(Z)-heptenal, 2,4(E,E)-nonadienal, and three compounds tentatively identified as 1,5(E)-octadien-3-ol, 1,5(Z)-octadien-3-ol, and 1,5(Z)-octadien-3-one were the most important odour-contributing compounds in the protein isolate (Nasal Impact Factor 83-100%, intensity 2.6-3.3 on a scale 0–4). 2-Methylpropanal, 2- and 3-methylbutanal, and three unknown compounds were less intense in the protein isolate than in the raw material, which might have contributed to the lower intensity of fishiness observed for the protein isolate (2.2 vs 3.3 on a scale 0–4). Surimi-type gels prepared from the Baltic herring protein isolate had texture properties (hardness and cohesiveness) similar to those of commercial products. Due to the abundancy of dark muscle tissue in Baltic herring, the protein isolate had a significantly lower whiteness (W=63) compared to the commercial surimi products (W=80–83). Increasing the solubilisation or precipitation pH did not improve the whiteness, but resulted in significantly softer, less cohesive, and less chewy gels. The findings of this study indicate that alkaline-based pH-shift processing is a potential way to increase the food application of Baltic herring.<br></p>...
Valorisation of brewers’ spent grain in different particle size in yogurt production
<p> The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A high amount of dietary fiber of BSG shows a high ability to bind water; thus, it tends to solidify food mixture. This characteristic has a beneficial effect in the utilization of BSG as a filler and texturizer in yogurt. The study aims to evaluate the impact of the BSG addition in yogurt production and its quality. BSG was prepared in three different particle sizes, and an amount of 10% was added for yogurt fermentation. The impact of BSG addition was evaluated after 24 h of storage. The result shows that different particle sizes of BSG had no significant impact on pH and syneresis, while it significantly affected the amount of lactic acid and countable S. thermophilus. However, BSG increased the fermentation rate of yogurt, and had a positive impact on water holding capacity. A lower particle size had a higher amount of lactic acid and a lower S. thermophilus. The lower particle size lowered the lightness of the yogurt. Rheological analysis showed that a higher particle size of BSG increased the shear stress and viscosity of yogurt. <br></p>...