Biological properties of bioactive compounds from brewers’ spent grain: Current trends, challenges, and perspectives DOI
Joncer Naibaho,

Rizki Dwi Setiawan,

Małgorzata Korzeniowska

et al.

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: unknown, P. 101268 - 101268

Published: Dec. 1, 2024

Language: Английский

Unraveling the Hidden Potential of Barley (Hordeum vulgare): An Important Review DOI Creative Commons
Avneet Kaur, Sukhvinder Singh Purewal, Yuthana Phimolsiripol

et al.

Plants, Journal Year: 2024, Volume and Issue: 13(17), P. 2421 - 2421

Published: Aug. 30, 2024

Barley (Hordeum vulgare) is a winter crop well known for its small-seeded grains and self-pollinating characteristics. The flour derived from barley plays crucial role in numerous processed food items, contributing to their taste nutritional value. consists of complex carbohydrates (80%), proteins (11.5–14.2%), lipids (4.7–6.8%), β-glucans (3.7–7.7%), ash (1.8–2.4%). Beyond other nutrients, boasts good reservoir phenolic compounds (1.2–2.9 mg/g GAE). This abundance beneficial positions as an attractive industrial substrate. In this review, the composition bioactive profile are discussed systemic manner, emphasizing potential development innovative barley-based products that promote health well-being. By incorporating into various formulations, industries can not only boost content but also offer consumers wide range benefits. conclusion, barley’s diverse applications highlight essential promoting healthier living.

Language: Английский

Citations

4
Automatic Grading of Barley Grain for Brewery Industries using Convolutional Neural Network Based on Texture Features DOI Creative Commons

Debalke Embeyale,

Yao-Tien Chen, Yaregal Assabie

et al.

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101752 - 101752

Published: Feb. 1, 2025

Language: Английский

Citations

0
Brewers' Spent Grains: Techno-Functional Challenges and Opportunity in the Valorization for Food Products DOI Creative Commons
Amardeep Singh Virdi,

Aparna Mahajan,

Manvy Devraj

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117785 - 117785

Published: April 1, 2025

Language: Английский

Citations

0
Effect of Physical Separation with or without Ultrasound Application on Brewers’ Spent Grain to Obtain Powders for Potential Application in Foodstuffs DOI Open Access

C. Cabrera Ruiz,

Heidi Schalchli, Priscilla Siqueira Melo

et al.

Published: July 24, 2024

Brewers’ spent grain (BSG) is the major by-product of beer production (70-80% moisture) and feasibility its application in foodstuffs depends primarily on drying. Our objective was to evaluate effect physical separation with or without ultrasound color, total phenolic content (TPC), antioxidant activity, proximate composition, dietary fibers, particles size distribution BSG powders. From wet (W), two processes, (A) (B) ultrasound, encompassing pressing, convective air-drying, sieving, fraction separation, milling were evaluated. Powders A1, A2, B1 B2 generated. The color difference compared W increased throughout both ranging from 1.1 (B1 x A1) 5.7 A2). No significant observed for TPC, while lower activity (ABTS+) process B powders, especially B2, likely due release compounds liquid during pressing after application. Nevertheless, powders showed higher fiber (p < 0.05). In conclusion, B, application, may be interesting further extraction soluble fibers. However, developed A feasible industrial craft brewers, studies regarding their foods should encouraged.

Language: Английский

Citations

0
Effect of Physical Separation with Ultrasound Application on Brewers’ Spent Grain to Obtain Powders for Potential Application in Foodstuffs DOI Creative Commons

Camila Belén Ruíz Suarez,

Heidi Schalchli, Priscilla Siqueira Melo

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(18), P. 3000 - 3000

Published: Sept. 22, 2024

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

Language: Английский

Citations

0
Barley vulnerability to climate change: perspectives for cultivation in South America DOI
Lucas Eduardo de Oliveira Aparecido, Guilherme Botega Torsoni, Pedro Antônio Lorençone

et al.

International Journal of Biometeorology, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 5, 2024

Language: Английский

Citations

0
Biological properties of bioactive compounds from brewers’ spent grain: Current trends, challenges, and perspectives DOI
Joncer Naibaho,

Rizki Dwi Setiawan,

Małgorzata Korzeniowska

et al.

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: unknown, P. 101268 - 101268

Published: Dec. 1, 2024

Language: Английский

Citations

0