Fuel, Journal Year: 2025, Volume and Issue: 388, P. 134469 - 134469
Published: Jan. 23, 2025
Language: Английский
Citations
1Brewing with Whole Wheat Bread to Produce Different Beer Styles
Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1697 - 1697
Published: May 11, 2025
Beer is one of the most widely consumed alcoholic beverages and rich in nutrients. Meanwhile, bread waste a major contributor to global food waste. This study investigated substituting up 50% malt with whole wheat American lager, Indian pale ale, Bavarian weiss ale reduce enhance beer’s nutritional profile. The assessed physicochemical properties, bioactive compounds, volatile profiles bread-based beers versus traditional malt-based brews. Results showed that maintained key properties while increasing especially weiss, which had higher total polyphenol content (1.04 mg GAE mL−1 compared 0.507 mL−1). Antioxidant activity beer also increased (2.007–2.057 μMol DPPH relative 0.68–1.75 mL −1 100% weiss). PCA analysis highlighted distinct profile beers, elevated phenylethyl alcohol ethyl octanoate. Substituting was feasible, producing comparable quality potential health benefits. These findings support as sustainable, cost-effective alternative, reducing enhancing within circular economy framework.
Language: Английский
Citations
0Enhancing biohydrogen production: a comparative analysis of utilization of Jerusalem artichoke and bakery waste by dark fermentation
Renewable Energy, Journal Year: 2024, Volume and Issue: 235, P. 121292 - 121292
Published: Sept. 3, 2024
This study investigates the potential of using Jerusalem artichoke (JA) and bakery waste (BW) for biogas biohydrogen production through dark fermentation. The experiment included four series with different ratios JA to BW (100:0, 0:100, 50:50, 75:25) under mesophilic conditions at 39°C. highest (1.46 L/L.d) hydrogen (0.508 was achieved alone. A synergistic effect observed 50:50 mixture, resulting in volatile fatty acids (VFA), which reached up 22252 mg/L. shows advantages combining these substrates optimized energy production. Spearman rank correlation analysis identified ammonium-nitrogen (N-NH4) as most influential factor showed a strong positive butyric acid/acetic acid (B/A) ratio (ρ = 0.85, p < 0.001). indicates that maintaining optimal levels is critical maximizing yields. In addition, total solids (TS) (VS) moderate correlations specific VFAs, indicating their significant role VFA dynamics. These results highlight importance substrate optimization stable fermentation sustainable efficient
Language: Английский
Citations
0Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making
New Biotechnology, Journal Year: 2024, Volume and Issue: 84, P. 140 - 150
Published: Nov. 15, 2024
Language: Английский
Citations
0Fortification of pasta with upcycled bread and plant-based powder blends
Discover Food, Journal Year: 2024, Volume and Issue: 4(1)
Published: Dec. 19, 2024
Food waste remains a significant global challenge for sustainability, leading to the concept of circular economy. To support this concept, objective study was develop value-added pasta from unsold wholemeal bread and low glycemic index (GI) incorporate mixed plant powders (Polygonum minus + Amaranthus tricolor, Polygonum Apium graveolens Breynia androgyna) that could provide additional nutritional health benefits. The in vitro antioxidant potential, cooking quality, texture sensory properties fortified low-GI samples were evaluated compared. results revealed incorporation substantially increased capacity cooked enriched with pasta, up 77.2% DPPH 0.40 mg/g AAE terms ABTS radical scavenging activity, 0.31 FRAP reducing ability, 0.27 GAE total phenolic content, 0.75 QE flavonoid content flavonol comparison control pasta. inclusion powder also altered textural In particular, presented chewiness (2.91–3.31 g mm) springiness (0.84–0.89 values compared those although their not significantly influenced. These indicate development fortification through upcycling breads is valuable approach producing sustainable potential health-promoting effects.
Language: Английский
Citations
0Circular Bioeconomy of Baked Food Products
Published: Jan. 1, 2024
Language: Английский
Citations
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