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Food Biosci

Title:		"Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties"
Author(s):		Naibaho J; Pudlo A; Bobak L; Wojdylo A; Lopez AA; Pangestika LMW; Andayani SN; Korzeniowska M; Yang B;
Address:		"Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland. Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland. Faculty of Experimental Sciences, Universidad Miguel Hernandez, Alicante, Spain. Faculty of Technobiology, Universitas Atma Jaya Yogyakarta, Yogyakarta, Indonesia. Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Pendidikan Ganesha, 81116, Singaraja, Indonesia. Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland"
Journal Title:		Food Biosci
Year:		2023
Volume:		53
Issue:
Page Number:		None -
DOI:		10.1016/j.fbio.2023.102523
ISSN/ISBN:		2212-4292 (Print) 2212-4306 (Electronic) 2212-4292 (Linking)
Abstract:		"Brewers' spent grain (BSG) contains bioactive compounds. It was hypothesized that heating treatments using conventional water bath heating (CWH) on brewers' spent grain (BSG) would modify the functionality, chemical constituents and antioxidant activities of BSG. Different temperatures and time exposures (80, 90 and 100 degrees C at 15, 30 and 60 min) were applied on fresh undried BSG. CWH at 80 degrees C increased the amount of flavan-3-ols, while 100 degrees C at 30 and 60 min improved the ABTS (2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) value. CWH significantly declined saturated fatty acid and enhanced the poly-unsaturated fatty acid. Moreover, CWH discharged pungent, floral, spice and mushroom odor perceptions and formed fruity, sweet and pleasant odor perceptions, as well as essential-oil-related compounds. Additionally, CWH improved water-holding and oil-holding capacities. In conclusion, CWH as a low-cost treatment improved the functionality, fatty acid composition and aromatic profile of BSG"
Keywords:		By-product valorization Sustainability Thermal exposures Value-added production;
Notes:		"PubMed-not-MEDLINENaibaho, Joncer Pudlo, Anna Bobak, Lukasz Wojdylo, Aneta Lopez, Alvaro Alemany Pangestika, Leonie Margaretha Widya Andayani, Safira Noor Korzeniowska, Malgorzata Yang, Baoru eng Netherlands 2023/06/26 Food Biosci. 2023 Jun; 53:None. doi: 10.1016/j.fbio.2023.102523"