Value-added potential of brewer's spent grains byproduct from the beer industry: development of process for elaboration of functional bars and juices

• Grant number: 22/09431-3
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2023
• End date: January 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Agreement: Universidad de la Frontera
• Principal Investigator: Severino Matias de Alencar
• Grantee: Severino Matias de Alencar
• Principal researcher abroad: Erick Sigisfredo Scheuermann Salinas
• Institution abroad: Universidad de La Frontera (UFRO), Chile
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated researchers: Adna Prado Massarioli ; Alan Giovanini de Oliveira Sartori ; Alberto Claudio Miano Pastor ; Aristides Camilo Valdes Gonzalez ; Heidi Laura Schalchli Sáez ; Pedro Luiz Rosalen
• Associated scholarship(s): 23/10059-4 - Characterization of brewer's spent grains from the brewing industry: simulated in vitro digestion, cellular absorption, bioactive compounds identification, assessment of toxicity and bioactive activities, BP.TT

Abstract

Brewers' spent grain (BSG) is the major by-product of the brewing industry which remain largely unutilized despite its nutritional quality. It is estimated that the total annual production worldwide of this by-product is 39 million tons, and Brazil and Chile are also major generators of BSG. This lignocellulosic material is traditionally used as cattle feed and sold at a low retail price. However, efforts for the revalorization of this by-product are emerging since research has established that it can be used as a low-cost source of bioactive molecules and commodity chemicals that can bring value to integral biorefinery ventures. We will apply cutting edge analytical technology in Brazil and Chile to evaluate in vivo toxicity, bioaccessibility, cellular absorption, anti-inflammatory antioxidant activities, and bioactive composition, as well as develop a process for elaboration of functional bars and juices with BSG. Thus, our collaborative research will establish a foundation for future development of a commercial market for creation of novel functional foods and nutraceuticals with this by-product. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SUAREZ, CAMILA BELEN RUIZ; SAEZ, HEIDI LAURA SCHALCHLI; MELO, PRISCILLA SIQUEIRA; MOREIRA, CAROLINA DE SOUZA; SARTORI, ALAN GIOVANINI DE OLIVEIRA; DE ALENCAR, SEVERINO MATIAS; SALINAS, ERICK SIGISFREDO SCHEUERMANN. Effect of Physical Separation with Ultrasound Application on Brewers' Spent Grain to Obtain Powders for Potential Application in Foodstuffs. FOODS, v. 13, n. 18, p. 18-pg., 2024-09-01. (22/09431-3)