Brewer’s Spent Grains: Possibilities of Valorization, a Review
Source abstract
Abstract
This review was based on updated research on how to use brewer’s spent grains (BSG). The use of BSG was considered both in food, as an ingredient or using value-added components derived from brewer’s spent grain, or in non-food products such as pharmaceuticals, cosmetics, construction, or food packaging. BSG is a valuable source of individual components due to its high nutritional value and low cost that is worth exploiting more to reduce food waste but also to improve human health and the environment. From the bioeconomy point of view, biological resources are transformed into bioenergetically viable and economically valuable products. The pretreatment stage of BSG biomass plays an important role in the efficiency of the extraction process and the yield obtained. The pretreatments presented in this review are both conventional and modern extraction methods, such as solvent extractions or microwave-assisted extractions, ultrasonic-assisted extractions, etc.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Protein Hydrolysis and Bioactive Peptides · Meat and Animal Product Quality · Microbial Metabolites in Food Biotechnology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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