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. 2024 Sep 22;13(18):3000.
doi: 10.3390/foods13183000.

Effect of Physical Separation with Ultrasound Application on Brewers' Spent Grain to Obtain Powders for Potential Application in Foodstuffs

Camila Belén Ruíz Suarez  1 , Heidi Laura Schalchli Sáez  2 , Priscilla Siqueira Melo  3 , Carolina de Souza Moreira  3 , Alan Giovanini de Oliveira Sartori  3 , Severino Matias de Alencar  3 , Erick Sigisfredo Scheuermann Salinas  2   4   5
Affiliations

Effect of Physical Separation with Ultrasound Application on Brewers' Spent Grain to Obtain Powders for Potential Application in Foodstuffs

Camila Belén Ruíz Suarez et al. Foods. .

Abstract

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

Keywords: brewers’ spent grain; convective air-drying; powder; sieving; sonication.

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Conflict of interest statement

The authors declare no conflict of interest, competing financial interests or personal relationships respect to work reported in this manuscript. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
Sequences of operations for processes A and B to obtain food powders from BSG and sampling points. Process A is without ultrasonic application and process B includes two steps of ultrasonic applications. Letters in red indicate the processes within the boxes below them. W is wet original BSG; P is pressed BSG; U1 is the first ultrasound application to BSG; U2 is the second ultrasound application to BSG; D is dried BSG; A1, A2, B1 and B2 are powders of BSG.
Figure 2
Figure 2
Temperature–time curves of the U1 and U2 ultrasound operation applied to wet original (W) and pressed (P) BSG, respectively.
Figure 3
Figure 3
Distribution of particle sieve sizes (in percentage) of dried BSG (D) after sieving from Processes A and B, as outlined in Figure 1. Process A is without ultrasonic application and process B includes two steps of ultrasonic applications. For each particle sieve size, (*) indicates a significant difference between the two processes as determined by the t-Student test at p < 0.05.
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