Synergistic effect of bath-ultrasonication and heating treatments on two-steps treatment of brewers’ spent grain
Joncer Naibaho,
Łukasz Bobak,
Aneta Wojdyło,
Małgorzata Korzeniowska,
Yuyun Lu,
Baoru Yang
Affiliations
Joncer Naibaho
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 Food Chemistry and Technology, Ashtown Food Research Center – Teagasc, Ashtown, Dublin 15, D15 DY05, Dublin, Ireland; Corresponding author. Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland.
Łukasz Bobak
Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
Aneta Wojdyło
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
Małgorzata Korzeniowska
Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland; Corresponding author.
Yuyun Lu
Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore, 117542, Singapore
Baoru Yang
Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland
The study aimed to evaluate the chemical composition, antioxidant activity and techno-functionality of brewers’ spent grain (BSG) treated with two-steps treatment involving 5, 15, and 25 min bath-ultrasonication (USB) continued with autoclave (AH) at 90, 110, and 130 °C and/or water-bath (CWH) at 80, 90, and 100 °C. The two-steps treatments slightly affected the water- and oil-holding capacity and extractable fat content. Most of the two-steps treatments increased the amount of flavan-3-ols and phenolic acids, up to 4 times higher compared to its control. The two-steps treatment involving CWH had no significant (p > 0.05) impact on fat content, antioxidants and techo-functionality of BSG. Up to 15 min USB increased the poly-unsaturated fatty acids and lowered the amount of saturated fatty acids. In conclusion, the two-steps treatment consists of USB (up to 15 min) continued with AH and CWH increased the amount of nutritional-related chemical composition such as UFA and phenolic acids as well as antioxidant activity of BSG.
