Combinations of Spent Grains as Sources of Valuable Compounds with Highly Valuable Functional and Microbial Properties

Mukul Kumar (), Anisha Anisha, Deepika Kaushik, Jasjit Kaur, Shubham Shubham, Alexandru Vasile Rusu, João Miguel Rocha () and Monica Trif
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Mukul Kumar: Department of Food Technology and Nutrition, Lovely Professional University, Phagwar 144411, India
Anisha Anisha: Department of Food Technology and Nutrition, Lovely Professional University, Phagwar 144411, India
Deepika Kaushik: Department of Biotechnology, Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan 173229, India
Jasjit Kaur: Department of Food Technology and Nutrition, Lovely Professional University, Phagwar 144411, India
Shubham Shubham: Department of Innovation Engineering University of Salento, 72100 Brindisi, Italy
Alexandru Vasile Rusu: CENCIRA Agrofood Research and Innovation Centre, 400650 Cluj-Napoca, Romania
João Miguel Rocha: Universidade Católica Portuguesa, CBQF Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Monica Trif: Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28857 Syke, Germany

Sustainability, 2023, vol. 15, issue 20, 1-23

Abstract: The potential of spent grains as a source of valuable compounds with various properties has gained attention. They are the by-product of the brewing process, typically resulting from the beer-making process. Five different mixed combinations of spent grains of barley, wheat, rice, maize and finger-millet were formulated and further analyzed and compared. Barley and wheat (BW), barley and rice (BR), barley and maize (BM), and barley and finger-millets (BF) were mixed in a ratio of 1:1 ( w / w ) and ground into a fine powder to study their techno-functional, phytochemical and in vitro properties. The techno-functional, phytochemical and in vitro properties of barley and maize (BM) were found to be the best choice, making it a promising candidate for applications in value-added products. The WAI (water absorption index) of BM (5.03 g/g) was the highest compared to BB (3.20 g/g), BF (3.56 g/g), BR (4.10 g/g) and BW (4.33 g/g), whereas the WSI (water solubility index) and OAC (oil absorption capacity) of BM (7.06% and 1.90 g/g, respectively) were lower than BW (7.60% and 2.24 g/g, respectively), BR (8.20% and 2.30 g/g, respectively), BF (9.67% and 2.57 g/g, respectively) and BB (10.47% and 2.70 g/g, respectively). A higher percentage of inhibition of DPPH (44.14%) and high phenolic and flavonoid contents (72.39 mg GAE/gm and 66.03 mg QE/gm, respectively) were observed in BM. It also showed higher in vitro properties like amylase and lipase inhibition assay (89.05% and 62.34%, respectively) than the other combinations. The present study provides valuable information about the differences between spent grain varieties and their combinations, with potential applications in various industries.

Keywords: spent grain; formulation; health; in vitro; phytochemical (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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