From Waste to Value: Exploring Patent Prospection of Beer Trub for Sustainable Innovation

Alessandra da Silva Correia (), Alexandre Guimarães Vasconcellos (), Kelyane Silva Cespedes (), Vicente Ferreira (), Daniel Barreto (), Camila Rodrigues Adão Malafaia (), Marcel Menezes Lyra da Cunha (), Ivana Correa Ramos Leal (), Elisa D’Avila Costa Cavalcanti () and Denise Maria Guimarães Freire ()
Additional contact information
Alessandra da Silva Correia: Federal University of Rio de Janeiro
Alexandre Guimarães Vasconcellos: Innovation and Development of the National Institute of Industrial Property (INPI)
Kelyane Silva Cespedes: Innovation and Development of the National Institute of Industrial Property (INPI)
Vicente Ferreira: Federal University of Rio de Janeiro
Daniel Barreto: Assessa
Camila Rodrigues Adão Malafaia: Assessa
Marcel Menezes Lyra da Cunha: Federal University of Rio de Janeiro
Ivana Correa Ramos Leal: Federal University of Rio de Janeiro
Elisa D’Avila Costa Cavalcanti: Federal University of Rio de Janeiro
Denise Maria Guimarães Freire: Federal University of Rio de Janeiro

A chapter in Technology Management for Intelligent, Open and Responsible Organizations and Ecosystems, 2026, pp 166-173 from Springer

Abstract: Abstract Trub is one of the main solid wastes generated during beer production. This by-product is rich in macro and micronutrients, especially substances with antioxidant, anti-inflammatory and emollient properties, which have high commercial value in the cosmetics sector. This article aims to investigate its potential through technological prospecting based on patent filings using the Brazilian National Institute of Industrial Property (INPI) and Espacenet as a database. The results obtained demonstrate that trub can have several applications, especially in the development of new products in the food industry (human and animal) and in the recovery of substances with interesting biological properties. This study showed that trub represents a valuable raw material with recognized antioxidant and antibacterial action, to being a potential source of organic substances and bioactive compounds of high interest, suggesting the possibility of using this by-product in the food, pharmaceutical and cosmetic industries.

Keywords: Trub; Brewery waste; Beer; Patent; Brazil (search for similar items in EconPapers)
Date: 2026
References: Add references at CitEc
Citations:

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-032-23282-3_21

Ordering information: This item can be ordered from
http://www.springer.com/9783032232823

DOI: 10.1007/978-3-032-23282-3_21

Access Statistics for this chapter

More chapters in Springer Proceedings in Business and Economics from Springer
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().