Cargando…

Brewing By-Products as a Source of Natural Antioxidants for Food Preservation

Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, 50% MeOH + 0.3% HCl a...

Descripción completa

Detalles Bibliográficos
Autores principales: Codina-Torrella, Idoia, Rodero, Lourdes, Almajano, María Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532719/
https://www.ncbi.nlm.nih.gov/pubmed/34679646
http://dx.doi.org/10.3390/antiox10101512
_version_ 1784587135711444992
author Codina-Torrella, Idoia
Rodero, Lourdes
Almajano, María Pilar
author_facet Codina-Torrella, Idoia
Rodero, Lourdes
Almajano, María Pilar
author_sort Codina-Torrella, Idoia
collection PubMed
description Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, 50% MeOH + 0.3% HCl and 50% Acetone) for extracting polyphenols of these by-products was firstly evaluated, with NaOH showing the best results. The extraction conditions were optimized using the response surface methodology, and were determined to be 1.45% NaOH and 80 °C. BSG extracts showed the highest total polyphenol content (24.84–38.83 µmol GAE/g), whereas the BSH showed the lowest value (24.84 ± 1.55 µmol GAE/g). In general, BSG extracts presented significantly higher antioxidant capacity (ABTS, ORAC). Ferulic acid was the main polyphenol in all BSG extracts (156.55–290.88 mg/100 g), whereas in BSH, this compound was not detected. The addition of 10% BSG extract in o/w emulsions (stored 14 days) showed a reduction in the formation of primary oxidation products of 97%. In the emulsions covered with polylactic acid active films (1% BSG), this reduction corresponded to 35%. Hence, this study demonstrates the potential of these by-products as natural antioxidant sources for protecting food systems against oxidation.
format Online
Article
Text
id pubmed-8532719
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-85327192021-10-23 Brewing By-Products as a Source of Natural Antioxidants for Food Preservation Codina-Torrella, Idoia Rodero, Lourdes Almajano, María Pilar Antioxidants (Basel) Article Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, 50% MeOH + 0.3% HCl and 50% Acetone) for extracting polyphenols of these by-products was firstly evaluated, with NaOH showing the best results. The extraction conditions were optimized using the response surface methodology, and were determined to be 1.45% NaOH and 80 °C. BSG extracts showed the highest total polyphenol content (24.84–38.83 µmol GAE/g), whereas the BSH showed the lowest value (24.84 ± 1.55 µmol GAE/g). In general, BSG extracts presented significantly higher antioxidant capacity (ABTS, ORAC). Ferulic acid was the main polyphenol in all BSG extracts (156.55–290.88 mg/100 g), whereas in BSH, this compound was not detected. The addition of 10% BSG extract in o/w emulsions (stored 14 days) showed a reduction in the formation of primary oxidation products of 97%. In the emulsions covered with polylactic acid active films (1% BSG), this reduction corresponded to 35%. Hence, this study demonstrates the potential of these by-products as natural antioxidant sources for protecting food systems against oxidation. MDPI 2021-09-23 /pmc/articles/PMC8532719/ /pubmed/34679646 http://dx.doi.org/10.3390/antiox10101512 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Codina-Torrella, Idoia
Rodero, Lourdes
Almajano, María Pilar
Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
title Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
title_full Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
title_fullStr Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
title_full_unstemmed Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
title_short Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
title_sort brewing by-products as a source of natural antioxidants for food preservation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532719/
https://www.ncbi.nlm.nih.gov/pubmed/34679646
http://dx.doi.org/10.3390/antiox10101512
work_keys_str_mv AT codinatorrellaidoia brewingbyproductsasasourceofnaturalantioxidantsforfoodpreservation
AT roderolourdes brewingbyproductsasasourceofnaturalantioxidantsforfoodpreservation
AT almajanomariapilar brewingbyproductsasasourceofnaturalantioxidantsforfoodpreservation