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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...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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 |
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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 |
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