Utilization of Brewer’s Spent Grain Protein isolate as a nutritional food ingredient

2.  Agro-industrial wastes are inedible materials produced as a result of
various agricultural and agro-industrial operations.
 They include wastes from slaughterhouses and meat processing, animal
dung or manure, field crop wastes, crop residues, harvest wastes, and
wastes from food consumption and processing .
 They can be used for manufacturing of biofuels, enzymes, vitamins,
antioxidants, animal feed, antibiotics.
2

3.  Brewer’s spent grain (BSG) is a by product, which is one of the main wastes
of beer production.
 20 Kg of BSG is generated from every 100 L of beer production
 BSG has a rich reservoir of proteins, fibers (cellulose, arabi-noxylan (AX),
and lignin), and phenolic compounds (PhCs) compared to other agro-
industry wastes.
 They are generally high in polysaccharides such as cellulose and
hemicellulose and, lignin (an aromatic polymer), in addition to containing
other nutrients such as proteins, lipids, pectin and polyphenols.
3

4.  Barley is the main raw material used for the production of beer.
 The barley grain can be divided into three main parts:
◦ Germ (embryo)
◦ endosperm (aleuronic and starchy endosperm) and
◦ grain coverings. The grain coverings can further be divided into
 (from inside to outside) the seed coat,
 the pericarp layers and the husk.
 During the brewing process the starchy endosperm of malted barley is subjected to enzymatic
degradation
 The resulting medium (which will be fermented into beer by the action of yeast) is known as
wort.
 The insoluble grain components (comprising mainly the grain coverings) are the BSG
4
SOURCE
(wileyonlinelibrary.com) DOI 10.1002/jib.363553
Fermentable - (maltose and malt triose)
Non-fermentable (dextrin) - carbohydrates, soluble proteins,
polypeptides and amino acids

5. 5
SOURCE https://doi.org/10.1016/j.jclepro.2022.135726

6.  BSG is a Lignocellulosic material that, accounts for the majority (approximately 85%)
of solid by-products in the brewing industry.
 In the beer production chain, the grain (mostly barley) is converted into malt in the
malting process (steeping, germination and kilning), which takes place in the malting
factory.
 Then, the malted barley (or other raw materials, alone or in combination, depending
on the type of beer produced) goes through the mashing phase in the brewery,
where milled malt and water are mixed and the hydrolytic enzymes responsible for
breaking down the starch and proteins are activated.
 At the end of these processes, a mixture of undegraded and extracted ingredients in
water is obtained.
 The aqueous solution containing the extract is called wort, while BSG is the solid
phase that serves as a filter for the wort, which is further processed before being
used as a medium for fermentation.
 The mass of wet BSG obtained per 1 hl (1hl = 100 l) of beer produced is about 20 kg
6

7. 7

8. BSG
UTILITIES
Food
formulations
Biorefinery
Livestock
feed
Paper Ceramics
Fertilizer
8
BSG can be utilized for the
development of biodegradable food
packaging materials owing to
1. its surplus waste
2. less handling
3. high-market value
4. potential high biomaterials content.
Limited utilization of BSG-derived
biopolymers as sustainable food
packaging.

9. Utilities
9
1) FOOD ADDITIVES
a) Since we know BSG is very rich in protein and fiber, it is
useful as human food.
b) It can be converted to powder for consuming purpose.
c) It is useful in breadsticks, cookies, hot dogs and crust of pizza
2) LIVESTOCK FEED –
a) It is used as livestock feed because of low cost and high
availaibility.
b) It can be fed to livestock in wet stage or dried one.
3)FERTILIZER -
a) It can be used as effective and affordable soil amendment for
agricultural purposes.
b) Its high protein content adds up to high nitrogen availability in
soils which is useful for many crops like beets, spinach, kale,
and onions.

4)PAPER –
a) It is useful for making recycled paper.
b) Sizes like A4 and B5 sheets can be made from BSG with
the help of technique called Craft Beer Paper or
Beer Paper.
5) CERAMICS –
a) BSG can be recycled to make ceramic paste.
b) This affects the mechanical strength, porosity, and thermal
conductivity of ceramic material.
6) BIOREFINERY -
a) Biorefinery of BSG with ionic liquids and enzymes releases
fermentable sugar-containing solutions.
b) These culture media can be fermented with LAB strains to
produce organic acids, bacteriocins, and microbial
biosurfactants.
c) BSG plays a major role in the implementation of biomass
biorefineries in circular bioeconomy.

10. 1. Healthcare and lifestyle
2. Nutrition
3. Chemicals and materials
4. Energy
10
SOURCE
https://doi.org/10.3389/fbioe.2022.870744

11. Lignocellulosic materials
are renewable raw
materials derived from
natural sources or bio-
based
chemical/biotechnologic
al processes.
The main structural
components of
Lignocellulosic
materials are
polymers, namely
cellulose,
hemicellulose, and
lignin.
They are mostly used
directly or indirectly as feed
or as a bioenergy source,
but there is growing interest
in using them as a
substitute for fossil carbon
in the production of various
products including high-
value chemicals and
biomaterials.
The composition varies
greatly depending on
the type of raw
material, harvesting
and growth conditions,
as well as handling and
storage
11

12.  The chemical composition of BSG depends on several factors,
primarily on the type of barley (or other raw materials) used in
malting, the time and technique of harvesting, the quality of the malt,
the additives applied in the mashing stage, etc.
 BSG is lignocellulosic material. The main components of BSG are
hemicellulose, cellulose, lignin, proteins, and polysaccharides.
Among them, hemicellulose is the most abundant followed by
cellulose and then lignin.
12

13. 13
Recycling potential of brewer’s spent grains for circular biorefineries (www.sciencedirect.com)
SOURCE

14. 1. Wet fermented biomass
2. Bacterial contamination
3. Gets spoilt
4. Storage tough because of very high amount or volume of BSG
5. So fed to livestock or goes to landfill
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15. Spoilage of BSG
Firstly, transport of wet BSG can be
costly, this being a particular
reason why supply to local farmers
as cattle feed has primarily been
the main outlet; however, supply
can often outweigh demand.
Secondly, the rich polysaccharide
and protein content and the high
moisture content of BSG make it
susceptible to microbial growth and
spoilage, this being identified as a
potential problem area which might
restrict its successful exploitation.
15
About 100–130 kg of BSG containing 70–80% water are obtained from 100 kg of
malt, equating to 21–22 kg BSG per hectoliter brewed beer. This high moisture level
presents two issues.

16. 1. Procurement of wet BSG from microbrewery.
2. Drying strategy for BSG in certain conditions to avoid contamination.
3. Proximate Analysis
4. Isolation and extraction of protein extracts
5. Transforming into high value nutritional food product like nachos
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ZERO WASTE ECONOMY

17.  A number of methods have been examined for their suitability to preserve BSG.
 Acid solutions such as lactic, acetic, formic and benzoic acids have been used for
BSG preservation, with benzoic and formic acid being particularly effective.
 A number of physical methods of preservation have been examined, including
oven-drying, freeze-drying, freezing and use of superheated steam.
1. Freeze-drying was not seen as economically viable.
2. Oven-drying is seen as the most suitable method for preservation of spent
grains; however, it must be conducted at temperatures <60 °C because higher
temperatures can generate unpleasant flavours.
17
DRAWBACK
toasting or burning of the dried
grains .

18.  An alternative drying method is to use superheated steam. This method
was shown to be advantageous-
1. Less energy intensive than oven drying
2. Improved drying efficiency
3. Enhanced the recovery of valuable organic compounds
18
BSG Drying
Important factors
Steam
velocity
Temperature

19.  Increasing efforts are being directed towards the reuse of agro-industrial
by-products, from both economic and environmental standpoints.
 BSG is an abundant by-product that can be obtained from brewing
companies worldwide.
 However, in spite of all the possible applications described, its use is still
limited, being basically used as animal feed or simply as a land fill.
 For this reason, the development of new techniques to use this agro-
industrial by-product is of great interest.
 Key factors that need attention if BSG is to be fully utilized in the area of
food and health include the development of efficient methods for
preservation and the formulation of regulatory guidelines governing
various aspects of its application from production through to addition to
the food product.
19

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 2. Xiros, C., and Christakopoulos, P. (2012) Biotechnological potential of brewers spent grain and its recent applications, Waste Biomass
Valorization 3, 213–232.
 3. Steiner, J., Procopio, S., and Becker, T. (2015) Brewer’s spent grain: Source of value-added polysaccharides for the food industry in reference to
the health claims, Eur. Food Res. Technol. 241, 303–315.
 4. Mussatto, S. I., Dragone, G., and Roberto, I. C. (2006) Brewers’ spent grain: Generation, characteristics and potential applications, J. Cereal Sci.
43, 1–14.
 5. Kunze, W. (2010) Technology Brewing and Malting, VLB, Berlin.
 6. Buffington, J. (2014) The economic potential of brewer’s spent grain (BSG) as a biomass feedstock, Adv. Chem. Eng. Sci. 4, 308–318.
 7. Santos, M., Jiménez, J. J., Bartolomé, B., Gómez-Cordovés, C., and del Nozal, M. J. (2003) Variability of brewer’s spent grain within a brewery,
Food Chem. 80, 17–21.
 8. Mussatto, S. I., and Roberto, I. C. (2006) Chemical characterization and liberation of pentose sugars from brewer’s spent grain, J. Chem.
Technol. Biotechnol. 81, 268–274.
 9. Waters, D. M., Jacob, F., Titze, J., Arendt, E. K., and Zannini, E. (2012) Fibre, protein and mineral fortification of wheat bread through milled
and fermented brewer’s spent grain enrichment, Eur. Food Res. Technol. 235, 767–778.
 10. Mussatto, S., and Teixeira, J. (2010) Lignocellulose as raw material in fermentation processes, Appl. Microbiol. Biotechnol. 2, 897–907.
 11. Forssell, P., Kontkanen, H., Schols, H. A., Hinz, S., Eijsink, V. G., Treimo, J., Robertson, J. A., Waldron, K. W., Faulds, C. B., and Buchert, J. (2008)
Hydrolysis of brewers’ spent grain by carbohydrate degrading enzymes, J. Inst. Brew. 114, 306–314.
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