Hypotheses in Food Science

Composition and Nutrient Value Proposition

Concise Reviews &

of Brewers Spent Grain

Sana Ikram, LianYan Huang, Huijuan Zhang, Jing Wang , and Meng Yin

Abstract: Brewer’s spent grain (BSG), a major brewing industry byproduct, is generated in large quantities annually.
This review summarizes research into the composition and preservation of BSG, different extraction techniques for BSG
proteins and phenolic acids, and the bioactivities of these phenolic components. Moreover, this article also highlights
BSG integration into foodstuff for human consumption and animal feed supplements. BSG is considered a rich source
of fiber, protein, and phenolic compounds. The phenolic acids present in BSG are hydroxycinnamic acids (ferulic, p-
coumaric, and caffeic acids), which have many biofunctions, such as antioxidant, anticarcinogenic, antiatherogenic, and
antiinflammatory activities. Previously, attempts have been made to integrate BSG into human food, such as ready-to-eat
snacks, cookies and bread, to increase fiber and protein contents. The addition of BSG to animal feed leads to increased
milk yields, higher fat contents in milk, and is a good source of essential amino acids. Therefore, many studies have
concluded that integrating the biofunctional compounds in BSG into human food and animal feed has various health
benefits.

Keywords: antioxidant activity, Brewer’s spent grain, phenolic compound

Introduction fractions and its hydrolysates has shown anti-inflammatory impact

Brewer’s spent grain (BSG) is an insoluble solid residue obtained
after wort production, and is the most abundant brewing indus-
try byproduct (Aliyu and Bala 2011), comprising 85% of total
byproducts generated (Tang and others 2009). Almost 3.4 million
tons of BSG are produced annually by the brewing industry in the
European Union (Stojceska and Ainsworth 2008). Despite being
readily available, BSG receives little attention in industry and is
traditionally only used in animal feed (Xiros and others 2008).
This underutilization is due to its complex composition and high
moisture content, which make it difficult to store and transport.
Moreover, it is commonly considered a waste material because of
the risk of rapid microbiological degradation (Robertson and oth-
ers 2010). The shelf life of BSG ranges from 7 to 10 d in warm cli-
mates because of its high water content, of around 70% (Mussatto
and others 2006). As readily available low-cost biomass, BSG re-
mains an important resource in industrial development (Robertson
and others 2010). BSG is considered a lignocellulosic material,
containing approximately 20% protein and 70% fiber (Mussatto
and others 2006). Recently, Vieira and others (2014) treated BSG
with increasing concentrations of 0.1M, 0.5M, and 4M alkali
(NaOH or KOH) solutions to obtain the protein-rich isolates and
arabinoxylans (AX), which result a yield of 82% to 85% of the
total BSG proteins and 66% to 73% of total AX. Moreover, BSG
protein and its hydrolysates have shown selective immunomodu-
latory effects, which may be useful in controlling inflammatory
diseases (McCarthy and others 2013a). In addition, Crowley and
others (2015) also reported that simulated gastrointestinal diges-
tion (SGID) milk product supplemented with BSG protein rich
JFDS-2017-0096 Submitted 1/15/2017, Accepted 5/30/2017. Authors Ikram,
Huang, Zhang, Wang, and Yin are with Innovation Center for Food Nutrition
and Human Health, China. Author Wang is also with Beijing Engineering and
Technology Research Center of Food Additives, Beijing Technology & Business Univ.
(BTBU), Beijing 100048, China. Direct inquiries to authors Zhang and Wang
(E-mail: zhanghuijuan@th.btbu.edu.cn and wangjing@th.btbu.edu.cn).
in Jurkat T cells.
In the last few years, BSG for human consumption has gained
attention, mainly because of its health-related bioactive compo-
nents. These bioactive compounds include secondary metabolites,
such as alkaloids, antibiotics, plant growth factors, food-grade pig-
ments, and phenolic acids (Martins and others 2011). BSG is con-
sidered the major source of phenolic compounds, particularly hy-
droxycinnamic acids (HCAs), which include ferulic, p-coumaric,
sinapic, and caffeic acids (Faulds and others 2002; Szwajgier and
others 2010). These phenolic compounds are considered natu-
ral antioxidants, which have been associated with prevention of
Crowley age-associated chronic diseases, such as cardiovascular
diseases, neurogenerative diseases, diabetes (types І and ІІ), and
certain cancers (Naczk and Shahidi 2004; Barbosa-Pereira and
others 2013; Connolly and others 2014). The importance of BSG
antioxidant phenolic acids and a integration of BSG as an in-
gredient into human and animal food stuff were also highlighted
(Aliyu and Bala 2011; Mccarthy and others 2013c). BSG is also
considered a source of dietary fiber for humans, especially viscous
fibers, which aid in an increasing cholesterol and fat excretion, ac-
celerating transit time, increasing fecal weight (Zhang and others
1991), and improving ulcerative colitis (UC) symptoms (Kanauchi
and Agata 1997). The incorporation of BSG as an ingredient in
the formulation of extruded snacks and breadsticks products also
have shown increased levels of bioactive antioxidants and AX and
with low glycaemic index (Reis and Abu-Ghannam 2014). Scien-
tists are now searching for natural resources, such as agroindustrial
residues, plants, vegetables, and fruits, which are efficient sources
of phenolic compounds. Furthermore, there is an increasing in-
terest in efficiently replacing some synthetic antioxidants that are
carcinogenic and toxic with natural plant resources (Bouayed and
Bohn 2010).
This review aims to present potential extraction techniques used
to obtain proteins and phenolic compounds from BSG, to increase
the novel applications of antioxidant phenolic compounds, such as
ferulic acid and p-coumaric acid, found in BSG. We also discuss the
feasibility of introducing BSG into different foodstuffs, along with

C 2017 Institute of Food Technologists

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2232 Journal of Food Science r Vol. 82, Nr. 10, 2017 doi: 10.1111/1750-3841.13794
Further reproduction without permission is prohibited
 Hypotheses in Food Science
Composition and preservation of BSG . . .

Concise Reviews &

its use as a food supplement for both humans and animals. Several 21.5% of the total protein content. Previously, glutelin proteins
studies have been conducted to investigate the health benefits of were little known because of difficulties in separating the pure
BSG, and this review endeavors to summarize the recent advances undenatured fraction under the complex extraction conditions
regarding the potential health benefits of BSG. required. Traditionally, dilute alkali is used to separate glutelins in
the presence of a reducing agent, but chaotropic agents and/or
BSG Composition detergents have also been used (Shewry 1993; Celus and others
BSG is mainly composed of the husk pericarp and seed coat, 2006; Tatham and Shewry 2012). The most abundant proteins in
which is a rich source of lignin, cellulose, hemicellulose, lipids, BSG are hordeins, also known as prolamins because of their high
and protein (Mussatto and Roberto 2006; Aliyu and Bala 2011). proline and glutamine contents, which represent 43% of the pro-
According to Mussatto and Roberto (2006), BSG can be re- tein content and are traditionally separated with alcohols in the
garded as a lignocellulosic material, with cellulose (a linear ho- presence of a reducing agent. Hordeins have been further classi-
mopolymer of glucose units), hemicellulose, and lignin (a polyphe- fied, according to their molecular weights, as B (30 to 50 kDa),
nolic macromolecule) containing almost 50% (w/w) BSG, as C (55 to 80 kDa), and D hordeins (95 kDa). D hordeins are
reflected in Table 1. Components, on a dry-weight basis, include a found in barley grain, but not in BSG, because of their rapid
large amount of monosaccharides, including appreciable quantities degradation during the malting process. BSG is also a good source
of glucose, xylose, and arabinose (Table 1). Hemicellulose, which of essential and nonessential amino acids (Huige 2006; Mussatto
mainly consists of arabinoxylan (AX), is the prime component of and others 2006). The essential amino acids in BSG are methion-
BSG and can be present up to 40% on dry weight basis (Mandalari ine, phenylalanine, tryptophan, histidine, and lysine, whereas the
and others 2005). AX is the major noncellulose polysaccharide nonessential amino acids are serine, alanine, glycine, and proline
in cereals and grasses. The reported study has proposed the at- is the most abundant amino acids present in barley (B, C, and D)
tachment of AX with the cellulose fibrils via hydrogen bonding hordeins (Huige 2006; Mussatto and others 2006). Other authors
(Mandalari and others 2005). β-(1,4)-Linked xylose residues are also mentioned the presence of a high amount of leucine (Leu) as
said to be the backbone of AX, and arabinose residues can sub- an essential amino acid and glutamine (Glx) and asparagines (Asx)
stitute this backbone, where ferulic acid can be esterified to ara- as nonessential amino acids in BSG (Mussatto and others 2006;
binose (Mendis and Simsek 2014). AX chains can be cross-linked Coelho and others 2016). As mentioned above, BSG is a ligno-
via Diferulic acid bridges (Mandalari and others 2005). Moreover, cellulosic material rich in dietary fiber, which comprises polysac-
Coelho and others (2016) discovered that AX in BSG contains ara- charides and lignin resistant to hydrolysis by small bowel digestive
binose residues at terminals and that additional functional groups enzymes. Dietary fiber consists of complex groups of compounds
can be present, substituents like, uronic acid, hexose, methylated that are further classified by solubility; the soluble dietary fiber
uronic acid, and acetyl groups are worth mentioning additional includes β-glucans, pectic polysaccharides, arabinogalactans, high
groups here. Another abundant polysaccharide in BSG is cellu- branched AX, and xyloglucans, although insoluble dietary fiber
lose (β-(1,4)-linked glucose residues) and (1-3,1-4)-β-d-glucan includes lignin, cellulose, and low branched AX, xyloglucans, and
and starch may also present in low levels. Xylose, glucose, and galactomannans (Kanauchi and Agata 1997).
arabinose are the most abundant monoglycans in BSG, whereas In the last few years, much research has been conducted on
lesser amounts of rhamnose and galactose have also been found germinated barley foodstuff (GBF), a BSG product that is milled
(Mandalari and others 2005; Forssell and others 2008). Lignin is and sieved to obtain a glutamine-rich protein and dietary fiber-
another noteworthy constituent of BSG, forming 10% to 28% enriched product. Kanauchi and Agata (1997) have described the
of the total dry weight. The structural integrity and rigidity of process in detail. GBF is used to treat patients with inflamma-
plant cell wall is maintained by lignin which is a poly-phenolic tory bowel diseases (IBDs), particularly UC, GBF showed anti-
macromolecule (Mussatto and Teixeira 2010; Mussatto 2014). The inflammatory effect by changing microflora, such asEubacterium,
complex lignin is constituted from 3 monomers sinapyl alcohol, Bifidobacterium, and Lactobacillus species increases the level of bu-
coniferyl alcohol, and p-coumaryl alcohol that are linked to- tyrate production, which is instant fuel for mucosa (Jacobasch
gether by radical induced condensation reactions in a branched and others 1999; Bamba and others 2002; Kanauchi and others
network structure (Niemi and others 2013). In addition, Lignin 2003). Faghfoori and others (2011) reported that a short-chain
also contains a considerable amount of phenolic components, in- fatty acid (butyrate) can inhibit the production and release of cy-
cluding mainly ferulic, p-coumaric, vanillic, hydroxybenzoic, and tokines Tumor Necrosis Factor-α (TNF-α), contributing to the
syringic acids (Bartolome and Gomez-Cordoves 1999; Mussatto antiinflammatory impact of fiber.
and Roberto 2006). The barley grain husk also contains a large
amount of silica. Kunze (1996) reported that about 25% of min- Vitamins and Minerals
erals present in barley are represented as silicates. BSG contains a considerable quantity of vitamins, including
folic acid, niacin, biotin, thiamine, choline, pantothenic acid, ri-
BSG Fiber and Protein boflavin, and pyridoxine. Most studies performed on the vita-
BSG is considered a good source of protein and fiber. Mussatto mins of BSG focus on tocochromanols that comprise tocotrienols
and others (2006) have identified BSG as being 15% to 25% protein and tocopherols, commonly known as vitamin E. These vitamins
Santos and others (2003) found that, oven-dried BSG also con- form a class of lipid-soluble antioxidants that are only synthesized
tained 15% to 24.2% protein and 3.9% ash, similar to the original by plants and other photosynthetic organisms. Tocochromanols
barley grain, including globulins, albumins, glutelins, and hordeins. act as antioxidants (Burton and Traber 1990), decreasing serum
These proteins were subdivided by their sequential extractabilities LDL cholesterol in swine, chickens, and humans (Qureshi and
(Osborne 1924). Using the aqueous wort extraction technique others 1986; Qureshi and others 1991a, b). They can also act
during the brewing process, small amounts of salt- and water- as anticarcinogenic agents and exhibit neuroprotective properties
soluble globulins and albumins are extracted from BSG (7.5% (Pryma and others 2007; Sen and others 2010). According to
of the total protein content). In BSG, glutelins represent about Meneses and others (2013), the most abundant minerals in BSG

Vol. 82, Nr. 10, 2017 r Journal of Food Science 2233

Hypotheses in Food Science
Concise Reviews & Composition and preservation of BSG . . .
Table 1–BSG’s composition.
Components on (g/kg) dry weight basis
Cellulose
Proteins Ashes Lignin (glucose)
153 46 278 168
240 24 119 254
246 12 217 219
NR 46 169 253
247 42 194 217
Ara, arabinose; NR, not reported; Xyl, xylose.
are calcium (3600 mg/kg), magnesium (1900 mg/kg), phospho-
rus (6000 mg/kg), and (2900 mg/kg), and sodium (137 mg/kg).
Other minerals present in BSG include iron, copper, potassium,
and manganese (Mussatto 2009).
BSG also contains waxes, resins, tannins, essential oils, and lipid
contents of between 5.8% and 11.0% (Brigas and others 1981).
Among these lipids, triglyceride levels are the highest (approxi-
mately 55%), followed by fatty acids (approximately 30%; Mussatto
and Roberto 2005).
BSG Preservation and Storage Techniques
Recently, several methods have been suggested for prolonged
BSG storage, to make BSG an economically viable and commer-
cially viable product. BSG has a water content of around 77% to
81% (w/w), but different portions of the grain contain different
moisture levels (Santos and others 2003; Russ and others 2005;
Mussatto and others 2006).
BSG is considered an unstable material, deteriorating quickly
because of its high moisture and sugar content. Therefore, drying
is considered the most effective preservation method for reducing
storage and transportation costs (Santos and others 2003; Tang
and others 2004; Mussatto and others 2006; Tang and others
2009). Currently, brewing companies use special plants to per-
form “drying up,” a 2-step drying process. The 1st step uses a
pressing technique to reduce the moisture level to 65% or below,
whereas the second step uses a drying-up technique to further de-
creases the moisture content to below 10% (Tang and others 2004;
Mussatto and others 2006). This conventional method uses drum
rotary dryers, an energy-intensive technique (Tang and others
2004). Bartolome and others (2002) compared 3 methods to pre-
serve BSG, namely freezing, freeze drying, and oven drying. Their
study showed that preservation by freeze drying and oven drying
decreased the product volume without changing its composition.
Freezing was not an economical method, with a large volume re-
quired for storage, although oven drying technique had also some
limitations, with temperatures above 60 °C leading to flavor de-
terioration and brown discoloration (Mussatto and others 2006).
Tang and others (2005) used a cost-effective preservation tech-
nique involving a superheated system for thin layer drying. This
technique saved energy by circulating the superheated steam in
a closed loop. The superheated steam method also has additional
advantages, such as efficient drying, low carbon emissions, no ex-
plosion risk, and vital organic compound recovery (Tang and oth-
ers 2004; Tang and others 2005). In a pilot plant study, El-Shafey
and others (2004) proposed a new method using a membrane filter
press. During this process, BSG is thoroughly mixed in water, fil-
tered at a pressure of 45 to 75 psi, and washed with water at 65 °C.
Then filtered through nylon membrane and vacuum-dried to re-
duce the moisture levels up to 20% to 30% and then air drying for
2234 Journal of Food Science r Vol. 82, Nr. 10, 2017
Hemicellulose
(Xyl) (Ara) Study conducted
199 85 (Mussatto and Roberto 2006)
NR NR (Kanauchi and others 2001)
206 90 (Carvalheiro and others 2004)
NR NR (Silva and others 2004)
136 56 (Moreira and others 2013)
2 d dropped moisture to about 10%. Moreover, researchers noted
no bacterial growth when the resultant BSG cakes were stored in
open air for 6 mo after this process.
More research is needed to develop economically viable meth-
ods for drying-up BSG without compromising flavor and aroma,
or affecting the BSG nutritional quality. Furthermore, novel tech-
niques should be established to improve the shelf-life of BSG
without affecting its composition.
Protein Extraction from BSG
Many protein extraction studies conducted on BSG involved
sodium dodecyl sulfate (SDS) and alkali as the extraction solvent at
high temperatures, followed by ethanol precipitation or isoelectric
precipitation. Furthermore, nitrogenous materials in BSG have
been solubilized by using different solvents, such as water, aqueous
solution, alkaline and acidic solutions. Diptee and others (1989)
used dried BSG to extract a 60% protein-enriched isolate using
0.6% Na2 HPO4 for 95 min at 95 °C.
BSG has also been used to obtain a protein-enriched isolate via
a mechanical process, using sieving combined with pressing in the
presence of water, to separate 60% protein and dietary fiber from
BSG (Kishi and others 1992a, b). Townsley (1979) used a num-
ber of milling steps to produce a protein-enriched isolate, which
was further modified by Kanauchi and Agata (1997), who added
sieving and drying processes to produce GBF with a 46% protein
content. Protein isolate was also extracted using a sieving process
with different combinations of solvents, such as SDS, dithiothre-
itol, 1-propanol and urea, to obtain 60% protein-enriched isolates
(Celus and others 2006). As a further modification, Celus and
others (2007) treated BSG with 0.1 mM NaOH alkaline solu-
tion to extract protein-enriched isolate that had 60% total protein
content. Jay and others (2008) studied extracting protein isolate
from BSG with a combination of sieving processes to separate
about (<53 µm) protein-rich particles. Tang and others (2009)
also investigated the impact of ultrafiltration on protein recovery
from BSG, which resulted in a lower protein content of about
20.90%. Recently, Vieira and others (2014) also treated BSG with
increasing concentrations of 0.1M, 0.5M, and 4M alkali (NaOH
or KOH) solutions for 24 h at room temperature to obtain the
protein-rich isolates the alkaline extracts were acidified with cit-
ric acid to pH3 and AX were recovered by ethanol precipitation,
which result a yield of 82% to 85% of the total BSG proteins and
66% to 73% of total AX.
Protein extraction from BSG was also achieved using enzymatic
hydrolysis, in which BSG was treated with commercially available
proteinases to extract about 77% protein isolates at pH 8.0 (Forssell
and others 2008; Treimo and others 2008). Recently, Niemi and
others (2012) reported treating BSG with alkaline proteinase, pro-
ducing approximately 76% protein-enriched isolate. To enhance
 Hypotheses in Food Science
Composition and preservation of BSG . . .

Concise Reviews &

Table 2–Major phenolic acids in BSG. Techniques and Treatments used to Release Pheno-
Concentration of major phenolic acid (mg per 100g dry matter) lic Compounds and other Constituent Components
Phenolic compounds Mean SE
from BSG
In this section, common techniques and treatments used for
Ferulic acid 336.3 16 the extraction and recovery of major phenolic acids and other
p-Coumaric acid 64.4 4.6
Sinapic acid 42 1.1
components from BSG are discussed. Contemporary studies have
Caffeic acid 9.9 0.7 relied on advanced extraction methods, such as microwave-assisted
Syringic acid 6.5 0.1 extraction (Mallouchos and others 2007), acid hydrolysis, saponi-
fication with 1 to 4 M NaOH, and liquid–liquid or solid–liquid
extraction techniques (Stalikas 2007). Acid hydrolysis and saponifi-
Table 3–Free and bound phenolic acids in BSG.
cation methods have been used more frequently in natural plants to
Concentration of free and bound acid (µg per 100 g dry matter) separate, detect, and extract proteins, carbohydrates, and phenolic
Phenolic acids Free phenolic acids Bound phenolic acids acids (Stalikas 2007; Xiros and Christakopoulos 2012). Tradition-
ally, solid–liquid extraction was used to extract phenolic acids from
Catechin 1.08 ± 0.04 NR BSG, because of its ease of use, high efficiency, and wide appli-
Epicatechin NR NR
Quinic acid 2.50 ± 0.07 1.30 ± 0.40 cability (Bonoli and others 2004; Teixeira and others 2006; Vatai
Gallic acid 0.42 ± 0.03 NR and others 2009; Guo and Beta 2013). Hot water bath extraction
p-Coumaric acid 0.48 ± 0.06 652.27 ± 160.5 was another method used by Meneses and others (2013) to extract
Ferulic acid 0.72 ± 0.51 3739.42 ± 270.80 phenolic acids from BSG, using different mixed solvents, includ-
NR, not reported. ing methanol, acetone, ethanol, hexane, ethyl acetate, and water.
The extract produced with acetone: water 60% (v/v) contained
the highest total content of phenols (9.90 ± 0.41 mgGAE /g dry
matter). Enzymatic hydrolysis was another solid–liquid technique
used for the extraction of phenolic compounds and other compo-
nents of BSG. Moreover, enzymatically produced fractions were
more possible to retain bioactivity and their novel food applica-
tions would be seen more favorably compared with chemically
extracted compounds. In addition, another advantage was that
they were more environmentally friendly as they did not create
any toxics (Mussatto 2014). Considering the complex structure of
Ferulic Acid (C10H10O4) R = OCH3 BSG polymers, for example, hemicellulose fractions (presence of
p-Coumaric Acid (C9H8O3) R = H many substituted groups and bond linkages on polymer), a wide
range of enzymes was needed to complete the process of hydrol-
ysis. For example, feruloyl esterases, acetyl esterases, xylanases,
Figure 1–Structures of major phenolic acids present in BSG (p-coumaric
and ferulic acids). β-xylosidases, α-L-arabinofuransidases, and glucuronoyl esterases
were the main enzymes needed for the process of hemicellulose
the possible applications of insoluble proteins separated from BSG, degradation. Many studies used enzymatic hydrolysis for major
protein hydrolysis has proved to be an effective technique for ex- phenolic compounds and various fractions of BSG are shown in
traction. Table 4 (Szwajgier and others 2010) reported that phenolic acid
was released from BSG using ferulic acid esterase from lactobacillus
acidophilus K1, although ferulic acid and p-coumaric acid con-
Phenolic Profile of BSG tents were 7.00 ± 0.07 and 1.88 ± 0.10 mg, respectively, from
Phenolic acids, mainly hydroxybenzoic acids (HBAs), and hy- 100 g of BSG. In a recent study, Coelho and others (2014) used
droxycinnamic acids (HCAs), are plant secondary metabolites microwave super-heated water and dilute alkali extraction tech-
mostly found in plant foods. Phenolic acids are popular subjects of nique to extract AX and arabinoxylo-oligosaccharides (AXOS)
research because of their anticarcinogenic, antiinflammatory, and from BSG, which were also effective antioxidants and potent rad-
antioxidant properties (Mussatto and others 2006). ical scavengers. The obtained results showed that the yield of AX
BSG is considered an important source of phenolic acids because and AXOS was 43% at 140 °C. Meanwhile, the total content of
the barley grain husk contains good quantities of phenolic com- polyphenols was 0.34 µM/mg and the antioxidant activity was
pounds (Mussatto and others 2006; Figure 1), with p-coumaric 208 µM/mg.
and ferulic acids present in high concentrations (Table 2). Studies A review of extraction and quantification methods for pheno-
reported that ferulic acid in BSG ranges from 1860 to 1948 µg/g, lic compounds in foods showed that alkaline hydrolysis (Table 5)
although p-coumaric acid content ranges from 565 to794 µg/g is also commonly used to extraction phenolic acids (Naczk and
(Hernanz and others 2001). The phenolic content of BSG also Shahidi 2004). Rich phenolic acid extracts from BSG have the
depends on the type of malt used (Moreira and others 2013; ability to act against genotoxic and oxidant effects in human lym-
McCarthy and others 2013b). Recent literature has shown that phocytic U937 cells (McCarthy and others 2012). BSG provided
most bioactive phenolic acids were present in bound form in BSG the highest ferulic acid content (27.31 ± 0.69 µg/mL) and to-
(Forssell and others 2008). Another Study have also reported that, tal phenolic content (0.732 ± 0.020 mgGAE /mL) when extracted
ferulic acid and p-coumaric acid were present in high concentra- with alkaline hydrolysis using 1 M NaOH.
tions in linked to AX and BSG also contains catechin, quinic and A new method used to extract free and bound phenolic acids
galic, and syringic acids in high quantity (Ktenioudaki and others from cereals, including barley, which applies an inexpensive and
2015; Table 3). simple solid-phase extraction method along with HPLC-diode

Vol. 82, Nr. 10, 2017 r Journal of Food Science 2235

Hypotheses in Food Science
Concise Reviews & Composition and preservation of BSG . . .

Table 4–Representing the effectiveness of enzyme preparations used to extract the phenolic acids and other components from
BSG by using enzymatic hydrolysis.

Hydrolysis
Enzyme preparation conditions Product released Yields (%) Study conducted
Viscozyme L (commercial 37 °C for 3 h Hydroxycinnamic acids FA(33) and p-CA(0.80) (Bartolome and
enzyme) Gomez-Cordoves
1999)
Lallzyme (commercial enzyme) 37 °C for 3 h Hydroxycinnamic acids FA(55) and p-CA(1.60)
Feruloyl esterase from (Aspergillus 37 °C for 3 h Hydroxycinnamic acids FA(3.30) and (Bartolome and others
niger) p-CA(NR) 2003)
Feruloyl esterase from (Aspergillus 37 °C for 3 h Hydroxycinnamic acids FA(30) and p-CA(NR)
niger) along with xylanase from
(Trichoderma viride)
Ultraflo L, α β-glucanase 37 °C for 3 h Hydroxycinnamic acids FA(65) and p-CA(9) (Faulds and others 2002,
preparation from (Humicola Faulds and others
insolens) 2004)
Feruloyl esterase from 37 °C for 3 h Hydroxycinnamic acids FA (7.00 ± 0.07
(Lactobacillus acidophilus) K1 mg/100g) and p-CA
(1.9 ±0.1 mg/100g)
Monoenzymes feruloyl esterase 37 °C for 3 h Hydroxycinnamic acids FA (49) and p-CA (NR) (Xiros and others 2013)
(ferulic acid esterase,
FoFaeC-12213) and xylanase
(Trichodemalongibrachiatum M3)
Crude enzyme extract from 37 °C for 3 h Ferulic acid FA (49) and p-CA (NR)
(Fusarium oxysporum)
Ultraflo L (commercial enzyme) 37 °C for 3 h Hydroxycinnamic acids FA (70) and p-CA (8) (Bartolome and others
2015)
Ferulic acid esterase along with 37 °C for 3 h Hydroxycinnamic acids FA (43) and p-CA (<9)
(xylanase) from (Sterptomyces
avermitilis CECT 3339)
Econase CE, Spezyme CP 50 °C for 5 h Hydroxycinnamic acids, FA (75) and (Forssell and others
(Dupont Genencor, USA) AXOS, Monosaccharides Monosaccharides(26 2008)
Depol 740 and 686 to 28)
Ultraflo N, Alcalase, Promod 40 °C for 24 h Solubilised BSG and Protein (50) and FA (Faulds and others 2008)
24L,184P,278P, and 439L Hydroxycinnamic acids (8.6)
crude enzyme extract from N/A Hydroxycinnamic acids and 8% of total content (Napolitano and others
(Trichoderma T. harzianuma XOS 2006)
and T. reesei)
NR, not reported.

Table 5–Summary of phenolic acids extract mainly ferulic acid and p-coumaric acid from BSG by alkaline extraction method.

Extraction conditions Ferulic acid content p-Coumaric acid content Reference

2M NaOH,16 h under N2 at 1948 ± 143 µg/g 794 ± 58 µg/g (Hernanz and others 2001)
20 °C
1MNaOH,16 h under N2 at 0.24% dry weight 0.121% dry weight (Bartolome and others 2002)
20 °C,
pre-treatment with H2 SO4 + 9.65 mg/g solubilized lignin 9.22 mg/g solubilized lignin (Mussatto and others 2007)
2% (0.5 M) NaOH, 120
°C, 90 min
1M NaOH,16 h RT, 27.3 ± 0.7 mg/mL NR (McCarthy and others 2013)
RT, room temperature; NR, not reported.

array detection analysis, has been explored, yielding accurate re-
coveries. Studies have shown that reverse-phase HPLC provides a
greater degree of separation and quantification of phenolic com-
pounds, with the most recent research using Luna C18 reverse
phase columns. This HPLC method established that ferulic acid
is the most abundant phenolic acid in BSG, with p-coumaric
acid the second most abundant, although saponification with 1
to 4 M NaOH has been commonly used to extract HCAs from
BSG (Bartolome and Gomez-Cordoves 1999; Hernanz and others
2001; Faulds and others 2004). Spinelli and others (2016) devel-
oped a new method to separate rich bioactive compounds from
BSG using supercritical carbon dioxide with EtOH cosolvent.
Results showed that an extraction temperature of 40 °C, time of
240 min, and pressure of 35 MPa, with CO2 and 60% ethanol
(v/v), were the best operating conditions for achieving a high
phenolic (0.35 ± 0.01 mg/g BSG) content and good antioxidant
properties (2.09 ± 0.04 %/g BSG). These results demonstrated
that reusing BSG is also a viable economic method for large-scale
extraction.
Different extraction methods used for BSG have also been
used on other food materials, including rich wheat bran extracts
(Table 6; Kim and others 2006) and apple waste extracts (McCann
and others 2007).
Novel Health Benefits of Major Phenolic Extracts
from BSG
In recent years, owing to the importance of natural bioactive
compounds associated with human health, BSG has gained
attention as a good source of natural phenolic acids because of
its major phenolic acid contents. Ferulic acid has several possible

2236 Journal of Food Science r Vol. 82, Nr. 10, 2017

 Table 6–Comparison of different extraction techniques used for BSG and other cereals.

Composition and preservation of BSG . . .

Individual phenolic content
Sample Methods Extraction conditions Total phenolic content (TPC) (IPC) Reference
BSG Solid–liquid extraction
Hot water bath extraction 60% acetone 9.90 mg GAE per dry BSG NR (Meneses and others 2013)
Alkaline hydrolysis Pre-treatment with H2 SO4 + NR FA (9.65 mg/g solubilized (Mussatto and others 2007)
2% (0.5 M) NaOH at lignin), p-CA (9.22 mg/g
120°C for 90 min solubilized lignin)
Supercritical-fluid 313 K, 35 Mpa NR Tocopherol (2 mg/L) (Fernández and others 2008)
extraction
Microwave-assisted water 140 °C for 2 min 0.34 µM/mg NR (Coelho and others 2014)
extraction
Barley Soxhlet extraction Ethyl acetate for 9 h 0.495 mgGAE /g extract 3,4-dihydroxybenzaldyde (3.07 (Conde and others 2008)
mg/g), Vanillin (2.23 mg/g),
p-CA (1.36 mg/g)
Solid-phase extraction Oasis HLB cartridges Free fraction (11.53 µg/g) Bound Free p-CA (0.97 µg/g); Bound (Irakli and others 2012)
fraction (485.06 µg/g) p-CA (75.9 6 µg/g)
Pressurized liquid 5 g sample, EtOH at 60 °C, 2.13 mgGAE /g NR (Bonoli and others 2004)
extraction 20 Mpa for10 min
Ultrasound assisted EtOH for 18 min at 50 °C 19.68 mgGAE /g NR (Wang and others 2013)
extraction
Accelerated solvent 4 g sample, 60% acetone, 60 Phenolic content (1346 µg/g), p-CA (374 µg/g), FA (696 (Holtekjølen and others 2006)
extraction °C, 200 bar Total DiFA (247 µg/g) µg/g), 5-5′ -DiFA (64 µg/g),
8-O-4′ -DiFA (79 µg/g),
8-5′ DiFA (104 µg/g), TriFA
(28 µg/g)
Barley roots Soxhlet extraction 0.3 g sample; 8 0% ethanol; 3.31 mg/g dry sample NR (Dudjak and others 2004)
20 h
Barley straw 50 g sample,1800mL hexane 2.05 % (wt/wt) Proto catechuic acid (0.12%), (Sun and Sun 2001)
acetone (2:1,vol/vol),12h p-CA (0.20%), FA (0.066%)
Out layers of barley Polyamide column 3618 µg/g 158 µg/g of Catechin fraction; (Quinde-Axtell and Baik 2006)
1339 µg/g dimeric fraction;
1455 µg/g of trimeric
fraction
Vol. 82, Nr. 10, 2017 r Journal of Food Science 2237

Roasted wheat germ Supercritical-fluid 2 g of sample, 240 bar, 6.63 mgGAE /g extract (4.8 mg/g) α-tocopherol, (Gelmez and others 2009)
extraction
at 56 °C, 20 min (2.4 mg/g) β-tocopherol,
(11.7 mg/g) γ -tocopherol
Distillers dried grains 0 12.02 mg/g NR (Inglett and others 2009)
Wheat bran Pressurized liquid 5 g, 0.5 M NaOH, NR (350 mg/100 g) p-CA, (Buranov and Mazza 2009)
extraction
at 180 °C, 5.2 Mpa, (2510 mg/100 g) FA
for 40 min
Microwave-assisted 10 g sample, 40 mL MeOH, Phenolic content (˃467.5 µg NR (Oufnac and others 2007)
extraction 20 min at 120 °C CE/g) tocopherol content
(19.5 µg/g)
Oat bran Microwave-assisted 10 g sample, 40mL n-Hexane, 1.98 mg GAE /g NR (Dar and Sharma 2013)
extraction 3.5 min at 60 °C, 2450
MHz
Rice bran 20 g sample, isopropanol, 15 NR (47.49 g/g) α-tocopherol, (7.29 (Zigoneanu and others 2008)
min at 120 °C g/g) γ -tocopherol
Corn bran Pressurized liquid 5 g, 0.5 M NaOH at 180 °C NR (350 mg/100 g) p-CA, (2510 (Buranov and Mazza 2009)
extraction for 40 min, 5.2 Mpa mg/100 g) FA
Brown black glutinous 2.5 g, 70% MeOH, RT, 1500 p-CA (1.06 mg/100 g), FA (Vichapong and others 2010)
rice psi at 15 min (5.27 mg/100 g)
NR, not reported.

Concise Reviews &

Hypotheses in Food Science
Hypotheses in Food Science
Concise Reviews & Composition and preservation of BSG . . .
applications because of its antioxidant, antiallergenic, anti-
inflammatory, and preservative properties, whereas p-coumaric
acid exhibits antioxidant and chemoprotectant properties (Bar-
tolome and others 2002; Mussatto and others 2007; Amarowicz
and others 2009; Dai and Mumper 2010; Barbosa-Pereira and oth-
ers 2013; Meneses and others 2013; Connolly and others 2014).
Phenolic Acids as Antioxidants
Recently, a beer study identified a direct association between
some phenolic compounds, including caffeic acid and syringic
acid, and DPPH radical scavenging activity, metal chelation, su-
peroxide anions, and reducing power (Zhao and others 2010).
Piazzon and others (2010) also found a link between the num-
ber of phenolic acids (ferulic, p-coumaric, caffeic, syringic, and
vanillic acids) and the ferric reducing antioxidant power assay. In
addition, ferulic acid has attracted attention as an antioxidant, and
has been approved as a food preservative agent in many countries
to prevent oxidation in certain foods (Itagaki and others 2009).
Chen and Ho (1997) studied the antioxidant activity of ferulic
acid in vitro and scavenged radicals using a superoxide anion and
2,2-diphenyl-1-picrylhydrazyl assay. Kim and others (2006) used
an alternative method (a model system of β-carotene and linoleic
acid) to determine the phenolic acids in wheat bran extracts and
their potential antioxidant activity, confirming that the acid with
highest concentration, ferulic acid, exhibited the highest antiox-
idant activity. However, the antioxidant activities of caffeic acid
and α-tocopherol were found to be higher than that of ferulic
acid (Kikuzaki and others 2002). Furthermore, phenolic com-
pounds also have potential applications as prooxidants under cer-
tain conditions, which could induce oxidative stress. Oxidative
stress is the imbalance of antioxidants and prooxidants, chemicals
that cause oxidative stress, either by producing reactive oxygen
species or by inhibiting antioxidant activity, in an organism, and is
thought to be the leading cause of degenerative conditions (Valko
and others 2007; Shahidi and Chandrasekara 2010). Therefore,
evidence suggests that phenolic compounds found in BSG, par-
ticularly HBAs, can help to limit oxidative stress. In a recent study,
ferulic acid and caffeic acid were reported to scavenge free rad-
icals at low concentrations. These phenolic acids can scavenge
reactive oxygen species and reactive nitrogen species, including
2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), superox-
ide anions, and NO radicals, depending on the concentration
to be scavenged (Maurya and Devasagayam 2010). Many phenolic
compounds exhibited pro-oxidant behavior at low concentrations,
whereas α-tocopherol, a synthetic antioxidant, did not (Fukumoto
and Mazza 2000). Ferulic and caffeic acids required higher concen-
trations to act as pro-oxidants (Maurya and Devasagayam 2010).
The high concentration of p-coumaric acid also caused greater
H2 O2 -induced DNA damage in the comet assay method. This
was probably due to the effect of ROS produced by p-coumaric
acid as a result of its pro-oxidant activity (Ferguson and others
2005). Morton and others (2000) suggested that the pro-oxidant
effect was directly correlated with the occurrence of metal ions in
the body (because of copper and iron released by tissue damage)
and was significant for the bioactivity of phenolic acids in vivo.
Recently, McCarthy and others (2012) studied the ability of BSG
phenolic extracts against oxidant-induced DNA damage in human
lymphocytic U937 cells. In this study, DNA damage was induced
using wide range of oxidants, such as H2 O2 , 4-nitroquinoline
1-oxide, 3-morpholinosydnonimine hydrochloride, and tert-butyl
hydroperoxide. The U937 cells were preincubated with 4 pale
(P1, P2, P3, and P4) and 4 black (B1, B2, B3, and B4) BSG
2238 Journal of Food Science r Vol. 82, Nr. 10, 2017
extracts, and exposed to the oxidants. The DNA damage was cal-
culated using the comet assay method. They found that ferulic
acid and black BSG extracts protected against oxidant-induced
DNA damage, demonstrating the potential antioxidant activity of
phenolic-rich BSG extracts. However, only a few in vivo studies
have attempted to clarify the antioxidant effects of HCAs. There-
fore, further studies are required to determine the biological role
of these phenolic compounds (Shahidi and Chandrasekara 2010).
Phenolic Acids as Anticancer Agents
In addition to their promising antioxidant effects, there is grow-
ing evidence that these phenolic acids have anticarcinogenic activ-
ities, with relevant animal studies having been conducted. Treating
a tumor breakthrough on the skin of mice with chlorogenic acid,
ferulic acid, and caffeic acid blocked 60%, 28%, and 35% of 12-
O-tetradecanoylphorbol-13-acetate-induced tumors per mouse,
respectively (Huang and others 1988).
Caffeic acid has been shown to have an antiproliferative effect on
cervical cancer cell lines using the 3-(4,5-dimethylthiazol-2-yl)-
2,5-diphenyltetra-zolium bromide (MTT) assay method (Chang
and others 2010), and on cancer cells in mammary glands, lym-
phoblastic leukemia, and adenocarcinoma (Gomes and others
2003). The presence of apoptosis (programmed cell death) in can-
cer cell lines is a sign of conceivable anticarcinogenic effects, and
can be evaluated by the number of procedures containing DNA
splinters and Hoechst staining analysis. This apoptosis procedure
was used to measure the development of emanating apoptosis by
cinnamic acid in human colon cancer (SW480) and leukemia
(HL60) cell lines. Furthermore, the antiapoptotic impact on hu-
man peripheral blood mononuclear cells was examined, demon-
strating the pretreatment of cells with phenolic mixtures contain-
ing ferulic and caffeic acids, or ellagic acid, before exposing to
H2 O2 constrained DNA splinters (Khanduja and others 2006).
Cyclooxygenase isoform 2 (COX-2) analysis is another method
used to resolve the plausible anticancer effects of these compounds.
Overexpression of COX-2 boosts the modification of arachidonic
acid to prostaglandins, which mediates the affliction and is linked
with cancer cells. Ferulic acid has been shown to stop the appear-
ance of COX-2, and thus reduce the chance of cancer (Kang and
others 2009). An NF-κB replication factor in the inflammation
process of raised stimulation has been proclaimed in many human
cancer cells. Hole and others (2012) determined the ability of
potential phenolic compounds to attune the activity of NF-κB,
noting that, in many cereal grains, free phenolic acids (including
ferulic acid and p-coumaric acid) adjusted the activity of NF-κB
notably in U9373xkB-LUC cells, with the desired level of adjust-
ment accomplished by mutual action of the phenolic acids and
other possible phenolic compounds.
As mentioned above in the BSG composition section, that AX is
the major constituent of hemicellulose fraction in BSG present up
to 40% which is higher than barley (4% to 8%) and wheat (4% to
10%) AX content. Moreover, a major phenolic acid in BSG such
as ferulic acid can be esterifies to the residues of arabinose. The
solubility of AX can be affected by the ratio of arabinose to xylose,
the formation of oxidative cross-linking by ferulic acids and the
degree and pattern of substitution of the xylan chain. This solubil-
ity of AX plays a vital role in the promotion of health (Steiner and
others 2015). The fractions of AX from BSG with different molec-
ular weights were investigated to find out the prebiotic potential
and the obtained results showed that fraction with low molecu-
lar weight (66 kDa) was more effective for production of short
chain fatty acid (SCFA), mainly butyrate and health promoting

Composition and preservation of BSG . . .
bacterial groups (Hughes and others 2007). Recently Gómez and
others (2015) presented that arabinoxylooligosaccharides (AXOS)
had higher prebiotic potential than fructoolgiosaccharides in BSG.
Reis and Abu-Ghannam (2014) also found similar results of AX
fractions isolated with ultrasound assisted extraction method, and
the obtained results was with noteworthy increase in bifidobacte-
ria populations with high amount of SCFA. Grootaert and others
(2009) reported that the composition of microbial community did
not affect the xylooligosaccharides (XOS) fermentation, and the
main site of colonic XOS fermentation was towards distal colon.
This was beneficial as it was important to expand sugar fermenta-
tion in the distal part of colon, where colon cancer usually occurs,
whereas increase production of SCFA at this site was more pro-
tective and helpful.
Phenolic Acids as Anti-Inflammatory Agents
Cytokines are signaling molecules involved in inflammatory
feedback, and include interferons (interferon-γ ) and interleukins.
The ability of a compound to alter NO creation or stimulate
cytokines indicates its potential as an immunomodulator. The ef-
fects of a ferulic acid derivative (FA15) and rice-bran derived
ferulic acid-rich extract on COX-2 and TNF-α were studied in
a RAW264·7 murine macrophage cell line and nitric oxide syn-
thase. The results showed reduction in protein expression in both
COX-2 and NO synthase, and TNF-α formation was inhibited
(Murakami and others 2002). In addition, ferulic acid also con-
strained TNF-α and macrophage inflammatory protein-2 forma-
tion in a macrophage cell line driven by lipopolysaccharide. The
dose-dependent effect was very weak compared with the effect of
dexamethasone (a recognized inhibitor of interleukins; Sakai and
others 1997). Ferulic acid has been demonstrated as being among
the prime phenolic acids in Cimicifuga heracleifolia, which is used
as an antiinflammatory medicine in Japanese oriental medicine.
Sakai and others (1999) investigated ferulic acid and isoferulic acid
could reduce macrophage inflammatory protein-2 formation in
a dose-dependent manner in RAW264·7 cells, with ferulic acid
and isoferulic acid shown to be accountable for the inflamma-
tory features of C. heracleifolia medicine. Recently, Kim and others
(2012) showed that ferulic acid and p-coumaric acid induced nitric
oxide synthase in macrophages and inhibited lipopolysaccharide-
triggered NO production.
Phenolic Acids in Age-Associated Disease Prevention
Oxidized low-density lipoprotein (ox-LDL) is a well-known
marker of cardiovascular disease, which is mainly caused by
atherosclerosis. Evidence exists for the impact of HCAs on the
LDL oxidation inhibition. Nardini and others (1995) demon-
strated the antioxidant effect of HCAs, such as caffeic, ferulic,
and p-coumaric acids, on LDL oxidation in vitro, using Cu2+ as a
catalyst. At an accumulation of 100 µM, all phenolic acids, except
p-coumaric acid, inhibited LDL oxidation. At an accumulation of
20 µM, ferulic acid inhibited about 92% of Cu-catalyzed human
LDL oxidation, whereas only caffeic acid inhibited the LDL oxida-
tion at a concentration of 5 µM. Subsequent research using same
methodology also found that both ferulic acid and p-coumaric
acid demonstrated dose-dependent inhibition of human LDL ox-
idation in vitro when examined at 5, 10, and 20 µM (Meyer and
others 1998).
In addition, BSG bioactive phenolic compound extracts
(McCarthy and others 2012, 2013; Meneses and others 2013;
Moreira and others 2013), AX (Reis and Abu-Ghannam 2014),
protein isolates (McCarthy and others 2013a), fermentation
Hypotheses in Food Science
Concise Reviews &
products (Gupta and others 2013), and phytosterol and alkylre-
sorcinol containing lipophilic fractions (del Rio and others 2013)
could be investigated to identify natural food components with
possible antioxidant abilities and other useful properties for phar-
maceutical and nutraceutical applications. Therefore, further stud-
ies on the extraction and characterization of major phenolic acids
from BSG are needed.
Integration of BSG into Feed/Foodstuffs
Despite BSG being the major byproduct of the brewing industry,
it has received little attention because of its chemical composition,
abundance, and low market price. At present, BSG exploitation is
limited in developing countries. However, several attempts have
now been made to use this residue to benefit human health, with
some potential applications discussed in the literature.
Use in Animal Feed
As previously mentioned, BSG contains 20% protein and
70% fiber. Because of this favorable chemical composition, BSG
has potential applications as a food ingredient or raw material,
mainly for cattle (Mussatto and others 2006). The availability of
this low-cost by-product makes it attractive as a feedstock for a
wide range of animals, such as fish, chickens, pigs, and ruminants
(Dhiman and others 2003; Mussatto and others 2006).The incor-
poration of BSG into monogastric diets has shown positive results
on intestinal digestion, relieving both diarrhea, and constipation.
Tang and others (2009) recognized these special effects, which
were due to the high noncellulosic polysaccharide, glutamine-rich
protein, and lower β-glucans contents. Kaur and Saxena (2004)
investigated the effect of replacing rice bran in fish diet with 10%
to 40% BSG where the treatment group had gained more body
weight than the control group, and the authors claimed that the
better growth performance was due to the high quality protein
and essential amino acids present in the diet provided by BSG.
A more recent study demonstrated the effect of BSG on the
nutritive value of milk yield and blood composition in dairy cat-
tle. Cattle were fed with a diet containing maize silage, maize,
wheat bran, and soya bean meal. From the treated group, re-
searchers obtained enhanced total milk and milk fat relative to
the control group (Aliyu and Bala 2011), while the blood plasma
concentrations of glucose, cholesterol, total protein, urea, albumin,
sodium, and triacylglyceride (Itagaki and others) were not affected
(Dhiman and others 2003; Mussatto and others 2006). Moreover,
a contemporary study showed that biodegraded BSG contained
lysine, methionine, cysteine, and 14 other amino acids (Essien
and Udotong 2008). Among them, alanine was found to have the
highest concentration, although all were important in the poultry
diet. In summary, several attempts have been made to utilize whole
or part of BSG in mixed form in different animals, especially in
dairy cattle, where it has many nutritional benefits.
Use in Human Foodstuff
BSG is considered an ideal ingredient for human food be-
cause of being readily available, low-cost, and rich in nutrients. It
can be added to foodstuffs, such as breads, biscuits, muffins, and
snacks, that need to improve their fiber and protein content while
minimizing calorie intake (Mussatto and others 2006). Initially,
BSG was considered too coarse for direct consumption, requiring
milling. The brownish color and high moisture content limited its
usage in off-white food products, such as cookies, cakes, breads,
and pastas (Ozturk and others 2002). Moreover, the addition of
BSG to bakery products had some limitations due to the flavor
Vol. 82, Nr. 10, 2017 r Journal of Food Science 2239
Hypotheses in Food Science
Concise Reviews & Composition and preservation of BSG . . .
and texture (sensory properties) of the end products. Therefore,
only a small amount (5% to 10%) can be added.
Ozturk and others (2002) investigated the impact of 5% and
25% BSG in wheat flour when preparing cookies. The results
showed that the dietary fiber content increased with increasing
BSG content. These BSG-containing cookies provided various
human health benefits, such as increasing cholesterol and fat excre-
tion, increasing fecal weight, accelerating transit time, and decreas-
ing gallstones (Mussatto and others 2006). According to Stojceska
and Ainsworth (2008), the incorporation of BSG with 4 different
enzymes into wheat flour breads at different levels (0% to 30%)
afforded breads with considerably improved fiber contents along
with a increase in fat content. However, the degree of softness,
shelf life, texture (sensory properties), and loaf volume were lower
than those of bread made with wheat flour. This can be improved
using the right combination of BSG and enzymes (Stojceska and
Ainsworth 2008).
Moreover, a study conducted in 2009 revealed that, in frank-
furter sausage production, BSG can be efficiently used in different
particle sizes, with the addition of BSG with increased particle sizes
yielding products with high fiber contents without affecting their
sensory attributes. BSG has also been used in low-fat high-fiber
meat products (Özvural and others 2009). In another study, on
the production of tarhana, BSG was utilized as a fermented wheat
flour or yoghurt product. Milled BSG afforded satisfactory soup
properties in tarhana production, and it was noted that the lower
sensory properties, color, taste, and odor, could be compensated
for by the increased fiber content in the end product, which can
provide health benefits (Ozboy-Ozbas and others 2010). Recently,
the incorporation of increasing levels of BSG as an ingredient in the
formulation of extruded snacks (40/100g) and breadsticks products
(35 g/100 g) have shown increased levels of bioactive antioxidants
with (4- and 7-fold) and AX and with low glycaemic index (Reis
and Abu-Ghannam 2014). Ktenioudaki and others (2015) also re-
ported that, integration of 15% BSG flour into wheat flour breads
improved the sensory, flavor, nutritional properties along with the
antioxidant capacity. Xylanase and dough conditioner improved
the mixing and pasting consistency of the wheat flours and also
enhanced the loaf volume and texture of breads and increases the
shelf life of breads when mixed with both sour dough and non-
sour dough BSG breads.
Conclusion
This literature review demonstrates the attempts made to utilize
the readily available low-cost brewing byproduct, BSG, in poten-
tially valuable applications. BSG is gaining considerable attention
as a source of fiber, protein, and potential bioactive phenolic com-
pounds, including ferulic, p-coumaric, and caffeic acids. BSG can
act as an antioxidant, and has a range of potential bioactivities.
Although efforts have been made to incorporate the bioactive
phenolic compounds, fiber, and protein in BSG into foodstuffs,
more studies are required to explore different applications of BSG
and its components.
Acknowledgment
This work was supported by the Natl. Natural Science Foun-
dation of China (Nos. 31401522 and 31571940).
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