Effect of Temperature on Nutritional and Functional Properties of Beer Spent Grains and Use in Functional Foods

GARCÍA, D.; VILLALBA, I.; SAVINO, NARELLA; FRÁGOLA, G.

Conferencia; AMIFOST, International Conference on Food Sustainability: Challenges and Oportunities for the Future, Noida, India; 2022

Beer is one of the most popular and widely consumed beverages all over the world. The brewing process produces significant amounts of an insoluble residue, known locally as brewer´s spent grain (BSG). The sustainable use of organic waste and by-products generated in the food industry has lately attracted great attention due to increased environmental awareness. Besides, BSG may be used as raw material for the development of new food products that can provide higher nutritional and functional value. Most of the BSG contains a high degree of moisture (70-80%), which must be dried and processed to storage to avoid rapid microbiological deterioration. The supplementation of foods containing natural antioxidants allows the maintenance of healthy physiological conditions, preventing or reducing oxidative stress and the presence of diseases. Previous studies in other countries have evaluated the replacement of wheat flours by BSG flour in the elaboration of foods, obtaining a low-cost product, rich in protein and with antioxidant capacity. Supplementation of feedstuffs containing natural antioxidants allows maintaining healthy organic conditions, avoiding or decreasing oxidative stress and the presence of metabolic diseases that affect human health and productive and reproductive parameters in animals.