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Potential valorization opportunities for Brewer’s spent grain

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Abstract

Brewer’s spent grain (BSG) is one of the most abundant residues in the beer industry and has a high nutritional content, such as proteins, fibers, vitamins, minerals, and carbohydrates. It has a high fiber and protein content, and thus it is commonly used in animal feed production or discarded in the environment. However, due to its nutritional value, low cost, and being made available in large quantities throughout the year, BSG can be reused for other purposes, whether in the preparation of new products or in the recovery of its constituents. Several studies are being carried out for the application of this human food, and it has been reported that some components of BSG have bioactive properties and can be used as health promoters. This review addresses the main data on how BSG is generated, its chemical composition, and the latest methods that apply to information on the recovery of compounds of interest.

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Acknowledgements

This research was developed within the scope of the Capes-PrInt Program (Process #88887.310848/2018-00). The authors thank the National Council for Scientific and Technological Development (CNPq) of Brazil and the Brazilian Coordination for the Improvement of Higher Education Personnel (CAPES) [Finance Code 001].

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  1. Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av. Itália, km 8, P.O. Box 474, Rio Grande, RS, 96203-900, Brazil

    Mariane de Paula, Juliana Machado Latorres & Vilásia Guimarães Martins

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  1. Mariane de Paula
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  3. Vilásia Guimarães Martins
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Correspondence to Vilásia Guimarães Martins.

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de Paula, M., Latorres, J.M. & Martins, V.G. Potential valorization opportunities for Brewer’s spent grain. Eur Food Res Technol 249, 2471–2483 (2023). https://doi.org/10.1007/s00217-023-04313-x

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