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Techniques for Extraction of Brewer’s Spent Grain Polyphenols: a Review

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Abstract

Million tons of brewer’s spent grain (BSG) are annually produced worldwide as brewing industry by-products. BSG represents a valuable source of phenolic compounds, which have attracted much attention due to their diverse health benefits. Relevant strategies have been developed for their efficient extraction, in order to commercially exploit these resources. This review focuses on the current extraction methods used to obtain phenolic compounds from BSG, ranging from more traditional to advanced techniques. The commonly used methods are the conventional solid–liquid extractions, employing organic solvents, alkaline, and enzymatic reactions. However, the inherent difficulties in screening and obtaining these compounds have led to the development of advanced extraction techniques. Pressurized fluid extraction, supercritical extractions, and microwave-assisted and ultrasound-assisted extractions are some of the novel extraction techniques that have been recently explored. These techniques have been mostly applied for phenolic recovery from barley and malt, as well as other types of cereals. In this review, it is shown that these novel techniques may provide an innovative approach to extract phenolics from BSG or related products, following an in-depth discussion on the major strengths and weaknesses identified in each technique.

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Abbreviations

BSG:

Brewer’s spent grain

SLE:

Solid–liquid extraction

TPC:

Total phenolic content

DW:

Dry weight

GAE:

Gallic acid equivalents

FA:

Ferulic acid

p-CA:

p-Coumaric acid

HBAs:

Hydroxybenzoic acids

HCAs:

Hydroxycinnamic acids

FAE:

Ferulic acid esterase

SE:

Soxhlet extraction

SPE:

Solid-phase extraction

SFE:

Supercritical fluid extraction

PFE:

Pressurized fluid extraction

ASE:

Accelerated solvent extraction

RSM:

Response surface methodology

AX:

Arabinoxylans

AXOS:

Arabinoxylooligosaccharides

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Acknowledgements

This work received financial support from the European Union (FEDER funds through COMPETE) and National Funds (Fundação para a Ciência e a Tecnologia (FCT) through project Pest-C/EQB/LA0006/2013. The work also received financial support from the European Union (FEDER funds) under the framework of QREN through project NORTE-07-0124-FEDER-000069. MMM wishes to acknowledge FCT for her postdoctoral grant (SFRH/BPD/97049/2013).

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  1. REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal

    Luis F. Guido

  2. REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072, Porto, Portugal

    Manuela M. Moreira

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Guido, L.F., Moreira, M.M. Techniques for Extraction of Brewer’s Spent Grain Polyphenols: a Review. Food Bioprocess Technol 10, 1192–1209 (2017). https://doi.org/10.1007/s11947-017-1913-4

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