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All-around characterization of brewers’ spent grain

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Abstract

This work was to carry out a complete characterization of the brewers’ spent grains, determining its parameters: physical, chemical, thermal, morphological, structural, and surface, serving as a database for this specific material. The parameters of moisture, ash, protein, fat, reducing and non-reducing sugars, starch, crude fiber, acid and neutral detergent fiber, cellulose, lignin, hemicellulose, titratable acidity, pH, crude energy, N2 adsorption/desorption isotherms, Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric analysis and differential exploratory calorimetry analysis were determined. All the results obtained are consistent with the literature for those parameters. In addition to bringing results that are not commonly found in other works such as neutral detergent fiber, hemicellulose, microscopic images, elemental composition and phase transition of lignocellulosic species, which can bring positive impact to the scientific community, other authors can consult this study to obtain the data they need for the production of their works in the most diverse fields of science.

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Acknowledgements

The authors would like to thank CAPES for the financial support for this study.

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Authors and Affiliations

  1. Postgraduation Program in Biotechnology, Federal University of Parana, Setor Palotina, Palotina, Parana, Brazil

    Luiz Eduardo Nochi Castro & Leda Maria Saragiotto Colpini

  2. Federal University of Parana, Campus Avançado de Jandaia do Sul, Jandaia do Sul, Parana, Brazil

    Luiz Eduardo Nochi Castro & Leda Maria Saragiotto Colpini

  3. Postgraduation Program in Environmental Engineering and Technology, Federal University of Parana, Setor Palotina, Palotina, Parana, Brazil

    Leda Maria Saragiotto Colpini

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  1. Luiz Eduardo Nochi Castro
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Correspondence to Luiz Eduardo Nochi Castro.

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Castro, L.E.N., Colpini, L.M.S. All-around characterization of brewers’ spent grain. Eur Food Res Technol 247, 3013–3021 (2021). https://doi.org/10.1007/s00217-021-03860-5

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  • DOI: https://doi.org/10.1007/s00217-021-03860-5

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