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Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source

Author

Listed:
  • Anubhav Pratap Singh

    (Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada
    These authors contributed equally.)

  • Ronit Mandal

    (Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada
    These authors contributed equally.)

  • Maryam Shojaei

    (Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada)

  • Anika Singh

    (Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada)

  • Przemysław Łukasz Kowalczewski

    (Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland)

  • Marta Ligaj

    (Department of Industrial Products Quality and Packaging, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland)

  • Jarosław Pawlicz

    (Department of Orthopedics and Traumatology, Poznan University of Medical Sciences, 28 Czerwca 1956 135/147, 61-545 Poznań, Poland)

  • Maciej Jarzębski

    (Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland)

Abstract

Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with protein sources derived from leftover BSGs. This study explored the dehydration kinetics of BSGs and the effect of three different drying methods—oven drying (OD), freeze drying (FD), and vacuum microwave drying (VMD)—on their protein content and functionality. Then, an energy and exergy analysis for the drying methods was given. Accordingly, a snack product (baked chips) using the dehydrated BSGs was developed by a sensory panel study to assess consumer acceptability of the final products. It was found that the VMD process took less drying time (48 min) compared to OD (50 min), with higher effectiveness as a drying process. VMD-treated BSG also showed moderate protein functionality and the highest overall acceptability when used in baked chips. Thus, VMD might be used as a sustainable drying technology for thermal treatment and valorization of BSG. In addition to having implications for dietary health, findings can help improve the economy of the breweries and other industries that deal with the processing of grains by valorizing their process waste and contributing to sustainability.

Suggested Citation

  • Anubhav Pratap Singh & Ronit Mandal & Maryam Shojaei & Anika Singh & Przemysław Łukasz Kowalczewski & Marta Ligaj & Jarosław Pawlicz & Maciej Jarzębski, 2020. "Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source," Sustainability, MDPI, vol. 12(9), pages 1-17, May.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:9:p:3660-:d:353050
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    References listed on IDEAS

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    1. Motevali, Ali & Minaei, Saeid & Khoshtaghaza, Mohammad Hadi & Amirnejat, Hamed, 2011. "Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices," Energy, Elsevier, vol. 36(11), pages 6433-6441.
    2. Sharma, G.P. & Prasad, Suresh, 2006. "Specific energy consumption in microwave drying of garlic cloves," Energy, Elsevier, vol. 31(12), pages 1921-1926.
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    Cited by:

    1. Maria Królak & Hanna Górska-Warsewicz & Magdalena Mądra-Sawicka & Krystyna Rejman & Sylwia Żakowska-Biemans & Julita Szlachciuk & Maksymilian Czeczotko & Bartosz Kwiatkowski & Robert Zaremba & Michał , 2022. "Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread," Sustainability, MDPI, vol. 14(5), pages 1-19, February.
    2. Davide Assandri & Niccolò Pampuro & Giacomo Zara & Eugenio Cavallo & Marilena Budroni, 2020. "Suitability of Composting Process for the Disposal and Valorization of Brewer’s Spent Grain," Agriculture, MDPI, vol. 11(1), pages 1-12, December.

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