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Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

In: Brewing Technology

Author

Listed:
  • Anca C. Farcas
  • Sonia A. Socaci
  • Elena Mudura
  • Francisc Vasile Dulf
  • Dan Cristian Vodnar
  • Maria Tofana
  • Liana Claudia Salanta

Abstract

Nowadays, the consumers' global demand for healthier diets is steadily increasing, and the development of novel functional ingredients has become a focus of the food industry. On the other hand, the accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material that could otherwise be exploited as new health-promoting ingredients, fuels and a great variety of additives. In this respect, the biggest challenge of the current scientific world is to convert the underutilised by-products generated by the food and beverage industries into more profitable and marketable added value products which would also contribute significantly to meet the nowadays society needs. This chapter gives an overview regarding the possibility of exploiting the brewing industry wastes as sources of bioactive compounds in order to produce functional ingredients and products with added value.

Suggested Citation

  • Anca C. Farcas & Sonia A. Socaci & Elena Mudura & Francisc Vasile Dulf & Dan Cristian Vodnar & Maria Tofana & Liana Claudia Salanta, 2017. "Exploitation of Brewing Industry Wastes to Produce Functional Ingredients," Chapters, in: Makoto Kanauchi (ed.), Brewing Technology, IntechOpen.
    • Handle: RePEc:ito:pchaps:116981
    DOI: 10.5772/intechopen.69231
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    Citations

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    Cited by:

    1. Tomasz Kalak & Jakub Walczak & Malgorzata Ulewicz, 2021. "Adsorptive Recovery of Cd(II) Ions with the Use of Post-Production Waste Generated in the Brewing Industry," Energies, MDPI, vol. 14(17), pages 1-19, September.
    2. David San Martin & Jone Ibarruri & Bruno Iñarra & Nagore Luengo & Jorge Ferrer & Carmen Alvarez-Ossorio & Carlos Bald & Monica Gutierrez & Jaime Zufía, 2021. "Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules," Sustainability, MDPI, vol. 13(12), pages 1-18, June.
    3. Tiziana Amoriello & Roberto Ciccoritti, 2021. "Sustainability: Recovery and Reuse of Brewing-Derived By-Products," Sustainability, MDPI, vol. 13(4), pages 1-4, February.
    4. Rosamaria Iadecola & Roberto Ciccoritti & Brunella Ceccantoni & Andrea Bellincontro & Tiziana Amoriello, 2022. "Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology," Sustainability, MDPI, vol. 14(6), pages 1-17, March.

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