Processing of brewing by-products to give food ingredient streams

Matias Falk Bjerregaard, Angelos Charalampidis, Rasmus Frøding, Radhakrishna Shetty, Helena Pastell, Charlotte Jacobsen, Shiwen Zhuang, Manuel Pinelo, Preben Bøje Hansen, Timothy John Hobley*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

7 Downloads (Pure)

Abstract

Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Here, we report, for the first time, a new process at pilot scale for the separation of brewer's spent grain and trub to solid and liquid streams that can be used in foods. A new type of continuous rotary drum press was used to process hot BSG to produce a liquid filtrate and a filter cake stream. Analysis showed that of the starting mass of BSG (ca. 120 kg), the liquid filtrate composed 50% of the mass, and the filter cake fraction composed 50% of the mass. The dry weight (DW) content of the BSG increased from 23 to over 35%. This led to concentration of insoluble dietary fibre (from 38 to 54%) and phenolics in the filter cake (from 102 to 150 mg/100 g DW as gallic acid equivalents). No fractionation of soluble species such as proteins occurred. Centrifugation of the filtrate from the rotary drum press led to a clarified supernatant stream and a paste. Concentration of insoluble dietary fibre and phenolics occurred in the paste (from 5 to 14% of DW and 61 to 114 mg/100 g DW as gallic acid equivalents), whereas soluble fibre and protein did not selectively partition. Given that the unit operations used here are scaleable and approved for food production, an industrially feasible route now exists to process brewers spent grains to ingredients.
Original languageEnglish
JournalEuropean Food Research and Technology
Volume245
Issue number3
Pages (from-to)545-558
Number of pages14
ISSN1438-2377
DOIs
Publication statusPublished - 2019

Keywords

  • Brewer's spent grains
  • Filter press
  • Pilot scale
  • Trub
  • Seperation

Cite this

Bjerregaard, Matias Falk ; Charalampidis, Angelos ; Frøding, Rasmus ; Shetty, Radhakrishna ; Pastell, Helena ; Jacobsen, Charlotte ; Zhuang, Shiwen ; Pinelo, Manuel ; Hansen, Preben Bøje ; Hobley, Timothy John. / Processing of brewing by-products to give food ingredient streams. In: European Food Research and Technology. 2019 ; Vol. 245, No. 3. pp. 545-558.
@article{8ea846e52350478794bb7e08f5c4b9ac,
title = "Processing of brewing by-products to give food ingredient streams",
abstract = "Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Here, we report, for the first time, a new process at pilot scale for the separation of brewer's spent grain and trub to solid and liquid streams that can be used in foods. A new type of continuous rotary drum press was used to process hot BSG to produce a liquid filtrate and a filter cake stream. Analysis showed that of the starting mass of BSG (ca. 120 kg), the liquid filtrate composed 50{\%} of the mass, and the filter cake fraction composed 50{\%} of the mass. The dry weight (DW) content of the BSG increased from 23 to over 35{\%}. This led to concentration of insoluble dietary fibre (from 38 to 54{\%}) and phenolics in the filter cake (from 102 to 150 mg/100 g DW as gallic acid equivalents). No fractionation of soluble species such as proteins occurred. Centrifugation of the filtrate from the rotary drum press led to a clarified supernatant stream and a paste. Concentration of insoluble dietary fibre and phenolics occurred in the paste (from 5 to 14{\%} of DW and 61 to 114 mg/100 g DW as gallic acid equivalents), whereas soluble fibre and protein did not selectively partition. Given that the unit operations used here are scaleable and approved for food production, an industrially feasible route now exists to process brewers spent grains to ingredients.",
keywords = "Brewer's spent grains, Filter press, Pilot scale, Trub, Seperation",
author = "Bjerregaard, {Matias Falk} and Angelos Charalampidis and Rasmus Fr{\o}ding and Radhakrishna Shetty and Helena Pastell and Charlotte Jacobsen and Shiwen Zhuang and Manuel Pinelo and Hansen, {Preben B{\o}je} and Hobley, {Timothy John}",
year = "2019",
doi = "10.1007/s00217-018-03224-6",
language = "English",
volume = "245",
pages = "545--558",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "3",

}

Bjerregaard, MF, Charalampidis, A, Frøding, R, Shetty, R, Pastell, H, Jacobsen, C, Zhuang, S, Pinelo, M, Hansen, PB & Hobley, TJ 2019, 'Processing of brewing by-products to give food ingredient streams', European Food Research and Technology, vol. 245, no. 3, pp. 545-558. https://doi.org/10.1007/s00217-018-03224-6

Processing of brewing by-products to give food ingredient streams. / Bjerregaard, Matias Falk; Charalampidis, Angelos; Frøding, Rasmus; Shetty, Radhakrishna; Pastell, Helena; Jacobsen, Charlotte; Zhuang, Shiwen; Pinelo, Manuel; Hansen, Preben Bøje; Hobley, Timothy John.

In: European Food Research and Technology, Vol. 245, No. 3, 2019, p. 545-558.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Processing of brewing by-products to give food ingredient streams

AU - Bjerregaard, Matias Falk

AU - Charalampidis, Angelos

AU - Frøding, Rasmus

AU - Shetty, Radhakrishna

AU - Pastell, Helena

AU - Jacobsen, Charlotte

AU - Zhuang, Shiwen

AU - Pinelo, Manuel

AU - Hansen, Preben Bøje

AU - Hobley, Timothy John

PY - 2019

Y1 - 2019

N2 - Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Here, we report, for the first time, a new process at pilot scale for the separation of brewer's spent grain and trub to solid and liquid streams that can be used in foods. A new type of continuous rotary drum press was used to process hot BSG to produce a liquid filtrate and a filter cake stream. Analysis showed that of the starting mass of BSG (ca. 120 kg), the liquid filtrate composed 50% of the mass, and the filter cake fraction composed 50% of the mass. The dry weight (DW) content of the BSG increased from 23 to over 35%. This led to concentration of insoluble dietary fibre (from 38 to 54%) and phenolics in the filter cake (from 102 to 150 mg/100 g DW as gallic acid equivalents). No fractionation of soluble species such as proteins occurred. Centrifugation of the filtrate from the rotary drum press led to a clarified supernatant stream and a paste. Concentration of insoluble dietary fibre and phenolics occurred in the paste (from 5 to 14% of DW and 61 to 114 mg/100 g DW as gallic acid equivalents), whereas soluble fibre and protein did not selectively partition. Given that the unit operations used here are scaleable and approved for food production, an industrially feasible route now exists to process brewers spent grains to ingredients.

AB - Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Here, we report, for the first time, a new process at pilot scale for the separation of brewer's spent grain and trub to solid and liquid streams that can be used in foods. A new type of continuous rotary drum press was used to process hot BSG to produce a liquid filtrate and a filter cake stream. Analysis showed that of the starting mass of BSG (ca. 120 kg), the liquid filtrate composed 50% of the mass, and the filter cake fraction composed 50% of the mass. The dry weight (DW) content of the BSG increased from 23 to over 35%. This led to concentration of insoluble dietary fibre (from 38 to 54%) and phenolics in the filter cake (from 102 to 150 mg/100 g DW as gallic acid equivalents). No fractionation of soluble species such as proteins occurred. Centrifugation of the filtrate from the rotary drum press led to a clarified supernatant stream and a paste. Concentration of insoluble dietary fibre and phenolics occurred in the paste (from 5 to 14% of DW and 61 to 114 mg/100 g DW as gallic acid equivalents), whereas soluble fibre and protein did not selectively partition. Given that the unit operations used here are scaleable and approved for food production, an industrially feasible route now exists to process brewers spent grains to ingredients.

KW - Brewer's spent grains

KW - Filter press

KW - Pilot scale

KW - Trub

KW - Seperation

U2 - 10.1007/s00217-018-03224-6

DO - 10.1007/s00217-018-03224-6

M3 - Journal article

VL - 245

SP - 545

EP - 558

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 3

ER -