Utilization of brewer's spent grain in extrusion processing: A review
Brewers’ spent grain (BSG), the primary byproduct of the brewing industry, is rich in dietary fiber, proteins, and bioactive compounds, yet remains underutilized due to challenges such as the fiber-bound nature of bioactive compounds, antinutritional factors, and sensory limitations. This review exa...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001787 |
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| author | Kelly K. Beltrán-Borbor Andrea D. Ortega-Suasnavas María V. Ordóñez-Pazmiño Diana L. Tinoco-Caicedo |
| author_facet | Kelly K. Beltrán-Borbor Andrea D. Ortega-Suasnavas María V. Ordóñez-Pazmiño Diana L. Tinoco-Caicedo |
| author_sort | Kelly K. Beltrán-Borbor |
| collection | DOAJ |
| description | Brewers’ spent grain (BSG), the primary byproduct of the brewing industry, is rich in dietary fiber, proteins, and bioactive compounds, yet remains underutilized due to challenges such as the fiber-bound nature of bioactive compounds, antinutritional factors, and sensory limitations. This review examines extrusion technology as a transformative approach to valorize BSG, enhancing its nutritional and functional properties while addressing process scalability and environmental concerns. Key findings demonstrate that optimized extrusion parameters—temperature, moisture levels, and shear forces—facilitate the conversion of insoluble fibers into soluble forms, increase phenolic compound bioavailability, and reduce antinutritional factors such as phytic acid, improving protein digestibility. Life cycle analysis (LCA) highlights the environmental benefits of BSG extrusion, with reduced greenhouse gas emissions compared to landfill disposal, while economic studies confirm its feasibility in scalable food production. Despite these advances, sensory challenges and consumer acceptance remain critical barriers to high BSG inclusion levels in food formulations. This review underscores the need for future research on innovative pre-treatment methods, such as fermentation and enzymatic hydrolysis, and advanced extrusion techniques like reactive extrusion to further enhance BSG's functionality and application in sustainable, health-promoting food systems. These findings support the role of BSG-enriched extrudates in addressing global food security challenges, reducing environmental footprints, and contributing to the circular economy. |
| format | Article |
| id | doaj-art-5cc147c8c4e74a5987af02e089a47fd0 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-5cc147c8c4e74a5987af02e089a47fd02025-08-20T03:45:18ZengElsevierApplied Food Research2772-50222025-06-015110086810.1016/j.afres.2025.100868Utilization of brewer's spent grain in extrusion processing: A reviewKelly K. Beltrán-Borbor0Andrea D. Ortega-Suasnavas1María V. Ordóñez-Pazmiño2Diana L. Tinoco-Caicedo3ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, Facultad de Ciencias Naturales y Matemáticas (FCNM), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador; Corresponding author.ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, Facultad de Ingeniería Mecánica y Ciencias de la Producción (FIMCP), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, EcuadorESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, Facultad de Ciencias Naturales y Matemáticas (FCNM), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, EcuadorESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, Facultad de Ciencias Naturales y Matemáticas (FCNM), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, EcuadorBrewers’ spent grain (BSG), the primary byproduct of the brewing industry, is rich in dietary fiber, proteins, and bioactive compounds, yet remains underutilized due to challenges such as the fiber-bound nature of bioactive compounds, antinutritional factors, and sensory limitations. This review examines extrusion technology as a transformative approach to valorize BSG, enhancing its nutritional and functional properties while addressing process scalability and environmental concerns. Key findings demonstrate that optimized extrusion parameters—temperature, moisture levels, and shear forces—facilitate the conversion of insoluble fibers into soluble forms, increase phenolic compound bioavailability, and reduce antinutritional factors such as phytic acid, improving protein digestibility. Life cycle analysis (LCA) highlights the environmental benefits of BSG extrusion, with reduced greenhouse gas emissions compared to landfill disposal, while economic studies confirm its feasibility in scalable food production. Despite these advances, sensory challenges and consumer acceptance remain critical barriers to high BSG inclusion levels in food formulations. This review underscores the need for future research on innovative pre-treatment methods, such as fermentation and enzymatic hydrolysis, and advanced extrusion techniques like reactive extrusion to further enhance BSG's functionality and application in sustainable, health-promoting food systems. These findings support the role of BSG-enriched extrudates in addressing global food security challenges, reducing environmental footprints, and contributing to the circular economy.http://www.sciencedirect.com/science/article/pii/S2772502225001787ExtrusionBrewer's spent grainsNutritional propertiesDietary fiberBioactive compounds |
| spellingShingle | Kelly K. Beltrán-Borbor Andrea D. Ortega-Suasnavas María V. Ordóñez-Pazmiño Diana L. Tinoco-Caicedo Utilization of brewer's spent grain in extrusion processing: A review Applied Food Research Extrusion Brewer's spent grains Nutritional properties Dietary fiber Bioactive compounds |
| title | Utilization of brewer's spent grain in extrusion processing: A review |
| title_full | Utilization of brewer's spent grain in extrusion processing: A review |
| title_fullStr | Utilization of brewer's spent grain in extrusion processing: A review |
| title_full_unstemmed | Utilization of brewer's spent grain in extrusion processing: A review |
| title_short | Utilization of brewer's spent grain in extrusion processing: A review |
| title_sort | utilization of brewer s spent grain in extrusion processing a review |
| topic | Extrusion Brewer's spent grains Nutritional properties Dietary fiber Bioactive compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001787 |
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