Naibaho Joncer, Bobak Łukasz, Wojdyło Aneta, Korzeniowska Małgorzata, Lu Yuyun, Yang Baoru
Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland.
Department of Food Chemistry and Technology, Ashtown Food Research Center - Teagasc, Ashtown, Dublin 15, D15 DY05, Dublin, Ireland.
Heliyon. 2024 Jul 25;10(15):e35166. doi: 10.1016/j.heliyon.2024.e35166. eCollection 2024 Aug 15.
The study aimed to evaluate the chemical composition, antioxidant activity and techno-functionality of brewers' spent grain (BSG) treated with two-steps treatment involving 5, 15, and 25 min bath-ultrasonication (USB) continued with autoclave (AH) at 90, 110, and 130 °C and/or water-bath (CWH) at 80, 90, and 100 °C. The two-steps treatments slightly affected the water- and oil-holding capacity and extractable fat content. Most of the two-steps treatments increased the amount of flavan-3-ols and phenolic acids, up to 4 times higher compared to its control. The two-steps treatment involving CWH had no significant (p > 0.05) impact on fat content, antioxidants and techo-functionality of BSG. Up to 15 min USB increased the poly-unsaturated fatty acids and lowered the amount of saturated fatty acids. In conclusion, the two-steps treatment consists of USB (up to 15 min) continued with AH and CWH increased the amount of nutritional-related chemical composition such as UFA and phenolic acids as well as antioxidant activity of BSG.
本研究旨在评估经过两步处理的啤酒糟（BSG）的化学成分、抗氧化活性和技术功能性。两步处理包括5、15和25分钟的浴式超声处理（USB），随后分别在90、110和130°C下进行高压灭菌（AH）和/或在80、90和100°C下进行水浴（CWH）。两步处理对持水能力、持油能力和可提取脂肪含量有轻微影响。大多数两步处理使黄烷-3-醇和酚酸的含量增加，与对照相比高出4倍。涉及CWH的两步处理对BSG的脂肪含量、抗氧化剂和技术功能性没有显著影响（p>0.05）。长达15分钟的USB处理增加了多不饱和脂肪酸的含量，降低了饱和脂肪酸的含量。总之，由USB（长达15分钟）继以AH和CWH组成的两步处理增加了BSG中与营养相关的化学成分（如不饱和脂肪酸和酚酸）的含量以及抗氧化活性。
