2026-05-04T22:00:59Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/74702023-04-17T09:20:48Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis Alonso Riaño, Patricia Melgosa Gómez, Rodrigo Trigueros Andrés, Ester Illera Gigante, Alba Ester Beltrán Calvo, Sagrario Sanz Díez, Mª Teresa Biorefinery Brewer's spent grain Supercritical fluid extraction Enzymatic hydrolysis Biología Ingeniería química Biology Chemical engineering The double effect of supercritical carbon dioxide, sc-CO2, in a biorefinery concept applied to brewer’s spent grain (BSG) was assessed in this work. Extraction conditions to remove and valorize the lipophilic fraction were studied (20–40 MPa and 40–80 ◦C) obtaining a maximum yield of 5.70 ± 0.07 g/100 gBSG at 80 ◦C and 40 MPa. High pressures and temperatures resulted in higher content of total phenolic and flavonoid compounds, as well as higher antioxidant capacity. It was observed an improvement of the enzymatic hydrolysis yield by cellulase in the sc-CO2 treated BSG compared to the non-treated. This improvement could be partially attributed to the removal of the lipid fraction and to morphological changes of BSG after sc-CO2. Based on this double benefit, scCO2 can play an important role on biomass valorization. This work was supported by the Agencia Estatal de Investigación [grant number PID2019-104950RB-I00 / AEI / https://doi.org/10.130 39/501100011033] and the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant numbers BU301P18 and BU050P20]. E. Trigueros and P. Alonso-Riano ˜ predoctoral contracts were funded by JCyL and the European Social Fund (ESF) by ORDEN EDU/574/2018, de 28 de mayo and ORDEN EDU/556/2019, de 5 de junio, respectively. 2023-03-01T08:44:28Z 2023-03-01T08:44:28Z 2022-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 0308-8146 http://hdl.handle.net/10259/7470 10.1016/j.foodchem.2022.133493 eng Food Chemistry. 2022, V. 396, 133493 https://doi.org/10.1016/j.foodchem.2022.133493 info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104950RB-I00/ES/VALORIZACION DE SUBPRODUCTOS MARINOS MEDIANTE TECNOLOGIAS DE FLUIDOS SUB- Y SUPERCRITICOS PARA LA OBTENCION DE BIOCOMPUESTOS VALIOSOS/ info:eu-repo/grantAgreement/Junta de Castilla y León//BU301P18//Valorización integral de subproductos de la industria agroalimentaria mediante tecnologías emergentes/ALVALOR/ info:eu-repo/grantAgreement/Junta de Castilla y León//BU050P20//Valorización de la fracción proteica de subproductos de la industria agroalimentaria de Castilla y León mediante tecnologías de fluidos presurizados/ Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess application/pdf Elsevier