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dc.contributor.authorAlonso Riaño, Patricia
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorBenito Román, Oscar 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorTrigueros Andrés, Ester 
dc.date.accessioned2021-03-25T12:20:02Z
dc.date.available2021-03-25T12:20:02Z
dc.date.issued2021-07
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/5672
dc.description.abstractThe valorization of the brewer’s spent grain (BSG) generated in a craft beer industry was studied by subcritical water hydrolysis in a semi-continuous fixed-bed reactor. Temperature was varied from 125 to 185 °C at a constant flow rate of 4 mL/min. Biomass hydrolysis yielded a maximum of 78% of solubilized protein at 185 °C. Free amino acids presented a maximum level at 160 °C with a value of 55 mg free amino acids/gprotein-BSG. Polar amino acid presented a maximum at lower temperatures than non-polar amino acids. The maximum in total phenolic compounds was reached at 185 °C. This maximum is the same for aldehyde phenolic compounds such as vanillin, syringic and protocatechuic aldehyde; however, for hydroxycinnamic acids, such as ferulic acid and p-coumaric, the maximum was obtained at 160 °C. This allows a fractionation of the bioactive compounds. Subcritical water addresses opportunities for small breweries to be incorporated within the biorefinery concept.en
dc.description.sponsorshipAgencia Estatal de Investigación [grant number PID2019-104950RB-I00 / AEI / 10.13039/501100011033] and the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant numbers BU301P18 and BU050P20]es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofFood Chemistry. 2021, V. 351, 129264es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSubcritical water extractionen
dc.subjectBiorefineryen
dc.subjectBreweŕs spent grainen
dc.subjectProteinen
dc.subjectAmino acidsen
dc.subjectIndividual phenolic compoundsen
dc.subjectAntioxidant capacityen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleSubcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grainen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2021.129264es
dc.identifier.doi10.1016/j.foodchem.2021.129264
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI/PID2019-104950RB-I00-AEI-10.13039-501100011033
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU301P18
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU050P20
dc.journal.titleFood Chemistryes
dc.volume.number351es
dc.page.initial129264es
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersion


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