2026-07-30T21:33:21Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/56722022-11-22T01:05:23Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Alonso Riaño, Patricia author Sanz Díez, Mª Teresa author Benito Román, Oscar author Beltrán Calvo, Sagrario author Trigueros Andrés, Ester author 2021-07 The 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. 0308-8146 http://hdl.handle.net/10259/5672 10.1016/j.foodchem.2021.129264 Subcritical water extraction Biorefinery Breweŕs spent grain Protein Amino acids Individual phenolic compounds Antioxidant capacity Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain