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dc.contributor.authorAlonso Riaño, Patricia 
dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.contributor.authorTrigueros Andrés, Ester 
dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.date.accessioned2023-03-01T08:44:28Z
dc.date.available2023-03-01T08:44:28Z
dc.date.issued2022-12
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/7470
dc.description.abstractThe 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.en
dc.description.sponsorshipThis 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.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Chemistry. 2022, V. 396, 133493en
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectBiorefineryen
dc.subjectBrewer's spent grainen
dc.subjectSupercritical fluid extractionen
dc.subjectEnzymatic hydrolysisen
dc.subject.otherBiologíaes
dc.subject.otherBiologyen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.titleValorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysisen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2022.133493es
dc.identifier.doi10.1016/j.foodchem.2022.133493
dc.relation.projectIDinfo: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/es
dc.relation.projectIDinfo:eu-repo/grantAgreement/Junta de Castilla y León//BU301P18//Valorización integral de subproductos de la industria agroalimentaria mediante tecnologías emergentes/ALVALOR/es
dc.relation.projectIDinfo: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/es
dc.journal.titleFood Chemistryen
dc.volume.number396es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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