posted on 2013-03-27, 15:20authored byAoife L. McCarthy, Yvonne C. O'Callaghan, Charles O. Piggott, Richard J. Fitzgerald, Nora M. O'Brien
Brewers’ spent grain (BSG) is a low-value co-product of the brewing industry produced in
large quantities annually. This paper reviews the existing evidence regarding the phenolic
component of BSG, focusing on composition, extraction and biofunctions such as antioxidant,
anti-atherogenic, anti-inflammatory and anti-carcinogenic activities. Furthermore, the incorporation
of BSG in foodstuffs will be discussed, including the use of BSG as an animal feed
supplement and the potential of BSG to be incorporated into foods for human consumption.
BSG contains hydroxycinnamic acids including ferulic acid, p-coumaric acid and caffeic
acid; which have shown bioactivity in the pure form (antioxidant, anti-inflammatory, antiatherogenic
and anti-cancer). Phenolic extracts from BSG have also shown antioxidant potential,
by protecting against oxidant-induced DNA damage, possibly by Fe chelation. Studies
show that BSG has many benefits when used as a supplement in animal feed, such as increasing
milk yield, milkfat content and in providing essential dietary amino acids. The incorporation
of BSG in human foods such as cookies and ready-to-eat snacks has resulted in increased
protein and fibre contents of the products, where the changes in organoleptic properties are
controllable. It can be concluded that the phenolic component of BSG has potential bioactive
effects, which are worth pursuing given that the inclusion of BSG into human foodstuffs is
viable and beneficial.
History
Publication
Proceedings of the Nutrition Society;72(1), pp. 117-25