Sustainability: Recovery and Reuse of Brewing-Derived By-Products

Dear Colleagues,

The brewing industry generates huge amounts of by-products in the form of spent grain, spent yeast, spent hops, and unwanted material. These wastes are mainly sold as feed or disposed of as waste. However, industries are interested in new solutions and they have been adopting technological advances to reduce the amount of waste produced and to generate useful materials from the by-products of brewing. At the same time, because they are heterogeneous materials, brewery by-products can be very attractive for applications in food technology, energy production, agriculture, and chemical and biotechnological processes. The advantages of re-using them include the reduction of organic wastes; environmental sustainability; the production of value-added foods at low cost; the production of molecules to reuse in food, pharmaceuticals, or cosmetics; the promotion of technological development; and the opening of new competitive market opportunities.

This Special Issue of Sustainability will address topics relevant to the extraction of valuable compounds (non-starch polysaccharides, phenolic compounds, bioactive peptides, β-glucans, proteins, microfibrillated cellulose, etc.) and their application, sustainable feed and functional food production, sustainable energy systems, and sustainable agricultural practices. Articles that assess the sustainability implications (environmental, economic, and social impacts or benefits) of the implementation of such technologies and innovations are also encouraged. This Special Issue welcomes original research articles and review articles, as well as theoretical and experimental research articles.

Dr. Tiziana Amoriello
Dr. Roberto Ciccoritti
Guest Editors

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