Special Issue "Sustainability: Recovery and Reuse of Brewing-Derived By-Products"

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Resources and Sustainable Utilization".

Deadline for manuscript submissions: 31 December 2021.

Special Issue Editors

Dr. Tiziana Amoriello
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Chief Guest Editor
CREA-Research Centre for Food and Nutrition, 00178 Rome, Italy
Interests: agricultural sustainability; climate change; modeling; circular economy; waste recovery and reuse; food technology; food quality; food product design
Dr. Roberto Ciccoritti
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Assistant Guest Editor
CREA Research Centre for Olive, Fruit and Citrus Crops, 00134 Rome, Italy
Interests: biochemistry; chromatography; phytochemicals; bioactive compounds; antioxidant; waste recovery and reuse; food technology; food quality; functional food

Special Issue Information

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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • brewers’ spent grain
  • spent yeast, spent hops
  • high-added-value products
  • bioactive compounds extraction
  • bioenergy
  • fertilizer
  • feed
  • food ingredients
  • specialties for nutraceuticals, pharmaceuticals, cosmetics, and flavoring

Published Papers (2 papers)

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Editorial

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Editorial
Sustainability: Recovery and Reuse of Brewing-Derived By-Products
Sustainability 2021, 13(4), 2355; https://doi.org/10.3390/su13042355 - 22 Feb 2021
Cited by 2 | Viewed by 577
Abstract
The great global challenge in order to achieve sustainable and inclusive growth over the coming decades is the promotion of the efficient use of resources, favoring a transition to a cleaner and circular economy [...] Full article
(This article belongs to the Special Issue Sustainability: Recovery and Reuse of Brewing-Derived By-Products)

Research

Jump to: Editorial

Article
Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules
Sustainability 2021, 13(12), 6520; https://doi.org/10.3390/su13126520 - 08 Jun 2021
Viewed by 531
Abstract
Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme® and Protamex® enzymes were selected [...] Read more.
Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme® and Protamex® enzymes were selected for protein hydrolysis based on previous studies. The optimum conditions for the enzymatic hydrolysis were defined by response surface methodology (RSM) by the Box–Behnken design composed of four variables: temperature, pH, enzyme dosage and time. Protein content, hydrolysis degree and the anti-microbial and antioxidant bioactivities of obtained hydrolysates were quantified. Obtained results show that time, enzyme dosage and pH had the highest effect on protein extraction yield (PEY), degree of hydrolysis (DH) and antioxidant activity. Response variables ranged from 13.7 to 29.7% for PEY, from 6.3 to 35.7% for DH and from 0.65 to 1.65 g for Trolox equivalent antioxidant capacity. Antimicrobial activity, measured as minimum inhibitory concentration, against Aeromonas salmonicida, Bacillus cereus, Bacillus subtilis and Salmonella enterica, ranged from 6.25 to 50 mg/mL. Antioxidant and antimicrobial activity showed the potential use of BSY hydrolysates as an ingredient for functional foods. Full article
(This article belongs to the Special Issue Sustainability: Recovery and Reuse of Brewing-Derived By-Products)
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