Search Results (367)

Humulus lupulus L. (hops), belonging to the Cannabaceae family, is grown mainly for brewing, with 98% of global production directed to this sector. Moreover, large volumes of female cone residues are generated as by-products, representing a valuable source of bioactive compounds that can be valorized under green chemistry principles. This study aimed to extract bioactive compounds from hop cone residues sourced from craft breweries using ultrasound-assisted (EH-UA) and microwave-assisted (EH-MA) extraction methods. Hydroalcoholic extracts (70%) were analyzed for chemical composition, antioxidant, antimicrobial, antiproliferative, nitric oxide (NO)-production inhibition, and photoprotective activities. GC-MS identified 32 compounds in EH-MA and 30 in EH-UA, including terpenes, sesquiterpenes, oxygenated sesquiterpenes, and fatty acids. Both extracts demonstrated strong antioxidant activity in cell-based (TBARS, OxHLIA) and chemical (DPPH, ABTS, FRAP) assays, particularly EH-MA. Significant antibacterial activity was observed, especially against Enterobacter cloacae, Pseudomonas aeruginosa, and Staphylococcus aureus (MIC 1–10 mg/mL), as well as antifungal activity against Aspergillus brasiliensis (MIC 2–2.5 mg/mL). Selective antiproliferative activity was observed against tumor cell lines Caco-2 and MCF-7 (GI₅₀ 25 μg/mL), without cytotoxicity toward nontumor cell lines Vero and PLP2 (GI₅₀ > 400 μg/mL). All extracts inhibited the production of the inflammation mediator NO, with EH-MA showing the most potent effect (IC₅₀ of 35 μg/mL), followed by EH-UA (IC₅₀ of 55 μg/mL). Photoprotective potential was also demonstrated, with SPF values of 19 (EH-MA) and 18 (EH-UA). In conclusion, hop cone residues can yield multifunctional extracts with antioxidant, antimicrobial, antiproliferative, anti-inflammatory, and photoprotective activities, which support their sustainable upcycling for pharmacological, nutraceutical, and cosmetic applications. Full article

Supercapacitors (SCs) are highly attractive energy storage devices, and modern research is focused on using waste materials to reduce environmental impact. This study processed biowaste from local brewery production to produce a highly specific mesoporous activated carbon (AC) for SC electrode scaffolds. Polyaniline (PANI) was synthesized and incorporated into the AC scaffold, thereby enhancing performance. The AC and PANI combination (ACP) achieved a specific capacitance of 173.7 F/g at 1 A/g, with 92% retention after 5000 cycles. Using NdFeB (ACN) particles, the anode showed a specific capacitance of 127 F/g and over 99% retention. An asymmetrical ACN//ACP cell demonstrated promising performance with 70% efficiency. This study highlights the potential of using biowaste for high-performance SC electrodes and the effective synergy between AC and PANI. Full article

Soil tillage significantly affects yield, grain quality, and the environmental footprint of cereals under Mediterranean rainfed conditions. This two-year field study evaluated five contrasting tillage systems: conventional tillage (CT), disc harrow (DH), chisel plough (CP), and two no-tillage systems, including long-term (NT1, 30 years) and recently established (NT2, 3–4 years), for their effects on yield and quality traits, and greenhouse gas (GHG) emissions of malting barley grown in Central Greece. Conventional tillage achieved the highest aboveground biomass (up to 12.1 t ha⁻¹) and yield (up to 6.3 t ha⁻¹), but resulted in lower thousand-grain weight (TGW) and reduced grain plumpness. In contrast, no-tillage systems produced slightly lower yields (4.3–5.2 t ha⁻¹), significantly higher TGW (up to 58.3 g), and improved grain-size distribution, while maintaining grain protein concentration within acceptable malting thresholds (10.4–11.0%). Environmental assessment indicated substantially lower GHG emissions under no-tillage, with NT2 achieving the lowest carbon footprint (0.19–0.22 kg CO₂ eq kg⁻¹). Carbon footprint estimates revealed that carbon accounting tools prioritize short-term management transitions over long-term no-tillage systems. Year effects reflected differences in rainfall distribution and temperature during critical growth stages. Overall, no-tillage systems provided the most balanced agronomic, qualitative, and environmental performance for malting barley under Mediterranean conditions. Full article

This paper presents a mathematical modeling and advanced control strategy for the beer fermentation process, which is characterized by nonlinear biochemical kinetics and time-dependent dynamics. A biokinetic model was developed to describe the relationship between yeast growth, sugar consumption, and ethanol formation. The system was represented as a cascade of several continuous stirred-tank reactors (CSTRs), and experimental data confirmed a fermentation cycle of approximately 10 days. During this period, biomass concentration reached 6.8 g/L and ethanol levels exceeded 42 mmol/L. Substrate concentration (S) declined from 120 to 5 g/L, demonstrating effective conversion. The model was linearized around an operating point and reformulated into a 12-state-space system with input variables: temperature (set at 20–22 °C) and pH (maintained within 4.2–4.5). These inputs were controlled using fuzzy logic control (FLC) and model predictive control (MPC). Simulation results indicated that the FLC reduced temperature deviation to ±0.3 °C and minimized pH fluctuation below ±0.05. The MPC strategy improved substrate consumption efficiency by 8.5% and decreased fermentation time by 12 h under optimized input profiles. The combined FLC–MPC scheme demonstrated superior robustness, smooth trajectory tracking, and adaptability to biological variability compared to traditional methods. The developed framework supports intelligent brewery automation and provides a scalable foundation for further integration of digital fermentation technologies. Full article

The rapid expansion of the craft brewing sector has increased the number of small breweries, leading to rising organically rich waste across aquatic, terrestrial and atmospheric ecosystems. Although brewery by-products are frequently discussed in terms of valorisation and resource efficiency, their environmental implications remain insufficiently examined. The present review synthesises current knowledge on waste generated by small breweries (i.e., operations with annual production volumes typically below 20,000 hL of beer), including their composition and management, with an emphasis on the potential environmental consequences of inadequate handling. Waste, including wastewater, solid by-products, gaseous emissions, odours, and noise, is considered, and their mechanistic effects on aquatic, terrestrial, and atmospheric compartments are discussed. Particular attention is given to cumulative and localised impacts in ecosystems, such as oxygen depletion, nutrient enrichment, altered microbial processes, and downstream effects on soil biota, aquatic food webs, and biodiversity. Commonly proposed mitigation and valorisation strategies are critically evaluated, with attention to ecological trade-offs and constraints related to scale, infrastructure, and regulatory thresholds. The review highlights a pronounced bias in the research literature towards chemical and toxicological characterisation, alongside a lack of field-based and long-term monitoring studies. By identifying key knowledge gaps and framing small brewery waste within an environmental context, this review emphasises the need for biomonitoring, scale-appropriate management approaches, and regulatory frameworks tailored to small breweries. Full article

This study explores the self-perception of small-scale artisanal food enterprises and their potential for food upcycling as a sustainable strategy to reduce food waste. The primary aim is to identify the characteristics of artisanal food production and to assess innovative uses for waste materials. Semi-structured interviews were conducted with eight enterprises from various sectors (bakeries, breweries, ice cream manufacturers, and dairies) to gain insights into the artisanal food sector and their handling of residual materials. Findings reveal a strong reliance of artisanal food businesses on traditional manufacturing methods and manual labor, resulting in high-quality, unique products. Moreover, there is notable potential for food upcycling, even though most of the enterprises already try to use most of their side streams in different ways. This study indicates that through a combination of tradition and innovation, artisanal food production can contribute to sustainability. The results provide valuable insights for practitioners and policymakers aiming to develop a definition of the food craft sector. Further research is recommended to quantify the economic and environmental benefits of upcycling strategies in artisanal contexts as well as to establish a definition of the food craft. Full article

Although the market recently shifted toward low- or non-alcoholic drinks, the beer sector is an important branch of industry in Europe. It stimulates local economies and communities, thereby justifying the need for its development. Both economic and environmental benefits could be achieved through proper management of the generated by-products, enabling them to stay in a loop. Such an approach aligns with currently postulated sustainability-oriented trends. Herein, a solution for the simultaneous management of the two main by-products of beer production is described. The spent yeast (SY) was used as a potential binder for brewers’ spent grain (BSG)-based products, representing a highly innovative solution given the state of the art. Using SY without treatment or with minimal addition of common organic acids (citric, succinic, and tartaric) enabled efficient bonding of the final product. It yielded properties similar to those of commercial counterparts, with a flexural modulus exceeding 1 GPa and a flexural strength exceeding 6 MPa. Because of the nature of the applied raw materials and their inherent moisture sensitivity (water contact angle < 50°), the final product was coated with vegetable oil. The applied coating, after thermooxidation-induced crosslinking, protected against moisture and humidity (water contact angle > 80°), potentially broadening its application range. The application potential was confirmed from a technical point of view through the efficient manufacturing of disposable plates. Nevertheless, their implementation in industrial practice must be preceded by meeting proper criteria for food-contact materials related to the stability and odor of the plates and coatings and migration of their components into food products. Full article

Brewer’s spent grain (BSG) and brewer’s yeast (surplus yeast) account for approximately 85–90% of total solid residues generated in beer production and represent strategic resources within circular bioeconomy frameworks. This review synthesizes 38 peer-reviewed studies published between 2010 and 2024, identified through a Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA)-aligned screening process using Google Scholar. Valorization pathways across food, feed, biotechnology, environmental applications, and energy recovery were assessed with regard to sustainability performance, technology readiness levels (TRL), and techno-economic feasibility. Reported data indicate methane yields of approximately 200–400 m³ methane (CH₄) t⁻¹ volatile solids (VS) for anaerobic digestion of BSG, while protein contents range from 19 to 30% in BSG and 45–55% in yeast (dry matter basis). Technology readiness is highest for feed applications and anaerobic digestion (TRL 7–9), whereas advanced biochemical and material applications remain at intermediate levels (TRL 4–7). Sustainability outcomes are strongly influenced by stabilization energy demand, logistics, and substitution effects. Overall, BSG is primarily suited to high-volume, mass-based and energy-oriented pathways, whereas brewer’s yeast enables lower-volume, higher-value applications. Based on comparative assessment, three strategic development trajectories—energy-oriented integration, material and feed valorization, and advanced biochemical pathways—are identified as key transition routes toward brewery-centered circular biorefinery systems. Full article

Background/Objectives: Natural polysaccharides have many bio-pharmacological effects, which make them compounds with potential in healthcare. Limnospira platensis (Spirulina), a well-known blue–green cyanobacterium with relevance in the market of nutraceuticals, produces polysaccharides with recognized antioxidant and anti-inflammatory activities. Noteworthy, the growth of the cyanobacterium biomass may be obtained in a more sustainable manner under mixotrophic conditions. In the present study, we compared the antioxidant and anti-inflammatory effects of polysaccharide-enriched extracts from the cyanobacterium cultured under autotrophism (Auto−P extract) or mixotrophism (Mixo−P extract); this latter was realized using medium added with brewery wastewater (BWW). Methods and Results: Non-cellular investigation showed a better antioxidant profile for Mixo−P extract in the OH radical scavenging assay and a similar activity between the extracts in ABTS and ferrous chelation assays. The antioxidant protective activity of L. platensis extracts investigated on HaCat cells in the range of 0.3–10 μg/mL (not cytotoxic concentrations), against hydrogen peroxide (H₂O₂, 600 μM)-induced damage, revealed a similar activity by the two extracts. When tested against the inflammatory stimuli with lipopolysaccharide (LPS, 10 μg/mL) or tumor necrosis factor-α (TNF-α, 10 ng/mL), both Auto−P and Mixo−P showed an ability to prevent the effects of the inflammatory agents on cell viability and on interleukin-1β (IL-1β) and interleukin-6 (IL-6) release, with a slightly greater potency by Mixo−P extract. Conclusions: In conclusion, our data suggest the possible use of L. platensis polysaccharide-enriched extracts in biological-made pharmaceuticals for skin disorders or in cosmeceuticals. In addition, this study demonstrates that mixotrophic cultivation of L. platensis may be an alternative and sustainable way for biotechnological applications of the cyanobacterium biomass. Full article

Yeast vitality during storage is essential for maintaining consistent fermentation performance. This study compares the physiological responses of top- and bottom-cropped Saccharomyces cerevisiae stored at 4 °C for 20 days and evaluates Optical Nanomotion Detection (ONMD) as a rapid, label-free vitality assessment tool. Classical assays (FUN-1, methylene blue, propidium iodide, glucose acidification power, glycogen content, and ethanol tolerance) were used to monitor metabolic activity, membrane integrity, and stress resilience. Bottom-cropped yeast retained metabolic activity, membrane stability, and energy reserves longer than top-cropped cells. ONMD revealed distinct single-cell nanomotion signatures and detected mechanically active subpopulations even when traditional vitality indicators declined. Analysis of nanomotion slopes showed an increasingly negative trend in the decline over storage time in top-cropped cells, indicating reduced temporal stability of nanomechanical activity during the 180 min recordings. Ethanol-challenge experiments confirmed the vitality dependence and stress-sensitivity of the ONMD signal. Together, these findings demonstrate that ONMD resolves cold-storage-induced changes in yeast nanomechanical vitality and provides complementary information beyond conventional vitality and viability assays. ONMD offers a fast, reagent-free method for monitoring brewing yeast physiology and represents a promising basis for future development toward brewery quality-control applications. Full article

Pursuing the so-defined biorefinery approach, residual biomass, such as agro-industrial wastes, should first be exploited for the extraction and production of high-value-added products and then processed for energy valorisation through anaerobic digestion (AD). However, the treatments applied to achieve the first goal could impact biogas yield. This problem can be solved by co-digesting the treated biomass with others. In this study, Brewery’ Spent Grain (by itself, a good biogas producer) was treated with an ionic liquid (IL) composed of triethylamine and sulfuric acid [TEA][HSO₄] for lignin removal. The residual biomass (pulp, BSGp) was then used for biogas production. The tests revealed a marked reduction in the total quantity of biomethane (per unit of volatile solid—VS). In detail, 6.82 × 10⁻⁴ Nm³CH₄/gVS of biomethane was produced with BSGp, against 1.31 × 10⁻³ Nm³CH₄/gVS with BSG. The lack of organic nitrogen after the IL-based treatment prevented biogas production, resulting in a shorter production period. To compensate for the nitrogen deficiency and restore the optimal C/N ratio, BSGp was mixed with Lemna minor (LM), an aquatic weed with a high nitrogen content. By itself, LM cannot be considered a good biogas producer as proven in this study. However, the co-digestion of LM with BSGp extended the production period and kept the daily production close to that registered in test made with the sole BSGp, thus achieving a total biomethane production equal to 1.83 × 10⁻³ Nm³CH₄/gVS, even higher than the one registered with untreated BSG. Full article

The increasing generation of industrial wastewater necessitates sustainable treatment strategies combined with resource recovery. Brewery wastewater, characterized by high organic content and low toxicity, represents a promising substrate for bio-electrochemical systems such as microbial fuel cells (MFCs). This study evaluates the feasibility of electricity generation from wastewater originating from a small-scale research brewery using a dual-chamber glass MFC equipped with a carbon felt anode and a foamed-glass separator. The system was operated in a repeated fed-batch mode over six consecutive 100 h cycles, with fresh wastewater supplied when the cell voltage decreased to 60% of its maximum value. Stable electrochemical performance was observed, with an average cell voltage of 304 mV and a maximum power density of 24 mW·m⁻². A consistent decrease in COD concentration of approximately 8.66% per 100 h operational cycle was recorded, along with a 4.93% reduction in NO₃⁻ concentration, while NH₄⁺ levels remained largely unchanged. The results indicate that brewery wastewater from small-scale facilities can support sustained bio-electrochemical activity under simplified, non-optimized conditions. Although power output and contaminant concentration changes were limited, the study provides a laboratory-scale study and highlights the need for further optimization of reactor configuration and operational parameters. Full article

The global economy is significantly influenced by family firms, which play a crucial role in shaping and sustaining the so-called real economy. Many flourish in the brewing sector, particularly in the area of craft and microbrewery. Such family firms often have strong community ties, multi-generational leadership and deeply rooted cultural values that influence how they conduct business, both within and outside the organisation. Furthermore, they operate in an industry characterised by a unique blend of cultural identity, emotional branding and a focus on niche markets. Few previous studies have comprehensively approached the topic of marketing agility in family-run brewing businesses. This study provides decision-makers in the brewing industry, particularly those in family-owned businesses, with a research framework for applying agile marketing strategies to improve responsiveness, drive innovation and maintain competitiveness. Full article

Background/Objectives: The recent increase in antidepressant consumption, particularly venlafaxine, combined with the limited effectiveness of conventional wastewater treatment processes, has led to rising environmental concentrations. Adsorption methods have emerged as effective strategies for removing persistent pharmaceuticals without generating harmful by-products. This study aimed to develop and assess two activated carbons (ACs) derived from spent brewery grains as an efficient material for venlafaxine removal from wastewater. Methods: Two pyrolysis methods, conventional and microwave-assisted, were evaluated to assess their influence on the adsorption properties. The materials were characterized through nitrogen physisorption and scanning electron microscopy to evaluate surface area (S_BET), porosity, and morphology. Their adsorption properties were examined through batch adsorption experiments to analyze kinetic and equilibrium behavior, and the efficacy was evaluated in both ultrapure water and real wastewater. Results: The obtained AC exhibited high porosity, with the S_BET ranging from 1080 to 1197 m² g⁻¹. Kinetic studies indicated that adsorption followed a pseudo-second-order model, achieving equilibrium within 2 h. The equilibrium data were optimally described by the Langmuir isotherm, indicating monolayer adsorption, with the maximum adsorption capacity of microwave-assisted AC reaching 74 ± 6 mg g⁻¹. Microwave-assisted AC has shown higher efficiency than conventionally produced AC, demonstrating that this pyrolysis technique can produce materials with enhanced adsorption properties. Conclusions: This study evidences that microwave-assisted pyrolysis of an abundant agro-industrial residue yields high-performance materials capable of efficiently removing an antidepressant, included in the revised Urban Wastewater Treatment Directive, from complex effluents even at low doses, highlighting a sustainable route to mitigate pharmaceutical contamination in aquatic environments. Full article

Enzyme immobilization onto solid supports enhances their stability, reusability, and efficiency. This work investigates the physical immobilization of laccase (Lac) from Trametes versicolor (purchased, EC 1.10.3.2, ≥0.5 U/mg) onto two carbon-based materials: activated carbon (AC) and biochar (BC), obtained from spent brewery grains (SBGs) through microwave pyrolysis (with and without chemical activation, respectively), generating SBG-AC/Lac and SBG-BC/Lac. Various immobilization conditions (pH 3.5–6.5, Lac concentration 1–10 mg/mL) were tested, with immobilization up to 80 ± 6% (for Lac 1 mg/mL, pH 5.0 in SBG-AC/Lac) and maximum activities of 5.5 ± 0.2 U/g (SBG-AC/Lac) and 4.6 ± 0.5 U/g (SBG-BC/Lac) at pH 3.5 and 40 °C. Although SBG-AC led to a higher immobilization %, SBG-BC was a greener alternative, requiring no chemical activation during production. Kinetics analysis with a typical Lac chromogenic substrate revealed higher values of K_M (Michaelis constant) for SBG-BC/Lac compared with free Lac (Lac_f) (indicating lower substrate affinity), but higher stability, retaining ~60% activity after 24 h, while Lac_f was nearly inactive. These results demonstrate the potential of SBG-BC as a sustainable support for Lac immobilization in applications such as wastewater treatment and environmental monitoring. Full article