Search Results (63)

Beer is the third most popular beverage in the world, and its production is distributed uniformly between the biggest continents. Considering the environmental aspects, the utilization of brewing by-products, mainly brewers’ spent grain (BSG), is essential on a global scale. The beer revolution, lasting over a few decades, significantly diversified the beer market in terms of styles, and therefore, also its by-products, which should be characterized appropriately prior to further application. Herein, the presented study investigated the unprecedented number of 22 different variants of brewers’ spent grain, yielded from the production of various beer styles, enabling their proper comparison. A comprehensive by-product characterization revealed an almost linear relationship (Pearson correlation coefficients exceeding 0.9) between the color parameters (L*, a*, browning index) of beer and generated spent grain, enabling a prediction of BSG appearance based on beer color. Applying wheat or rye malts increased the content of extractives by over 40%, reducing cellulose content by as much as 45%. Thermal treatments of malts (kilning or smoking) also reduced extractive content and limited antioxidant activity, often by over 30%. A lack of husk for wheat or rye reduced the crystallinity index of spent grain by 21–41%, while the roasting of barley efficiently decomposed the less stable compounds and maintained the cellulose crystalline structure. All the analyzed BSG samples were characterized by low volatile emissions and very limited antimicrobial activity. Therefore, their harmfulness to human health and the environment is limited, broadening their potential application range. Full article

The waste generated by the brewing industry, particularly brewer’s spent grain (BSG) and wastewater, presents challenges for sustainable management practices. While BSG is traditionally utilized as cattle feed, this option is not universally accessible. This study considered the environmental impact of a novel, laboratory-based process for converting BSG into biochar that also utilizes brewing wastewater, as compared to disposing of BSG and cleaning chemical wastewater. The study employed a carbon footprint assessment approach to quantify the greenhouse gas (GHG) emissions associated with each disposal method, using one unprocessed kg of BSG as the functional unit. The results indicated that landfilling BSG generated approximately 3 kg CO₂ equivalent (CO₂e) per kg of unprocessed BSG, whereas biochar production reduced emissions to 1.18 kg CO₂e per kg of BSG. The study concluded that diverting BSG from landfills to biochar production presents a viable strategy for minimizing environmental impacts associated with BSG disposal. However, several factors must be considered in the development of a biochar production facility, including biochar transportation. These elements may contribute more GHG emissions than landfilling if not properly designed. Full article

The brewing sector is under increasing pressure to implement sustainable practices, particularly by integrating agro-industrial waste into its value chains. This study explores the potential of mango (Mangifera indica L.) residues as functional and sustainable ingredients within Brazil’s craft beer industry. A qualitative and exploratory methodology was employed, based on a literature review and political, economic, social, and technological (PEST) and strengths, weaknesses, opportunities, and threats (SWOT) analyses, to assess both the external and internal factors influencing the reuse of mango waste. The results highlight the environmental advantages and opportunities for value creation, especially in alignment with circular economy principles. Moreover, growing consumer interest in innovative and sustainable products presents an opportunity for market differentiation. Nonetheless, barriers such as limited infrastructure, cost-related challenges, regulatory constraints, and logistical limitations remain. By bridging sustainability, innovation, and waste minimization, this research offers strategic insights for stakeholders aiming to develop more resilient and responsible production chains. The valorization of mango waste contributes meaningfully to the Sustainable Development Goals—particularly SDGs 8, 9, and 12. Full article

In parallel with the worldwide issues of malnutrition and food waste, society at large focuses on the advantages of ‘recycling’ food waste. Brewer’s spent grain (BSG), a primary byproduct of the brewing industry, is produced in large quantities in many regions of the world, leading to environmental issues. The present study aimed at valorizing BSG through bioactive compound extraction using more traditional approaches, including Soxhlet extraction, recrystallization, and salting-out adsorption for proteins and lactic purification. The extraction rate of total dietary fiber (TDF) was 93.3%. FTIR analysis showed specific structural vibrations of fiber with C-O and C-O-C attachments in hemicellulose, C-H bends in lignin, and various bending patterns in tannins and fatty acid esters. Hemicellulose (8245.2 mg/L), lignin (10,432.4 mg/L), and cellulose (13,245.4 mg/L) were extracted with rates of 54.9%, 69.5%, and 88.3%, respectively. These bioactive compounds extracted from BSG could be utilized in food and nutraceutical products based on their purity. The analysis of extracted bioactive components confirmed the presence of arachidic acid (C20:0), oleic acid (C18:1), linoleic acid (C18:2), myristic acid (C14:0), pentacyclic acid (C30:0), palmitic acid (C16:0), margaric acid (C17:0), gallic acid, catechol, ellagic acid, acetyl sialic acid, benzoic acid, and vanillin. These findings highlight the valorization potential of BSG, a previously regarded waste material, as a source of active biocomponents. This is consistent with the principles of the circular economy by reducing waste in the environment and supporting tangible sustainability in food systems. The efforts made in the current study in utilizing BSG are part of the fast-growing area of food waste recycling and provide a way to avoid waste and create added value. Full article

(1) Background: Over 90% of hop crops are currently used in beer production, with a small part used in the cosmetics and pharmaceutical industries. Spent hops as a waste product contain one of the strongest antioxidants, xanthohumol. The aim of the study was to purify spent hop extracts by magnetic dispersive extraction using iron oxide nanoparticles (IONP) to obtain pure xanthohumol; (2) Methods: The extract from the waste product obtained after supercritical carbon dioxide extraction of hops was prepared by ultrasound-assisted extraction utilizing different solvents, i.e., ethyl acetate, propanol, acetone, 80% methanol, ethyl acetate-methanol (1:1, v/v), and propanol-methanol (1:1, v/v). The hydrodynamic diameters and zeta potential of IONPs before and after incubation were measured by dynamic light scattering (DLS). The extracts were analyzed by reversed-phase high-performance liquid chromatography (HPLC). Isolated xanthohumol was identified based on the DAD spectrum in the range of 200–600 nm and by Fourier transform infrared spectroscopy/attenuated total reflectance (FT-IR/ATR); The antioxidant activity of extracts before and after incubation with IONPs was assessed using SNPAC (Silver Nanoparticle Antioxidant Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl radical), and FRAP (Ferric Reducing Antioxidant Power) assays, as well as total phenolic content (TPC) and total flavonoid content (TFC). (3) Results: The amount of added IONPs, the kind of solvent, and the contact time of the extract with nanoparticles were optimized. We found that 80% MeOH extract after incubation with IONPs (865 µg IONPs/g of spent hops) at room temperature for 48 h contains 74.61% of initial xanthohumol content, providing a final xanthohumol concentration of 43 µg mL⁻¹. (4) Conclusions: The proposed method of magnetic dispersive extraction using IONPs allows for the purification of spent hops extract and obtaining a pure product, namely xanthohumol, with a wide potential for practical applications in medicine, pharmacy, cosmetics, and agriculture. This is clear evidence of the usefulness of IONP as an effective sorbent. The method allows the use of residues from the brewing industry, i.e., the biomass of used hop cones to obtain a valuable substance. Full article

This study introduces biodegradable nursery bags using poly(lactic acid) (PLA), a widely used biodegradable polymer, and spent coffee grounds (SCGs), a byproduct of the brewing process in the coffee industry. SCGs were oil-extracted to produce extracted spent coffee grounds (exSCGs), which were characterized by their physical properties, chemical functionality, and thermal behavior. The exSCGs were blended with PLA at loadings of 5, 10, and 15 wt%. Analysis showed that exSCGs retained 3–5 wt% residual coffee oil, exhibiting a lower surface area (1.1163 m²/g) compared to SCGs (1.5010 m²/g), along with a higher pore volume (1.148 × 10⁻³ cm³/g) and pore size (~410 nm). All PLA/exSCG bio-composite films displayed a light brown color, well-dispersed exSCG particles, and excellent UV light barrier properties, with transmittance reduced to 1–2%. The residual coffee oil acted as a plasticizer, reducing the glass transition temperature, melting temperature, and crystallinity with increasing exSCG content. Mechanical testing revealed enhanced flexibility compared to neat PLA. Soil burial tests showed increased biodegradability with higher exSCG content, supported by SEM analysis revealing cracks around exSCG particles. The PLA/exSCG blend containing 10 wt% exSCGs exhibited optimal performance, with a significant increase in melt flow index (from 4.22 to 8.17 g/10 min) and approximately double the melt strength of neat PLA, balancing processability and mechanical properties. This innovation provides a sustainable alternative to plastic nursery bags, addressing waste valorization and promoting eco-friendly material development for agricultural applications. Full article

Apart from the importance of bittering acids in the brewing sector, hops also produce terpene-rich essential oils, recognised for their therapeutic benefits. Agri-processing practices of this crop in South Africa produce tonnes of discarded (waste) plant material that could still contain sufficient bioactive compounds to justify upcycling. This research aimed to determine the chemical composition of steam distilled essential oils from fresh hop plant material destined for disposal. Essential oils from eight hop varieties unique to South Africa were produced on industrial scale using steam distillation. Chemical profiling was performed using GC-FID and MS. A total of 208 compounds were identified and oil consisted largely of terpenes (89.04 ± 1.89%) as well as aliphatic esters and -ketones (6.1 ± 1.15%). Myrcene (27.8–48.15%) was the most abundant monoterpene and α-humulene (19.52–24.98%), β-caryophyllene (8.47–13.73%) and β-farnesene (2.08–7.57%) constituted the majority of the sesquiterpenes fraction. Experimental variety XJA2/436 had the highest myrcene fraction (48.15%) and its chemical composition was markedly different from the other varieties. The major compounds in African Queen hop oil were methyl (4Z) decanoate (0.74%), 2-tridecanone (0.77%) and β-farnesene (7.57%). Southern Dawn hop oil contained the highest fractions of 2-undecanone (1.21%) and α-humulene (24.89%) and Southern Passion hop oil contained the highest β-caryophyllene fraction (13.73%). These findings established that fresh hop vegetative biomass shows promise to be transformed into a valuable resource. Full article

This study investigates the potential of additive-free extraction techniques to produce a proteolytically active yeast extract for use in the food industry. Brewer’s spent yeast, a by-product of the brewing industry, is utilized as a feedstock, and thus a new route for its valorization is proposed. Four methods of releasing these components while maintaining their intrinsic bioactivity are investigated: thermal autolysis, ultrasonication, cell milling and high-pressure homogenization. Thermal yeast autolysis resulted in the highest release of protease activity, with 2.45 ± 0.05 U/g_dm after 3 h incubation at 45 °C. However, autolysis poses challenges for automation, and thus a stop criterion, due to the lack of in-line enzyme activity assays,. While glass bead treatment gave the highest reproducibility, ultrasonication and high-pressure homogenization resulted in comparably high protease activities in the BSY extracts produced. Both methods, in the form of a cell mill and high-pressure homogenizer, are cell disruption methods that are already employed on an industrial scale. It has now been demonstrated that these methods can be used to produce proteolytically active yeast extracts from a previously considered waste stream. Full article

Spent coffee grounds generated from the brewing of coffee cherries are rich in chlorogenic acids that are associated, to a certain extent, with a delay in the development of various chronic diseases and age-related disorders. These natural antioxidants are applied in the pharmaceutical, cosmetic, and food industries. This brief overview describes recently proposed procedures for the extraction and recovery of chlorogenic acids from spent coffee grounds, which is a low-cost and easily accessible by-product. Solvent selection and temperature control seem to be the main factors due to the thermolabile nature of these compounds. Advanced extraction technologies are generally faster and enhance extraction efficiency. Procedures for the valorization of coffee waste are the goal of a sustainable and circular bioeconomy that seeks to increase their added benefits and reduce environmental pollution. Full article

Chitosan-based biosorbents are particularly valuable in environmental applications, such as wastewater treatment for contaminant removal. However, several challenges remain in optimizing their production and performance related to improving adsorption efficiency, stability, scalability, cost, and sustainable sourcing for large-scale applications. The removal of Methylene Blue (MB) and Orange 16 (O16) from aqueous solutions was studied using a biosorbent derived from the waste biomass of the brewing industry, specifically Saccharomyces pastorianus immobilized into chitosan. The biosorbent (obtained by a straightforward entrapment technique) was characterized using Scanning Electron Microscopy (SEM) and Energy Dispersive X-ray Analysis (EDAX) to evaluate its structural properties. The biosorption behavior toward organic contaminants, specifically a cationic and an anionic dye, was investigated. Key operational factors that influenced the biosorbent’s efficiency were examined, including the initial dye concentration, dye type, pH of the aqueous solution, and the amount of biosorbent used. These factors were evaluated during the initial stage of the biosorption studies to assess their impact on the overall performance and effectiveness of the biosorbent in removing the dyes from aqueous solutions. Using this eco-friendly biosorbent, the biosorption capacities obtained using the Langmuir isotherm model were 212.77 mg/g in the case of MB dye and 285.71 mg/g in the case of O16 mg/g, and the results confirmed that the biosorption process is based on a physical mechanism as suggested by the energy values of the process, E, obtained using the DR model: the obtained values of 6.09 kJ/mol (MB dye) and 7.07 kJ/mol (O16 dye) suggest a process based on electrostatic interaction bonds. These results indicate that residual biomass of Saccharomyces pastorianus, as a byproduct of a biotechnological process, can be exploited as a biosorbent by immobilization in an organic matrix (chitosan) for the retention of polluting organic species from the aqueous environment present in aqueous solutions in moderate concentrations. Full article

The use of bakery leftovers as a substitute for malt in brewing represents a sustainable approach that reduces costs and waste. In this paper, the fermentation of brewer’s spent grain, a byproduct of beer production, is integrated with the use of non-conventional yeasts to unlock the potential of yeasts beyond the common Saccharomyces species. This creates a circular system where byproducts are efficiently utilized, fostering sustainability and innovation in food production. This study assesses the fermentative capabilities of the non-conventional yeast Yarrowia lipolytica and the lactic acid bacterium Lactobacillus acidophilus DSM 20079 on brewer’s spent grain, a byproduct from brewing beer with old wheat bread and barley malt. Both hydrolyzed with a cell-wall-degrading enzyme complex and non-hydrolyzed brewer’s spent grain were evaluated for key fermentation indicators such as the number of microbial cells, total titratable acidity, pH, reduced sugar content, and fatty acid composition. The findings reveal that Yarrowia lipolytica effectively fermented brewer’s spent grain without prior hydrolysis, maintaining a balanced fatty acid profile. The combined action of both microorganisms provided optimal fermentation outcomes, offering a promising approach for valorizing brewer’s spent grain, reducing waste, and promoting a circular economy in the brewing and food industries. Full article

Large quantities of brewer’s spent grains are not fully utilized even as cattle feed. These feedstocks can be used to produce highly functional biomaterials, carbonaceous materials, and additives. In this investigation, four major fractions were isolated and characterized: Hemicellulose A, Hemicellulose B, cellulosic-rich fraction (CRF), and oligosaccharides. Overall, 21.4% Hemicellulose A, 18.5% Hemicellulose B, 17.4% cellulosic rich fraction, and 5.5% pure oligosaccharides were obtained from the hexane-extracted brewery’s spent grains. Detailed physio-chemical analyses of each fraction showed that these fractions can be used to produce useful products such as emulsifiers, carbonaceous materials, modified cellulosic fibers, additives, as well as N-doped chars. Component analyses revealed that, Hemi. A contains high fixed carbon (20 wt.%), followed by hexane extracted material (17.1 wt.%), CRF (14.6 wt.%), and Hemi. B (14.5%). Standard proximate analyses showed that Hemi. A has the highest protein (66 wt.%), which can be utilized as a renewable solid-state N-precursor as dopants during the thermochemical conversion process. The sugar composition revealed that BSG has a typical arabinoxylan structure with a high percentage of arabinose and xylose. It also contains a high percentage of glucose, which may come from the residual β-glucan present in the BSG. FTIR analyses revealed changes in the structure of each fraction. Hence, BSG and extracted fractions exhibit significant potential for waste valorization, contributing significantly to the full utilization of products from the brewing industry. Full article

Spent coffee grounds (SCGs) are a waste product generated after brewing coffee. For every ton of brewed coffee, approximately 650 kg of grounds are produced. Their disposal can have harmful environmental effects, making it necessary to find alternative uses for SCGs. The valorization of coffee’s bioactive compounds significantly contributes to environmental protection and management. According to the literature, SCGs can be utilized as fertilizers, sorbents, additives for biodiesel production, in bioelectricity, or as an enhancer for the calorific value of biomass. SCGs can also be used as substrates for producing various items, such as cups or plant pots, in the food, cosmetics, and construction industries. The applications of SCGs described in this review article were conducted under laboratory conditions. The aim of this article is to analyze the alternative uses of SCGs in various fields, highlighting the diversity of applications as well as key drawbacks and limitations associated with their use. Additionally, potential future research directions are outlined, which could contribute to a more efficient and sustainable utilization of SCGs. Full article

Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or other products. The purpose of this research was to reuse four varieties of hop waste (Citra, Mosaic, Hallertau Blanc, and Mandarina Bavaria) through a repalletization process with the objective of integrating them into a new craft beer brewing process. Chemical properties such as the phenolic content, antioxidant capacity, and α- and β-acids were significantly reduced (p < 0.05) due to the reuse of the repelletized hops, leading to a decrease in the bitterness levels in all of the craft beers brewed with dry-hop residues. Finally, the sensory study conducted with non-habitual craft beer consumers revealed significant general acceptability for beers brewed with repelletized dry-hop residues (Mandarina Bavaria, Citra, and Mosaic). The reuse of hop residues for brewing presents a promising opportunity for further development in the food industry. Full article

The valorization of coffee waste has gained traction due to its potential to generate valuable products, lessen its impact on the environment, and promote sustainability. This review examines the diverse range of coffee waste, including pulp, husk, mucilage, and parchment from the upstream processing of green beans, as well as silverskin (coffee chaff) and spent coffee grounds (SCGs) generated during roasting and brewing. These materials are identified as valuable raw inputs for biorefineries pursuing a bio-circular economy. Recent research has yielded several viable applications for these by-products, categorized into four main areas: (1) agriculture, (2) biofuels and bioenergy, (3) biochemicals and biomaterials, and (4) food ingredients and nutraceuticals. Despite significant advancements in research, the industrial application of coffee waste remains limited. This review summarizes the global commercialization landscape, highlighting that SCGs are particularly advantageous for large-scale upcycling, with applications spanning agriculture, biofuels, and biochemicals. In contrast, coffee husk is primarily utilized in food ingredients and nutraceuticals. The review also addresses the challenges and constraints that must be overcome to facilitate successful commercialization. Full article