Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains

• Published in: Innovative food science & emerging technologies 2020-08, Vol.64, p.102402, Article 102402
• Main Authors: Martín-García, Beatriz, Tylewicz, Urszula, Verardo, Vito, Pasini, Federica, Gómez-Caravaca, Ana María, Caboni, Maria Fiorenza, Dalla Rosa, Marco
• Format: Article
• Language: English
• Subjects: Box-Behnken design; brewers' spent grain; Free and bound phenolic compounds; Pulsed electric field
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2020.102402

Brewers' spent grain (BSG) is the most abundant by-product obtained from beer production. However, it contains some bioactive compounds such as phenolic compounds, therefore, the valorization of BSG is important to recovery these compounds and reused them as functional ingredients in food industry. Therefore, in this work, pulsed electric field (PEF) has been used as extraction pre-treatment. PEF parameters such as electric field strength E (0.5, 1.5, 2.5 kV/cm), frequency (50, 100, 150 Hz) and total time of treatment (5, 10, 15 s) were optimized in order to maximize the content of flavan-3-ols, flavonoids, phenolic acid derivates and total free phenolic compounds. Optimal conditions to the maximum value of total free phenolic compounds were the following: 2.5 kV/cm, 50 Hz and 14.5 s. Concentrations of total free and bound phenolic compounds from BSG under these PEF optimum conditions were 2.7 and 1.7 times, respectively, higher than in case of the extraction without PEF pre-treatment, indicating an improvement in the phenolic recovery with the use of PEF as a pre-treatment in brewers spent grain samples. •A pretreatment of pulsed electric fields in brewers' spent grain was optimized.•Pulsed electric fields treated samples show higher amounts of free phenolic compounds.•Bound phenolic compounds were more abundant in pulsed electric fields treated samples.