A review: Examining the effects of modern extraction techniques on functional and structural properties of cellulose and hemicellulose in Brewer's Spent Grain dietary fiber

Brewer's Spent Grain (BSG) is a by-product of the brewing industry, rich in dietary fibers that offer various health benefits. This review delves into the molecular and structural transformations of BSG and dietary fibers (arabinoxylan, beta-glucan, cellulose etc.) extracted from BSG, triggered...

Full description

Saved in:
Bibliographic Details
Published in:Carbohydrate polymers 2025-01, Vol.348 (Pt A), p.122883, Article 122883
Main Authors: Falade, Ebenezer Ola, Kouamé, Kouadio Jean Eric-Parfait, Zhu, Yanyun, Zheng, Yunyun, Ye, Xingqian
Format: Article
Language:English
Subjects:
Advanced solubilization
Brewer's spent grain
Cellulose - chemistry
Cellulose - isolation & purification
Chemical Fractionation - methods
Dietary Fiber - analysis
Dietary fibers
Edible Grain - chemistry
Extraction technologies
Fiber functionality
Functional foods
Polysaccharides - chemistry
Polysaccharides - isolation & purification
Solubility
Xylans - chemistry
Xylans - isolation & purification
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Brewer's Spent Grain (BSG) is a by-product of the brewing industry, rich in dietary fibers that offer various health benefits. This review delves into the molecular and structural transformations of BSG and dietary fibers (arabinoxylan, beta-glucan, cellulose etc.) extracted from BSG, triggered by recent advancements in extraction technologies. Through an analysis of current methodologies, such as advanced solubilization methods and emerging technologies like ultrasonication, this paper discusses their significant improvement in yield of BSG-dietary fiber and impact on the structural and functional properties of BSG-dietary fibers (BSG-DF). The review highlights how these technologies enhance fiber solubilization and modify physicochemical properties, thereby improving their functionality in food applications. Furthermore, the review aims to bridge gaps in current research and suggest future directions for optimizing extraction processes to better exploit these fibers in the food industries. [Display omitted]
ISSN:0144-8617
1879-1344
1879-1344
DOI:10.1016/j.carbpol.2024.122883