Sequential modification of brewers' spent grain by ultrasound and enzymatic hydrolysis
DOI:
https://doi.org/10.19136/jobs.a12n33.6677Keywords:
Enzymatic hydrolysis, ultrasound, brewer´s spent grain, functional propertiesAbstract
Brewer's spent grain (BSG), an abundant byproduct of the brewing industry, contains dietary fiber and phenolic compounds with functional potential. This study evaluated the sequential modification of BSG through ultrasound (US, 80% amplitude, 30 min) followed by Driselase enzymatic hydrolysis 1 and 4 h (EH, 1-4h) to improve its functional and antioxidant properties. Bulk density remained stable across treatments (0.286-0.313 g/cm³). US increased swelling capacity (15%), water holding capacity (22%), and oil holding capacity (54%) compared to native BSG. Sequential US→EH treatments partially attenuated these effects. Total phenolic content decreased in treated samples (31-45%), while DPPH antiradical capacity increased in US→EH treatments (14%) and ABTS activity appeared only in treated samples, maximizing with US→EH-4h. Treatments release more reactive phenolic compounds despite reduced total content. BSG modification provides improved functional ingredients for the development of functional foods.
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