ArticleFoods (Basel, Switzerland)2025
Phytochemical Analysis and Characterisation of Brewers' Spent Grain Properties as Affected by Fermentation and Ultrasonication Pretreatments.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Multi-omics analysis reveals the mechanism of enhanced GABA production in Lactiplantibacillus plantarum JY7 under acoustic and thermal coupling.Ultrasonics sonochemistry · 2026Article
- From Brewing By-Products to Next-Generation Food Ingredients: Processing, Functionality, Safety, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Functional Benefits of Brewer's Spent Grain and the Challenge of Developing Food Ingredients for Human Health.Antioxidants (Basel, Switzerland) · 2026Review
- Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation.Frontiers in microbiology · 2025Article
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Authors and funding
3 authors.
Funding
Abstract
Brewers' spent grain (BSG) is a highly abundant, nutrient-rich by-product generated by the brewing sector. Upcycling and reusing by-products from the food sector have become necessary to achieve sustainable food security globally. This research investigated traditional and novel pretreatments to modify the properties of BSG for better utilisation as a food ingredient. In this study, BSG was ground and subsequently processed in two different ways: ultrasonicated for 15 min and fermented with lactic acid bacteria for 24, 48, and 72 h. Influences of fermentation and ultrasonication on the antioxidant activity, thermal properties, colour, chemical composition, total phenolic content (TPC), and total flavonoid content (TFC) were then investigated. There was a general increase in the antioxidant properties of BSG flour ultrasonicated for 15 min (FRAP, 4.35 mgTE/g; DPPH, 65.87%; ABTS, 37.29%) and fermented BSG flour fermented with
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