Water sorption properties of brewer's spent grain: A study aimed at its stabilization for further conversion into value-added products

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dc.contributor.authorSanches, Marcio Augusto Ribeiro [UNESP]
dc.contributor.authorAugusto, Pedro Esteves Duarte
dc.contributor.authorPolachini, Tiago Carregari [UNESP]
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionCentre Européen de Biotechnologie et de Bioéconomie (CEBB)
dc.date.accessioned2023-07-29T13:39:57Z
dc.date.available2023-07-29T13:39:57Z
dc.date.issued2023-03-01
dc.description.abstractDue to its high moisture content and perishability, the water adsorption isotherms, and thermodynamic properties of brewer's spent grain obtained from barley malt (BSGL) and wheat malt based (BSGW) were evaluated under storage and drying conditions. Chemically characterized BSGs were subjected to the static gravimetric method to experimentally obtain the water adsorption isotherms at ten temperatures (5–90 °C). As the best-fitted model (R2adj > 0.9928 e χ2 ≤ 0.0001), the GAB parameters were used to determine the adsorption surface area, spreading pressure, and thermodynamic properties. At temperatures from 5 to 50 °C, the adsorption isotherms of BSGL and BSGW showed convex curves, typical of type III isotherms. However, at temperatures above 60 °C, the curves started to present typical type II isotherms with sigmoid-shaped sorption behavior. The equilibrium moisture content of BSGs increased with increasing relative humidity and/or decreasing temperature. The spreading pressure increased as the water activity and temperature increased, contrary to that observed for the adsorption surface area. Thermodynamic analysis showed that the net isosteric heat of adsorption, enthalpy, and differential entropy decreased as the equilibrium moisture increased. The compensation theory was confirmed, and its results indicated that the adsorption processes were enthalpy-driven. The positive values for Gibbs free energy indicated that the adsorption processes were not spontaneous, which may be related to the composition of BSGs in terms of lipids and proteins. From an energy and stability point of view, a water activity of 0.4 is the ideal condition for the storage of BSGs.en
dc.description.affiliationFood Engineering and Technology Department São Paulo State University Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto
dc.description.affiliationUniversité Paris-Saclay CentraleSupélec Laboratoire de Génie des Procédés et Matériaux SFR Condorcet FR CNRS 3417 Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres
dc.description.affiliationUnespFood Engineering and Technology Department São Paulo State University Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipEuropean Commission
dc.description.sponsorshipEuropean Regional Development Fund
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2022/05272-8
dc.identifierhttp://dx.doi.org/10.1016/j.biombioe.2023.106718
dc.identifier.citationBiomass and Bioenergy, v. 170.
dc.identifier.doi10.1016/j.biombioe.2023.106718
dc.identifier.issn1873-2909
dc.identifier.issn0961-9534
dc.identifier.scopus2-s2.0-85147229370
dc.identifier.urihttp://hdl.handle.net/11449/248296
dc.language.isoeng
dc.relation.ispartofBiomass and Bioenergy
dc.sourceScopus
dc.subjectAgro-industrial byproduct
dc.subjectLignocellulosic biomass
dc.subjectModel fitting
dc.subjectProtein
dc.subjectSorption isotherm
dc.subjectStabilization
dc.titleWater sorption properties of brewer's spent grain: A study aimed at its stabilization for further conversion into value-added productsen
dc.typeArtigo
unesp.author.orcid0000-0003-1898-9091[1]

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE