Rootlets, a malting by-product with great potential

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dc.contributor.authorNeylon, Emma
dc.contributor.authorArendt, Elke K.
dc.contributor.authorLynch, Kieran M.
dc.contributor.authorZannini, Emanuele
dc.contributor.authorBazzoli, Paolo
dc.contributor.authorMonin, Thomas
dc.contributor.authorSahin, Aylin W.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-09-10T08:08:54Z
dc.date.available2021-09-10T08:08:54Z
dc.date.issued2020-11-26
dc.date.updated2021-09-10T07:57:47Z
dc.description.abstractBarley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are produced during the germination step of malting. These rootlets are a valuable source of nutrition, with protein and fibre holding a large proportion of their composition. Barley rootlets are generally pelletised and used as animal fodder; however, their usage may not be limited to this. Efforts have been made to utilise barley rootlets as food ingredients, sources of enzymes, antioxidants, raw materials in fermentations, and in biochar production. Conversion of this by-product into other/new applications would reduce waste production from their industry origin and reduce some of the impending environmental concerns associated with by-product production. The current review focuses on providing information on the formation, production, and processing of barley rootlets, while also highlighting the composition, quality, and potential applications of barley rootlets.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid117en
dc.identifier.citationNeylon, E., Arendt, E. K., Lynch, K. M., Zannini, E., Bazzoli, P., Monin, T. and Sahin, A. W. (2020) 'Rootlets, a malting by-product with great potential', Fermentation, 6(4), 117 (26pp). doi: 10.3390/fermentation6040117en
dc.identifier.doi10.3390/fermentation6040117en
dc.identifier.eissn2311-5637
dc.identifier.endpage26en
dc.identifier.issued4en
dc.identifier.journaltitleFermentationen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/11865
dc.identifier.volume6en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTERen
dc.rights© 2020, the Authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectMalt rootletsen
dc.subjectBarley rootletsen
dc.subjectMalt culm/sen
dc.subjectMalt sproutsen
dc.subjectBy-product valorisationen
dc.titleRootlets, a malting by-product with great potentialen
dc.typeArticle (peer-reviewed)en
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