Upcycling of brewing by-products using bio-processing technology and an analysis of their functional and nutritional characteristics

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dc.check.date2027-12-31
dc.contributor.advisorArendt, Elke K.
dc.contributor.advisorSahin, Aylin
dc.contributor.authorJaeger, Aliceen
dc.date.accessioned2024-09-25T14:44:56Z
dc.date.available2024-09-25T14:44:56Z
dc.date.issued2024en
dc.date.submitted2024
dc.description.abstractThis thesis focuses on the upcycling of brewing by-products; specifically brewer’s spent yeast (BSY) and a protein isolate produced from brewer’s spent grain (BSG). Although high in nutrients, the unappealing sensory characteristics and unstable nature of these products has made it difficult to valorise these materials to date. Spent yeast was extensively characterised and a process was developed focused on alcohol removal, standardisation, autolysis, and lactic acid bacteria fermentation using L. amylovorus FST 2.11. As a result of this process, sensory characteristics were significantly improved regarding reduced bitterness and an increase in fruity flavours. Techno-functional properties were also altered, with major changes in pH and protein composition. In addition, the effects of this processing on protein digestion, using the in-vitro INFOGEST protocol, and on the gut microbiome, using an in-vitro colon model were examined, yielding increased amino acid bio-availability and indicators of prebiotic potential. As well as BSY, the potential of BSG as a sustainable nutrition source was examined, particularly regarding the functional and digestive properties of a spent grain protein isolate (BRP). BRP was shown to have superior functionality to many plant proteins, in particular regarding solubility, and also displayed good digestibility characteristics as determined using the tiny-TIM in-vitro model. This research explores the enormous potential to be found within brewing by-products and the benefits of processing to achieve palatable, functional and highly nutritious food ingredients to form a part of a more sustainable and circular future food system.
dc.description.statusNot peer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationJaeger, A. B. 2024. Upcycling of brewing by-products using bio-processing technology and an analysis of their functional and nutritional characteristics. PhD Thesis, University College Cork.
dc.identifier.endpage295
dc.identifier.urihttps://hdl.handle.net/10468/16450
dc.language.isoen
dc.publisherUniversity College Corken
dc.rights© 2024, Alice Bláithín Jaeger.
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBrewing by-products
dc.subjectSpent grain
dc.subjectSpent yeast
dc.titleUpcycling of brewing by-products using bio-processing technology and an analysis of their functional and nutritional characteristicsen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD - Doctor of Philosophyen
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