Brewers' Spent Grain-Derived Arabinoxylan as a Sustainable Filler for Enhanced PHBV Biocomposites.

Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a highly promising biodegradable and bio-based thermoplastic recognized for its environmental benefits and potential versatility. However, its industrial adoption has been limited due to its inherent brittleness and suboptimal processability. Despite these challenges, PHBV's performance can be tailored for a wide range of applications through strategic modifications, particularly by blending it with other biodegradable polymers or reinforcing it with natural fibers and bio-based fillers.

Sequential Extraction and Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer's Spent Grain.

The brewing industry plays a significant role in producing a substantial annual volume of by-products, which contributes to the global accumulation of food waste. The primary by-product generated is brewer's spent grain (BSG), a lignocellulosic biomass rich in proteins, fiber, and moisture content. Leveraging biorefining and valorization techniques for BSG represents a promising strategy to enhance sustainability, resilience, and circularity within the brewing chain.

Influence of malt composition on the quality of a top fermented beer.

The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of coloured malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of coloured malt (0, 5, 15% Caraamber®) respect to the pale ale base malt.

Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types.

A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular and corresponding dealcoholised beers were compared.

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation.

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)).

Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability.

Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling.

Novel Fast Identification and Determination of Free Polyphenols in Untreated Craft Beers by HPLC-PDA-ESI-MS/MS in SIR Mode.

Many analytical methods for polyphenol determination in food and beverages can be found in the literature, but most of them need time-consuming sample pretreatment. Conversely, methods are missing for a rapid screening of non-pre-treated samples, with useful application in the agri-food industry, from process control to fraud. Selected ion recording mass mode after liquid chromatographic separation was used for the detection and quantification of free polyphenols in three craft beers, after just degassing, filtering, and diluting the beer samples with the mobile phase prior to the analysis.

Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain.

Due to the increasing consumer demand, the production of low alcoholic and non alcoholic beer is the new goal of the present brewing producers. Although the beer with reduced alcohol content is currently obtained by physical methods, the use of non-Saccharomyces yeast, with low fermentations capacities, may represent an interesting biological approach. In this study the ethanol content and the volatile profile of a beer obtained using the basidiomycetous psychrophilic yeast strain Mrakia gelida DBVPG 5952 was compared with that produced by a commercial starter for low alcohol beers, Saccharomycodes ludwigii WSL17.

Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation.

Osmotic distillation (OD) is a membrane technology most commonly used for liquid concentration, but recently there has been an increased interest in ethanol removal from alcoholic beverages. The aim of this paper is to investigate the effect of the variation of some operating conditions (temperature, flow rate, type and amount of stripping solution), specifically in regard to the effect on quality and sensory properties of the dealcoholized beers. The results indicated that temperature and flow rate variation showed no significant effect, whereas stripping solution variation had substantial effects mainly in terms of the ethanol removed.

Reactive oxygen species are involved in ferroportin degradation induced by ceruloplasmin mutant Arg701Trp.

The ceruloplasmin mutant R701W, that causes a dramatic phenotype in the young heterozygous patient carrying this mutation, has been shown to have profound effects also in cell culture models. Here we show that Golgi rearrangement and degradation of the iron exporter ferroportin, that follow transfection of cells with this mutant, are accompanied by the massive production of reactive oxygen species (ROS) in the cell. Scavenging ROS production with different antioxidants, including reduced glutathione and zinc, restores Golgi morphology and rescues ferroportin on the cell membrane.

Role of external loops of human ceruloplasmin in copper loading by ATP7B and Ccc2p.

Ceruloplasmin is a multicopper oxidase required for correct iron homeostasis.Previously, we have identified a ceruloplasmin mutant associated with the iron overload disease aceruloplasminemia, which was unable to acquire copper from the mammalian pump ATP7B but could be produced in an enzymatically active form in yeast. Here, we report the expression of recombinant ceruloplasmin in the yeast Pichia pastoris and the study of the role of five surface-exposed loops in copper incorporation by comparing the efficiencies of mammalian ATP7B and yeast Ccc2p.

Dominant mutants of ceruloplasmin impair the copper loading machinery in aceruloplasminemia.

The multicopper oxidase ceruloplasmin plays a key role in iron homeostasis, and its ferroxidase activity is required to stabilize cell surface ferroportin, the only known mammalian iron exporter. Missense mutations causing the rare autosomal neurodegenerative disease aceruloplasminemia were investigated by testing their ability to prevent ferroportin degradation in rat glioma C6 cells silenced for endogenous ceruloplasmin. Most of the mutants did not complement (i.