Recovery of high added-value compounds from brewing and distillate processing by-products

Abstract

Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for beer quality and the economic efficiency of the brewing process. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, β-glucan, and polyphenols. This chapter explores in depth the several by-products obtained after brewing and their potential for various food applications. Barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics. Applications of polyphenolic extracts in healthcare and food processing are also denoted. Finally, recovery strategies and different applications of breweries' spent yeast are highlighted too.