Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4053: Valorization of Brewer’s Spent Grain Liquid Fraction for the Development of a Pasteurized Strawberry-Based Blend Juice
Foods doi: 10.3390/foods14234053
Authors:
Valentina Ariela Neira Monsalve
Bastián Benjamín Devia Valenzuela
Alonso Ignacio Peña Arias
Heidi Laura Schalchli Sáez
Priscilla Siqueira Melo
Carolina de Souza Moreira
Alan Giovanini de Oliveira Sartori
Christian Arnoldo Vergara Ojeda
Severino Matias de Alencar
Erick Sigisfredo Scheuermann Salinas

Brewer’s spent grain (BSG) is a high-moisture (70–80%) by-product of the brewing industry. During dewatering, it yields a liquid fraction that can be combined with strawberry pulp (SP) to create a new food product. This study evaluated the use of BSG liquid fraction as a dilution medium for SP to develop a novel blend juice (BJ) and assess its shelf-life after pasteurization. The optimal formulation consisted of 70% BSG liquid fraction and 30% SP, pasteurized at 95 °C for 5 min (BJ5) and 10 min (BJ10), and stored for 8 weeks at 25 °C. Compared to BJ, pasteurization (BJ5 and BJ10) caused significant (p < 0.05) changes in moisture, color (ΔE), soluble solids, and aerobic mesophilic bacteria. Both BJ5 and BJ10 showed sensory attributes, overall acceptance, and purchase intent comparable to two commercial Chilean blend juices. During the 8-week storage, both pasteurization conditions ensured microbiological stability, while color and other chemical parameters remained stable. Nonetheless, moisture, soluble solids, pH, and total polyphenol content were significantly affected (p < 0.05). Overall, the BSG liquid fraction can be successfully repurposed to create a microbiologically stable, sensorially appealing strawberry blend juice with strong potential for the food and gastronomy industries.