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dc.contributor.authorKumari, Bibha
dc.contributor.authorTiwari, Brijesh K
dc.contributor.authorWalsh, Des
dc.contributor.authorGriffin, Tomás
dc.contributor.authorIslam, Nahidul
dc.contributor.authorLyng, James G.
dc.contributor.authorBrunton, Nigel
dc.contributor.authorRai, Dilip K.
dc.date.accessioned2019-12-05T11:28:42Z
dc.date.available2019-12-05T11:28:42Z
dc.date.issued2019-04-30
dc.identifier.citationKumari, B., Tiwari, B., Walsh, D., Griffin, T., Islam, N., Lyng, J., Brunton, N. and Rai, D. Impact of pulsed electric field pre-treatment on nutritional and polyphenolic contents and bioactivities of light and dark brewer's spent grains. Innovative Food Science & Emerging Technologies, 2019, 54, 200-210. doi: https://doi.org/10.1016/j.ifset.2019.04.012en_US
dc.identifier.urihttp://hdl.handle.net/11019/1836
dc.descriptionpeer-revieweden_US
dc.description.abstractPulsed electric field (PEF) pre-treatment, at 2.8 kV/cm with 3000 pulses of 20 μs pulse-width, was applied on brewer's spent grains (BSG) followed by aqueous extraction at 55 °C, 220 rpm for 16 h. PEF pre-treatment showed significantly increased yields (p < 0.05) of carbohydrate, protein, starch and reducing sugar in extracts from dark BSG compared to untreated samples. Light BSG extracts had significantly higher (p < 0.05) levels of free d-glucose and total free amino acids (18.5–33.3 and 21–25 mg/g dry weight extract (Dwe)), compared to dark extracts (5 and 1.2 mg/g Dwe respectively). Dark BSG extracts showed significantly higher (p < 0.05) total phenolics (3.97–4.88 mg GAE/g Dwe) compared to light BSG extracts (0.83–1.40 mg GAE/g Dwe). Furthermore, PEF treated light BSG showed higher antimicrobial activity with minimum inhibition concentration (MIC) of 50 and 25 mg/mL against Salmonella typhimurium and Listeria monocytogenes, respectively compared to the untreated extracts (>50 mg/mL) with lowest MIC value of 1.56 mg/mL against Staphylococcus aureus. All the BSG extracts induced the release of pro-inflammatory cytokines (IL-1β, IL-6, TNF-α) and chemokines (IL-8, MCP-1 and MIP-1α) confirming immunomodulatory activity.en_US
dc.description.sponsorshipThe authors acknowledge financial support from the ‘NovTechIng’ project funded under the Food Institutional Research Measure (Project No. FIRM/11/F/050) by the Irish Department of Agriculture, Food and Marine. The immunomodulatory study was performed using funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 634086 (NEPHSTROM). TPG is funded by a Hardiman Research Scholarship from the College of Medicine, Nursing and Health Sciences, National University of Ireland, Galway.
dc.description.sponsorshipThe authors acknowledge financial support from the ‘NovTechIng’ project funded under the Food Institutional Research Measure (Project No. FIRM/11/F/050) by the Irish Department of Agriculture, Food and Marine. The immunomodulatory study was performed using funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 634086 (NEPHSTROM). TPG is funded by a Hardiman Research Scholarship from the College of Medicine, Nursing and Health Sciences, National University of Ireland, Galway.
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol. 54
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectPulsed electric fielden_US
dc.subjectBrewer's spent grainen_US
dc.subjectAntioxidant activityen_US
dc.subjectAntimicrobial activityen_US
dc.subjectImmunomodulatory activityen_US
dc.titleImpact of pulsed electric field pre-treatment on nutritional and polyphenolic contents and bioactivities of light and dark brewer's spent grainsen_US
dc.typeArticleen_US
dc.embargo.terms2020-04-30en_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.04.012
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorNational University of Ireland, Galwayen_US
dc.contributor.sponsorGrantNumberFIRM/11/F/050en_US
dc.contributor.sponsorGrantNumber634086en_US


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