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Valor añadido de los subproductos de la industria cervecera como nuevos ingredientes en las aplicaciones de bebidas

Muhammad Usman Akram¹, Helen Oluwaseun Agunbiade¹, Deepak Kadam¹

¹Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

Foods (Basel, Switzerland)

|August 28, 2025

Resumen

Los subproductos de la cervecería como el grano gastado de la cervecera (BSG) y la levadura gastada de la cervecera (BSY) se pueden transformar en hidrolizados de proteínas valiosos (BSGH y BSYH). Estos ingredientes mejoran las bebidas de malta sin alcohol, ofreciendo una solución sostenible para el enriquecimiento de los alimentos.

Área de la Ciencia:

Ciencias de la alimentación
Biotecnología
Sistemas alimentarios sostenibles

Sus antecedentes:

El crecimiento de la población mundial y la preocupación por la seguridad alimentaria hacen necesario valorizar los subproductos de la industria alimentaria.
Los subproductos de la cervecería, el grano gastado de la cervecera (BSG) y la levadura gastada de la cervecera (BSY), son recursos ricos en proteínas subutilizados.
La transformación de estos subproductos en ingredientes alimenticios funcionales aborda la reducción de residuos y promueve la sostenibilidad.

Objetivo del estudio:

Para hidrolizar enzimáticamente el BSG y el BSY en hidrolizados de proteínas (BSGH y BSYH).
Evaluar el impacto de la incorporación de BSGH y BSYH en las bebidas de malta sin alcohol.
Evaluar los efectos sobre las propiedades fisicoquímicas y el potencial de mejora nutricional.

Principales métodos:

Hidrólisis enzimática de BSG y BSY para producir BSGH y BSYH.
Incorporación de BSGH y BSYH en bebidas de malta sin alcohol en diferentes concentraciones.
Evaluación de las propiedades fisicoquímicas: color, viscosidad cinemática, turbidez, capacidad de espuma y estabilidad de la espuma.

Principales resultados:

BSGH y BSYH demostraron una mejor solubilidad en agua y una capacidad de unión al agua reducida en comparación con las formas nativas.
La hidrólisis enzimática produjo péptidos, aumentando la cisteína y la metionina en BSYH.
La adición de BSGH y BSYH aumentó la viscosidad y la turbidez de la bebida mientras disminuía la ligereza; BSYH mostró propiedades espumantes superiores.

Conclusiones:

Los subproductos de la cervecería, BSG y BSY, pueden convertirse efectivamente en hidrolizados de proteínas valiosas (BSGH y BSYH) mediante hidrólisis enzimática.
Estos hidrolizados pueden utilizarse como suplementos de proteínas en productos alimenticios y bebidas, como las bebidas de malta sin alcohol.
Los resultados apoyan el uso de estos ingredientes ricos en proteínas para mejorar el valor nutricional y promover sistemas alimentarios sostenibles.

Palabras clave:

Cereales usados de la cervecería Levadura de cerveza gastada Bebidas de malta no alcohólicas Nuevos ingredientes proteicos Hidrolizados de proteínas Solubilidad en agua

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