Alginate and malva nut gum-based hydrogels incorporated with brewer’s spent grain as a source of fibre and antioxidants

Nuchchareonpaiboon, P. and Prabsangob, N. (2023) Alginate and malva nut gum-based hydrogels incorporated with brewer’s spent grain as a source of fibre and antioxidants. International Food Research Journal (Malaysia), 30. pp. 536-547. ISSN 2231 7546

Hydrogels were prepared using malva nut gum (MVG) and alginate as a structuring agent via the ionotropic gelation method. For preparation as a source of fibre and antioxidant, the hydrogels were incorporated with brewer’s spent grain (BSG) at varying concentrations (0 - 10%). Then, the characteristics and stability of the beads were evaluated based on heating and the storage pH of the beads. The antioxidant activities of the hydrogels increased proportionally with the BSG content. The incorporation of BSG, especially at high concentration, enhanced the bead stability with the beads showing good stability under acidic pH conditions, perhaps because of molecular interactions between the hydrogel-structuring agents and the chemicals available in BSG, as suggested by the FTIR profiles. Then, the hydrogels incorporated with BSG were introduced to passionfruit juice, and their stability was observed throughout 2 w storage. The most appropriate BSG concentration incorporated into the beads was 7.5%, based on its good stability in the juice model, and the relatively high antioxidant capacity of the beads. Therefore, it could be feasible to use the MVG-alginate-based hydrogels incorporated with BSG for the production of healthy food, due to the presence of fibre and the antioxidant in the beads.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(02)%202023/22%20-...

Abstract

Hydrogels were prepared using malva nut gum (MVG) and alginate as a structuring agent via the ionotropic gelation method. For preparation as a source of fibre and antioxidant, the hydrogels were incorporated with brewer’s spent grain (BSG) at varying concentrations (0 - 10%). Then, the characteristics and stability of the beads were evaluated based on heating and the storage pH of the beads. The antioxidant activities of the hydrogels increased proportionally with the BSG content. The incorporation of BSG, especially at high concentration, enhanced the bead stability with the beads showing good stability under acidic pH conditions, perhaps because of molecular interactions between the hydrogel-structuring agents and the chemicals available in BSG, as suggested by the FTIR profiles. Then, the hydrogels incorporated with BSG were introduced to passionfruit juice, and their stability was observed throughout 2 w storage. The most appropriate BSG concentration incorporated into the beads was 7.5%, based on its good stability in the juice model, and the relatively high antioxidant capacity of the beads. Therefore, it could be feasible to use the MVG-alginate-based hydrogels incorporated with BSG for the production of healthy food, due to the presence of fibre and the antioxidant in the beads.

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Item Type:	Article
AGROVOC Term:	alginates
AGROVOC Term:	gums
AGROVOC Term:	dietary fibres
AGROVOC Term:	antioxidants
AGROVOC Term:	functional foods
AGROVOC Term:	statistical methods
AGROVOC Term:	brewing industry
AGROVOC Term:	value added
AGROVOC Term:	waste utilization
Geographical Term:	Thailand
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	08 Jul 2025 02:18
Last Modified:	08 Jul 2025 02:18
URI:	http://webagris.upm.edu.my/id/eprint/575

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