New Publication in Applied Food Research
We are happy to share a new publication in Applied Food Research:
“Pasta prepared with ultrasound-treated brewer’s spent grain: effect on bioactive compounds and physicochemical properties of pasta”
Published online on 18 August 2026 the study by Alexa Pérez-Alva, Sandra Teresita Martín-del-Campo, Mikuláš Středa, and Diana K. Baigts-Allende explores the use of brewer’s spent grain (BSG) as a sustainable ingredient for the development of functional pasta.
The research examines how ultrasound treatment and different BSG incorporation levels affect pasta’s physicochemical, technological, and nutritional properties. The results demonstrate the potential of ultrasound-treated BSG to increase the phenolic content of pasta and enhance its nutritional profile, while also highlighting the need to optimize processing conditions to preserve desirable cooking and technological characteristics.
The study contributes to the growing field of food by-product valorization, demonstrating how a major brewing industry by-product can be transformed into a value-added food ingredient.
Read the full open-access article: Pasta prepared with ultrasound-treated brewer’s spent grain: effect on bioactive compounds and physicochemical properties of pasta
Congratulations to Alexa Pérez-Alva and other co-authors on this valuable contribution to sustainable food innovation and functional food development!
