TY - CHAP

T1 - Barley Carbohydrates as a Sustainable and Healthy Food Ingredient

AU - di Vaio, Martina

AU - Cahu, Thiago Barbosa

AU - Marchesano, Valentina

AU - Vestri, Ambra

AU - Blennow, Andreas

AU - Sagnelli, Domenico

N1 - Publisher Copyright: © 2023 Elsevier Inc. All rights reserved.

PY - 2023

Y1 - 2023

N2 - Barley is a fiber and starch rich crop. Historically, barley was used as a human nourishment supply. More recently, barley has mainly been used for animal feed formulation, one-third for malting and only a 2% has been used as food ingredient directly. Beneficial effects associated with barley inclusion in diet have been described. It can decrease the glycemic index (GI) and can be used for body weight and cardiac diseases control. Whole barley has also a positive effect in modulating of gut microbiota. Beer spent grain (BSG), representing a solid by-product of beer production, is a high value raw material with good nutritional quality and bioactive carbohydrate composition. Currently, BSG are underutilized materials with the great potential of having a second life as excellent source of isolated ingredients, particularly high fiber and protein for human consumption. Despite being challenging, the recovery of food industry by-products is necessary for reliving the environmental impact of the food production chain and reduce pollution. The positive effect on human health associated with the consumption of barley, alongside the potential recovery of barley waste-streams, make barley a value ingredient in sustainable formulated products and food supplements. Two developmental pathways can be identified in the use of barley as a sustainable food ingredient. The development of approaches for sustainable recovery of barley based by products and the selection of barley able to grow as perennial crops.

AB - Barley is a fiber and starch rich crop. Historically, barley was used as a human nourishment supply. More recently, barley has mainly been used for animal feed formulation, one-third for malting and only a 2% has been used as food ingredient directly. Beneficial effects associated with barley inclusion in diet have been described. It can decrease the glycemic index (GI) and can be used for body weight and cardiac diseases control. Whole barley has also a positive effect in modulating of gut microbiota. Beer spent grain (BSG), representing a solid by-product of beer production, is a high value raw material with good nutritional quality and bioactive carbohydrate composition. Currently, BSG are underutilized materials with the great potential of having a second life as excellent source of isolated ingredients, particularly high fiber and protein for human consumption. Despite being challenging, the recovery of food industry by-products is necessary for reliving the environmental impact of the food production chain and reduce pollution. The positive effect on human health associated with the consumption of barley, alongside the potential recovery of barley waste-streams, make barley a value ingredient in sustainable formulated products and food supplements. Two developmental pathways can be identified in the use of barley as a sustainable food ingredient. The development of approaches for sustainable recovery of barley based by products and the selection of barley able to grow as perennial crops.

KW - Barley

KW - Beta-glucan

KW - Crispr/cas

KW - Dietary fiber

KW - Domestication

KW - Spent grain

KW - Sustainable crop

U2 - 10.1016/B978-0-12-823960-5.00038-X

DO - 10.1016/B978-0-12-823960-5.00038-X

M3 - Book chapter

AN - SCOPUS:85137320482

SN - 978-0-12-824166-0

VL - 2

SP - 40

EP - 53

BT - Sustainable Food Science

A2 - Ferranti, Pasquale

PB - Elsevier

ER -