Figures (4)  Tables (4)

    • Figure 1. 

      (a) Particle size (diameter) of brewers' spent grain flour dispersions with (BSG-S) and without (BSG) sonication. (b) Particle dispersion of BSG-S and BSG under light microscopy. The scale bars represent 200 μm in length.

    • Figure 2. 

      (a) Representative micrographs and (b) droplet size distribution of emulsions stabilized with 5%, 7%, and 9% w/v of brewers' spent grain dispersions with (BSG-S) and without (BSG) sonication. The scale bars indicate 50 μm in length.

    • Figure 3. 

      (a) Visual appearance of emulsions stabilized with 5%, 7%, and 9% w/v (from left to right) of brewers' spent grain dispersions with (BSG-S) and without (BSG) sonication. (b) Creaming index of emulsions stabilized with 5%, 7%, and 9% w/v of BSG-S and BSG.

    • Figure 4. 

      (a) Flow curves and (b) frequency sweep test of emulsions stabilized with 5%, 7%, and 9% w/v of brewers' spent grain dispersions with sonication (BSG-S).

    • Component (g/100 g)
      Moisture 6.7 ± 0.3
      Ash 3.0 ± 0.3
      Protein 18 ± 1
      Fat 6.3 ± 0.4
      Total dietary fiber 38 ± 4
      Soluble fiber 3.5 ± 0.2
      Carbohydrates 28 ± 5
      Data are presented as the mean values and standard deviations from three samples (n = 3).

      Table 1. 

      Chemical composition of brewers' spent grain.

    • Samples ζ-Potential (mV) Soluble protein (g/L)
      BSG dispersion −3.7 ± 0.3b 0.87 ± 0.03b
      BSG-S dispersion −43 ± 4a 3.9 ± 0.4a
      Data are presented as the mean values and standard deviations from three samples (n = 3). Different letters in the same column indicate significant differences (p < 0.05) between samples

      Table 2. 

      ζ-Potential (mV) and soluble protein content (g/L) of brewers' spent grain dispersions with (BSG-S) and without (BSG) sonication.

    • Samples k (s) n (−) R2
      BSG-S 5% 0.87 ± 0.07c 0.51 ± 0.03a 0.99
      BSG-S 7% 2.5 ± 0.5b 0.45 ± 0.01b 0.99
      BSG-S 9% 73 ± 2a 0.38 ± 0.01c 0.99
      Different letters in the same column indicate significant differences (p < 0.05) between samples.

      Table 3. 

      Viscosity curve fitting parameters for the Carreau model for BSG-S-based emulsions at 25 °C.

    • Samples kʹ (Pa.sn) n (−) R2
      BSG-S 5% 2.94 ± 0.09c 0.109 ± 0.003b 0.95
      BSG-S 7% 5.5 ± 0.5b 0.097 ± 0.001a 0.98
      BSG-S 9% 9.2 ± 0.4a 0.096 ± 0.001a 0.96
      Different letters in the same column indicate significant differences (p < 0.05) between samples.

      Table 4. 

      Rheological parameters for emulsions with 5%, 7%, and 9% (w/v) of the BSG-S dispersion.