Valorization of beer spent grain through its conversion by extrusion into new food ingredients for sustainable health.

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Reducing and valuing food waste is a crucial factor in promoting sustainability, which is threatened by the planet's economic and demographic growth. Worldwide, 39 million tons of brewers spent grain (BSG) are produced, a lignocellulosic material that represents 85% of the by-product of the brewing process. A part from that, chronic non-communicable diseases are responsible for 70% of deaths worldwide. Its prevalence is diminished thanks to the ingestion of foods rich in dietetic fiber, especially soluble fiber due to its hypoglycemic and hypolipidemic effects. In addition, the intake of antioxidants contributes to the reduction of oxidative stress linked to the appearance and development of diabetes, obesity and metabolic syndrome. In this context, the objective of my doctoral thesis is to valorize brewer spent grain through the development of new extruded ingredients of high nutritional value for the formulation of functional foods that contribute to the prevention of type II diabetes. So far, the optimal extrusion conditions that maximize the antioxidant and soluble fiber capacity of BSG have been determined.