Systematic analysis on the incorporation of malt waste in different production processes aiming for cleaner production.

Abstract

During the production of the beverage, in addition to the high amount of water used in the process, there is also the generation of waste, especially malt bagasse, generating 20 kg of waste per one hundred liters of beer. A systematic analysis was conducted on the insertion of this bagasse in new production cycles. Descriptors in Portuguese and English were used in the WEB OF SCIENCES, SciELO, CAPES Periodical, SCOPUS and BDTD databases, from 2000 to December/2021. The most prominent research was those that evaluated the composition of bagasse, followed by the insertion of the residue in human food and its use for energy generation. It was possible to verify, through this research, the potential of bagasse in different production processes, in addition to its versatility and attractive chemical composition. Despite the data presented demonstrating the efficiency of the residue, studies are still scarce, and continuous research is necessary for the improvement of processes.