Chemical Characterization and Potential Industrial Valorization of Brewers’ By–Products and Sargassum fluitans in Benin with a Focus on Their Potential in a Circular Food Economy Framework

Dossa, Sètondji Jean-Claude; Akpovi, Casimir D.; Richel, Aurore

doi:10.1007/s12649-026-03769-8

Article (Scientific journals)

Chemical Characterization and Potential Industrial Valorization of Brewers’ By–Products and Sargassum fluitans in Benin with a Focus on Their Potential in a Circular Food Economy Framework

Dossa, Sètondji Jean-Claude; Akpovi, Casimir D.; Richel, Aurore

2026 • In Waste and Biomass Valorization

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10.1007/s12649-026-03769-8

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Keywords :

Brewers’ spent grain; Pelagic Sargassum; Food ingredients; Bioactive compounds; UPLC-QTOF-MS profiling; Sustainable food systems

Abstract :

[en] Purpose This study aimed to characterize brewers’ spent grain (BSG) and Sargassum fluitans III (SfIII) from the Beninese coast and to evaluate their potential as sustainable feedstocks for multifunctional industrial applications. The research addresses the lack of high-value valorization routes for these abundant biomasses in West Africa, aligning with circular-economy principles. Methods Both biomasses were collected during representative production and seasonal stranding periods and underwent comprehensive profiling, including proximate composition analysis, fatty acid characterization by GC-FID, and secondary metabolite identification by UPLC-QTOF-MS. Antioxidant potential was assessed by measuring total phenolic content (Folin-Ciocalteu), and safety was evaluated by quantifying heavy metals, specifically arsenic and mercury. Results BSG showed high protein (27–34%) and carbohydrate (47–53%) contents, with lipids (up to 7%) dominated by linoleic (C18:2), palmitic (C16:0), and oleic (C18:1) acids. SfIII was characterized by high mineral content (18–41%) and 12% carbohydrates. UPLC-QTOF-MS identified diverse phospholipids, phytosterols, and flavonoids, confirming significant bioactive potential. Crucially, arsenic and mercury levels remained at trace concentrations, supporting the safety of these materials for further processing. Conclusion The results demonstrate that BSG and SFIII are viable candidates for nutrient–dense food ingredients, cosmetic antioxidants, and bio-based materials. This study provides a scientific baseline to strengthen local value chains in Benin and support sustainable economic development by valorizing underutilized biological resources.

Disciplines :

Chemistry

Author, co-author :

Dossa, Sètondji Jean-Claude ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Akpovi, Casimir D.

Richel, Aurore ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Language :

English

Title :

Chemical Characterization and Potential Industrial Valorization of Brewers’ By–Products and Sargassum fluitans in Benin with a Focus on Their Potential in a Circular Food Economy Framework

Publication date :

18 August 2026

Journal title :

Waste and Biomass Valorization

ISSN :

1877-2641

eISSN :

1877-265X

Publisher :

Springer Science and Business Media LLC

Peer reviewed :

Peer Reviewed verified by ORBi

Development Goals :

3. Good health and well-being
12. Responsible consumption and production

Additional URL :

https://link.springer.com/content/pdf/10.1007/s12649-026-03769-8.pdf

Funders :

ARES - Académie de Recherche et d'Enseignement Supérieur

Available on ORBi :

since 24 August 2026

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