The recovery and re-use of the by-products from food industry to develop functional foods is a research direction of great interest and actuality from the perspective of food – health relation as well as from the environment protection and waste management perspective. Despite the continuous progress in the recent years, in this area there is still the need and a priority to find new « non-conventional » sources of bioactive compounds and to develop / adapt modern and efficient methods for their incorporation into food products. The main advantages of using BSG as source of antioxidant compounds are: its low cost, its availability throughout the year, its production in large quantities as well as the fact that it is a plant-derived residue suitable for human consumption.
O1. Obtaining the natural antioxidant compounds extracts from BSG using different solvents and extraction methods
O2. Characterization of the antioxidant extracts
O3. Obtaining the microencapsulated antioxidant extracts using spray-drying and freeze-drying techniques and their characterization
O4. Obtaining the functional bread with microencapsulated polyphenolic extracts
O5. Evaluation of stability and functionality of microencapsulated polyphenolic extracts during processing and storage of the product