NATURAL EXTRACTS OF BIOACTIVE COMPOUNDS FROM THE RESIDUE OF BREWER’S SPENT GRAIN WITH APPLICATIONS IN THE DEVELOPMENT OF NEW FUNCTIONAL FOODS – Research project PN-II-RU-TE-2014-4-0842. This work was supported by a grant of the Romanian National Authority for Scientific Research, CNCS–UEFISCDI, contract number 52/01.10.2015


The originality and innovation elements of the project consist in using polyphenolic extracts from BSG in a microencapsulated form to obtain a functional bread as well as the evaluation of the functionality and quality of the final product. So far, the exploitation of BSG in bakery industry was done mainly in the form of flour incorporated into snack products, biscuits, bread or extruded products aimed at increasing the fibre and protein content of the end-product. Natural antioxidant extracts from various sources (eg: turmeric, grape seed, green tea) are introduced as a powder in bread, sometimes adversely affecting sensory and rheological properties of the finished product. There is a limited number of studies regarding the use of polyphenolic extracts in a microencapsulated form in bread and derived-products, but the results are promising.