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


O1. Obtaining the natural antioxidant compounds extracts from BSG using different solvents and extraction methods

img_0485 img_0483 img_1407

img_0438 img_0401  img_0320

img_1925 img_1383 img_0645

O2. Characterization of the antioxidant extracts

img_1388 img_0838 img_0810

img_0812 img_1385 img_0396 img_0763

O3. Obtaining the microencapsulated antioxidant extracts using spray-drying and freeze-drying techniques and their characterization

SerialNumber=8200-1623-04 DataNumber=SU8200 0013 SampleName=stub PixelSize=39.6875 Condition=Vacc=5.0kV Mag=x2.50k WD=16.0mm EmissionCurrent=9.4 SignalName=SE(UL) Vacuum= ScanSpeed=Capture_CSS(20) ScreenMode=Full Screen DataDisplayCombine=1 MagnificationDisplay=0 KeyWord1= KeyWord2= Comment=






O4. Obtaining the functional bread with microencapsulated polyphenolic extracts

img_1834 img_1864 img_1848

img_1946 img_1944 img_1877

IMG_1857 IMG_1886 miez paine

O5. Evaluation of stability and functionality of microencapsulated polyphenolic extracts during processing and storage of the product

23114857_1566307453427419_1406080155_n sonia 4 sonia 5

sonia 6 sonia 7 Sonia