Microencapsulation of extracted bioactive compounds from brewer’s spent grain to enrich fish-burgers

摘要: Abstract In this work bioactive compounds (polyphenols and flavonoids) were extracted by supercritical CO2 from brewers’s spent grain (BSG). The extract was microencapsulated to mask its unpleasant bitter taste tested on fish-burger formulation. extraction process carried out at 40 °C 35 MPa of pressure whereas the microencapsulation performed means a spray-drying, using Capsul® as wall material modifying inlet temperature (90–120–150 °C) ratio between carrier (1:2; 1:4; 1:6; 1:8). A sensory evaluation fish-burgers prepared with different powders BSG establish best combination operating parameters. sample 5% solution in equal 1:2 150 °C chosen compromise chemical properties active powder fish sample. Finally, antioxidant burger compared control. Results confirmed potential use food ingredient because found richer polyphenols (30%) flavonoids (50%) better activity than control