Microencapsulation of a craft beer, nutritional composition, antioxidant stability, and drink acceptance

Beer is a drink appreciated by different cultures for its diversity and social interaction. The micrencapsulation can be used to concentrate and stabilize phenolic compounds; creating a product with possible functional claims and health properties. The present study developed a craft beer powder product using an experimental design to evaluate the influence of temperature on spray-drying, and maltodextrin proportions, as an encapsulating agent, and functional quality. The craft beer powder was also analyzed for stability, nutritional composition, and sensory aspects. Solubility assays revealed an average value of 95, the water activity was 0.28, and the total phenolic compounds of gallic acid equivalents was 97 mg g(-1) of dried weight. The characterization of powdered pure beer microparticles and maltodextrin associated microparticles showed satisfactory results for wettability (77 s), hygroscopicity (14%) and dispersibility (-0.33 Delta(Abs) x 10)(3). In the stability study, no significant difference was observed in the reduction of phenolic compounds and antioxidant activity; both showed 100% retention in beer microparticles with and without maltodextrin over 180 days. The sensory analysis showed good acceptance. The powdered beer product presented antioxidant characteristics and the flavor was preserved with the elimination of alcohol, suggesting it could be an innovative product with possible health functions.