Potential Microencapsulation of Barley Beer by β -Cyclodextrin A Review

Beer, an alcoholic beverage made from barley, hops, yeast, water and sometimes with adjuncts such as sorghum, rice, maize and more is a favourite drink for many people around the world. Beer is a drink for both happy and sad moments. In this review work, the potential of microencapsulating barley beer with spray and freeze drying techniques were assessed. Spray and freeze drying techniques have been employed in drying other products including wine. The carrier agent, ß Cyclodextrin which has been used in both food and pharmaceutical industries could serve as the wall material to protect the polyphenol rich barley beer from thermal degradation of the nutrients during the drying process. Barley beer powder could result from the microencapsulation which could serve as a drink or added to other drinks or foods. Desmond Antwi Arthur | Marcillinus Zekrumah | Elizabeth Sena Ajorsu "Potential Microencapsulation of Barley Beer by β -Cyclodextrin - A Review" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-3 , April 2022, URL: https://www.ijtsrd.com/papers/ijtsrd49885.pdf Paper URL: https://www.ijtsrd.com/engineering/food-engineering/49885/potential-microencapsulation-of-barley-beer-by-β--cyclodextrin--a-review/desmond-antwi-arthur