OPTIMIZATION OF BREWING WASTE’S (TRUB) PHENOLIC COMPOUNDS EXTRACTION BY ULTRASOUND ASSISTED USING RESPONSE SURFACE METHODOLOGY

The brewing waste, also known as trub, is an abundant by-product of the brewing industry. Such material presents high levels of phenolic compounds, which promote antioxidant, antimicrobial and antifungal effects, turning the trub economically attractive. In this study, the trub’s phenolic compounds were extracted by ultrasound-assisted extraction technology. Such experiments were conducted according to a central composite rotatable design (CCRD), with the evaluated parameters being ethanol concentration, solid-liquid ratio and extraction temperature. Response surface methodology (RSM) descri...