Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

Pereira, Iana Maria Cristino; Neto, José Duarte Matos; Figueiredo, Raimundo Wilane de; Carvalho, Juliane Döering Gasparin; Figueiredo, Evânia Altina Teixeira de; Menezes, Natália Viviane Santos de; Gaban, Socorro Vanesca Frota

doi:10.1590/fst.17319

Cited by 20 publications

(12 citation statements)

References 31 publications

(31 reference statements)

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“…Interestingly, the citrus × clementina juice enriched with this extract (20% v/w) increased its antioxidant potential. Similarly, Pereira et al (2020) reported the increase of beer antioxidant activity after addition of orange peels extract. (Ramli et al, 2020).…”

Section: Antioxidant Effectsmentioning

confidence: 86%

Citrus species: Modern functional food and nutraceutical-based product ingredient

2021

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Citrus is the most cultivated fruit crop in the world and occupies a place of considerable importance in the country’s economy. Almost 33% of the citrus fruits are processed for juice production; however, a great amount of wastes, including peels, segment membranes, and seeds are also produced. Indeed, citrus fruits consist of 45% juice, 26% pulp, 27% peels, and 2% seeds. Pruning, a cultural practice involving the removal of tree branches and limbs, was applied to improve fruit’s quality. A large amount of leaves are produced through pruning. These agri-food matrices contain a wide range of bioactive phytochemicals compared to fruits. The present review covers the past 5 years of research carried out in chemistry, health properties, and applications in food and nutraceutical industries of all portions of citrus fruit and its major bioactive compounds. Additionally, patents are also included.

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Section: Antioxidant Effectsmentioning

confidence: 86%

Citrus species: Modern functional food and nutraceutical-based product ingredient

2021

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“…The regionality of the adjuncts is only poorly evaluated; however, intriguingly, attention is placed on the use of by-products from the food industry [96,132], with the incremental aim of reducing food waste and its economic weight.…”

Section: Olive Leaves Italymentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

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Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

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“…Based on the latest research, beers' physicochemical analysis has been mainly based on the bioactive compounds in craft beers [1], volatiles, and antioxidant properties when adding fruit using gas chromatography/mass-spectroscopy (GC-MS) and high-performance liquid chromatography (HPLC) [1][2][3]. Many other studies coupled these analyses of quality traits with sensory trials when analyzing processes to change beer characteristics, such as ultrasound-assisted thermal processing [4], antioxidant activity through natural additives [5][6][7], for sweet potato beers [8] and commercial beers [9]. In the case of traditional consumer sensory tests, they tend to be subjective, and require a laboratory with individual booths that meet specific requirements; it also involves the recruitment of a large number of participants, which often requires an incentive to participate, which leads to higher costs and time for conducting the sessions and analyzing the data [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning

Viejo

Fuentes

2020

Fermentation

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Beer quality is a difficult concept to describe and assess by physicochemical and sensory analysis due to the complexity of beer appreciation and acceptability by consumers, which can be dynamic and related to changes in climate affecting raw materials, consumer preference, and rising quality requirements. Artificial intelligence (AI) may offer unique capabilities based on the integration of sensor technology, robotics, and data analysis using machine learning (ML) to identify specific quality traits and process modifications to produce quality beers. This research presented the integration and implementation of AI technology based on low-cost sensor networks in the form of an electronic nose (e-nose), robotics, and ML. Results of ML showed high accuracy (97%) in the identification of fermentation type (Model 1) based on e-nose data; prediction of consumer acceptability from near-infrared (Model 2; R = 0.90) and e-nose data (Model 3; R = 0.95), and physicochemical and colorimetry of beers from e-nose data. The use of the RoboBEER coupled with the e-nose and AI could be used by brewers to assess the fermentation process, quality of beers, detection of faults, traceability, and authentication purposes in an affordable, user-friendly, and accurate manner.

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Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

Cited by 20 publications

References 31 publications

Citrus species: Modern functional food and nutraceutical-based product ingredient

Citrus species: Modern functional food and nutraceutical-based product ingredient

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning

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