Using Purple Amerindian Yam (cará roxo, Dioscorea trifida L.) as brewing adjunct: technical and sensorial analysis

Matos, Italo Thiago Silveira Rocha; MOTA, Maria Luisa Forasteiro; Carmo, Edson Junior do

doi:10.1590/fst.48521

Cited by 1 publication

(1 citation statement)

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“…A wide selection of craft beers catering to personalized tastes and styles is becoming available in many countries. The enrichment of beer by the addition of adjuncts, such as fruits (Kawa‐Rygielska et al., 2019; Nardini & Garaguso, 2019), vegetables (Humia et al., 2020; Matos et al., 2022), and spices (Nunes Filho et al., 2021; Tozetto et al., 2019), may add new sensory characteristics to the beer, but also increase the levels of bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the antioxidant characteristics of craft beer with green tea

Li-xia

Lü

et al. 2022

Journal of Food Science

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The addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect of different green teas on the flavor stability of beer, we developed an approach to rapidly evaluate their antioxidant activity. Ten types of craft beer were produced by adding different kinds of green tea during brewing, and their antioxidant activity and phenolic profiles were evaluated. The results showed remarkable variations in antioxidant activity and antioxidative compound contents, which were considerably higher in green tea beers than in non‐tea beer (p < 0.05). A comprehensive evaluation function was developed to evaluate the total antioxidant activity of beers using principal component analysis. The highest total antioxidant activity was observed in Taiping Houkui beer, with a comprehensive evaluation score of 2.53. Pearson correlation analysis suggested that (−)‐epigallocatechin gallate, (−)‐epicatechin gallate, and (−)‐epigallocatechin were strongly correlated with the total antioxidant activity of green tea beers (p < 0.01). The summation of their contents represented more than 60% of the total phenolic content of the teas, which can be used to predict the total antioxidant activity of green tea beers. Practical Application Flavor stability is of prime concern for brewers, and flavor aging is increasingly becoming the limiting factor in beer shelf life. The application of green tea as antioxidants in beer can improve the flavor stability by protecting against beer staling during storage. The analytical method developed in this study will contribute to the rapid comparison of the effect of different green teas on the flavor stability of beer. Furthermore, the research findings demonstrate the potential benefits of green teas to beer flavor stability, which is of considerable importance in promoting the development and consumption of green teas.

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