Applications of natural ingredients in alcoholic drinks

Buglass, Alan J.; Caven-Quantrill, Darren J.

doi:10.1533/9780857095725.2.358

Cited by 10 publications

(5 citation statements)

References 33 publications

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“…Therefore, making a non-traditional beer involves balancing this contrast between complexity and robustness, which requires technical knowledge from the producer in the creation process [14]. Furthermore, another challenge is the conjoint analysis of the insertion step and the adjunct composition and form (dehydrated, in pieces, extract, pulp, or microencapsulated) [15]. However, as each manufacturing step has its control variables and requires technical and empirical knowledge, it becomes possible to filter a suitable set of options and simplify the number of potential combinations to be tested.…”

Section: Potential Production Steps and Addiction Mechanism For Inclusion Of Brewing Adjunctsmentioning

confidence: 99%

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Paiva¹,

Mutz

Conté-Júnior

2021

Antioxidants

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Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.

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Section: Potential Production Steps and Addiction Mechanism For Inclusion Of Brewing Adjunctsmentioning

confidence: 99%

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Paiva¹,

Mutz

Conté-Júnior

2021

Antioxidants

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“…One of its components, 4-vinylguaiacol, is responsible for phenolic aromas [63]. As for wheat malts (Pale, Roasted and Smoked), they produce generally slightly darker beers [16], with greater intensity of flavours and odours, and with more body than beers brewed with barley malt [41].…”

Section: Wheat (Triticum Aestivum L)mentioning

confidence: 99%

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Cadenas

Caballero

Nimubona

et al. 2021

Foods

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In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.

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“…In brewing, β-myrcene is one of the most potent aromatic flavour components of hop essential oils and in all analysed hop varieties is considered the most odour-active volatile ( 9 , 10 ). Myrcene largely determines the “green hop aroma” in beer and is a primary substance in dry hopped beers ( 11 ), with a “herbaceous, resinous, green, balsamic, fresh hop” like odour ( 12 , 13 ).…”

Section: Introductionmentioning

confidence: 99%

Myrcene—What Are the Potential Health Benefits of This Flavouring and Aroma Agent?

et al. 2021

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Myrcene (β-myrcene) is an abundant monoterpene which occurs as a major constituent in many plant species, including hops and cannabis. It is a popular flavouring and aroma agent (food additive) used in the manufacture of food and beverages. This review aims to report on the occurrence, biological and toxicological profile of β-myrcene. The main reported biological properties of β-myrcene—anxiolytic, antioxidant, anti-ageing, anti-inflammatory, analgesic properties—are discussed, with the mechanisms of activity. Here we also discuss recent data regarding the safety of β-myrcene. Overall, β-myrcene has shown promising health benefits in many animal studies. However, studies conducted in humans is lacking. In the future, there is potential for the formulation and production of non-alcoholic beers, functional foods and drinks, and cannabis extracts (low in THC) rich in β-myrcene.

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Applications of natural ingredients in alcoholic drinks

Cited by 10 publications

References 33 publications

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Myrcene—What Are the Potential Health Benefits of This Flavouring and Aroma Agent?

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