Cervejas: relação entre estilos; compostos fenólicos e capacidade antioxidante

Silva, Roberta Nogueira Pereira da; Dias, Juliana; Koblitz, María Gabriela Bello

doi:10.33448/rsd-v10i3.13471

Cited by 2 publications

(2 citation statements)

References 37 publications

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“…Ale-style beers, dark in color, with more intense alcohol content and bitterness, showed higher values of total phenolic compounds than other styles [27]. On the other hand, Lager beers, such as Pilsen and American Lager styles, are pale beers produced with low roast malts and had the lowest levels of phenolic compounds in a range of 164 to 448 mg GAE/L [28].…”

Section: Total Phenolics Content (Tpc)mentioning

confidence: 93%

Jambu Flower Extract (Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content

Silva

Fernandes

Santos

et al. 2023

Plants

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Craft beers with different sensory perceptions have received the attention of more demanding consumers. In this sense, the application of plant extracts as brewing adjuncts is being increasingly studied. Allied with these perspectives is the consumption of lower alcoholic beverages, which also represents the desire for a market niche that has been growing gradually. The present work aimed to produce craft lager beer with the addition of plant extract and reduced alcohol content by partial replacement of malt with malt bagasse. The physical-chemical analyzes of the beer produced showed that it was possible to reduce the alcohol content by 40.5% compared to the control sample. In addition, an extract of Acmella oleracea (Jambu) obtained by supercritical extraction was added to increase the beer’s antioxidant capacity. The ABTS, DPPH, and ORAC methods evaluated the antioxidant capacity. These assays were performed again after six months of storage. The quantification and identification of the significant substance in the extract (spilanthol) were performed using Gas Chromatography (GC-FID), Thin Layer Chromatography (TLC), and Attenuated Total Reflectance Infrared Spectroscopy (FTIR-ATR). The results showed significant increases in antioxidant activity compared to the sample without extract. This positive aspect opens a perspective for using jambu flower extract as a prominent antioxidant adjunct in beer.

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Section: Total Phenolics Content (Tpc)mentioning

confidence: 93%

Jambu Flower Extract (Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content

Silva

Fernandes

Santos

et al. 2023

Plants

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show abstract

“…It is possible that the longer mashing time results in greater extraction of phenolic compounds from malt grains, such as phenolic acids and tannins, which are also responsible for the increase in the pH value. Regarding sensory characteristics, tannins result in astringent flavors, which cause the sensation of a drier drink (Quifer-Rada et al, 2015;Silva et al, 2021).…”

Section: Two-factor Interaction Effectmentioning

confidence: 99%

Cold mash in brewer wort with low carbohydrate content: a study of the mashing step

Dalberto,

Niemes,

Rosa

2023

Braz. J. Food Technol.

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Cold mash is an innovative and promising brewing technique for obtaining free-alcohol and low-alcohol beers, with a sensory profile similar to traditional beers. While traditional mashing is carried out at high temperatures, between 50 and 75 oC, this technique uses low temperatures, around 10 oC, but with a longer time. This allows more intense extraction of flavors and color from the malt while keeping the concentration of fermentable sugars low, as the enzymatic starch hydrolysis does not occur at its maximum efficiency. A study was performed on the mashing stage of the brewing process using the cold mash technique, with subsequent physicochemical characterization, to evaluate possible changes in these parameters. To obtain beer worts with low concentrations of fermentable sugars, modifications were made to mashing temperature and time, and a two-level factorial design was applied to evaluate the influence of these variables, demonstrating that the main factor mashing time was of great importance in the response. The extract content, related to the concentration of carbohydrates, presented results around 6 oBx, while the traditional wort has between 11 and 12 oBx, and the protein content was 0.12 to 0.13%, being below than reported in the literature. For pH, the results were around 6.0, which is above the recommended for brewer's wort, demonstrating that the mashing technique employed promoted changes in this parameter, possibly due to the limited action of the phosphatase enzyme, responsible for lowering the pH through the production of phosphoric acid.

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Cervejas: relação entre estilos; compostos fenólicos e capacidade antioxidante

Cited by 2 publications

References 37 publications

Jambu Flower Extract (Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content

Jambu Flower Extract (Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content

Cold mash in brewer wort with low carbohydrate content: a study of the mashing step

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