Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

Abstract

Juice made from sea-buckthorn berries (Hippophae rhamnoides L.) is a valuable source of bioactive compounds, vitamins, as well as micro- and macronutrients. By applying defatted sea-buckthorn juice, it is possible to enhance wheat beer and change its sensory properties and the contents of bioactive compounds in the finished product. A sensory assessment showed that wheat beers with a 5% v/v addition of sea-buckthorn juice were characterised by a balanced taste and aroma (overall impression). Physicochemical analyses showed that, compared to the control samples, wheat beers enhanced with defatted sea-buckthorn juice at a rate of 5% v/v or 10% v/v had high total acidity with respective mean values of 5.30 and 6.88 (0.1 M NaOH/100 mL), energy values lower on average by 4.04% and 8.35%, respective polyphenol contents of 274.1 mg GAE/L and 249.7 mg GAE/L, as well as higher antioxidant activity (measured using DPPH, FRAP, and ABTS assays). The findings show that the samples of wheat beer enhanced with sea-buckthorn juice had average ascorbic acid contents of 2.5 and 4.5 mg/100 mL (in samples with 5% v/v and 10% v/v additions, respectively) and contained flavone glycosides, e.g., kaempferol-3-O-glucuronide-7-O-hexoside. Based on the current findings, it can be concluded that wheat beer enhanced with sea-buckthorn juice could emerge as a new trend in the brewing industry.

Impact of the Addition of Fruits of Kamchatka Berries (L. caerulea var. kamtschatica) and Haskap (L. caerulea var. emphyllocalyx) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers

“…Water was administered between each evaluation. Sensory analysis of the beers was performed according to the methodology given by Belcar and Gorzelany [ 1 ]. The sensory profile of fruit beers made with kamchatka berry and haskap fruit was compared with the control beer (without added fruit).…”

“…In recent years, consumers have been looking for new trends in beer styles, including increasing interest in beers other than those made from 100% barley malt and enriched with raw materials with high health-promoting effects such as fruit. Wheat beers are top-fermented products characterised by a fine, stable foam (thanks to a combination of two types of wheat and barley malt), little bitterness or haze intensity [ 1 , 2 , 3 , 4 ]. The palatability of wheat beers comes from the chemical compounds formed during fermentation, including phenols, aldehydes, esters and their derivatives [ 2 , 3 , 4 ].…”

“…Fruit enrichment of wheat beers can be used in the form of pulp, juice, concentrate or flavouring, which are most often introduced into beers during fermentation. The most common fruits used as a batch in beers are cherries, strawberries or exotic fruits, but there is also a search for new fruit species that could be used in the production of fruit beers, e.g., the fruit of the saskatoon berry or the defatted juice of the sea buckthorn [ 1 , 6 ]. The addition of fruit has a positive effect on both the health-promoting properties of the finished product (higher biological activity through the extraction of chemical compounds, e.g., polyphenols, from the added fruit into the beer) but also on the sensory properties (e.g., colour, aroma or taste of the beer product [ 7 , 8 ]).…”

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“…For example, wheat beer enriched with 5% fresh sea buckthorn , according to experts, promises to become a new trend in the brewing industry in the near future. [31] It is recommended to limit the consumption of sea buckthorn juice in case of urolithiasis, acute cholecystitis and pancreatitis. It is also worth considering that sea buckthorn thins the blood.…”

Effect of Polyphenols in Sea Buckthorn Berry on Chemical Mediator Release from Mast Cells

“…Sea buckthorn ( Hippophae rhamnoides L.) is a deciduous shrub of the Elaeagnaceae family, native to northern Eurasia, and cultivated in Hokkaido, Japan ( Sabir et al, 2003 ; Wang et al, 2022 ). Sea buckthorn berry (SBB), the yellow-orange fruit of the sea buckthorn, is rich in vitamins, carotenoids, and flavonoids ( Ciesarová et al, 2020 ) and are used in various food processing applications, including brewing ( Vilas-Franquesa et al, 2020 ; Belcar and Gorzelany, 2022 ). SBB has been shown to exhibit antioxidant, antibacterial, and antiviral effects ( Olas et al, 2016 ; Yue et al, 2017 ; Kurskaya et al, 2022 ) and is expected to have a high therapeutic and medicinal potential ( Suryakumar and Gupta, 2011 ).…”