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

Belcar, Justyna; Kapusta, Ireneusz; Sekutowski, T.; Gorzelany, Józef

doi:10.3390/molecules28104011

Cited by 3 publications

(3 citation statements)

References 38 publications

(82 reference statements)

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“…The density decreases with temperature for all samples. The densities detected at 20°C in this experiment to determine the real extract content showed the highest similarity for the samples of beers labelled HJW (1015 kg•m -3 ) and for the sample JKA (1023 kg•m -3 ) while for the other beers this correlation was relatively low compared to that obtained in the present study (Belcar et al, 2023). We confirmed the decreasing temperature dependence for wheat beers with fruit addition as well.…”

Section: Resultssupporting

confidence: 84%

“…kamtschatica) and haskap (Lonicera caerulea L. var. emphyllocalyx) fruits, together with the results of qualitative analysis, were discussed in Belcar et al (2023). Wheat beers obtained without fruits addition were designated JKO, with the addition of kamchatka berries 'Duet' were designated JKD, with the addition of kamchatka berries 'Aurora' were Vol.…”

Section: Methodsmentioning

confidence: 99%

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The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers

Gorzelany,

Hlaváčová,

Haulíková

et al. 2023

Acta Universitatis Cibiniensis. Series E: Food Technology

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Beers are among the most popular drinks all over the world. The introduction of beers to the market must be preceded by lengthy physicochemical studies, which are essential to ensure the food safety of consumers. Studying the rheological and electrical properties of beers can not only speed up the product launch, but also improve technological processes. Craft wheat beers enriched with lemongrass and fruit (addition of kamchatka berry and haskap fruits) were used in this study. Beer samples were subjected to density, dynamic viscosity, conductivity and impedance analyses and the values obtained were compared with the results of physicochemical analyses. The coefficient of determination reflects the correctness of the proposed model describing the detected dependence in the best way. The closer its value is to 1, the more accurate the model. The addition of lemongrass extract was found to reduce density, and coefficients of determination had high values in the interval (0.9927 - 0.9961). Beers enriched with berry extract had higher density than the control sample, and coefficients of determination have very high values in the interval (0.9955 - 0.9976). The control beers have the highest conductivity. The lemongrass and fruit extract with which the beer samples were enriched introduced sugar into the beer and these samples had lower conductivity (R2 for beers with lemongrass is situated in interval 0.7772 - 0.9256 and for samples of beers with berries 0.6884 - 0.9846). Based on the impedance, it was possible to distinguish between types of beers, mainly at 50 kHz or 100 kHz.

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Section: Resultssupporting

confidence: 84%

Section: Methodsmentioning

confidence: 99%

The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers

Gorzelany,

Hlaváčová,

Haulíková

et al. 2023

Acta Universitatis Cibiniensis. Series E: Food Technology

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show abstract

“…Kamchatka berries owe their fame to their high content of biologically active compounds, including phenolic compounds or vitamins, which translates into their antibacterial, detoxifying and anti-inflammatory properties. In the food industry, they are mainly used in the production of jams, juices, tinctures, wines and as natural colourings [2]. In contrast, no data were found in the literature on the use of Kamchatka berry pomace in cosmetic technology.…”

Section: Introductionmentioning

confidence: 99%

Kamchatka Berry (<em>Lonicera caerulea</em> L<em>.</em>) Pomace Bioferment as an Innovative Cosmetic Raw Material

Majchrzak,

Śmigielski,

Motyl

et al. 2024

Preprint

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Kamchatka berries (Lonicera caerulea L.) are known for their high content of phenolic compounds or vitamins, which is reflected in their antibacterial, detoxifying and anti-inflammatory properties. They are used in the production of jams, juices, wines and as natural dye. A bioferment was prepared from the pomace of the Kamchatka berry varieties Aurora and Indigo Gem and the strains Saccharomyces cerevisiae and Lacticaseibacillus paracasei, which was used to prepare a cosmetic preparation with a concentration of 5% in accordance with the guidelines of the COSMOS certification body. Conducted physico-chemical and organoleptic analyses and bioactive profile characterisation (UHPLC-DAD and UHPLC-ESI-MS/MS). The results showed that the presence of caffeic acid 4.47 ± 0.07 mg/100g was detected after fermentation of Kamchatka berry pomace. Vitamin C content increased by 141% after fermentation of Kamchatka berry pomace. The results of stability tests showed that in the process of physicochemical analysis of cosmetic preparation with bioferment of Kamchatka berry pomace the pH should oscillate in the range of 4.38-4.76 ± 0.01. Stability tests showed that the cosmetic should be protected from high temperatures and UV radiation and proved that the product is stable under changing conditions, resulting in lower transport and storage costs.

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Kamchatka Berry (Lonicera caerulea L.) Pomace Bioferment as an Innovative Cosmetic Raw Material

Majchrzak,

Śmigielski,

Motyl

et al. 2024

Applied Sciences

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Kamchatka berries (Lonicera caerulea L.) are known for their high content of phenolic compounds or vitamins, which is reflected in their antibacterial, detoxifying and anti-inflammatory properties. They are used in the production of jams, juices, wines and as natural dye. A bioferment was prepared from the pomace of the Kamchatka berry varieties Aurora and Indigo Gem and the strains Saccharomyces cerevisiae and Lacticaseibacillus paracasei, which was used to prepare a cosmetic preparation with a concentration of 5% in accordance with the guidelines of the COSMOS certification body. We conducted physico-chemical and organoleptic analyses and bioactive profile characterisation (UHPLC-DAD and UHPLC-ESI-MS/MS). The results showed that the presence of caffeic acid (4.47 ± 0.07 mg/100 g) was detected after fermentation of Kamchatka berry pomace. In addition, vitamin C content increased by 141% after fermentation. The results of stability tests showed that in the process of physico-chemical analysis of the cosmetic preparation with bioferment of Kamchatka berry pomace, the pH should oscillate in the range of 4.38–4.76 ± 0.01. Stability tests showed that the cosmetic should be protected from high temperatures and UV radiation and proved that the product is stable under changing conditions, resulting in lower transport and storage costs.

show abstract

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

Cited by 3 publications

References 38 publications

The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers

The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers

Kamchatka Berry (<em>Lonicera caerulea</em> L<em>.</em>) Pomace Bioferment as an Innovative Cosmetic Raw Material

Kamchatka Berry (Lonicera caerulea L.) Pomace Bioferment as an Innovative Cosmetic Raw Material

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