Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth

Piva, Raul Cremonezi; Verdan, Maria Helena; Santos, Maria do Socorro Mascarenhas; Batistote, Margareth; Cardoso, Cláudia Andréa Lima

doi:10.1007/s13197-020-04925-1

Cited by 9 publications

(11 citation statements)

References 18 publications

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“…Such fresh aromatic leaves are also suited as flavorings or spices in sauces, stews, salads, and decorations. It can be applied in other food preparations, such as meat, fish, butter, cheese, and beverages (Bown 2001;Meyers 2003;Piva et al 2021), while essential oil is employed as a food preservative and flavoring agent (Li and Chang 2016). The nanocomposite film prepared from O. basilicum seed mucilage can be used for food packaging (Rohini et al 2020).…”

Section: Introductionmentioning

confidence: 99%

A glance at the chemodiversity of Ocimum species: Trends, implications, and strategies for the quality and yield improvement of essential oil

2021

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Ocimum species represent commercially important medicinal and aromatic plants. The essential oil biosynthesized by Ocimum species is enriched with specialized metabolites specifically, terpenoids and phenylpropanoids. Interestingly, various Ocimum species are known to exhibit diverse chemical profiles, and this chemical diversity has been at the center of many studies to identify commercially important chemotypes. Here, we present various chemotypes from the Ocimum species and emphasize trends, implications, and strategies for the quality and yield improvement of essential oil. Globally, many Ocimum species have been analyzed for their essential oil composition in over 50 countries. Asia represents the highest number of chemotypes, followed by Africa, South America, and Europe. Ocimum basilicum L. has been the most widespread and well-studied species, followed by O . gratissimum L., O . tenuiflorum L., O . canum Sims, O . americanum and O . kilimandscharicum Gürke. Moreover, various molecular reasons, benefits, adverse health effects and mechanisms behind this vast chemodiversity have been discussed. Different strategies of plant breeding, metabolic engineering, transgenic, and tissue-culture, along with anatomical modifications, are surveyed to enhance specific chemotypic profiles and essential oil yield in numerous Ocimum species. Consequently, chemical characterization of the essential oil obtained from Ocimum species has become indispensable for its proper utilization . The present chemodiversity knowledge from Ocimum species will help to exploit various applications in the industrial, agriculture, biopharmaceutical, and food sectors. Supplementary Information The online version contains supplementary material available at 10.1007/s11101-021-09767-z.

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Section: Introductionmentioning

confidence: 99%

A glance at the chemodiversity of Ocimum species: Trends, implications, and strategies for the quality and yield improvement of essential oil

2021

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“…O processo de produção foi realizado conforme descrito por Piva e colaboradores [2] . O extrato da pimenta dedo-de-moça foi adicionado na concentração de 0,1% (m/v) a 20ºC.…”

Section: Methodsunclassified

“…A cerveja artesanal de baixa fermentação tipo Pilsner é caracterizada por uma cor mais clara e teor alcoólico baixo [2] . Também apresenta menores teores de compostos fenólicos [3] , sendo a adição de plantas uma alternativa para aumentar a quantidade destes compostos [2] .…”

Section: Introductionunclassified

Produção de cerveja artesanal com pimenta dedo-de-moça comercial

Castro¹,

Santos²,

Cardoso³

2022

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A produção de cervejas artesanais tem crescido. A adição de plantas com potencial antioxidante é uma alternativa para aumentar a estabilidade dos produtos. A pimenta, conhecida popularmente como dedo-de-moça (Capsicum baccatum), é comercializada e apresenta potencial antioxidante. Neste cenário, foi produzida a cerveja artesanal com adição de pimenta dedo-de-moça a 0,1% (m/v) (CCP) e a cerveja produzida pelo mesmo método sem adição de pimenta (CSP). Foram avaliados os parâmetros pH, cor, teor alcoólico, potencial antioxidante e teor de compostos. Com exceção da cor, cujo valor médio foi igual para CCP e CSP, todos os demais parâmetros apresentaram diferenças significativas entre CCP e CSP com p <0,05. A CCP apresentou uma concentração mais elevada de etanol, com teor alcóolico de 5,58 ± 0,17 %, enquanto que a CSP apresentou 5,00 ± 0,09% e também maior teor de compostos fenólicos e de potencial antioxidante. Os resultados indicam que há perspectiva positiva para o uso de pimenta “dedo-de-moça” na produção de cervejas. Neste sentido, é necessário analisar sensorialidade e estabilidade do produto durante o armazenamento.

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“…[ 114 ]; goji berries, Lycium barbarum L. [ 135 ]; omija fruits, Schisandra chinensis L. [ 111 ]; mango, Mangifera indica L. [ 109 ]; and dotted hawthorn, Crataegus punctata L. [ 110 ] during the fermentation process resulted in significant enrichment in phenolic compounds, in both quality and quantity, and considerable improvements in antioxidant activities compared to conventional beers. A similar trend has been observed for beers obtained through the addition of vegetables, herbs, and natural foods during the fermentation process: cocoa ( Theobroma cacao L.) beans [ 84 ], honey ( Wildflower honey ) [ 84 ], green tea ( Camelia sinensis L.) [ 84 ], coffee ( Coffea arabica L. and Coffea robusta L.) [ 84 ], licorice ( Glycyrrhiza glabra L.) [ 84 ], eggplant ( Solanum melongena L.) peel extract [ 108 ], green pepper ( Capsicum annuum L.) [ 160 ], propolis extract [ 113 ] and hibiscus ( Hibiscus sabdariffa L.) [ 161 ] extract, green-pepper basil ( Ocinum selloi benth) [ 162 ], Parastrephia lucida leaves [ 107 ], lemon-balm leaf ( Melissa officinalis L.) [ 163 ], thyme ( Thymus vulgaris L.) [ 163 ], juniper berries ( Juniperus communis L.) [ 163 ], nettle root ( Urtica dioica L.) [ 163 ], hop cones ( Humulus lupulus L.) [ 163 ] and olive leaves ( Olea europaea L.) [ 164 ].…”

Section: Polyphenol Contents and Antioxidant Properties Of Beers With...mentioning

confidence: 99%

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

Nardini¹

2023

Molecules

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Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.

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Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth

Cited by 9 publications

References 18 publications

A glance at the chemodiversity of Ocimum species: Trends, implications, and strategies for the quality and yield improvement of essential oil

A glance at the chemodiversity of Ocimum species: Trends, implications, and strategies for the quality and yield improvement of essential oil

Produção de cerveja artesanal com pimenta dedo-de-moça comercial

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

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