Nowe trendy w branży browarniczej. Piwa funkcjonalne – surowcowe i technologiczne aspekty ich otrzymywania

Stachowiak, Barbara; Bukowski, Krzysztof

doi:10.15193/zntj/2021/126/365

Cited by 3 publications

(3 citation statements)

References 32 publications

(51 reference statements)

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“…It should be borne in mind that beer additives not only improve their healthpromoting properties, but may also cause side effects. Their consumption in too much amounts causes psychoactive or abortifacient effects (Stachowiak & Bukowski, 2021;Rošul et al, 2019). There are many pro-health ingredients such as antioxidants, vitamins, antioxidants, polyphenols, microelements and fiber (Leitao et al, 2012;He et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers

Zardzewiały,

Belcar,

Gorzelany

2023

Acta Universitatis Cibiniensis. Series E: Food Technology

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Rhubarb (Rheum rhaponticum L.) is a valuable source of active components responsible for laxative, antibacterial, diuretic, anti-inflammatory and anti-cancer properties. On the other hand, ozone being an allotropic form of oxygen, due to its potential is a powerful antimicrobial agent. Treatment of rhubarb petioles with gaseous ozone, especially at a concentration of 50 ppm, for 30 minutes had a positive result on the microbiological stability and quality of the finished material. Sensory evaluation of prepared beers enriched without ozonated and ozonated rhubarb pulp showed that wheat beer with the addition of ozonated (50 ppm) rhubarb pulp was characterized by a balanced aroma and taste. The physico-chemical analysis of wheat beers demonstrated that the increasing concentration of ozone had an impact on, among others, increased the degree of final real attenuation (by 21.97%), decreased pH (by 18.43%) and energy value (by 36.30%), but had a negative impact on the content of ethyl alcohol (by 17.32%) compared to the control beer. Among the analyzed beers enriched with rhubarb, the beer product with the addition of ozonated (50 ppm) rhubarb was the most microbiologically stable. The research shows that wheat beers enriched with fragmented rhubarb can be a new trend to expand the range of wheat beers, and the use of gaseous ozone, especially at a concentration of 50 ppm for 30 minutes, can be a trend to extend the microbiological stability of beers, especially craft beers.

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Section: Introductionmentioning

confidence: 99%

The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers

Zardzewiały,

Belcar,

Gorzelany

2023

Acta Universitatis Cibiniensis. Series E: Food Technology

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“…Kombucha is a source of bioactive compounds such as organic acids, minerals, vitamins, polyphenols and antioxidant compounds [30]. The glucuronic acid (GlcUA) contained in the drink increases the bioavailability of polyphenols [15] that participate in the prevention of chronic noncommunicable diseases and affect the composition of the intestinal microbiome [27]. The chemical composition of Kombucha has high antioxidant potential that reduces the occurrence of oxidative stress [27].…”

Section: Introductionmentioning

confidence: 99%

“…The glucuronic acid (GlcUA) contained in the drink increases the bioavailability of polyphenols [15] that participate in the prevention of chronic noncommunicable diseases and affect the composition of the intestinal microbiome [27]. The chemical composition of Kombucha has high antioxidant potential that reduces the occurrence of oxidative stress [27]. The consumption of functional fermented beverages can positively affect the human body [22].…”

Section: Introductionmentioning

confidence: 99%

The Usefulness of Fermented Kombucha Tea for the Production of Low-Alcoholic Drinks

JABŁOŃSKA,

KRUK,

POCHYLSKI

et al. 2023

zntj

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Background. Consumers' growing interest in fermented food contributes to the development of the market in functional drinks, which are rich in biologically active compounds that positively affect the human body. One of such drinks is the fermented Kombucha tea, appreciated for its taste and beneficial health properties. The study aimed to select suitable yeast starter culture for the production of fermented low-alcohol beverages based on Kombucha having good microbiological and sensory quality and high antioxidant activity. The scope of the research included developing a technological process for the Kombucha tea drink with the addition of wine, brewing and probiotic yeast, and subsequently, determining the quality of the designed drinks. The research methodology included the analysis of pH value, alcohol content, microbiological analysis, antioxidant activity, total polyphenol content and a sensory analysis. Result and conclusion. Based on the research conducted, it was found that obtaining low-alcohol fermented beverages based on Kombucha is possible, and the quality of these products depended on the yeast starter cultures. They significantly impacted all the tested parameters of the final products. The lowalcohol drinks obtained were characterized by a low level of alcohol and a high content of antioxidant compounds, as well as the desired microbiological and sensory quality. The results obtained are a pilot for further research into the usefulness of fermented Kombucha tea for the production of low-alcohol beverages.

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Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used

Belcar

Buczek

Kapusta

et al. 2022

Foods

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Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can positively affect the quality of the beverage produced. The purpose of the study was to brew Witbier-style beers made from four cultivars of winter wheat, with a 50% share of unmalted wheat and barley malt as well as Witbier-style beers made from four wheat cultivars, where 25% of unmalted wheat was replaced with wheat malt. Physicochemical and sensory analyzes showed mild differences in the quality of the beer products, more specifically higher alcohol content (by 11.33%) were found in beers made without the addition of wheat malt, while higher sensory attractiveness and 17.13% higher total polyphenol content were identified in beers enhanced with wheat malt. Phenolic compounds were identified using UPLC-PDA-MS/MS. The highest flavanol content, including kaempferol 3-O-rhamnoside-7-O-pentoside, was found in beers produced using wheat grains of the ‘Elixer’ cultivar, whether or not wheat malt was added; the values were 1.31 mg/L in E50 beer, and 1.39 mg/L in E25 beer. The same beer samples with the highest antioxidant and antiradical activity were found (in E25 beer, 2.35 mmol TE/L, and in E50 beer, 2.12 mmol Fe2+/L). The present findings show that the investigated wheat cultivars may be used in beer production, whereas replacing part of unmalted wheat with wheat malt can improve the sensory profile of the beer produced.

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Nowe trendy w branży browarniczej. Piwa funkcjonalne – surowcowe i technologiczne aspekty ich otrzymywania

Cited by 3 publications

References 32 publications

The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers

The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers

The Usefulness of Fermented Kombucha Tea for the Production of Low-Alcoholic Drinks

Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used

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