Production and analysis of non-traditional beer supplemented with sea buckthorn

Adadi, Parise; Kovaleva, Elena G.; Глухарева, Т. В.; Shatunova, Svetlana; Petrov, Andrey

doi:10.15159/ar.17.060

Cited by 12 publications

(18 citation statements)

References 25 publications

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“…Another plausible reason could be attributed to hop creep where long-chain, unfermentable dextrins are enzymatically converted into fermentable sugars, thus initiating fermentation of green BAB during conditioning. The changes in extract during fermentation were similar to previous reports (Adadi et al, 2018;Adadi, Kovaleva, Glukhareva, Shatunova, & Petrov, 2017;Adadi et al, 2021).…”

Section: Apparent Extract and Alcoholsupporting

confidence: 90%

“…According to Martínez et al (2017), craft beer supplemented with 20 g/L HS aqueous extract showed significantly higher 2,2′-azino-bis3-ethylbenzothiazoline-6-sulphonic acid (ABTS ) radical cation scavenging activity compared to those supplemented with lower concentrations. Similarly, the addition of sea buckthorn in craft beer enhanced the concentration of anthocyanins, polyphenolic, organic acids, so forth, thus elevating AOA compared to the control samples (Adadi, Kovaleva, Glukhareva, Shatunova, & Petrov, 2017).…”

Section: In Vitro Dpph Antioxidant Activity and Electron Spin Resonan...mentioning

confidence: 96%

“…In vitro AOA were determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method previously described (Adadi et al, 2018;Adadi , Kovaleva, Glukhareva, Shatunova, & Petrov, 2017;Benkeblia, 2005).…”

Section: In Vitro Dpph Antioxidant Activitymentioning

confidence: 99%

“…HS to develop beer with potent functional properties Martínez et al, 2017). Other researchers previously incorporated fruits during brewing to enhance phenolic content and AOA of beer (Adadi , Kovaleva, Glukhareva, Shatunova, & Petrov, 2017;Ducruet et al, 2017;Gasiński et al, 2020;Kawa-Rygielska et al, 2019).…”

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confidence: 99%

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Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

2021

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This study evaluated the effect of Hibiscus sabdariffa (HS) (Malvaceae) calyces on fermentation kenetics, phytochemical constituents, volatile organic compounds (VOCs) and sensory profile of beer. Single infusion method of mashing was utilized, and the resulting beers were compared to industrial beers. HS supplementation did not alter the fermentation kenetics as a general decrease in extracts ( o Brix) was observed in treated and the control fermentations. The HS beer (HSB) showed higher polyphenols and antioxidant activities than the control Belgian ale beer (BAB) including the industrial beers. One of the industrial beers, BRB showed slightly higher total flavonoid than HSB but not statistically different (p > .05). The peak response of ethyl acetate in HSB (199.61 ± 2.51 × 10 5 TIC) was significantly (p < .05) higher compared to BAB (22.86 ± 2.01 × 10 5 TIC). Generally, sensory panelists preferred HSB and BAB over the industrial beers. Therefore, we have demonstrated that supplementing wort with HS during brewing will not alter fermentation performance but augment beer with health promoting phytochemicals.

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Section: Apparent Extract and Alcoholsupporting

confidence: 90%

Section: In Vitro Dpph Antioxidant Activity and Electron Spin Resonan...mentioning

confidence: 96%

Section: In Vitro Dpph Antioxidant Activitymentioning

confidence: 99%

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confidence: 99%

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Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

2021

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“…This was linked to lower proportional contents (in the former samples) of polyphenols, i.e., caffeic acid and chlorogenic acid, whose concentration in the range of 1–10 mg/L leads to an acidic, bitter and pungent taste of beer [ 28 ]. Beer with a distinct fruity flavour, sweet aftertaste and pleasant aroma is more favoured by and desirable for consumers, compared to traditional types of beer [ 47 , 48 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

et al. 2022

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Fruit of Saskatoon (Amelanchier alnifolia Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre. By treating Saskatoon fruits with gaseous ozone, and adding the material as an enhancer to barley beers, it is possible to impact the contents of bioactive compounds in the produced fruit beers. Sensory tests showed that beers made from barley with addition of Saskatoon fruit of the ‘Smoky’ cultivar were characterised by the most balanced taste and aroma. Physicochemical analyses of fruit beers, produced with Saskatoon fruit pulp added on the seventh day of fermentation, showed that the beers enhanced with ozone-treated and untreated ‘Smoky’ Saskatoon fruits had the highest contents of alcohol, 5.51% v/v and 5.66% v/v, respectively, as well as total polyphenol contents of 395 mg GAE/L and 401 mg GAE/L, respectively, and higher antioxidant activity (assessed using DPPH•, FRAP and ABTS+• assays). It was demonstrated that the ozonation process led to a decrease in the contents of neochlorogenic acid, on average by 91.00%, and of caffeic acid by 20.62%, relative to the beers enhanced with ‘Smoky’ Saskatoon fruits not subjected to ozone treatment. The present study shows that Saskatoon fruits can be used in the production of beer, and the Canadian cultivar ‘Smoky’ is recommended for this purpose.

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Evaluation of the antioxidant characteristics of craft beer with green tea

Li-xia

Lü

et al. 2022

Journal of Food Science

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The addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect of different green teas on the flavor stability of beer, we developed an approach to rapidly evaluate their antioxidant activity. Ten types of craft beer were produced by adding different kinds of green tea during brewing, and their antioxidant activity and phenolic profiles were evaluated. The results showed remarkable variations in antioxidant activity and antioxidative compound contents, which were considerably higher in green tea beers than in non‐tea beer (p < 0.05). A comprehensive evaluation function was developed to evaluate the total antioxidant activity of beers using principal component analysis. The highest total antioxidant activity was observed in Taiping Houkui beer, with a comprehensive evaluation score of 2.53. Pearson correlation analysis suggested that (−)‐epigallocatechin gallate, (−)‐epicatechin gallate, and (−)‐epigallocatechin were strongly correlated with the total antioxidant activity of green tea beers (p < 0.01). The summation of their contents represented more than 60% of the total phenolic content of the teas, which can be used to predict the total antioxidant activity of green tea beers. Practical Application Flavor stability is of prime concern for brewers, and flavor aging is increasingly becoming the limiting factor in beer shelf life. The application of green tea as antioxidants in beer can improve the flavor stability by protecting against beer staling during storage. The analytical method developed in this study will contribute to the rapid comparison of the effect of different green teas on the flavor stability of beer. Furthermore, the research findings demonstrate the potential benefits of green teas to beer flavor stability, which is of considerable importance in promoting the development and consumption of green teas.

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Production and analysis of non-traditional beer supplemented with sea buckthorn

Cited by 12 publications

References 25 publications

Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Evaluation of the antioxidant characteristics of craft beer with green tea

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