New beer type produced by using bioactive compound - rich materials as an alternatives of hops New beer type produced by using bioactive compound…
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Abstract
Beer is one of the most popular beverages in the world, so developing new flavors and increasing nutritional value in beer production is critical. In the study green tea, rosemary and grape pomace were used as alternatives to hops. The total phenolic and flavonoid content of beers obtained by adding green tea and rosemary was found to be higher than that of those made with hops (p<0.05). The discussed values of beer made with black grape pomace were similar to those produced with hops. The green tea and rosemary beers had higher antioxidant activity than hop-based beers, but black grape pomace beers had lower antioxidant activity than hop-based beers (p<0.05). According to our data, the use of plants rich in bioactive components could be used as an alternative to hops resulted in a significant enrichment both qualitatively and quantitatively and improved the properties of the final beer. Our results also demonstrated that there is a strong relation between the amount of bioactive components of beer with different plant-based origins and their antioxidant activity values and consequently, with their properties.
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References
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Chowdhary P., Gupta A., Gnansounou E., Pandey A., Chaturvedi P. Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition. Environmental Pollution, 2021, 278(6): 116796. https://doi.org/10.1016/j.envpol.2021.116796
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Elmi A., Prosperi A., Zannoni A., Bertocchi M., Scorpio D.G., Forni M., Foni E., Bacci M.L., Ventrella D. Antimicrobial capabilities of non-spermicidal concentrations of tea tree (Melaleuca alternifolia) and rosemary (Rosmarinus officinalis) essential oils on the liquid phase of refrigerated swine seminal doses. Research Journal of Veterinary Sciences, 2019, 127(12): 76-81. https://doi.org/10.1016/j.rvsc.2019.10.014
Emirleroglu E. Probiotic beer productıon wıth Saccharomyces boulardıı and Escherıchia coli nıssle 1917. MSc thesis by Food Engineering. Ege University, 2020 in Turkish.
Fanari M., Forteschi M., Sanna M., Piu P.P., Porcu M.C., D’hallewin G., Secchi N., Zinellu M., Pretti L. Pilot plant production of craft fruit beer using Ohmic-treated fruit puree. Journal of Food Processing and Preservation, 2020, 44(12): 1-8l. https://doi.org/10.1111/jfpp.14339
Gao Y., Xia W., Shao P., Wu W., Chen H., Fang X., Mu H., Xiao J., Gao H. Impact of thermal processing on dietary flavonoids. Current Opinion in Food Science, 2022, 48(12): 100915. https://doi.org/10.1016/j.cofs.2022.100915
Gasinski A., Kawa-Rygielska J., Mikulski D., Kłosowski G. Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer. Food Chemistry, 2022, 367(1): 130646. https://doi.org/10.1016/j.foodchem.2021.130646
Gouveia A.R., Alves M., Silva J.A., Saraiva C. The antimicrobial effect of rosemary and thyme essential oils against Listeria monocytogenes in sous vide cook-chill beef during storage. Procedia Food Science, 2016, 7(2): 173-176. https://doi.org/10.1016/j.profoo.2016.10.001
Guan Y., Xu X., Liu C., Wang J., Niu C., Zheng F., Li Q. Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature. LWT, 2023, 173(1): 114312. https://doi.org/10.1016/j.lwt.2022.114312
Gujral H.S., Sharma P., Kumar A., Singh B. Total phenolic content and antioxidant activity of extruded brown rice. International Journal of Food Properties, 2012, 15(2): 301-311. https://doi.org/10.1080/10942912.2010.483617
He H.F., Wei K., Yin J., Ye Y. Insight into tea flavonoids: composition and chemistry. Food Reviews International, 2020. 37(8): 812-823. https://doi.org/10.1080/87559129.2020.1721530
Jaakola L., Hohtola A. Effect of latitude on flavonoid biosynthesis in plants. Plant, Cell & Environment, 2010, 33(7): 1239-1247. https://doi.org/10.1111/j.1365-3040.2010.02154.x
Kalli E., Lappa I., Bouchagier P., Tarantilis P.A., Skotti E. Novel application and industrial exploitation of winery by‑products. Bioresources and 2017Bioprocessing, 2018, 5(11): 46. https://doi.org/10.1186/s40643-018-0232-6
Li P., Yang X., Lee W.J., Huang F., Wang Y., Li Y. Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods. Food Chemistry, 2021, 335(1): 127638. https://doi.org/10.1016/j.foodchem.2020.127638
Linares I., Stojanović Z., Quirantes-Piné R., Arráez-Romá D., Švarc-Gajić J., Fernández-Gutiérrez A., Segura-Carretero A. Rosmarinus officinalis leaves as a natural source of bioactive compounds. International Journal of Molecular Sciences, 2014, 15(11): 20585-20606. https://doi.org/10.3390/ijms151120585
Liu S.C., Lin J.T., Wang C.K., Chen H.Y., Yang D.J. Antioxidant properties of various solvent extracts from lychee (Litchi chinenesis Sonn.) flowers. Food Chemistry, 2009, 114(2): 577-581. https://doi.org/10.1016/j.foodchem.2008.09.088
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How to Cite
RAHIM, Saeid Chobdar; YILDIRIM, Hatice Kalkan.
New beer type produced by using bioactive compound - rich materials as an alternatives of hops.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 1, p. 11-23, mar. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/416>. Date accessed: 20 apr. 2025.
doi: https://doi.org/10.30721/fsab2025.v8.i1.416.