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Plant tissue cultures represent a potential source for producing secondary metabolites. In this work, Buddleja cordata tissue cultures were established in order to produce phenylpropanoids (verbascoside, linarin and hydroxycinnamic acids), as these metabolites are credited with therapeutic properties. Highest callus induction (76.4-84.3%) was obtained in five treatments containing 2,4-Dichlorophenoxyacetic acid (2,4-D: 0.45-9.05 lM) with Kinetin (KIN: 2.32, 4.65 lM), whereas highest root induction (79.6%) corresponded to the a-Naphthaleneacetic acid (9.05 lM) with KIN (2.32 lM) treatment. Verbascoside was the major phenylpropanoid produced in in vitro cultures (root, white and green callus) [66.24-86.26 mg g -1 dry weight (DW)], while linarin and hydroxycinnamic acid production was low (0.95-3.01 mg g -1 DW). Verbascoside and linarin production were improved in cell suspension culture (116 mg g -1 DW and 8.12 mg g -1 DW, respectively).

This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.

Corn has been widely used in traditionally fermented Mexican beverages. We recently developed a process to prepare beers using 100% pigmented corn varieties that provide polyphenols and anthocyanins with antioxidant properties. Moreover, new styles could be created when modifying the process conditions and ingredients. Thus, we explored the effect of caramel malt addition and different amounts of hops and guajillo chili, generating several styles of blue corn malt beers (BCMB). The objective was to evaluate these effects on selected chemical parameters and antioxidant properties at three different stages of the brewing process. To achieve this, base and caramel malts were obtained and used to develop eight styles of BCMB, using different concentrations of chili and hops, using an ale fermentation process. Eleven chemical properties were determined in the wort, green and mature beer of the eight styles of BCMB. Low‐alcohol beers were obtained and the values of total reducing sugars, alcohol, pH, total acidity, bitterness units and iso‐α‐acids during the stages of the process were similar to barley beers. Additionally, anthocyanin concentration, polyphenols and antioxidant capacity decreased through the process stages. The interaction of the ingredients produced effects on the chemical composition and antioxidant activity in mature beers. After statistical analysis, by both univariate ANOVA and multivariate methods (hierarchical cluster analysis and principal component analysis), a higher concentration of anthocyanins and ABTS antioxidant capacity was founds in two beer styles that were formulated with 85% base malt and 15% caramel malt. Copyright © 2017 The Institute of Brewing & Distilling

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