Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties

Abstract

Citrus bergamia and Olea europaea L. variety Carolea are accounted as niche functional food for their high content of bio active compounds. Their extracts were used as adjunct to produce two beers with different styles, Blanche and Weiss, rich in antioxidants for a pool of consumers interested in a healthy lifestyle. The nutraceutical properties of these two beers were compared to Blanche and Weiss without any addition to verify if the beers enriched with natural extracts changed their aromaticity, flavors, and functionality. The antioxidant activity changed in the order: blanche bergamot beer > Weiss olive beer > blanche basal beer > Weiss basal beer. The phenolic profile of bergamot beer was qualitatively and quantitatively the richest in bio-compounds. Pearson’s correlation evidenced that total phenols contained in bergamot and olive beers were positively and significantly correlated with the antioxidant activities and precisely, with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total antioxidant capacity (TAC). Correlation data evidenced that the bergamot was the beer with the greatest antioxidant activity and bioactive compound amount. This study highlighted as the addition of these natural extracts together with the right productive process improved sensorial beer properties, satisfying consumer taste while potentially increasing the beneficial effects on human health.

Bergamot juice powder with high bioactive properties: Spray‐drying for the preservation of antioxidant activity and ultrasound‐assisted extraction for enhanced phenolic compound extraction

“…In fact, because of the high flavonoid content, bergamot fruit was studied to use its extract to fortify biscuits (Laganà et al., 2022) and beer (Muscolo et al., 2022). In this context, the recovery of polyphenols from fruit juice can serve both sustainability and the production of a rich natural additive.…”