Brewing of a Porter Craft Beer Enriched with the Plant <i>Parastrephia lucida</i>: A Promising Source of Antioxidant Compounds

Bustos, Luís; Soto, Emilio; Parra, Felipe; Echiburú-Chau, Carlos; Parra, Claudio

doi:10.1080/03610470.2019.1644478

Cited by 13 publications

(14 citation statements)

References 24 publications

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“…The different concentrations of the compounds identified in this species depend on multiple factors, such as different extraction methods and experimental protocols and harvest time, growth stage, altitude, and climate [37]. In this context, the unique characteristics of the Cape gooseberry produced in this desertic growing area make the fruit an important natural source of phenolic compounds, as was proven for other species cultivated in desertic extreme habitats [38].…”

Section: Chemical Compositionmentioning

confidence: 91%

Chemical Characterization, Nutritional and Bioactive Properties of Physalis peruviana Fruit from High Areas of the Atacama Desert

Muñoz

Parra

Simirgiotis

et al. 2021

Foods

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Physalis peruviana L. belongs to the Solanaceae family and produces a spherical fruit used to treat various diseases. However, the chemical composition, nutritional characterization, and bioactive properties of the P. peruviana growing in the Andean region of the Atacama Desert have not been conducted so far. The results showed clear differences in the nutritional and bioactive characteristics of the fruits grown in arid environmental conditions, which were comparable to those from countries with a production tradition. The fruits studied showed a higher Ca, Cu, Mn, P, and Zn content and bioactive compounds such as flavonoids and tannins than those reported in the literature. UHPLC was performed to determine the main phenols. Gallic acid was identified as the predominant phenolic compound in this species (303.63 mg/100 g FW), of which to our knowledge no previous study has reported similar concentrations in this species. Moreover, Cape gooseberry extract has antioxidant and antimicrobial activity against Gram-positive and Gram-negative bacteria. Pseudomonas syringae (MIC 0.313 mg/mL and MBC 1.25 mg/mL) was the most susceptible bacterium. Meanwhile, Erwinia rhapontici was the most resistant bacterium (MIC and MIB 5.00 mg/mL). Furthermore, it was found to inhibit α-amylase activity with an IC50 value (39.28 µg/mL) similar to that of acarbose (35.74 µg/mL). These results expand the knowledge of the species cultivated in arid environmental conditions and suggest an alternative for the potential use of this fruit to manage chronic diseases such as diabetes.

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Section: Chemical Compositionmentioning

confidence: 91%

Chemical Characterization, Nutritional and Bioactive Properties of Physalis peruviana Fruit from High Areas of the Atacama Desert

Muñoz

Parra

Simirgiotis

et al. 2021

Foods

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“…Meanwhile, Ozcan et al [21], showed that the content of phenolic compounds reached 107.78 mg/100 g. According to Bustos et al [22] beer is a beverage rich in polyphenols, with around 70% originating from malt, and numerous studies have associated the intake of polyphenols derived from fermented beverages with the prevention of cardiovascular diseases and certain types of cancer.…”

Section: Physicochemical Characterization Of Passion Fruit and Wortmentioning

confidence: 99%

Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

Santos

Bilac

Barbosa

et al. 2022

JEAI

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This study aimed to produce and evaluate the physicochemical characteristics of craft beers with the addition of yellow passion fruit pulp and evaluate the acceptance level of these products by sensory analysis. The addition of 2% (w/v) of passion fruit pulp to beers was performed in two stages: A) in the wort, before the primary alcoholic fermentation and B) in the green beer, after primary alcoholic fermentation and before the maturation stage. The pH, titratable acidity, total soluble solids, reducing sugars and total phenolic compounds were determined in wort and beers, meanwhile, antioxidant capacity, and alcohol content were determined in beers. The passion fruit beers were characterized by pH of 3.65-3.66, acidity of 0.33%, phenolic compound values of 67-68 mg/100 mL, antioxidant activities between 2.45-3.04 mM TEAC by ABTS and 0.62-0.70 mM TEAC by DPPH and alcoholic contents of 4.50-4.70ºGL. The two formulations of passion fruit beers had good acceptance. However, beer B showed higher antioxidant activity and obtained higher scores in flavor and aroma attributes in the sensory analysis compared to the beer A. The results of the present study suggested that quality characteristics of beer can be improved by the addition of passion fruit.

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“…Aiming to exploit these positive points of local products, Bustos et al added dry leaves of Parastrephia lucida , a plant originally from South America, to a porter craft beer for 24 h at the beginning of its maturation [ 37 ]. After the contact period, leaves were removed, and the maturation proceeded for another six days.…”

Section: Potential Production Steps and Addiction Mechanism For Inclusion Of Brewing Adjunctsmentioning

confidence: 99%

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Paiva¹,

Mutz

Conté-Júnior

2021

Antioxidants

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Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.

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Brewing of a Porter Craft Beer Enriched with the Plant Parastrephia lucida: A Promising Source of Antioxidant Compounds

Cited by 13 publications

References 24 publications

Chemical Characterization, Nutritional and Bioactive Properties of Physalis peruviana Fruit from High Areas of the Atacama Desert

Chemical Characterization, Nutritional and Bioactive Properties of Physalis peruviana Fruit from High Areas of the Atacama Desert

Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

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