Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

Deng, Yang; Lim, Juho; Nguyen, Thi Thanh Hanh; Mok, Il-Kyoon; Piao, Meizi; Kim, Doman

doi:10.1007/s10068-019-00714-5

Cited by 34 publications

(25 citation statements)

References 37 publications

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“…Also, dried olives or resulting extracts, that contain not only common phenols, but also the olive tree family-exclusive secoiridoids [142], were added to beer, and the resulting beer had positive flavor and aroma, but low colloidal stability and showed increasing haze formation during storage due to very high polyphenols content [143]. Similar increase in colloidal haze was reported also for beers with added omija fruits, questioning the validity of increasing the phenolic content of beers too much [144]. Beers enriched with lignans from wood chips or extracts displayed excessive bitter taste and unusual resin aroma, indicating the need for technological approaches to avoid significant changes to the characteristics of beer.…”

Section: Fruit-based Enrichment Of Beer Phenolsmentioning

confidence: 94%

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

2021

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This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.

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Section: Fruit-based Enrichment Of Beer Phenolsmentioning

confidence: 94%

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

2021

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“…Most of the samples increased substantially the content of both phenolic acids (p-coumaric and ferulic acids) up to almost 8 mg/L; were characterized by lower turbidity, high color intensity, special coffee-like taste, high content of bioactives such as rutin and 2-O-β-d-glucopyranosyl-l-ascorbic acid; and were accepted by test consumers [102]. Moreover, as briefly mentioned previously, in addition to antioxidant attributes, fruits can enrich beers with phenolic acids such as caffeic, ferulic, p-coumaric, and vanillic acids, which have been extensively documented for their anti-inflammatory, cardioprotective, neuroprotective, antimicrobial, antiviral, and anticancer activities [103,104].…”

Section: Raw Materials Influence and Brewing Process Impact On Beer Functionality And Its Compoundsmentioning

confidence: 94%

Functionality of Special Beer Processes and Potential Health Benefits

et al. 2020

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Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.

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“…In their work, Deng et al, added dried magnolia berries (also known as omija fruit) to an ale-type beer and evaluated the effects on its composition and sensory characteristics [11].…”

Section: Adjunct Addition In Wort Boilingmentioning

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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Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

Cited by 34 publications

References 37 publications

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

Functionality of Special Beer Processes and Potential Health Benefits

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

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