Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Abstract

Fruit of Saskatoon (Amelanchier alnifolia Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre. By treating Saskatoon fruits with gaseous ozone, and adding the material as an enhancer to barley beers, it is possible to impact the contents of bioactive compounds in the produced fruit beers. Sensory tests showed that beers made from barley with addition of Saskatoon fruit of the ‘Smoky’ cultivar were characterised by the most balanced taste and aroma. Physicochemical analyses of fruit beers, produced with Saskatoon fruit pulp added on the seventh day of fermentation, showed that the beers enhanced with ozone-treated and untreated ‘Smoky’ Saskatoon fruits had the highest contents of alcohol, 5.51% v/v and 5.66% v/v, respectively, as well as total polyphenol contents of 395 mg GAE/L and 401 mg GAE/L, respectively, and higher antioxidant activity (assessed using DPPH•, FRAP and ABTS+• assays). It was demonstrated that the ozonation process led to a decrease in the contents of neochlorogenic acid, on average by 91.00%, and of caffeic acid by 20.62%, relative to the beers enhanced with ‘Smoky’ Saskatoon fruits not subjected to ozone treatment. The present study shows that Saskatoon fruits can be used in the production of beer, and the Canadian cultivar ‘Smoky’ is recommended for this purpose.

The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers

“…Fruit beers have become a summer trend among beverages in recent years, mainly in the form of so-called radlers, that is, beer drinks characterised by the addition of fruit juice or fruit flavour [ 8 , 9 ]. The enrichment of beers with fruit increases the content of bioactive compounds and antioxidant activity of beer beverages, and also determines their sensory qualities, e.g., the taste and aroma of beers [ 10 , 11 ].…”

Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

“…Barley malt with a weight of 3.0 kg and wheat malt with a weight of 2.0 kg were refined and placed in a brew kettle ROYAL RCBM-40N (Expondo; Poland; applied at 80% process efficiency) with 15.0 L of water (3 L of water per each kg of malt). The processes of mashing, boiling with hops, and chilling of beer wort were conducted in line with the methodology described by Gorzelany et al [8].…”

“…The total contents of polyphenols [mg GAE/L] determined using the Folin-Ciocalteu method, as well as the polyphenol profile of the beer samples, were measured in compliance with the methodology described by Gorzelany et al [8].…”

“…Antioxidant capacity of fruit beers (assessed using DPPH [mM TE/L], FRAP [mM Fe 2+ /L, and ABTS [mM TE/L] assays) was measured following the methodology described by Gorzelany et al [8]. The analyses were performed in three replications.…”

“…By enhancing beer products with fruit, it is possible to improve their sensory qualities (such as colour, aroma, and taste), and to increase the health-promoting properties of the beverage, which are linked to higher contents of bioactive compounds (e.g., polyphenols), resulting in the higher antioxidant activity of fruit beers compared to traditional beer products [6,7]. In global markets we can encounter the very popular Radler-style beverages, i.e., a combination of beer and flavoured sugar syrup or fruit juice [8,9], as well as Belgian specialty beers produced as a result of spontaneous fermentation with the addition of raspberries or morello cherries, respectively, known as 'Framboise' and 'Kriek' Lambic beer [6,10,11].…”