Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants

Abstract

This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers´ health. The tested beers were enriched with ethanol extracts of medicinal herbs (ribwort plantain, small leaved linden, purple coneflower, chamomile, sage) so that the sensory characters of the supplemented herbal extract created only an accompanying perception and the malt and hop flavour of beer was preserved. In the enriched beers, the contents of the selected phenolic substances and important essential oils were determined and sensory evaluation was performed. The content of phenolic substances increased the most in beer with linden (42.46 mg/l) and plantain (37.5 mg/l) extracts, approximately four times compared to the original beer (8.11 mg/l). Beer with sage and chamomile extract achieved the best sensory assessment, with components of essential oils added in units of ng/l of beer.

Antioxidant and Anti–Aging Activity of Freeze–Dried Alcohol–Water Extracts from Common Nettle (Urtica dioica L.) and Peppermint (Mentha piperita L.) in Elastomer Vulcanizates

“…It is common knowledge that over centuries plants have been used for medicinal purposes [ 1 , 2 , 3 ], cosmetics [ 4 , 5 ] and as a food component [ 6 , 7 ] all over the world due to various biological activities. Plants used for such applications belong to the group of herbs.…”

Use of Bitter Leaf (Vernonia amygdalina) Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli, a Traditional Opaque Sorghum White Beer from Northern Cameroon

“…According to Pluháčková et al [35] , the bitter taste was the most appreciated and graded with beer samples fortified with some Czech medicinal herbs and plants.…”

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

“…The fortification of beverages is another use for plant extracts. Pluháčková et al (2020) analyzed beers that were enriched with five different herbal extracts and were evaluated as potentially benefitial to consumers’ health ( 207 ). Table 6 presents the name of plants and herbs, basic information about the preparation of extracts, and concentrations of them applied in beverages.…”

“…Camphor and thujone were the most abundant essential oils in beer fortified with sage extract, whereas beer with chamomile extract included α-bisabolol, p-cymene, limonene, and farnesene. Even a low concentration of herbal extracts impacted fortified beer’s scent, flavor, and overall perception ( 207 ).…”