Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis L.) and Ganoderma mushroom (Ganoderma lucidum L.) bioactive compounds

Abstract

Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 ?m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 46001, Grant no. 46010 and Grant no. 31020]

Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review

“…Other studies used fruits, seeds, fruit juices and byproducts, and fruit extracts are often used for making special beer assortments with various flavor, taste, and aroma (SALANTA et al, 2020;RICCI et al, 2019;ADAMENKO et al, 2020;DORDEVIC, et al, 2016;BELSCAK-CVITANOVIC et al, 2017;ADENUGA et al, 2010);and lastly, CUNhA et al (2021) developed American blond ale with fruity aromas (murici, cupuaçu, and cajá), and evaluated some quality parameters, such as density and alcohol content and ºBrix. The authors also assessed untrained consumers' acceptance of flavor and aroma attributes, and their findings revealed that the beers added with fruit had higher physicochemical parameters and scores concerning the attributes analyzed.…”

Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development

“…Beer made with mushroom extracts was also investigated, and while visual appearance and colour influenced other sensory aspects, this attribute has not been investigated [80]. Encapsulated G. lucidum extract added to beer, on the other hand, generated a more prominent and darker hue, making it more appealing to customers [81].…”

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

“…Beyond plants, roots, fruits, and flowers, mushrooms are emerging beer adjuncts, specifically, the mushroom Ganoderma lucidum [ 44 , 45 ]. This traditional Asian medicinal macrofungus has hundreds of distinct secondary metabolites with identified therapeutic potential [ 46 ].…”

“…As a result, when the scope of a traditional beer is extended and functional beers are characterized, specific physicochemical and stability analyses are demanded to corroborate its effectiveness. Within the set of most common tests found in the literature for functional beers are: total phenolic content [ 29 , 44 , 49 ], phenolic profile [ 29 ], antioxidant activity [ 27 , 50 , 51 ] and volatile profile [ 17 , 38 , 52 ]. Therefore, to evaluate the performance of the functional beers, the next sections will focus on the phenolic content and antioxidant activity of the beers.…”