Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

Horincar, Georgiana; Enachi, Elena; Bolea, Carmen Alina; Râpeanu, Gabriela; Aprodu, Iuliana

doi:10.3390/molecules25030731

Cited by 38 publications

(41 citation statements)

References 40 publications

(62 reference statements)

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“…Fruit and vegetable peels can also be an interesting addition to the production of beer. Beers with eggplant skin extract were tested in a study by Horincar [22]. Polyphenol content in beers assessed in this study ranged from 0.443 to 0.610 mg GAE/mL, antioxidant capacity measured by DPPH • assay was 1.287-1.306 mmol TE/mL, while ABTS +• 0.095-0.107 mmol TE/mL.…”

Section: Concentration Of Total Polyphenols and Antioxidative Activitymentioning

confidence: 94%

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Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Gasiński

Kawa-Rygielska

Szumny

et al. 2020

Foods

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Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS+• assay), 0.352–2.175 mmol TE/L (DPPH• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).

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Section: Concentration Of Total Polyphenols and Antioxidative Activitymentioning

confidence: 94%

“…Researchers have also evaluated beers with the addition of lemon, grapefruit, raspberry and cranberry juice available on the market [ 21 ]. The possibilities of using industrial waste products, e.g., orange peels and eggplant peels, in the production of beer have also been explored [ 18 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Gasiński

Kawa-Rygielska

Szumny

et al. 2020

Foods

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show abstract

“…The number of cases with this type of allergic reaction could possibly grow, as beer manufacturers increase the biological value of the beverage by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (34).…”

Section: Importance Of Polyphenol Oxidasementioning

confidence: 99%

Solanum melongena allergy (A comprehensive review)

et al. 2021

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The Solanaceae family, including, among other, eggplants, represents the sixth most widely cultivated crops around the globe. We review the current data regarding allergies to Solanum melongena (eggplants), generating symptoms that range from gastrointestinal to respiratory allergic reactions. Currently, there are more than 4 mechanisms and molecules presumably involved in triggering allergic reactions to Solanum melongena: The lipid transfer protein (LTP) pathway, the profilin pathway, polyphenol oxidase (PPO) mechanism and other molecules. Allergies may be triggered both by pollen respiratory reactions and fruit intake. There is also an important cross-reactivity mechanism revealed by recent studies. Our literature review revealed many case series studies, some with in-depth molecular analysis of the triggering mechanism. However, wide population studies are still scarce. Current geographical distribution of the crops and population migrations should enhance the awareness of allergy and immunology specialists, ENT specialists, emergency physicians and pediatricians to the need for proper routine laboratory testing for possible Solanum allergy.

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“…The addition of the fruits at beginning of wort boiling imparted greater oxidative stability to beer and the resultant ale beers exhibited high flavonoid and phenolic contents. In another study, Horincar et al (2020) improved the functional quality of beer by adding eggplant (Solanum melongena L.) peel extract, which is rich in antioxidants. Following the addition, the concentrations of total phenolic content and total flavonoid content were increased significantly (final levels were 0.631 mg gallic acid equivalent/mL and 0.171 mg catechin equivalent/mL, respectively).…”

Section: Enriched Beersmentioning

confidence: 99%

Recent innovations in the production of selected specialty (non-traditional) beers

2021

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Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low-to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.

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Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

Cited by 38 publications

References 40 publications

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Solanum melongena allergy (A comprehensive review)

Recent innovations in the production of selected specialty (non-traditional) beers

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