Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production
Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (<i>Prunus avium</i> L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer. Therefore, we investigated the addition of cherry juice...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/9/4/95 |
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| author | Petar Nedyalkov Ivan Bakardzhiyski Vasil Shikov Maria Kaneva Vesela Shopska |
| author_facet | Petar Nedyalkov Ivan Bakardzhiyski Vasil Shikov Maria Kaneva Vesela Shopska |
| author_sort | Petar Nedyalkov |
| collection | DOAJ |
| description | Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (<i>Prunus avium</i> L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer. Therefore, we investigated the addition of cherry juice and pomace during beer fermentation on the first and seventh day and studied the basic beer parameters (alcohol and extract), sensorial evaluation, phenolic compounds, and antioxidant activity of the beers produced, measured using six different methods (DPPH, ABTS, FRAP, CUPRAC, ORAC, and HORAC) and compared the results with a control sample without cherry products addition. The results showed a strong correlation between the antioxidant activity values obtained using the DPPH, FRAP, CUPRAC, and HORAC methods and the concentration of phenolic compounds in the studied beers. The phenolic compound content and antioxidant activity increased when cherries juice or pomace were added. The increase was much more significant when pomace was used. Therefore, it can be concluded that cherry pomace addition is a better option than cherry juice for beer production because of the increased content of bioactive compounds and the sustainability of the beers obtained. |
| first_indexed | 2024-03-08T20:59:43Z |
| format | Article |
| id | doaj.art-6b304211cf624cf4a65f4ea4297d72bc |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-08T20:59:43Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-6b304211cf624cf4a65f4ea4297d72bc2023-12-22T13:53:53ZengMDPI AGBeverages2306-57102023-11-01949510.3390/beverages9040095Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer ProductionPetar Nedyalkov0Ivan Bakardzhiyski1Vasil Shikov2Maria Kaneva3Vesela Shopska4Department of Wine and Beer Technology, University of Food Technologies—Plovdiv, 26 Maritsa Boulevard, 4002 Plovdiv, BulgariaDepartment of Wine and Beer Technology, University of Food Technologies—Plovdiv, 26 Maritsa Boulevard, 4002 Plovdiv, BulgariaDepartment of Food Preservation and Refrigeration Technology, University of Food Technologies—Plovdiv, 26 Maritsa Boulevard, 4002 Plovdiv, BulgariaDepartment of Wine and Beer Technology, University of Food Technologies—Plovdiv, 26 Maritsa Boulevard, 4002 Plovdiv, BulgariaDepartment of Wine and Beer Technology, University of Food Technologies—Plovdiv, 26 Maritsa Boulevard, 4002 Plovdiv, BulgariaFruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (<i>Prunus avium</i> L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer. Therefore, we investigated the addition of cherry juice and pomace during beer fermentation on the first and seventh day and studied the basic beer parameters (alcohol and extract), sensorial evaluation, phenolic compounds, and antioxidant activity of the beers produced, measured using six different methods (DPPH, ABTS, FRAP, CUPRAC, ORAC, and HORAC) and compared the results with a control sample without cherry products addition. The results showed a strong correlation between the antioxidant activity values obtained using the DPPH, FRAP, CUPRAC, and HORAC methods and the concentration of phenolic compounds in the studied beers. The phenolic compound content and antioxidant activity increased when cherries juice or pomace were added. The increase was much more significant when pomace was used. Therefore, it can be concluded that cherry pomace addition is a better option than cherry juice for beer production because of the increased content of bioactive compounds and the sustainability of the beers obtained.https://www.mdpi.com/2306-5710/9/4/95beercherry juicecherry pomacephenolic compoundsantioxidant activitysensory characteristics |
| spellingShingle | Petar Nedyalkov Ivan Bakardzhiyski Vasil Shikov Maria Kaneva Vesela Shopska Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production Beverages beer cherry juice cherry pomace phenolic compounds antioxidant activity sensory characteristics |
| title | Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production |
| title_full | Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production |
| title_fullStr | Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production |
| title_full_unstemmed | Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production |
| title_short | Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production |
| title_sort | possibilities for utilization of cherry products juice and pomace in beer production |
| topic | beer cherry juice cherry pomace phenolic compounds antioxidant activity sensory characteristics |
| url | https://www.mdpi.com/2306-5710/9/4/95 |
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