Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process
Background: Beer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche. In this study, we developed a low alcohol light craft beer enriched with olive leaf extr...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Electronic Journal of Biotechnology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0717345824000046 |
| _version_ | 1797260012078235648 |
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| author | Eliziane Cappelin Daiane Meneguzzi Diogo Henrique Hendges Tatiane Luiza Cadorin Oldoni Marina Leite Mitterer Daltoé Marcelo Luis Kuhn Marchioro Mario Antônio Alves da Cunha |
| author_facet | Eliziane Cappelin Daiane Meneguzzi Diogo Henrique Hendges Tatiane Luiza Cadorin Oldoni Marina Leite Mitterer Daltoé Marcelo Luis Kuhn Marchioro Mario Antônio Alves da Cunha |
| author_sort | Eliziane Cappelin |
| collection | DOAJ |
| description | Background: Beer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche. In this study, we developed a low alcohol light craft beer enriched with olive leaf extract (Olea europaea L.). The cold mashing technique associated with interrupted fermentation was used in the mashing step. Different concentrations of olive leaf extract (0.5, 1.0 and 2.0%) were added at the maturation stage. The samples were characterized by physicochemical parameters, phenolic and polyphenolic content, bioactive compounds, antioxidant potential, and microbiological quality. Results: The cold mash technique associated with interrupted fermentation provided a low-alcohol beer (≅1.3%). The bitterness dimension (19.0 to 23.2 IBU) and color (9–17 EBC) parameter were in accordance with the Beer Judge Certification Program (BJCP) for the American Blond Ale-style. The addition of the extract enriched the content of total phenolics (171.09 to 437.4 mg GAE/mL) and polyphenolic (221.4 to 729.0 mg/L). Coumaric, ferulic, and cinnamic phenolic acids were detected in appreciable amounts in the beers. Oleuropein was the major compound in the beverage and plant extract. After adding 2% extract, the ABTS and DPPH radical scavenging activity, as well as the ferric reduction power, increased in beers by 28.4%, 449.1%, and 120.5%, respectively. Conclusions: The extract of O. europaea L. promoted the enrichment of low-alcohol beer samples with bioactive compounds and antioxidant potential. The results obtained indicated the potential use of O. europaea L. extract as a natural oxidant in other beverages and food products.How to cite: Cappelin E, Meneguzzi D, Hendges DH, et al. Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process. Electron J Biotechnol 2024; 68. https://doi.org/10.1016/j.ejbt.2024.01.002. |
| first_indexed | 2024-04-24T23:18:33Z |
| format | Article |
| id | doaj.art-7278eb00b9684650995279b1de2df768 |
| institution | Directory Open Access Journal |
| issn | 0717-3458 |
| language | English |
| last_indexed | 2024-04-24T23:18:33Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Electronic Journal of Biotechnology |
| spelling | doaj.art-7278eb00b9684650995279b1de2df7682024-03-17T07:53:01ZengElsevierElectronic Journal of Biotechnology0717-34582024-03-01688189Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing processEliziane Cappelin0Daiane Meneguzzi1Diogo Henrique Hendges2Tatiane Luiza Cadorin Oldoni3Marina Leite Mitterer Daltoé4Marcelo Luis Kuhn Marchioro5Mario Antônio Alves da Cunha6Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná R, BrazilDepartamento de Química, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, BrazilDepartamento de Química, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, BrazilDepartamento de Química, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, BrazilDepartamento de Química, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, BrazilDepartamento de Química, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, BrazilDepartamento de Química, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, Brazil; Corresponding author.Background: Beer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche. In this study, we developed a low alcohol light craft beer enriched with olive leaf extract (Olea europaea L.). The cold mashing technique associated with interrupted fermentation was used in the mashing step. Different concentrations of olive leaf extract (0.5, 1.0 and 2.0%) were added at the maturation stage. The samples were characterized by physicochemical parameters, phenolic and polyphenolic content, bioactive compounds, antioxidant potential, and microbiological quality. Results: The cold mash technique associated with interrupted fermentation provided a low-alcohol beer (≅1.3%). The bitterness dimension (19.0 to 23.2 IBU) and color (9–17 EBC) parameter were in accordance with the Beer Judge Certification Program (BJCP) for the American Blond Ale-style. The addition of the extract enriched the content of total phenolics (171.09 to 437.4 mg GAE/mL) and polyphenolic (221.4 to 729.0 mg/L). Coumaric, ferulic, and cinnamic phenolic acids were detected in appreciable amounts in the beers. Oleuropein was the major compound in the beverage and plant extract. After adding 2% extract, the ABTS and DPPH radical scavenging activity, as well as the ferric reduction power, increased in beers by 28.4%, 449.1%, and 120.5%, respectively. Conclusions: The extract of O. europaea L. promoted the enrichment of low-alcohol beer samples with bioactive compounds and antioxidant potential. The results obtained indicated the potential use of O. europaea L. extract as a natural oxidant in other beverages and food products.How to cite: Cappelin E, Meneguzzi D, Hendges DH, et al. Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process. Electron J Biotechnol 2024; 68. https://doi.org/10.1016/j.ejbt.2024.01.002.http://www.sciencedirect.com/science/article/pii/S0717345824000046AntioxidantBitternessBrewingCold mashInterrupted fermentationLeaves extract |
| spellingShingle | Eliziane Cappelin Daiane Meneguzzi Diogo Henrique Hendges Tatiane Luiza Cadorin Oldoni Marina Leite Mitterer Daltoé Marcelo Luis Kuhn Marchioro Mario Antônio Alves da Cunha Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process Electronic Journal of Biotechnology Antioxidant Bitterness Brewing Cold mash Interrupted fermentation Leaves extract |
| title | Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process |
| title_full | Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process |
| title_fullStr | Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process |
| title_full_unstemmed | Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process |
| title_short | Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process |
| title_sort | low alcohol light beer enriched with olive leaves extract cold mashing technique associated with interrupted fermentation in the brewing process |
| topic | Antioxidant Bitterness Brewing Cold mash Interrupted fermentation Leaves extract |
| url | http://www.sciencedirect.com/science/article/pii/S0717345824000046 |
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