Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp
Abstract Juçara fruit (Euterpe edulis Martius) is rich in nutrients and antioxidant compounds, a potential ingredient to meet consumer demands for beers with bioactive potential. In this study, different concentrations (10, 20, and 40%) of juçara fruit pulp were added during the brewing steps (mash,...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2023-04-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100411&tlng=en |
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| author | Marcello Rocha de Brito Júnior Fabio Zacouteguy Ugalde Luciano Valdemiro Gonzaga Mayara Schulz Roseane Fett Ana Carolina Oliveira Costa Giustino Tribuzi |
| author_facet | Marcello Rocha de Brito Júnior Fabio Zacouteguy Ugalde Luciano Valdemiro Gonzaga Mayara Schulz Roseane Fett Ana Carolina Oliveira Costa Giustino Tribuzi |
| author_sort | Marcello Rocha de Brito Júnior |
| collection | DOAJ |
| description | Abstract Juçara fruit (Euterpe edulis Martius) is rich in nutrients and antioxidant compounds, a potential ingredient to meet consumer demands for beers with bioactive potential. In this study, different concentrations (10, 20, and 40%) of juçara fruit pulp were added during the brewing steps (mash, fermentation, and maturation). Physicochemical parameters (carbohydrate profile, real extract, pH, alcohol content, glycerol, and color), total phenolic content, and scavenging effect on 2,2-diphenyl-1-picrilhidrazil (DPPH) radical were evaluated during the brewing process and in the beers produced. The sugars, real extract, pH, ethanol, and glycerol did not vary significantly between beers produced with different juçara concentrations. Juçara beers had an average alcohol content of 3.6% (w/v) and a pH of 4.43. The color varied between 3.2 and 16 Standard Reference Method depending on the fruit pulp concentration and the step in which it was added. The addition of juçara fruit pulp increased the total phenolic content (49.57-80.17 mg of gallic acid equivalent 100 mL-1) and the antioxidant effect on DPPH (1785-3971 mmol ascorbic acid equivalent 100 mL-1) in the beers, especially when added in the final production stages. In conclusion, this study demonstrated that the beer produced with 20% of juçara fruit pulp added at maturation presented the best results and suggested that this fruit has enormous potential for use in the brewing process, promoting an increase in the bioactive compounds. |
| first_indexed | 2024-03-08T09:37:58Z |
| format | Article |
| id | doaj.art-8329ecba455a4371875bb0b6ae604e77 |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-03-08T09:37:58Z |
| publishDate | 2023-04-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-8329ecba455a4371875bb0b6ae604e772024-01-30T07:38:27ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242023-04-016610.1590/1678-4324-2023220324Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit PulpMarcello Rocha de Brito Júniorhttps://orcid.org/0000-0003-3963-2462Fabio Zacouteguy Ugaldehttps://orcid.org/0000-0002-2626-1263Luciano Valdemiro Gonzagahttps://orcid.org/0000-0003-3895-1509Mayara Schulzhttps://orcid.org/0000-0001-9082-8626Roseane Fetthttps://orcid.org/0000-0002-7284-9324Ana Carolina Oliveira Costahttps://orcid.org/0000-0002-5101-9604Giustino Tribuzihttps://orcid.org/0000-0002-6560-4652Abstract Juçara fruit (Euterpe edulis Martius) is rich in nutrients and antioxidant compounds, a potential ingredient to meet consumer demands for beers with bioactive potential. In this study, different concentrations (10, 20, and 40%) of juçara fruit pulp were added during the brewing steps (mash, fermentation, and maturation). Physicochemical parameters (carbohydrate profile, real extract, pH, alcohol content, glycerol, and color), total phenolic content, and scavenging effect on 2,2-diphenyl-1-picrilhidrazil (DPPH) radical were evaluated during the brewing process and in the beers produced. The sugars, real extract, pH, ethanol, and glycerol did not vary significantly between beers produced with different juçara concentrations. Juçara beers had an average alcohol content of 3.6% (w/v) and a pH of 4.43. The color varied between 3.2 and 16 Standard Reference Method depending on the fruit pulp concentration and the step in which it was added. The addition of juçara fruit pulp increased the total phenolic content (49.57-80.17 mg of gallic acid equivalent 100 mL-1) and the antioxidant effect on DPPH (1785-3971 mmol ascorbic acid equivalent 100 mL-1) in the beers, especially when added in the final production stages. In conclusion, this study demonstrated that the beer produced with 20% of juçara fruit pulp added at maturation presented the best results and suggested that this fruit has enormous potential for use in the brewing process, promoting an increase in the bioactive compounds.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100411&tlng=ensuperfruitphenolic compoundsbioactive potentialphysicochemical characteristicsaçaí. |
| spellingShingle | Marcello Rocha de Brito Júnior Fabio Zacouteguy Ugalde Luciano Valdemiro Gonzaga Mayara Schulz Roseane Fett Ana Carolina Oliveira Costa Giustino Tribuzi Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp Brazilian Archives of Biology and Technology superfruit phenolic compounds bioactive potential physicochemical characteristics açaí. |
| title | Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp |
| title_full | Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp |
| title_fullStr | Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp |
| title_full_unstemmed | Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp |
| title_short | Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp |
| title_sort | physicochemical characteristics and antioxidant potential of a fruit beer produced with jucara euterpe edulis martius fruit pulp |
| topic | superfruit phenolic compounds bioactive potential physicochemical characteristics açaí. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100411&tlng=en |
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