Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach.

Autor: Nunes Filho RC; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Galvan D; Chemistry Department, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil. Electronic address: diegogalvann@gmail.com., Effting L; Chemistry Department, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Terhaag MM; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Yamashita F; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Benassi MT; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Spinosa WA; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Dec 15; Vol. 365, pp. 130478. Date of Electronic Publication: 2021 Jun 27.
DOI: 10.1016/j.foodchem.2021.130478
Abstrakt: The growing demand for authentic products that provide sensory characteristics combined with health benefits has been the focus of current studies. This study developed a Red Ale style craft beer with spices such as turmeric (T), black pepper (P) and aroma hops (H), used isolated or in mixtures. A mixture design was employed to evaluate the total phenolic compounds and the antioxidant activity in the green and aged beers formulations. The spice extracts influenced the product's shelf-life. The addition of spices into the beers did not affect the physicochemical parameters that classify the Red Ale style, according to the hierarchical cluster analysis, except for aroma hops. A multiresponse optimization approach simultaneously maximized the antioxidant activity and the phenolic compounds in beers. The ideal formulation obtained for green beers was 25% T and 37.5% P and H; for aged beers, the formulation was 50% T, 20% P and 30% H.
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Databáze: MEDLINE
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