Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica ) and Haskap ( L. caerulea var. emphyllocalyx ) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers
Kamchatka berry ( Lonicera caerulea var. kamtschatica ) and haskap ( Lonicera caerulea var. emphyllocalyx ) fruit are important sources of bioactive compounds, mainly polyphenols, but also macro- and microelements. Physico-chemical analysis showed that wheat beers with added fruit were characterised...
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MDPI AG
2023
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ftdoajarticles:oai:doaj.org/article:de6a3be50cdb4cc594a50995ab43a58d 2023-06-11T04:13:33+02:00 Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica ) and Haskap ( L. caerulea var. emphyllocalyx ) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers Justyna Belcar Ireneusz Kapusta Tomasz R. Sekutowski Józef Gorzelany 2023-05-01T00:00:00Z https://doi.org/10.3390/molecules28104011 https://doaj.org/article/de6a3be50cdb4cc594a50995ab43a58d EN eng MDPI AG https://www.mdpi.com/1420-3049/28/10/4011 https://doaj.org/toc/1420-3049 doi:10.3390/molecules28104011 1420-3049 https://doaj.org/article/de6a3be50cdb4cc594a50995ab43a58d Molecules, Vol 28, Iss 4011, p 4011 (2023) kamchatka berry haskap wheat beers beer quality bioactive compounds antioxidant activity Organic chemistry QD241-441 article 2023 ftdoajarticles https://doi.org/10.3390/molecules28104011 2023-05-28T00:33:29Z Kamchatka berry ( Lonicera caerulea var. kamtschatica ) and haskap ( Lonicera caerulea var. emphyllocalyx ) fruit are important sources of bioactive compounds, mainly polyphenols, but also macro- and microelements. Physico-chemical analysis showed that wheat beers with added fruit were characterised by an average 14.06% higher ethanol content, lower bitterness and intense colour compared to the control, which was a wheat beer without added fruit. Wheat beers enriched with kamchatka berry fruit, including the “Aurora” variety, had the highest polyphenolic profile (e.g., chlorogenic acid content averaged 7.30 mg/L), and the antioxidant activity of fruit-enriched wheat beers determined by the DPPH method showed higher antioxidant activity of wheat beers enriched with kamchatka berry fruit, while those determined by the FRAP and ABTS methods showed higher antioxidant activity of wheat beers enriched with haskap fruit, including the “Willa” variety. Sensory evaluation of the beer product showed that wheat beers enriched with kamchatka berry fruits of the “Duet” variety and haskap fruits of the “Willa” variety were characterised by the most balanced taste and aroma. On the basis of the conducted research, it follows that both kamchatka berry fruits of the “Duet” and “Aurora” varieties and haskap fruit of the “Willa” variety can be used successfully in the production of fruity wheat beers. Article in Journal/Newspaper Kamchatka Directory of Open Access Journals: DOAJ Articles Molecules 28 10 4011 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
kamchatka berry haskap wheat beers beer quality bioactive compounds antioxidant activity Organic chemistry QD241-441 |
spellingShingle |
kamchatka berry haskap wheat beers beer quality bioactive compounds antioxidant activity Organic chemistry QD241-441 Justyna Belcar Ireneusz Kapusta Tomasz R. Sekutowski Józef Gorzelany Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica ) and Haskap ( L. caerulea var. emphyllocalyx ) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers |
topic_facet |
kamchatka berry haskap wheat beers beer quality bioactive compounds antioxidant activity Organic chemistry QD241-441 |
description |
Kamchatka berry ( Lonicera caerulea var. kamtschatica ) and haskap ( Lonicera caerulea var. emphyllocalyx ) fruit are important sources of bioactive compounds, mainly polyphenols, but also macro- and microelements. Physico-chemical analysis showed that wheat beers with added fruit were characterised by an average 14.06% higher ethanol content, lower bitterness and intense colour compared to the control, which was a wheat beer without added fruit. Wheat beers enriched with kamchatka berry fruit, including the “Aurora” variety, had the highest polyphenolic profile (e.g., chlorogenic acid content averaged 7.30 mg/L), and the antioxidant activity of fruit-enriched wheat beers determined by the DPPH method showed higher antioxidant activity of wheat beers enriched with kamchatka berry fruit, while those determined by the FRAP and ABTS methods showed higher antioxidant activity of wheat beers enriched with haskap fruit, including the “Willa” variety. Sensory evaluation of the beer product showed that wheat beers enriched with kamchatka berry fruits of the “Duet” variety and haskap fruits of the “Willa” variety were characterised by the most balanced taste and aroma. On the basis of the conducted research, it follows that both kamchatka berry fruits of the “Duet” and “Aurora” varieties and haskap fruit of the “Willa” variety can be used successfully in the production of fruity wheat beers. |
format |
Article in Journal/Newspaper |
author |
Justyna Belcar Ireneusz Kapusta Tomasz R. Sekutowski Józef Gorzelany |
author_facet |
Justyna Belcar Ireneusz Kapusta Tomasz R. Sekutowski Józef Gorzelany |
author_sort |
Justyna Belcar |
title |
Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica ) and Haskap ( L. caerulea var. emphyllocalyx ) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers |
title_short |
Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica ) and Haskap ( L. caerulea var. emphyllocalyx ) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers |
title_full |
Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica ) and Haskap ( L. caerulea var. emphyllocalyx ) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers |
title_fullStr |
Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica ) and Haskap ( L. caerulea var. emphyllocalyx ) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers |
title_full_unstemmed |
Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica ) and Haskap ( L. caerulea var. emphyllocalyx ) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers |
title_sort |
impact of the addition of fruits of kamchatka berries ( l. caerulea var. kamtschatica ) and haskap ( l. caerulea var. emphyllocalyx ) on the physicochemical properties, polyphenolic content, antioxidant activity and sensory evaluation craft wheat beers |
publisher |
MDPI AG |
publishDate |
2023 |
url |
https://doi.org/10.3390/molecules28104011 https://doaj.org/article/de6a3be50cdb4cc594a50995ab43a58d |
genre |
Kamchatka |
genre_facet |
Kamchatka |
op_source |
Molecules, Vol 28, Iss 4011, p 4011 (2023) |
op_relation |
https://www.mdpi.com/1420-3049/28/10/4011 https://doaj.org/toc/1420-3049 doi:10.3390/molecules28104011 1420-3049 https://doaj.org/article/de6a3be50cdb4cc594a50995ab43a58d |
op_doi |
https://doi.org/10.3390/molecules28104011 |
container_title |
Molecules |
container_volume |
28 |
container_issue |
10 |
container_start_page |
4011 |
_version_ |
1768390712248762368 |