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 by...
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Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223697/ http://www.ncbi.nlm.nih.gov/pubmed/37241752 https://doi.org/10.3390/molecules28104011 |
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ftpubmed:oai:pubmedcentral.nih.gov:10223697 2023-06-18T03:41:29+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 Belcar, Justyna Kapusta, Ireneusz Sekutowski, Tomasz R. Gorzelany, Józef 2023-05-10 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223697/ http://www.ncbi.nlm.nih.gov/pubmed/37241752 https://doi.org/10.3390/molecules28104011 en eng MDPI http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223697/ http://www.ncbi.nlm.nih.gov/pubmed/37241752 http://dx.doi.org/10.3390/molecules28104011 © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Molecules Article Text 2023 ftpubmed https://doi.org/10.3390/molecules28104011 2023-06-04T01:09:09Z 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. Text Kamchatka PubMed Central (PMC) Molecules 28 10 4011 |
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Article Belcar, Justyna Kapusta, Ireneusz Sekutowski, Tomasz R. Gorzelany, Józef 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 |
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Article |
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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 |
Text |
author |
Belcar, Justyna Kapusta, Ireneusz Sekutowski, Tomasz R. Gorzelany, Józef |
author_facet |
Belcar, Justyna Kapusta, Ireneusz Sekutowski, Tomasz R. Gorzelany, Józef |
author_sort |
Belcar, Justyna |
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 |
publishDate |
2023 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223697/ http://www.ncbi.nlm.nih.gov/pubmed/37241752 https://doi.org/10.3390/molecules28104011 |
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Kamchatka |
genre_facet |
Kamchatka |
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Molecules |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223697/ http://www.ncbi.nlm.nih.gov/pubmed/37241752 http://dx.doi.org/10.3390/molecules28104011 |
op_rights |
© 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
op_doi |
https://doi.org/10.3390/molecules28104011 |
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Molecules |
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28 |
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10 |
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