Elaboration and characterization of Pitaya (hylocereus polyrhizus) witbier craft beer

Elaboration and characterization of Pitaya (hylocereus polyrhizus) witbier craft beer

Beer is the most consumed alcoholic beverage in the world, containing numerous bioactive compounds. The market has innovated to provide better experiences for consumers, such as the development of craft beers with high levels of antioxidant compounds obtained by incorporating fruits. This study aime...

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Bibliographic Details
Published in:International journal of food properties Vol. 27; no. 1; pp. 1302 - 1314
Main Authors: da Costa, Lílian S. M., Bressan, Cléo R., Sousa, Cecila L., Taube, Paulo S., Azevedo, Marcia M. R.
Format: Journal Article
Language:English
Published: Abingdon Taylor & Francis 31-12-2024
Taylor & Francis Ltd
Taylor & Francis Group
Subjects:
Acidity
Age
Alcoholic beverages
Antioxidants
Beer
Bioactive compounds
Dry matter
Fermentation
Flavonoids
Fruit beer
physicochemical analysis
Pulp
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Summary:Beer is the most consumed alcoholic beverage in the world, containing numerous bioactive compounds. The market has innovated to provide better experiences for consumers, such as the development of craft beers with high levels of antioxidant compounds obtained by incorporating fruits. This study aimed to produce a craft beer of the Witbier type added with pitaya (Hylocereus polyrhizus) pulp in different concentrations, evaluating the effects of this addition on the physical-chemical characteristics, the content of phenolic compounds and the antioxidant activity of the drinks. The beers were analyzed for soluble solids, pH, total acidity, dry matter, mineral matter, foam, color, total phenolic compounds, flavonoid content and antioxidant activity using the FRAP, ABTS and DPPH methods. The soluble solids content decreased from 12°Bx to approximately 7.2°Bx, with higher pitaya concentrations (T2 and T3) showing slightly lower final values compared to control beers. The apparent attenuation and alcohol content were significantly higher in beers with 10% and 20% (v/v) pitaya pulp, reflecting more complete fermentation. Beers with higher pitaya concentrations also exhibited notable changes in color parameters, showing increased redness. Total phenolic content did not show statistical variation between treatments and the control, with values between 410 (T2) and 547 (T3) mg AGE L −1 . Antioxidant activity, assessed via FRAP (79.7 mg AGE L −1 (T3)), DPPH (475 mg AGE L −1 (T3)), and ABTS (455 mg α-tocopherol L −1 (T3)) methods, and total flavonoids content (12.6 mg QE L −1 (T3)) increased with higher pitaya levels. Overall, pitaya pulp impacted several beer attributes, particularly affecting fermentation, color, and antioxidant properties.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2024.2398004