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

• Published in: Molecules (Basel, Switzerland) Vol. 28; no. 10; p. 4011
• Main Authors: Belcar, Justyna, Kapusta, Ireneusz, Sekutowski, Tomasz R, Gorzelany, Józef
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10-05-2023; MDPI
• Subjects: Acids; antioxidant activity; Antioxidants; Antioxidants - chemistry; Aroma; Barley; Beer; Beer - analysis; beer quality; Berries; Bioactive compounds; Bitterness; Chemical analysis; Chemical compounds; Chlorogenic acid; Dietary minerals; Enrichment; Ethanol; Fermentation; Food; Fruit - chemistry; Fruits; haskap; kamchatka berry; Lonicera caerulea; Lonicera caerulea kamtschatica; Physicochemical properties; Plant Extracts - chemistry; Polyphenols; Raspberries; Sensory evaluation; Trace elements; Triticum; Wheat; wheat beers; Japan; polyphenol profile; wheat beers; haskap; bioactive compounds; beer quality; antioxidant activity; kamchatka berry
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28104011

Kamchatka berry (
var.
) and haskap (
var.
) 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.