Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile

Beer is the third most consumed beverage in the world, trailing only water and tea but ranking first among alcoholic beverages. In recent years, producers and researchers have shown a growing interest in brewing diversification and innovation, due to of the widespread consumption of beer. In order to create beers and beer-like products with unique and consumer-pleasing characteristics, the use of unconventional raw materials has become a subject of intensive research. The purpose of this paper is to identify, evaluate and summarize the findings of all relevant unconventional raw materials used in relevant scientific studies, as well as the effect on the metabolomics of beer and beer-like beverages.For the enhancement of beer characteristics, the production process may involve the use of an extremely diverse variety of unconventional raw materials that are not included on thelist of usual ingredients for the beer industry. However, the general trend is to use locally available ingredients as well as functional ingredients. Twoof the most studied functional characteristics involve phenolic compounds and antioxidant activity, which is why the fruit is by far the most commonly used adjunct category, as fruits are particularly important sources of polyphenols and antioxidants. Other uncommon adjuncts used in brewing includeplants, starch sources, spices or even propolis. Moreover, unconventional raw materials are used to enhance the sensory profile by create new characteristics such as new tastes and flavors, accentuation of the cooling sensation or even increasing acceptability among potential consumers, who do not appreciate traditional beers due to their specific characteristics.

Fruit beers, beers with or without a co-fermentation step with fruits

Belgium is known for its traditional lambic beer productions, obtained through spontaneous fermentation and maturation in wooden barrels. Lambic beer is also used to make fruit lambic beers, such as Kriek beer. Despite fruit beer being an old beer type, dating back to the second half of the seventeenth century, no research has been performed on lambic beer-fruit co-fermentation processes. Further, these beers get competition from market-driven, sweet, (fruit-)flavored ones without the co-fermentation step. This paper will first discuss a new, general fruit beer classification, going from sour fruit beers produced through co-fermentation to sweet ones without a co-fermentation step. Second, a state-of-the-art of the scarce literature on the microbiology and metabolomics of lambic beer-fruit co-fermentation processes will be given.

Inhibitors of human bitter taste receptors from the five-flavour berry, Schisandra chinensis

The human bitter taste 2 receptor member 16 (TAS2R16) is one of 25 class A G-protein-coupled receptors (GPCRs) and responds to a variety of molecules responsible for the bitter taste sensation perceived in humans. TAS2R16 can be activated by β-glucopyranosides, and its activation can be inhibited by probenecid, a synthetic drug compound used to treat gout. In this study we describe naturally derived compounds which can inhibit the activation of TAS2R16 by salicin in vitro. These compounds belong to the lignan class derived from the fruit of Schisandra chinensis, which is commonly known as the five-flavour berry. We further tested other analogs with this lignan scaffold, found their differential inhibitory activities towards TAS2R16 in vitro, and sought to rationalize the activity using molecular docking of these lignans on a computationally modelled structure of TAS2R16. Selected lignans with inhibitory activity against other TAS2Rs reveal sub-millimolar inhibitory activity towards TAS2R10, TAS2R14, and TAS2R43 in cell-based assays. These compounds with demonstrated in vitro inhibition of bitter taste receptors may serve as tool compounds to investigate the molecular mechanisms of hTAS2Rs biology in gustatory and non-gustatory tissues.

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.

Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity

Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH^• and 55.51 ± 6.66 μMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.

Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer

Ficus hirta Vahl. (FHV) is widely consumed because of its functional and aromatic compounds. The incorporation of adjuncts contributes to the functional and flavor properties of beers. This study aims to enrich FHV extractions to develop beers with satisfactory physicochemical, antioxidant, and sensory characteristics. As a result, beers with 0.1 g/mL (P1) and 0.067 g/mL (P3) FHV extraction showed the highest values of physicochemical properties including °Brix, antioxidant activity, foam, lightness, and color intensity. Electronic nose and tongue results show that the aroma of P1 and taste of P3 were quite different from those of other FHV beers, resulting in substantially high consumer preference. The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.

The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers

Research into the suitability of domestic raw materials, including, for example, new wheat cultivars and fruit additives for the production of flavoured beers, is increasingly being undertaken by minibreweries and craft breweries. The fruits of the Saskatoon berry are an important source of bioactive compounds, mainly polyphenols, but also macro- and microelements. The fruits of two Canadian cultivars of this species, 'Honeywood' and 'Thiessen', were used in this study. Physicochemical analysis showed that wheat beers with the addition of non-ozonated fruit were characterised by a higher ethanol content by 7.73% on average. On the other hand, enrichment of the beer product with fruit pulp obtained from the cv. 'Thiessen' had a positive effect on the degree of real attenuation and the polyphenol profile. Sensory evaluation of the beer product showed that wheat beers with the addition of 'Honeywood' fruit were characterised by the most balanced taste and aroma. On the basis of the conducted research, it can be concluded that fruits of both cvs. 'Honeywood' and 'Thiessen' can be used in the production of wheat beers, but the fermentation process has to be modified in order to obtain a higher yield of the fruit beer product.

Synthesis and biological characterization of low-calorie Schisandra chinensis syrup

Schisandra chinensis (Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with Omija fruit extract using two glucansucrases of Leuconostoc mesenteroides B-512F/KM and L. mesenteroides B-1355CF10/KM. The degree of polymerization of Omija oligosaccharide syrup was ranged from 2 - 13 by MALDI-TOF-MS analysis. Compared to the Omija syrup, the Omija oligosaccharide syrup reduced 61% calories based on the enzymatic gravimetric method. It also reduced up to 96% insoluble glucan formation from sucrose by mutansucrase of Streptococcus mutans at 500 mg/mL. Additionally, it has 1.78-fold higher oxygen radical absorbance capacity value compared to Omija syrup. Using electronic tongue sensor system, Omija oligosaccharide syrup showed decreased sourness, astringency, and saltiness compared to Omija syrup. Thus, Omija oligosaccharides can be used as functional sweetener in nutraceutical industries.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-022-01061-8.

Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

Juice made from sea-buckthorn berries (Hippophae rhamnoides L.) is a valuable source of bioactive compounds, vitamins, as well as micro- and macronutrients. By applying defatted sea-buckthorn juice, it is possible to enhance wheat beer and change its sensory properties and the contents of bioactive compounds in the finished product. A sensory assessment showed that wheat beers with a 5% v/v addition of sea-buckthorn juice were characterised by a balanced taste and aroma (overall impression). Physicochemical analyses showed that, compared to the control samples, wheat beers enhanced with defatted sea-buckthorn juice at a rate of 5% v/v or 10% v/v had high total acidity with respective mean values of 5.30 and 6.88 (0.1 M NaOH/100 mL), energy values lower on average by 4.04% and 8.35%, respective polyphenol contents of 274.1 mg GAE/L and 249.7 mg GAE/L, as well as higher antioxidant activity (measured using DPPH, FRAP, and ABTS assays). The findings show that the samples of wheat beer enhanced with sea-buckthorn juice had average ascorbic acid contents of 2.5 and 4.5 mg/100 mL (in samples with 5% v/v and 10% v/v additions, respectively) and contained flavone glycosides, e.g., kaempferol-3-O-glucuronide-7-O-hexoside. Based on the current findings, it can be concluded that wheat beer enhanced with sea-buckthorn juice could emerge as a new trend in the brewing industry.

Biopreservation of beer: Potential and constraints

The biopreservation of beer, using only antimicrobial agents of natural origin to ensure microbiological stability, is of great scientific and commercial interest. This review article highlights progress in the biological preservation of beer. It describes the antimicrobial properties of beer components and microbiological spoilage risks. It discusses novel biological methods for enhancing beer stability, using natural antimicrobials from microorganisms, plants, and animals to preserve beer, including legal restrictions. The future of beer preservation will involve the skilled knowledge-based exploitation of naturally occurring components in beer, supplementation with generally regarded as safe antimicrobial additives, and mild physical treatments.

Brewing of craft beer enriched with freeze-dried cape gooseberry: a promising source of antioxidants

Abstract The craft beer segment has been driving the beverage market due to the many different formulation possibilities. Among craft beers, fruity beers provide the consumer with flavors previously unknown. In this sense, cape gooseberry is a tropical fruit known for its unique flavor, whose production is seasonal, which makes it difficult to use throughout the year. One possibility of incorporating cape gooseberry into fruity beers is to subject the fruit to freeze-drying, ensuring a constant stock of pulp. The present study aimed to produce a craft beer added with freeze-dried cape gooseberry, to add mineral compounds, phenolic compounds, and antioxidant activity to the final beverage. Three beer formulations with different concentrations of freeze-dried cape gooseberry (20, 40, and 60 g/L) were produced and characterized. The results showed that the addition of the fruit directly influenced the physicochemical parameters pH, Total Titratable Acidity (TTA), Total Soluble Solids (TSS), alcoholic concentration, color, bitterness, real extract, primitive extract, and turbidity. In addition, the beers with freeze-dried cape gooseberry showed an increase in the content of some minerals, total phenolic compounds, and antioxidant activity. Thus, the addition of cape gooseberry is a good option to improve the functional characteristics of the beer, providing a differentiated product.

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.

Recent innovations in the production of selected specialty (non-traditional) beers

Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.

Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis

The fruit of Schisandra chinensis, Omija, is a well-known traditional medicine used as an anti-tussive and anti-diarrhea agent, with various biological activities derived from the dibenzocyclooctadiene-type lignans. A high-pressure liquid chromatography-diode array detector (HPLC-DAD) method was used to determine seven lignans (schisandrol A and B, tigloylgomisin H, angeloylgomisin H, schisandrin A, B, and C) in the different plant parts and beverages of the fruit of S. chinensis grown in Korea. The contents of these lignans in the plant parts descended in the following order: seeds, flowers, leaves, pulp, and stems. The total lignan content in Omija beverages fermented with white sugar for 12 months increased by 2.6-fold. Omija was fermented for 12 months with white sugar, brown sugar, and oligosaccharide/white sugar (1:1, w/w). The total lignan content in Omija fermented with oligosaccharide/white sugar was approximately 1.2- and 1.7-fold higher than those fermented with white sugar and brown sugar, respectively. A drink prepared by immersion of the fruit in alcohol had a higher total lignan content than these fermented beverages. This is the first report documenting the quantitative changes in dibenzocyclooctadiene-type lignans over a fermentation period and the effects of the fermentable sugars on this eco-friendly fermentation process.

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.

Functionality of Special Beer Processes and Potential Health Benefits

Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.

Influence of fermentation on antioxidant and hypolipidemic properties of maifanite mineral water-cultured common buckwheat sprouts

Buckwheat sprouts (BS) becomes popular due to its' health-promoting properties as food product. The effects of fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on antioxidant and hypolipidemic activities as well as functional composition in common BS cultivated in maifanite mineral water were investigated here. DPPH and ·OH results showed higher antioxidant potential in fermented BS compared to unfermented BS, due to the higher rutin, orientin, isoorientin, vitexin, isovitexin, and total phenolic and flavonoid contents. The S. cerevisiae-fermented BS also exhibited 113% and 110% higher DPPH and ·OH scavenging activities than the L. plantarum-fermented BS, respectively. In hyperlipidemic mice, blood lipid parameters were improved as dose-dependent manner when supplemented the food with S. cerevisiae-fermented BS. Fermented BS also restored liver antioxidant levels significantly. The fermented BS had greater effect on different parameters than those of unfermented BS. Therefore, fermentation is a valuable method to enhance the bioactive potential of BS.