Cerveja light de baixo teor alcoólico enriquecida com extrato de folhas de oliveira: técnica de cold mashing associada à fermentação interrompida

• Ano de defesa: 2023
• Autor(a) principal: Cappelin, Eliziane
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Pato Branco; Brasil; Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos; UTFPR
• Palavras-chave em Português: Antioxidantes; Cerveja - Sabor e aroma; Cervejarias; Fermentação; Fenóis; Antioxidants; Beer - Flavor and odor; Breweries; Fermentation; Phenols; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA; Engenharia/Tecnologia/Gestão
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/33376

The search for differentiated beers with peculiar characteristics has intensified among beer consumers in Brazil, creating a significant market niche. In this context, a light craft beer with low alcohol content enriched with olive leaf extract (Olea europaea L.) was developed in this study. The cold mashing technique was employed in the mashing stage, which, coupled with intermittent fermentation, allowed for producing a low-alcohol beverage (approximately 1.3%). In the maturation stage, different concentrations of commercial olive leaf extract (0.5, 1.0, and 2.0%, w/v) were added, and one sample was kept as a control (without extract addition). The samples were characterized for physicochemical quality parameters, phenolic and polyphenolic content, bioactive compounds, antioxidant potential, and microbiological quality. The values for the bitterness (19.0 to 23.2 IBU) and color (9 – 17 EBC) dimensions indicated that the beers fall under the American Blond Ale style according to the Beer Judge Certification Program (BJCP). Adding the extract enriched the total phenolic content (171.09 mg GAE/mL to 437.4 mg GAE/mL) and polyphenolic content (221.4 mg/L to 729.0 mg/L). The phenolic acids coumaric, ferulic, and cinnamic were detected in appreciable amounts in the beers. Oleuropein was the main compound in both the beverage and the plant extract. The ability to scavenge ABTS radicals (28.4%), DPPH (449.1%), and ferric ion reduction (120.5%) increased with the addition of 2% extract. Olea europaea L. extract promoted the enrichment of low-alcohol beer samples with bioactive compounds and antioxidant potential. The results indicate the potential use of Olea europaea L. extract as a natural antioxidant in other beverages and food products.