Craft beer production with commercial chili pepper
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Fitos |
Texto Completo: | https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163 |
Resumo: | The production of craft beers has grown, in this scenario the addition of plants with antioxidant potential is an alternative to increase the stability of the products. Pepper popularly known as “dedo-de-moça” (Capsicum baccatum) is commercialized and showed antioxidant potencial. In this scenario, craft beer was produced with the addition of 0.1% (m/v) dedo-de-moça pepper (CCP) and beer produced by the same method without the addition of pepper (CSP). The parameters pH, color, alcohol content, antioxidant potential and compound content were evaluated. With the exception of color, whose mean value was equal for CCP and CSP, all other parameters showed significant differences between CCP and CSP with p <0.05. CCP presented a higher concentration of ethanol, with an alcohol content of 5.58 ± 0.17%, while CSP presented 5.00 ± 0.09% and also a higher content of phenolic compounds and antioxidant potential. The results indicate that there is a positive perspective for the use of “dedo-de-moça” pepper in the production of beers. In this sense, is necessary to analyze the sensory and stability of the product during storage. |
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Craft beer production with commercial chili pepperProdução de cerveja artesanal com pimenta dedo-de-moça comercialPhenolic CompoundspHDPPHAlcohol contentCompostos FenólicospHDPPHTeor AlcoólicoThe production of craft beers has grown, in this scenario the addition of plants with antioxidant potential is an alternative to increase the stability of the products. Pepper popularly known as “dedo-de-moça” (Capsicum baccatum) is commercialized and showed antioxidant potencial. In this scenario, craft beer was produced with the addition of 0.1% (m/v) dedo-de-moça pepper (CCP) and beer produced by the same method without the addition of pepper (CSP). The parameters pH, color, alcohol content, antioxidant potential and compound content were evaluated. With the exception of color, whose mean value was equal for CCP and CSP, all other parameters showed significant differences between CCP and CSP with p <0.05. CCP presented a higher concentration of ethanol, with an alcohol content of 5.58 ± 0.17%, while CSP presented 5.00 ± 0.09% and also a higher content of phenolic compounds and antioxidant potential. The results indicate that there is a positive perspective for the use of “dedo-de-moça” pepper in the production of beers. In this sense, is necessary to analyze the sensory and stability of the product during storage.A produção de cervejas artesanais tem crescido. A adição de plantas com potencial antioxidante é uma alternativa para aumentar a estabilidade dos produtos. A pimenta, conhecida popularmente como dedo-de-moça (Capsicum baccatum), é comercializada e apresenta potencial antioxidante. Neste cenário, foi produzida a cerveja artesanal com adição de pimenta dedo-de-moça a 0,1% (m/v) (CCP) e a cerveja produzida pelo mesmo método sem adição de pimenta (CSP). Foram avaliados os parâmetros pH, cor, teor alcoólico, potencial antioxidante e teor de compostos. Com exceção da cor, cujo valor médio foi igual para CCP e CSP, todos os demais parâmetros apresentaram diferenças significativas entre CCP e CSP com p <0,05. A CCP apresentou uma concentração mais elevada de etanol, com teor alcóolico de 5,58 ± 0,17 %, enquanto que a CSP apresentou 5,00 ± 0,09% e também maior teor de compostos fenólicos e de potencial antioxidante. Os resultados indicam que há perspectiva positiva para o uso de pimenta “dedo-de-moça” na produção de cervejas. Neste sentido, é necessário analisar sensorialidade e estabilidade do produto durante o armazenamento.Centro de Inovação em Biodiversidade e Saúde - Farmanguinhos/Fiocruz2022-01-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmltext/xmlhttps://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/116310.32712/2446-4775.2022.1163Revista Fitos; Vol. 15 No. Supl 1 (2021): 1º Interphyto; 73-78Revista Fitos; Vol. 15 Núm. Supl 1 (2021): 1º Interphyto; 73-78Revista Fitos; v. 15 n. Supl 1 (2021): 1º Interphyto; 73-782446-47751808-9569reponame:Revista Fitosinstname:Fundação Oswaldo Cruz (FIOCRUZ)instacron:FIOCRUZporhttps://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163/937https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163/938https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163/1014Copyright (c) 2021 Revista Fitosinfo:eu-repo/semantics/openAccess Castro, Thiago Luis Aguayo deSantos, Maria do Socorro MascarenhasCardoso, Claudia Andrea Lima2022-02-18T13:05:07Zoai:ojs.revistafitos.far.fiocruz.br:article/1163Revistahttps://revistafitos.far.fiocruz.br/index.php/revista-fitos/PUBhttp://revistafitos.far.fiocruz.br/index.php/revista-fitos/oairevistafitos@far.fiocruz.br || eugenio.telles@far.fiocruz.br2446-47752446-4775opendoar:2022-02-18T13:05:07Revista Fitos - Fundação Oswaldo Cruz (FIOCRUZ)false |
dc.title.none.fl_str_mv |
Craft beer production with commercial chili pepper Produção de cerveja artesanal com pimenta dedo-de-moça comercial |
title |
Craft beer production with commercial chili pepper |
spellingShingle |
Craft beer production with commercial chili pepper Castro, Thiago Luis Aguayo de Phenolic Compounds pH DPPH Alcohol content Compostos Fenólicos pH DPPH Teor Alcoólico |
title_short |
Craft beer production with commercial chili pepper |
title_full |
Craft beer production with commercial chili pepper |
title_fullStr |
Craft beer production with commercial chili pepper |
title_full_unstemmed |
Craft beer production with commercial chili pepper |
title_sort |
Craft beer production with commercial chili pepper |
author |
Castro, Thiago Luis Aguayo de |
author_facet |
Castro, Thiago Luis Aguayo de Santos, Maria do Socorro Mascarenhas Cardoso, Claudia Andrea Lima |
author_role |
author |
author2 |
Santos, Maria do Socorro Mascarenhas Cardoso, Claudia Andrea Lima |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Castro, Thiago Luis Aguayo de Santos, Maria do Socorro Mascarenhas Cardoso, Claudia Andrea Lima |
dc.subject.por.fl_str_mv |
Phenolic Compounds pH DPPH Alcohol content Compostos Fenólicos pH DPPH Teor Alcoólico |
topic |
Phenolic Compounds pH DPPH Alcohol content Compostos Fenólicos pH DPPH Teor Alcoólico |
description |
The production of craft beers has grown, in this scenario the addition of plants with antioxidant potential is an alternative to increase the stability of the products. Pepper popularly known as “dedo-de-moça” (Capsicum baccatum) is commercialized and showed antioxidant potencial. In this scenario, craft beer was produced with the addition of 0.1% (m/v) dedo-de-moça pepper (CCP) and beer produced by the same method without the addition of pepper (CSP). The parameters pH, color, alcohol content, antioxidant potential and compound content were evaluated. With the exception of color, whose mean value was equal for CCP and CSP, all other parameters showed significant differences between CCP and CSP with p <0.05. CCP presented a higher concentration of ethanol, with an alcohol content of 5.58 ± 0.17%, while CSP presented 5.00 ± 0.09% and also a higher content of phenolic compounds and antioxidant potential. The results indicate that there is a positive perspective for the use of “dedo-de-moça” pepper in the production of beers. In this sense, is necessary to analyze the sensory and stability of the product during storage. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-31 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163 10.32712/2446-4775.2022.1163 |
url |
https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163 |
identifier_str_mv |
10.32712/2446-4775.2022.1163 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163/937 https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163/938 https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1163/1014 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Revista Fitos info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Revista Fitos |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html text/xml |
dc.publisher.none.fl_str_mv |
Centro de Inovação em Biodiversidade e Saúde - Farmanguinhos/Fiocruz |
publisher.none.fl_str_mv |
Centro de Inovação em Biodiversidade e Saúde - Farmanguinhos/Fiocruz |
dc.source.none.fl_str_mv |
Revista Fitos; Vol. 15 No. Supl 1 (2021): 1º Interphyto; 73-78 Revista Fitos; Vol. 15 Núm. Supl 1 (2021): 1º Interphyto; 73-78 Revista Fitos; v. 15 n. Supl 1 (2021): 1º Interphyto; 73-78 2446-4775 1808-9569 reponame:Revista Fitos instname:Fundação Oswaldo Cruz (FIOCRUZ) instacron:FIOCRUZ |
instname_str |
Fundação Oswaldo Cruz (FIOCRUZ) |
instacron_str |
FIOCRUZ |
institution |
FIOCRUZ |
reponame_str |
Revista Fitos |
collection |
Revista Fitos |
repository.name.fl_str_mv |
Revista Fitos - Fundação Oswaldo Cruz (FIOCRUZ) |
repository.mail.fl_str_mv |
revistafitos@far.fiocruz.br || eugenio.telles@far.fiocruz.br |
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1798313475593732096 |