Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/25793 |
Resumo: | With the craft beer market growing exponentially, driven by the diversity of ingredients incorporated into the manufacturing process, the demand for a diversified product with beneficial health properties has become a challenge for microbreweries and researchers. Faced with the infinity of non-conventional ingredients, the fruits added to the beers give new characteristics to the drink, in addition to guaranteeing greater oxidative stability, acting in the shelf life of the product, due to the bioactive potential characteristic of this raw material. In this sense, the fruit of the mandacaru (Cereus jamacaru DC.), typical of the Caatinga of Northeast Brazil, rich in fermentable sugars, minerals and antioxidant substances, appears as a promising alternative for application in artisanal beers, aiming to impart aromatic complexity and enhance the bioactive character of the drink. The objective of this work was to elaborate and verify the influence of the addition of the mandacaru fruit in the formation of volatile compounds, in the antioxidant activity and phenolic composition of an artisanal wheat beer. Three beer formulations were prepared using different concentrations of the adjunct, calculated in relation to the volume of the wort: 100 g/L (Beer A), 200 g/L (Beer B) and 300 g/L (Beer C), in addition to a control beer. The results showed that the addition of the mandacaru fruit increased the concentration of ethanol, glycerol and organic acids, obtained by HPLC. Beers A, B and C had similar concentrations of ethanol (29.5 g/L). Beer C stood out in the production of glycerol (5.4 g/L) and beer B in the concentration of organic acids (7 g/L). Sixty-one volatile compounds were identified by GC-MS, more abundant in beers added with mandacaru fruit, including some important esters for the aromatic characterization of beers, such as ethyl acetate, phenethyl acetate and ethyl hexanoate. Phenethyl alcohol and 2- methyl-1-butanol were more abundant in the control beer. Other groups of volatile compounds such as terpenes, hydrocarbons, phenols and sulfur compounds were more abundant in beers added to the fruit. The positive impact of enrichment of beers with mandacaru fruit was verified on the antioxidant activity evaluated by the DPPH, ABTS and FRAP methods and on the content of phenolic compounds, the latter being higher for C beer (25.35 g/L). Sixteen phenolic compounds were identified, belonging to the class of flavonoids, phenolic acids and tannins, with beer C being highlighted in the concentration of flavonoids, such as epicatechin (3.86 g/L) and myricetin (1.78 g/L) and in phenolic acids, such as gallic acid (6.22 g/L) and caffeic acid (0.13 g/L). Procyanidin B2, belonging to the tannin class, was the most abundant phenolic compound in the evaluated samples, except for beer B. The results of this study suggest that the addition of mandacaru fruit resulted in an increase in the concentration of ethanol, glycerol and organic acids. of beers, as well as in the content of phenolic compounds and consequently in the antioxidant activity, improving the bioactive characteristics of the drink. The volatile composition of the beers was also affected with the addition of the mandacaru fruit, resulting in a greater abundance of esters, which act mainly through the aromatic profile, terpenes, hydrocarbons and among other groups of volatile compounds. Thus, the mandacaru fruit demonstrated its potential to enrich the volatile and phenolic composition of beers, serving as a promising alternative for application as an adjunct in craft beers. |
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Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromáticoCerveja artesanal - Atividade antioxidanteFruto do mandacaru - Compostos voláteisCervejas - Fruto do mandacaruCraft beer - Antioxidant activityMandacaru fruit - Volatile compoundsBeers - Mandacaru fruitCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSWith the craft beer market growing exponentially, driven by the diversity of ingredients incorporated into the manufacturing process, the demand for a diversified product with beneficial health properties has become a challenge for microbreweries and researchers. Faced with the infinity of non-conventional ingredients, the fruits added to the beers give new characteristics to the drink, in addition to guaranteeing greater oxidative stability, acting in the shelf life of the product, due to the bioactive potential characteristic of this raw material. In this sense, the fruit of the mandacaru (Cereus jamacaru DC.), typical of the Caatinga of Northeast Brazil, rich in fermentable sugars, minerals and antioxidant substances, appears as a promising alternative for application in artisanal beers, aiming to impart aromatic complexity and enhance the bioactive character of the drink. The objective of this work was to elaborate and verify the influence of the addition of the mandacaru fruit in the formation of volatile compounds, in the antioxidant activity and phenolic composition of an artisanal wheat beer. Three beer formulations were prepared using different concentrations of the adjunct, calculated in relation to the volume of the wort: 100 g/L (Beer A), 200 g/L (Beer B) and 300 g/L (Beer C), in addition to a control beer. The results showed that the addition of the mandacaru fruit increased the concentration of ethanol, glycerol and organic acids, obtained by HPLC. Beers A, B and C had similar concentrations of ethanol (29.5 g/L). Beer C stood out in the production of glycerol (5.4 g/L) and beer B in the concentration of organic acids (7 g/L). Sixty-one volatile compounds were identified by GC-MS, more abundant in beers added with mandacaru fruit, including some important esters for the aromatic characterization of beers, such as ethyl acetate, phenethyl acetate and ethyl hexanoate. Phenethyl alcohol and 2- methyl-1-butanol were more abundant in the control beer. Other groups of volatile compounds such as terpenes, hydrocarbons, phenols and sulfur compounds were more abundant in beers added to the fruit. The positive impact of enrichment of beers with mandacaru fruit was verified on the antioxidant activity evaluated by the DPPH, ABTS and FRAP methods and on the content of phenolic compounds, the latter being higher for C beer (25.35 g/L). Sixteen phenolic compounds were identified, belonging to the class of flavonoids, phenolic acids and tannins, with beer C being highlighted in the concentration of flavonoids, such as epicatechin (3.86 g/L) and myricetin (1.78 g/L) and in phenolic acids, such as gallic acid (6.22 g/L) and caffeic acid (0.13 g/L). Procyanidin B2, belonging to the tannin class, was the most abundant phenolic compound in the evaluated samples, except for beer B. The results of this study suggest that the addition of mandacaru fruit resulted in an increase in the concentration of ethanol, glycerol and organic acids. of beers, as well as in the content of phenolic compounds and consequently in the antioxidant activity, improving the bioactive characteristics of the drink. The volatile composition of the beers was also affected with the addition of the mandacaru fruit, resulting in a greater abundance of esters, which act mainly through the aromatic profile, terpenes, hydrocarbons and among other groups of volatile compounds. Thus, the mandacaru fruit demonstrated its potential to enrich the volatile and phenolic composition of beers, serving as a promising alternative for application as an adjunct in craft beers.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESCom o mercado de cervejas artesanais crescendo em ritmo exponencial, impulsionado pela diversidade de ingredientes incorporados ao processo de fabricação, a exigência por um produto diversificado e com propriedades benéficas a saúde, vem se tornando um desafio para as microcervejarias e pesquisadores. Diante da infinidade de ingredientes não-convencionais, as frutas adicionadas as cervejas conferem novas características a bebida, além de garantir maior estabilidade oxidativa, atuando na vida útil do produto, em função do potencial bioativo característico desta matéria-prima. Neste sentido, o fruto do mandacaru (Cereus jamacaru DC.), típico da Caatinga do Nordeste do Brasil, rico em açúcares fermentescíveis, minerais e substâncias antioxidantes, surge como uma alternativa promissora para aplicação em cervejas artesanais, visando conferir complexidade aromática e potencializar o carácter bioativo da bebida. O objetivo deste trabalho foi elaborar e verificar a influência da adição do fruto do mandacaru na formação de compostos voláteis, na atividade antioxidante e composição fenólica de uma cerveja artesanal de trigo. Foram elaboradas três formulações de cervejas utilizando diferentes concentrações do adjunto, calculadas em relação ao volume do mosto: 100 g/L (Cerveja A), 200 g/L (Cerveja B) e 300 g/L (Cerveja C), além de uma cerveja controle. Os resultados demonstraram que a adição do fruto do mandacaru proporcionou o aumento da concentração de etanol, glicerol e ácidos orgânicos, obtidos por HPLC. As cervejas A, B e C apresentaram concentrações semelhantes de etanol (29,5 g/L). A cerveja C, destacou-se na produção de glicerol (5,4 g/L) e a cerveja B na concentração de ácidos orgânicos (7 g/L). Foram identificados sessenta e um compostos voláteis por GC-MS, mais abundantes nas cervejas adicionadas de fruto do mandacaru, incluindo alguns ésteres importantes para caracterização aromática de cervejas, como o acetato de etila, acetato de fenetila e hexanoato de etila. O álcool fenetílico e o 2-metil-1-butanol foram mais abundantes na cerveja controle. Outros grupos de compostos voláteis como terpenos, hidrocarbonetos, fenóis e compostos sulfurados foram mais abundantes em cervejas adicionadas do fruto. Verificou-se o impacto positivo do enriquecimento das cervejas com fruto do mandacaru, na atividade antioxidante avaliada pelos métodos DPPH, ABTS e FRAP e no teor de compostos fenólicos, sendo este último maior para a cerveja C (25,35 g/L). Foram identificados 16 compostos fenólicos, pertencente a classe dos flavonoides, ácidos fenólicos e taninos, sendo a cerveja C, destaque na concentração de flavonoides, como epicatequina (3,86 g/L) e miricetina (1,78 g/L) e nos ácidos fenólicos, como ácido gálico (6,22 g/L) e ácido cafeico (0,13 g/L). A procianidina B2, pertencente a classe dos taninos, foi o composto fenólico mais abundante nas amostras avaliadas, exceto para a cerveja B. Os resultados deste estudo sugerem que a adição do fruto do mandacaru resultou no aumento da concentração de etanol, glicerol e ácidos orgânicos das cervejas, bem como no teor de compostos fenólicos e consequentemente na atividade antioxidante, aprimorando as características bioativas da bebida. A composição volátil das cervejas também foi afetada com a adição do fruto do mandacaru, resultando em maior abundância de ésteres, que atua de forma majoritária pelo perfil aromático, terpenos, hidrocarbonetos e dentre outros grupos de compostos voláteis. Desse modo, o fruto do mandacaru demonstrou seu potencial para enriquecimento da composição volátil e fenólica das cervejas, servindo como alternativa promissora para aplicação como adjunto em cervejas artesanais.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBMuniz, Marcelo Barbosahttp://lattes.cnpq.br/6333963543499533Silva , José Renato da2023-01-19T17:31:29Z2022-10-062023-01-19T17:31:29Z2022-09-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/25793porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2023-05-22T17:13:51Zoai:repositorio.ufpb.br:123456789/25793Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2023-05-22T17:13:51Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático |
title |
Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático |
spellingShingle |
Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático Silva , José Renato da Cerveja artesanal - Atividade antioxidante Fruto do mandacaru - Compostos voláteis Cervejas - Fruto do mandacaru Craft beer - Antioxidant activity Mandacaru fruit - Volatile compounds Beers - Mandacaru fruit CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático |
title_full |
Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático |
title_fullStr |
Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático |
title_full_unstemmed |
Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático |
title_sort |
Cerveja artesanal de trigo com adição do fruto do mandacaru (Cereus jamacaru DC.): bioatividade e perfil aromático |
author |
Silva , José Renato da |
author_facet |
Silva , José Renato da |
author_role |
author |
dc.contributor.none.fl_str_mv |
Muniz, Marcelo Barbosa http://lattes.cnpq.br/6333963543499533 |
dc.contributor.author.fl_str_mv |
Silva , José Renato da |
dc.subject.por.fl_str_mv |
Cerveja artesanal - Atividade antioxidante Fruto do mandacaru - Compostos voláteis Cervejas - Fruto do mandacaru Craft beer - Antioxidant activity Mandacaru fruit - Volatile compounds Beers - Mandacaru fruit CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Cerveja artesanal - Atividade antioxidante Fruto do mandacaru - Compostos voláteis Cervejas - Fruto do mandacaru Craft beer - Antioxidant activity Mandacaru fruit - Volatile compounds Beers - Mandacaru fruit CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
With the craft beer market growing exponentially, driven by the diversity of ingredients incorporated into the manufacturing process, the demand for a diversified product with beneficial health properties has become a challenge for microbreweries and researchers. Faced with the infinity of non-conventional ingredients, the fruits added to the beers give new characteristics to the drink, in addition to guaranteeing greater oxidative stability, acting in the shelf life of the product, due to the bioactive potential characteristic of this raw material. In this sense, the fruit of the mandacaru (Cereus jamacaru DC.), typical of the Caatinga of Northeast Brazil, rich in fermentable sugars, minerals and antioxidant substances, appears as a promising alternative for application in artisanal beers, aiming to impart aromatic complexity and enhance the bioactive character of the drink. The objective of this work was to elaborate and verify the influence of the addition of the mandacaru fruit in the formation of volatile compounds, in the antioxidant activity and phenolic composition of an artisanal wheat beer. Three beer formulations were prepared using different concentrations of the adjunct, calculated in relation to the volume of the wort: 100 g/L (Beer A), 200 g/L (Beer B) and 300 g/L (Beer C), in addition to a control beer. The results showed that the addition of the mandacaru fruit increased the concentration of ethanol, glycerol and organic acids, obtained by HPLC. Beers A, B and C had similar concentrations of ethanol (29.5 g/L). Beer C stood out in the production of glycerol (5.4 g/L) and beer B in the concentration of organic acids (7 g/L). Sixty-one volatile compounds were identified by GC-MS, more abundant in beers added with mandacaru fruit, including some important esters for the aromatic characterization of beers, such as ethyl acetate, phenethyl acetate and ethyl hexanoate. Phenethyl alcohol and 2- methyl-1-butanol were more abundant in the control beer. Other groups of volatile compounds such as terpenes, hydrocarbons, phenols and sulfur compounds were more abundant in beers added to the fruit. The positive impact of enrichment of beers with mandacaru fruit was verified on the antioxidant activity evaluated by the DPPH, ABTS and FRAP methods and on the content of phenolic compounds, the latter being higher for C beer (25.35 g/L). Sixteen phenolic compounds were identified, belonging to the class of flavonoids, phenolic acids and tannins, with beer C being highlighted in the concentration of flavonoids, such as epicatechin (3.86 g/L) and myricetin (1.78 g/L) and in phenolic acids, such as gallic acid (6.22 g/L) and caffeic acid (0.13 g/L). Procyanidin B2, belonging to the tannin class, was the most abundant phenolic compound in the evaluated samples, except for beer B. The results of this study suggest that the addition of mandacaru fruit resulted in an increase in the concentration of ethanol, glycerol and organic acids. of beers, as well as in the content of phenolic compounds and consequently in the antioxidant activity, improving the bioactive characteristics of the drink. The volatile composition of the beers was also affected with the addition of the mandacaru fruit, resulting in a greater abundance of esters, which act mainly through the aromatic profile, terpenes, hydrocarbons and among other groups of volatile compounds. Thus, the mandacaru fruit demonstrated its potential to enrich the volatile and phenolic composition of beers, serving as a promising alternative for application as an adjunct in craft beers. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-10-06 2022-09-09 2023-01-19T17:31:29Z 2023-01-19T17:31:29Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/25793 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/25793 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
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Universidade Federal da Paraíba (UFPB) |
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UFPB |
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UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
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diretoria@ufpb.br|| diretoria@ufpb.br |
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1801843003514421248 |