Browsing by Author "Verissimo, Lavinia Silva"
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- Further insights into the utilization of a by-product from the chestnut production chain as a source of functional ingredients for beverages: the beer challengePublication . Verissimo, Lavinia Silva; Rodrigues, Daniele Bobrowski; Finimundy, Tiane C.; Ribeiro, Juliano SouzaBeer is one of the oldest and most appreciated alcoholic beverages worldwide. The industrial beer market is already established as an important factor for the national economy, however microbreweries have conquered their space, by offering craft products with distinct sensory attributes, with varied production styles and a wide range of flavours. Because they are artisanal, these beers have generally less stability and a shorter shelf life compared to large-scale processed beers. Aiming at greater conservation of these beverages, there is great interest in the inclusion of natural ingredients with bioactive potential to add quality to the product. In this sense, the present work aims to produce a functional ingredient from extracts rich in phenolic compounds from the chestnut flower, to apply it in the production of craft beers to stabilize the product by preventing its rapid oxidation. For this, flowers and burs of Castanea sativa collected in the region of Bragança were lyophilized, ground and subjected to an extraction process using food grade solvent. Chestnut by-products extracts were characterized and added to prototype craft beers produced by a local microbrewery. Beers with incorporated and control extracts were monitored using volatile oxidation markers by solid phase microextraction with dynamic headspace coupled to gas chromatography with flame ionization detector and gas chromatography coupled to mass spectrometry, in addition to monitoring the composition of phenolic compounds by high-performance liquid chromatography coupled with diode-array detection and electrospray ionization tandem mass. All samples exhibited the ability to inhibit the oxidative process. Two bur extractions (maceration and ultrasound using water as a solvent) had the lowest half maximal effective concentration (EC50) value of 0.002 mg/mL. This was followed by ultrasound extraction of flowers (0.003 mg/mL) and maceration of flowers and ultrasound with ethanol:water of burs (0.004 mg/mL). Samples with high phenolic compound content demonstrated better results, suggesting a positive correlation between phenolic composition and antioxidant activity. C. sativa extracts exhibited antibacterial activity against various strains of bacteria and caused death of the bacterial strains. Minimum inhibitory concentration (MIC) values for Gram-positive bacteria were lower than those for Gram-negative bacteria. The extracts also showed similar antifungal potential, with MIC values of 10 mg/mL. A total of 32 different compounds were identified in the extracts of C. sativa by-products. Incorporating a natural ingredient from chestnut flowers into Indian Pale Ale (IPA) craft beers was effective in preserving the beer's flavour profile during the storage months. This natural extract acted as a preservative agent, inhibiting reactions that could result in the formation of undesirable, off-flavour compounds. These findings highlight the potential of utilizing chestnut flower extract as an alternative to enhance the flavour stability and overall quality of craft beers, contributing to extending the shelf life of the product.