Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach

• Published in: Food chemistry Vol. 365; p. 130478
• Main Authors: Nunes Filho, Roberto Campos, Galvan, Diego, Effting, Luciane, Terhaag, Marcela Moreira, Yamashita, Fábio, Benassi, Marta de Toledo, Spinosa, Wilma Aparecida
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.12.2021
• Subjects: Antioxidant activity; Aroma hops; Black pepper; Chemometrics tools; Simplex centroid design; Turmeric; Turmeric; Chemometrics tools; Black pepper; Simplex centroid design; Aroma hops; Antioxidant activity
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.130478

[Display omitted] •Use of the mixture design for the craft beer formulation.•Evaluation of the addition of turmeric/pepper/aroma hops compared to basic hops.•The addition of spices increased the phenolic and antioxidant activity in the beer.•Multiresponse optimization formulate craft beers with specific characteristics.•Chemometric methods proved to be great tools for studies applied to craft beers. The growing demand for authentic products that provide sensory characteristics combined with health benefits has been the focus of current studies. This study developed a Red Ale style craft beer with spices such as turmeric (T), black pepper (P) and aroma hops (H), used isolated or in mixtures. A mixture design was employed to evaluate the total phenolic compounds and the antioxidant activity in the green and aged beers formulations. The spice extracts influenced the product's shelf-life. The addition of spices into the beers did not affect the physicochemical parameters that classify the Red Ale style, according to the hierarchical cluster analysis, except for aroma hops. A multiresponse optimization approach simultaneously maximized the antioxidant activity and the phenolic compounds in beers. The ideal formulation obtained for green beers was 25% T and 37.5% P and H; for aged beers, the formulation was 50% T, 20% P and 30% H.