Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth

• Published in: Journal of food science and technology Vol. 58; no. 11; pp. 4403 - 4410
• Main Authors: Piva, Raul Cremonezi, Verdan, Maria Helena, Mascarenhas Santos, Maria do Socorro, Batistote, Margareth, Cardoso, Claudia Andrea Lima
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.11.2021; Springer Nature B.V
• Subjects: Aging; Antioxidants; Beer; Beverages; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Fermentation; Flavor; Food Science; Metabolites; Nutrition; Ocimum; Original; Original Article; Phenolic compounds; Phenols; Shelf life; Volatile compounds; Volatiles; Craft beer; Stability; Antioxidant activity; Beer staling
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04925-1

The increase in the manufacture of craft beers follows the boost in the consumption of this beverage. Meanwhile, brewers face a drawback with beer aging, its flavor’s change. The addition of compounds that overcome this downside is one alternative used by brewers. Species from the Ocimum genus are known for having antioxidant properties. Therefore, this study aimed to manufacture craft Pilsner beers with increased shelf-life performance. We prepared craft beers adding in natura leaves or aqueous extract from the leaves of Ocimum selloi and determined volatiles, and total phenolic compounds content, pH, color, and antioxidant activity. We can assure that as the fermentation proceeded, there was an increasing at the content of volatile metabolites and the addition of O. selloi improved the shelf-life of the beverages and the antioxidant potential increased when the aqueous extract at 0.1% (m/v) was added after the fermentation step.