Production and Analysis of Beer Supplemented with Chlorella vulgaris Powder
Электронный научный архив УРФУ
Информация об архиве | Просмотр оригинала| Поле | Значение | |
| Заглавие |
Production and Analysis of Beer Supplemented with Chlorella vulgaris Powder
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| Автор |
Okechukwu, Q. N.
Adadi, P. Kovaleva, E. G. |
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| Тематика |
ANTIOXIDANTS
BEER BIOACTIVE COMPOUNDS CHLORELLA VULGARIS SUPPLEMENT |
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| Описание |
The microalgae Chlorella vulgaris is a cheap source of nutrients and bioactive compounds, and thus is used in many interventional studies. This study evaluated the potential effects of C. vulgaris powder on fermentation parameters; sensory, phytochemical, and antioxidant activity; and the abundance of volatile organic compounds (VOCs) of treated versus control beers. A German Pilsner-style lager beer (GPB) was brewed and supplemented with C. vulgaris at various levels (3.3, 5, and 10 g/L) after primary fermentation. The apparent °Brix and pH was used to monitor the progress of fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2) was used to measure the antioxidant activity of beers. Addition of C. vulgaris increased the concentration of total polyphenols, total flavonoids, and antioxidant activity of treated beers (CGB) compared to the control (GPB). Treatment had no effects (p > 0.05) on higher alcohols such as 3-methyl-1-butanol, 2-hexanol, and phenylethyl alcohol. An increase in the concentration of C. vulgaris had no significant effects on sensory perception of enriched beers. The results showed that C. vulgaris could be used as a potential ingredient for designing functional beer with improved health benefits. © 2022 by the authors.
Ministry of Education and Science of the Russian Federation, Minobrnauka The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged. |
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| Дата |
2024-04-08T11:05:36Z
2024-04-08T11:05:36Z 2022 |
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| Тип |
Article
Journal article (info:eu-repo/semantics/article) Published version (info:eu-repo/semantics/publishedVersion) |
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| Идентификатор |
Okechukwu, QN, Adadi, P & Kovaleva, EG 2022, 'Production and Analysis of Beer Supplemented with Chlorella vulgaris Powder', Fermentation, Том. 8, № 11, 581. https://doi.org/10.3390/fermentation8110581
Okechukwu, Q. N., Adadi, P., & Kovaleva, E. G. (2022). Production and Analysis of Beer Supplemented with Chlorella vulgaris Powder. Fermentation, 8(11), [581]. https://doi.org/10.3390/fermentation8110581 2311-5637 Final All Open Access; Gold Open Access; Green Open Access https://www.mdpi.com/2311-5637/8/11/581/pdf?version=1666861702 https://www.mdpi.com/2311-5637/8/11/581/pdf?version=1666861702 http://elar.urfu.ru/handle/10995/131182 10.3390/fermentation8110581 85141641368 000881104200001 |
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| Язык |
en
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| Права |
Open access (info:eu-repo/semantics/openAccess)
cc-by https://creativecommons.org/licenses/by/4.0/ |
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| Формат |
application/pdf
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| Издатель |
MDPI
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| Источник |
Fermentation
Fermentation |
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