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<p>The reuse of agro-industrial residues has gained interest due to their nutritional and functional potential. Ceylon gooseberry (<i>Dovyalis hebecarpa</i>) is a fruit rich in phenolic compounds and anthocyanins, which can contribute to the quality and stability of foods and beverages. Ergo, this study evaluated the effect of adding Ceylon gooseberry residue on the physicochemical composition, volatile profile, and antioxidant activity of beers subjected to a forced aging process. Co-fermentation was carried out with different concentrations of the residue (2.5%, 5.0%, and 7.5% w/v). The samples were analyzed at three stages: fresh beer, medium aging (5 cycles), and advanced aging (10 cycles). The results indicated that adding the residue increased the phenolic compound and anthocyanin levels, which promoted greater antioxidant stability over time. GC-MS analysis revealed that the predominant volatile compounds in beer with residue were 3-methyl-1-butanol and phenylethyl alcohol, contributing to more pleasant aromatic notes, while the control beer showed increased formation of aldehydes and undesirable compounds with aging. Pearson correlation confirmed that the presence of the residue reduced the negative effects of aging, preserving color, bioactive compounds, and antioxidant properties. These findings suggest that Ceylon gooseberry residue could be a promising ingredient for improving the quality and stability of craft beers, as well as a sustainable strategy for valorizing food industry by-products.</p>

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Craft beer with Ceylon gooseberry residue: physicochemical parameters, volatile compounds, and antioxidant stability

  • 期刊论文

  • 发表日期：

    2025年5月28日

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  • Anderson Lazzari,
  • Bianka Rocha Saraiva,
  • Fernando Antônio Anjo,
  • Aline Cristini dos Santos Silva,
  • Jessyca Caroline Rocha Ribas,
  • Cristiane Mengue Feniman Moritz,
  • Paula Toshimi Matumoto-Pintro

摘要

The reuse of agro-industrial residues has gained interest due to their nutritional and functional potential. Ceylon gooseberry (Dovyalis hebecarpa) is a fruit rich in phenolic compounds and anthocyanins, which can contribute to the quality and stability of foods and beverages. Ergo, this study evaluated the effect of adding Ceylon gooseberry residue on the physicochemical composition, volatile profile, and antioxidant activity of beers subjected to a forced aging process. Co-fermentation was carried out with different concentrations of the residue (2.5%, 5.0%, and 7.5% w/v). The samples were analyzed at three stages: fresh beer, medium aging (5 cycles), and advanced aging (10 cycles). The results indicated that adding the residue increased the phenolic compound and anthocyanin levels, which promoted greater antioxidant stability over time. GC-MS analysis revealed that the predominant volatile compounds in beer with residue were 3-methyl-1-butanol and phenylethyl alcohol, contributing to more pleasant aromatic notes, while the control beer showed increased formation of aldehydes and undesirable compounds with aging. Pearson correlation confirmed that the presence of the residue reduced the negative effects of aging, preserving color, bioactive compounds, and antioxidant properties. These findings suggest that Ceylon gooseberry residue could be a promising ingredient for improving the quality and stability of craft beers, as well as a sustainable strategy for valorizing food industry by-products.