Department of Food and Agriculture Production Engineering, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland.
Molecules. 2022 Jun 18;27(12):3916. doi: 10.3390/molecules27123916.
Juice made from sea-buckthorn berries ( L.) is a valuable source of bioactive compounds, vitamins, as well as micro- and macronutrients. By applying defatted sea-buckthorn juice, it is possible to enhance wheat beer and change its sensory properties and the contents of bioactive compounds in the finished product. A sensory assessment showed that wheat beers with a 5% / addition of sea-buckthorn juice were characterised by a balanced taste and aroma (overall impression). Physicochemical analyses showed that, compared to the control samples, wheat beers enhanced with defatted sea-buckthorn juice at a rate of 5% / or 10% / had high total acidity with respective mean values of 5.30 and 6.88 (0.1 M NaOH/100 mL), energy values lower on average by 4.04% and 8.35%, respective polyphenol contents of 274.1 mg GAE/L and 249.7 mg GAE/L, as well as higher antioxidant activity (measured using DPPH, FRAP, and ABTS assays). The findings show that the samples of wheat beer enhanced with sea-buckthorn juice had average ascorbic acid contents of 2.5 and 4.5 mg/100 mL (in samples with 5% / and 10% / additions, respectively) and contained flavone glycosides, e.g., kaempferol-3-O-glucuronide-7-O-hexoside. Based on the current findings, it can be concluded that wheat beer enhanced with sea-buckthorn juice could emerge as a new trend in the brewing industry.
沙棘浆果（L.）制成的果汁是生物活性化合物、维生素以及微量和常量营养素的宝贵来源。通过添加脱脂沙棘汁，可以增强小麦啤酒，并改变其感官特性和成品中生物活性化合物的含量。感官评估表明，添加 5%/的沙棘汁的小麦啤酒具有平衡的口感和香气（总体印象）。理化分析表明，与对照样品相比，添加 5%/或 10%/脱脂沙棘汁的小麦啤酒具有较高的总酸度，分别为 5.30 和 6.88（0.1 M NaOH/100 mL），平均能量值分别降低了 4.04%和 8.35%，相应的多酚含量分别为 274.1 和 249.7 mg GAE/L，以及更高的抗氧化活性（使用 DPPH、FRAP 和 ABTS 测定法测量）。研究结果表明，添加沙棘汁的小麦啤酒样品的平均抗坏血酸含量分别为 2.5 和 4.5 mg/100 mL（分别在添加 5%/和 10%/的样品中），并含有黄酮糖苷，例如，山奈酚-3-O-葡萄糖醛酸-7-O-葡萄糖苷。基于目前的研究结果，可以得出结论，添加沙棘汁的小麦啤酒可能成为酿造行业的新趋势。
