Borșa Andrei, Muntean Mircea Valentin, Salanță Liana Claudia, Tofană Maria, Socaci Sonia Ancuța, Mudura Elena, Pop Anamaria, Pop Carmen Rodica
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania.
Department of Technical and Soil Science, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania.
Plants (Basel). 2022 Jul 28;11(15):1958. doi: 10.3390/plants11151958.
Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.
特种啤酒，即所谓的精酿啤酒，正逐渐获得消费者青睐，引发竞争，并在市场上占据更多份额。鉴于此，探索新配方是合理的，而植物是为这一啤酒品类提供具有抗氧化活性的新化合物的来源。本文旨在评估当前关于植物成分在特种啤酒生物活性化合物最终产量中的作用的知识，以及这些分子通常如何影响感官特征。此外，还讨论了考虑到新工艺和相关成本的实施预计困难。在啤酒中添加植物一方面可以通过改善功能特性和提供独特风味来满足行业和消费者的利益，另一方面可以为精酿啤酒市场增添多样性。本文为开发新产品以推动酿造行业发展提供了指导和未来方向。酿造过程可能会影响有价值的化合物，尤其是酚类含量。因此，未来的研究需要确定保护特种啤酒中生物活性化合物水平并提高生物可及性的新方法，同时优化感官和技术特性。
