Martin-Lobera Carlos, Fermoso Jose, Blanco Carlos A, Caballero Isabel
Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Agri-Food Division and Sustainable Processes, CARTTIF Foundation, 47151 Boecillo, Spain.
Foods. 2025 May 11;14(10):1697. doi: 10.3390/foods14101697.
Beer is one of the most widely consumed alcoholic beverages and is rich in nutrients. Meanwhile, bread waste is a major contributor to global food waste. This study investigated substituting up to 50% of malt with whole wheat bread in American lager, Indian pale ale, and Bavarian weiss ale to reduce bread waste and enhance beer's nutritional profile. The study assessed physicochemical properties, bioactive compounds, and volatile profiles of bread-based beers versus traditional malt-based brews. Results showed that bread beers maintained key properties while increasing bioactive compounds, especially in Bavarian weiss, which had higher total polyphenol content (1.04 mg GAE mL compared to 0.507 mg GAE mL). Antioxidant activity in weiss beer also increased (2.007-2.057 μMol DPPH mL relative to 0.68-1.75 μMol DPPH mL in 100% malt weiss). PCA analysis highlighted a distinct bioactive profile in bread beers, with elevated phenylethyl alcohol and ethyl octanoate. Substituting malt with bread was feasible, producing beers of comparable quality and potential health benefits. These findings support bread as a sustainable, cost-effective malt alternative, reducing waste and enhancing beer within a circular economy framework.
啤酒是消费最为广泛的酒精饮料之一，且富含营养成分。与此同时，面包废弃物是全球食物浪费的一个主要来源。本研究调查了用全麦面包替代美国淡色啤酒、印度淡色艾尔啤酒和巴伐利亚小麦啤酒中高达50%的麦芽，以减少面包废弃物并提升啤酒的营养成分。该研究评估了以面包为原料的啤酒与传统麦芽啤酒的物理化学性质、生物活性化合物和挥发性成分。结果表明，面包啤酒在增加生物活性化合物的同时保持了关键特性，尤其是在巴伐利亚小麦啤酒中，其总多酚含量更高（分别为1.04毫克没食子酸当量/毫升和0.507毫克没食子酸当量/毫升）。小麦啤酒中的抗氧化活性也有所增加（相对于100%麦芽小麦啤酒中的0.68 - 1.75微摩尔DPPH/毫升，达到2.007 - 2.057微摩尔DPPH/毫升）。主成分分析突出了面包啤酒独特的生物活性特征，其中苯乙醇和辛酸乙酯含量升高。用面包替代麦芽是可行的，能生产出质量相当且具有潜在健康益处的啤酒。这些发现支持将面包作为一种可持续、具有成本效益的麦芽替代品，在循环经济框架内减少浪费并提升啤酒品质。
