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Value-Added White Beer: Influence of Red Grape Skin Extract on the Chemical Composition, Sensory and Antioxidant Properties

Author

Listed:
  • Daniela Serea

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania)

  • Georgiana Horincar

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania)

  • Oana Emilia Constantin

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania)

  • Iuliana Aprodu

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania)

  • Nicoleta Stănciuc

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania)

  • Gabriela Elena Bahrim

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania)

  • Silvius Stanciu

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania)

  • Gabriela Rapeanu

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania)

Abstract

This work aimed to improve the functionality of beer by increasing the level of antioxidant activity through the addition, up to acceptable sensory amounts, of red grape skin extract. A commercial hefeweizen beer was supplemented with different concentrations (1, 5, and 10 mg/mL) of grape skin extract (GSE). The phytochemical characterization of GSE and supplemented beer samples was achieved in terms of the total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA). Additionally, the antioxidant activity of the samples was assessed using a variety of radical scavenging tests. The addition of various concentrations of GSE significantly increased the TPC and TFC content of beer samples, from 3.167 to 4.477 mg GAE/mL and from 0.841 to 1.226 mg CE/mL, respectively. The TMA content of the GSE-supplemented white beer samples ranged from 0.005 to 0.027 mg C3G/ mL. Consequently, the antioxidant capacity of the beer samples increased with the level of GSE addition. The obtained results suggest the potential of using GSE as a functional ingredient for beer production.

Suggested Citation

  • Daniela Serea & Georgiana Horincar & Oana Emilia Constantin & Iuliana Aprodu & Nicoleta Stănciuc & Gabriela Elena Bahrim & Silvius Stanciu & Gabriela Rapeanu, 2022. "Value-Added White Beer: Influence of Red Grape Skin Extract on the Chemical Composition, Sensory and Antioxidant Properties," Sustainability, MDPI, vol. 14(15), pages 1-11, July.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:15:p:9040-:d:869935
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    Cited by:

    1. Afroditi Michalaki & Elpida Niki Iliopoulou & Angeliki Douvika & Constantina Nasopoulou & Dimitris Skalkos & Haralabos Christos Karantonis, 2022. "Bioactivity of Grape Skin from Small-Berry Muscat and Augustiatis of Samos: A Circular Economy Perspective for Sustainability," Sustainability, MDPI, vol. 14(21), pages 1-11, November.

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