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

Daniela Serea, Georgiana Horincar, Oana Emilia Constantin, Iuliana Aprodu, Nicoleta Stănciuc, Gabriela Elena Bahrim, Silvius Stanciu and Gabriela Rapeanu
Additional contact information
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

Sustainability, 2022, vol. 14, issue 15, 1-11

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.

Keywords: red grape skin extract; beer; phenol compounds; anthocyanin pigments; antioxidant activity (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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