Composition and biochemical properties of ale beer enriched with lignans from Baillon (omija) fruits.

Journal: Food science and biotechnology
Published Date: Nov 27, 2019

Abstract

To develop a beverage with high antioxidant capacity and desirable sensory characteristics, (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, respectively). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, respectively. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.

Authors

  • Yang Deng
    Laboratory of Pathology Key Laboratory of Transplant Engineering and Immunology NHC, West China Hospital Sichuan University Chengdu China.
  • Juho Lim
    2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.
  • Thi Thanh Hanh Nguyen
    2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.
  • Il-Kyoon Mok
    2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.
  • Meizi Piao
    1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 China.
  • Doman Kim
    2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.

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