Abstract
The increase in the manufacture of craft beers follows the boost in the consumption of this beverage. Meanwhile, brewers face a drawback with beer aging, its flavor’s change. The addition of compounds that overcome this downside is one alternative used by brewers. Species from the Ocimum genus are known for having antioxidant properties. Therefore, this study aimed to manufacture craft Pilsner beers with increased shelf-life performance. We prepared craft beers adding in natura leaves or aqueous extract from the leaves of Ocimum selloi and determined volatiles, and total phenolic compounds content, pH, color, and antioxidant activity. We can assure that as the fermentation proceeded, there was an increasing at the content of volatile metabolites and the addition of O. selloi improved the shelf-life of the beverages and the antioxidant potential increased when the aqueous extract at 0.1% (m/v) was added after the fermentation step.
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Acknowledgements
RCP, MHV, and MSMS thank Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for the scholarship (Finance code 001) and CALC thanks Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (concession number 311975/2018-6) and Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul (FUNDECT) (concession number 71/700.139/2018 ; 036/20108 and SIAFEM 028991).
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Piva, R.C., Verdan, M.H., Mascarenhas Santos, M. et al. Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth. J Food Sci Technol 58, 4403–4410 (2021). https://doi.org/10.1007/s13197-020-04925-1
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DOI: https://doi.org/10.1007/s13197-020-04925-1