Abstract
Lignans are members of a broad group of plant phenols that can positively affect human health. They occur in negligible quantities in processed foodstuffs such as lager beer. The aim of this work was to utilize the high levels of lignans in the knots of spruce trees (Picea abies) to increase the lignans content in beer, without negatively impacting the natural taste and aroma. By means of lignans addition in the forms of spruce knot chips or different extracts made from spruce knots during the wort boiling were produced beer and beer-based beverages with lignans content ranging from 34 to 174 mg/L.
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Acknowledgement
This work was supported by grants QJ1210258 of the Ministry of Agriculture of the Czech Republic, and institutional support MZE-RO0318. This work was supported by Ministry of Health of the Czech Republic, grant nr. 1731765A. This work was also supported by project CZ.02.1.01/0.0/0.0/16_017/0002334. Research Infrastructure for Young Scientists is co-financed from Operational Program Research, Development and Education.
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Balík, J., Híc, P., Tříska, J. et al. Beer and beer-based beverage contain lignans. J Food Sci Technol 58, 581–585 (2021). https://doi.org/10.1007/s13197-020-04570-8
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DOI: https://doi.org/10.1007/s13197-020-04570-8