Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing

Autores
Lemoine, María Laura; Fontana, Ulises; Hurtado, Jazmin Berenice; Pintos, Federico Martin; Arena, Miriam Elisabet; Vicente, Ariel Roberto; Rodoni, Luis Maria
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Barberry (Berberis microphylla) is a wild berry endemic to the Andean-Patagonian zone of Argentina and Chile. Even though it is not widely used or consumed, it has great potential for coloring and enrichment of different food matrices due to its high anthocyanin and antioxidant contents. The objective of this study was to evaluate the impact of barberry addition on quality parameters and stability of sour beer. Nutritional, physicochemical and sensory characteristics of the beer were analyzed. Firstly, different amounts of freeze-dried barberry were added to sour beer (0, 2.5, 5, and 10 g L-1) after primary fermentation. In the next experiment, beers brewed with 0 (control) and 5 g L-1 of barberry were stored at 5ºC for up to 90 days and evaluated on a monthly basis. As demonstrated by the CIE Lab and Abs520nm parameters, barberry addition resulted in a marked color shift towards ruby red tones. It also increased TEAC and phenolic contents by 2-4 times, without affecting beer pH, acidity, or density. Furthermore, it had a positive impact on overall impression, appearance, aroma, flavor and balanced scores in a trained sensorial panel. Beer total anthocyanins varied between 30 and 100 mg D3G L-1. The beers brewed with barberry fruit presented stable antioxidant capacity, total anthocyanin content and both anthocyanin ionization and polymerization degree during storage. The results show that barberry can be used as an ingredient to make red and antioxidant-enriched sour beers with good stability during storage.
Fil: Lemoine, María Laura. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Fontana, Ulises. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina
Fil: Hurtado, Jazmin Berenice. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Pintos, Federico Martin. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Arena, Miriam Elisabet. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias. Laboratorio de Investigaciones En Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vicente, Ariel Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Rodoni, Luis Maria. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Materia
CALAFATE
ANDEAN
RED-BEVERAGE
BERRY
ANTIOXIDANTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/164839
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewingLemoine, María LauraFontana, UlisesHurtado, Jazmin BerenicePintos, Federico MartinArena, Miriam ElisabetVicente, Ariel RobertoRodoni, Luis MariaCALAFATEANDEANRED-BEVERAGEBERRYANTIOXIDANTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Barberry (Berberis microphylla) is a wild berry endemic to the Andean-Patagonian zone of Argentina and Chile. Even though it is not widely used or consumed, it has great potential for coloring and enrichment of different food matrices due to its high anthocyanin and antioxidant contents. The objective of this study was to evaluate the impact of barberry addition on quality parameters and stability of sour beer. Nutritional, physicochemical and sensory characteristics of the beer were analyzed. Firstly, different amounts of freeze-dried barberry were added to sour beer (0, 2.5, 5, and 10 g L-1) after primary fermentation. In the next experiment, beers brewed with 0 (control) and 5 g L-1 of barberry were stored at 5ºC for up to 90 days and evaluated on a monthly basis. As demonstrated by the CIE Lab and Abs520nm parameters, barberry addition resulted in a marked color shift towards ruby red tones. It also increased TEAC and phenolic contents by 2-4 times, without affecting beer pH, acidity, or density. Furthermore, it had a positive impact on overall impression, appearance, aroma, flavor and balanced scores in a trained sensorial panel. Beer total anthocyanins varied between 30 and 100 mg D3G L-1. The beers brewed with barberry fruit presented stable antioxidant capacity, total anthocyanin content and both anthocyanin ionization and polymerization degree during storage. The results show that barberry can be used as an ingredient to make red and antioxidant-enriched sour beers with good stability during storage.Fil: Lemoine, María Laura. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: Fontana, Ulises. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; ArgentinaFil: Hurtado, Jazmin Berenice. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: Pintos, Federico Martin. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: Arena, Miriam Elisabet. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias. Laboratorio de Investigaciones En Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vicente, Ariel Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: Rodoni, Luis Maria. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaUniversidad de Concepción2021-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/164839Lemoine, María Laura; Fontana, Ulises; Hurtado, Jazmin Berenice; Pintos, Federico Martin; Arena, Miriam Elisabet; et al.; Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing; Universidad de Concepción; Chilean Journal of Agricultural and Animal Sciences; 37; 3; 11-2021; 313-3240719-3890CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.29393/CHJAAS37-32WBML70032info:eu-repo/semantics/altIdentifier/url/https://revistas.udec.cl/index.php/chjaas/article/view/6424info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:31:56Zoai:ri.conicet.gov.ar:11336/164839instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:31:57.056CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
title Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
spellingShingle Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
Lemoine, María Laura
CALAFATE
ANDEAN
RED-BEVERAGE
BERRY
ANTIOXIDANTS
title_short Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
title_full Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
title_fullStr Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
title_full_unstemmed Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
title_sort Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
dc.creator.none.fl_str_mv Lemoine, María Laura
Fontana, Ulises
Hurtado, Jazmin Berenice
Pintos, Federico Martin
Arena, Miriam Elisabet
Vicente, Ariel Roberto
Rodoni, Luis Maria
author Lemoine, María Laura
author_facet Lemoine, María Laura
Fontana, Ulises
Hurtado, Jazmin Berenice
Pintos, Federico Martin
Arena, Miriam Elisabet
Vicente, Ariel Roberto
Rodoni, Luis Maria
author_role author
author2 Fontana, Ulises
Hurtado, Jazmin Berenice
Pintos, Federico Martin
Arena, Miriam Elisabet
Vicente, Ariel Roberto
Rodoni, Luis Maria
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv CALAFATE
ANDEAN
RED-BEVERAGE
BERRY
ANTIOXIDANTS
topic CALAFATE
ANDEAN
RED-BEVERAGE
BERRY
ANTIOXIDANTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Barberry (Berberis microphylla) is a wild berry endemic to the Andean-Patagonian zone of Argentina and Chile. Even though it is not widely used or consumed, it has great potential for coloring and enrichment of different food matrices due to its high anthocyanin and antioxidant contents. The objective of this study was to evaluate the impact of barberry addition on quality parameters and stability of sour beer. Nutritional, physicochemical and sensory characteristics of the beer were analyzed. Firstly, different amounts of freeze-dried barberry were added to sour beer (0, 2.5, 5, and 10 g L-1) after primary fermentation. In the next experiment, beers brewed with 0 (control) and 5 g L-1 of barberry were stored at 5ºC for up to 90 days and evaluated on a monthly basis. As demonstrated by the CIE Lab and Abs520nm parameters, barberry addition resulted in a marked color shift towards ruby red tones. It also increased TEAC and phenolic contents by 2-4 times, without affecting beer pH, acidity, or density. Furthermore, it had a positive impact on overall impression, appearance, aroma, flavor and balanced scores in a trained sensorial panel. Beer total anthocyanins varied between 30 and 100 mg D3G L-1. The beers brewed with barberry fruit presented stable antioxidant capacity, total anthocyanin content and both anthocyanin ionization and polymerization degree during storage. The results show that barberry can be used as an ingredient to make red and antioxidant-enriched sour beers with good stability during storage.
Fil: Lemoine, María Laura. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Fontana, Ulises. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina
Fil: Hurtado, Jazmin Berenice. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Pintos, Federico Martin. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Arena, Miriam Elisabet. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias. Laboratorio de Investigaciones En Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vicente, Ariel Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Rodoni, Luis Maria. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
description Barberry (Berberis microphylla) is a wild berry endemic to the Andean-Patagonian zone of Argentina and Chile. Even though it is not widely used or consumed, it has great potential for coloring and enrichment of different food matrices due to its high anthocyanin and antioxidant contents. The objective of this study was to evaluate the impact of barberry addition on quality parameters and stability of sour beer. Nutritional, physicochemical and sensory characteristics of the beer were analyzed. Firstly, different amounts of freeze-dried barberry were added to sour beer (0, 2.5, 5, and 10 g L-1) after primary fermentation. In the next experiment, beers brewed with 0 (control) and 5 g L-1 of barberry were stored at 5ºC for up to 90 days and evaluated on a monthly basis. As demonstrated by the CIE Lab and Abs520nm parameters, barberry addition resulted in a marked color shift towards ruby red tones. It also increased TEAC and phenolic contents by 2-4 times, without affecting beer pH, acidity, or density. Furthermore, it had a positive impact on overall impression, appearance, aroma, flavor and balanced scores in a trained sensorial panel. Beer total anthocyanins varied between 30 and 100 mg D3G L-1. The beers brewed with barberry fruit presented stable antioxidant capacity, total anthocyanin content and both anthocyanin ionization and polymerization degree during storage. The results show that barberry can be used as an ingredient to make red and antioxidant-enriched sour beers with good stability during storage.
publishDate 2021
dc.date.none.fl_str_mv 2021-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/164839
Lemoine, María Laura; Fontana, Ulises; Hurtado, Jazmin Berenice; Pintos, Federico Martin; Arena, Miriam Elisabet; et al.; Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing; Universidad de Concepción; Chilean Journal of Agricultural and Animal Sciences; 37; 3; 11-2021; 313-324
0719-3890
CONICET Digital
CONICET
url http://hdl.handle.net/11336/164839
identifier_str_mv Lemoine, María Laura; Fontana, Ulises; Hurtado, Jazmin Berenice; Pintos, Federico Martin; Arena, Miriam Elisabet; et al.; Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing; Universidad de Concepción; Chilean Journal of Agricultural and Animal Sciences; 37; 3; 11-2021; 313-324
0719-3890
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.29393/CHJAAS37-32WBML70032
info:eu-repo/semantics/altIdentifier/url/https://revistas.udec.cl/index.php/chjaas/article/view/6424
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universidad de Concepción
publisher.none.fl_str_mv Universidad de Concepción
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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