Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
Andrei Borșa,
Mircea Valentin Muntean,
Liana Claudia Salanță,
Maria Tofană,
Sonia Ancuța Socaci,
Elena Mudura,
Anamaria Pop,
Carmen Rodica Pop
Affiliations
Andrei Borșa
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Mircea Valentin Muntean
Department of Technical and Soil Science, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Liana Claudia Salanță
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Maria Tofană
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Sonia Ancuța Socaci
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Elena Mudura
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Anamaria Pop
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Carmen Rodica Pop
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.
