Beer is a popular fermented beverage made, basically, by water, malted cereals, yeasts, and hops. However, the actual market demands innovative beers with new nutritional and organoleptic properties, achieved, for instance, by the addition of functional ingredients. In this hallmark, the objective of this work was to elaborate a new beer enriched with broccoli florets as a source of bioactive compounds, potentially contributing to human health. As a result, the newly developed broccoli-supplemented beverage exhibited high concentrations of the bioactive isothiocyanates as sulforaphane (SFN) (18.85 μmol/L), while the inactive glucosinolate precursor (glucoraphanin (GR) was not detected. In addition, during the 150 days storage, SFN was almost stable, just evidencing a slight but significant decrease, reaching a final concentration of 0.80 μmol/L. Besides, the alternative developed beer showed an acceptable sensorial profile. Thus, the present work describes the design and development of a new broccoli-supplemented beer that would constitute a valuable dietary source of health promoting SFN.

啤酒是一种流行的发酵饮料，基本上由水，麦芽谷物，酵母和啤酒花制成。然而，实际的市场需要具有新的营养和感官特性的创新啤酒，例如通过添加功能性成分来实现。在这个标志中，这项工作的目的是精心制作一种富含西兰花小花的新型啤酒，以作为生物活性化合物的来源，可能对人类健康有所帮助。结果，新开发的西兰花补充饮料表现出高浓度的生物活性异硫氰酸盐，如萝卜硫素（SFN）（18.85μmol/ L），而未检测到无活性的芥子油苷前体（葡糖raphanin（GR）），此外，在150储存几天后，SFN几乎稳定，只是略有下降但显着下降，最终浓度达到0.80μmol/ L。此外，替代开发的啤酒显示出可接受的感官特征。因此，本工作描述了一种新的西兰花补充啤酒的设计和开发，该啤酒将构成促进健康的SFN的重要饮食来源。