The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane
Introduction
Beer is one of the most widely consumed beverage, mainly constituted by water, malted cereals, yeasts, and hops (Gresser, 2009, pp. 359–397). Thus, combining different factors allows designing and producing a wide diversity of beer types, like Ale or Lager (Papazian, 2009, pp. 41–74). According to data available from the Spanish Beer Socio-economic sector, the industrial production of beer has raised through the last ten years to reach almost 38 x 106 hl per year -(STATISTA, 2020). These beverages usually display a wide diversity of colors and organoleptic characteristics, mainly due to the ingredients used for the distinct beers and the content of compounds produced during the fermentation process (Albaladejo et al., 2017; Kyselová & Brányik, 2015, pp. 477–500; Vera et al., 2011). According to the nutritional and non-nutritional composition of beer ingredients, bioactive nutrients (vitamins, minerals, carbohydrates, and amino acids, among others) and non-nutrients (mainly phenolic compounds), this beverage could be considered on its potential health benefits, as anti-inflammatory and antioxidant effects (Humia et al., 2019; Md Salim et al., 2019).
The referred increase of beer production is a result of the market demand, which nowadays is favored by the wide range of beers available, being relevant the new craft beers that has increased the production and consumption in countries like Italy, Spain, France or Mexico (Carvalho et al., 2018). In this aspect, the market demands more and more variety and quality, as well as healthier products that would contribute to human wellbeing. Thus, the nutritional and organoleptic quality depends on an array of factors including diverse manufacturing conditions (Caporale & Monteleone, 2004), the yeast strains employed and the characteristics of the fermentation process (Capece et al., 2018), the type of cereals or seeds, and the ethanol grade (Bellut et al., 2019). Besides these factors, directly and closely related to beer quality, the use of new ingredients, conferring to beer distinguishing characteristics, has prompted to evaluate the possibility of including in the beer manufacturing process functional ingredients that could provide valuable biological activities (Humia et al., 2020).
In relation to the use of functional (health-promoting) ingredients for the development of new types of craft beers, broccoli (Brassica oleracea) is an interesting source of both nutritional (vitamins and minerals) and non-nutritional (phenolic compounds, glucosinolates (GLS), and isothiocyanates (ITC)) bioactive compounds (Ramirez et al., 2020). Indeed, this brassica-food has been successfully used in the development of functional products as an ingredient donor of bioactive compounds (Alvarez-Jubete et al., 2014; Dominguez-Perles et al. 2011, Dominguez-Perles et al. 2012; Totušek et al., 2011). Regarding this fact, diverse health benefits have been associated to bioactive compounds present in this plant-based food, but the radical scavenging activities of different compounds is depended on their structure (Dimitrić Marković et al., 2017; Koh et al., 2009; López-Chillón et al., 2018). The most characteristic class of phytochemicals in brassica-foods are sulfur-containing compounds, known as glucosinolates (Abellán et al., 2019). However, these are non-bioactive compounds, as they need to be metabolized into the bioactive ITCs by the enzyme myrosinase. This enzyme is released from the vacuoles, present in plant cells, after damages that affect the integrity of the cell membrane (Baenas et al., 2017). Glucoraphanin (GR) and sulforaphane (SFN) are the most abundant GLS and ITC in broccoli, respectively (Dominguez-Perles et al., 2011), being characterized by a range of biological activities that could enhance the healthy attributions of beer (Bertuzzi et al., 2020).
Due to these antecedents, the present study deals with the design of a novel craft beer using broccoli as an ingredient, source of bioactive compounds. As far as we are aware, this is the first report were a beer is enriched with broccoli and characterized on the content of SFN, thus obtaining a new product as a valuable source of bioactive compounds.
Section snippets
Plant material
Broccoli (Brassica oleracea L var. Italica, cv ‘Parthenon’) heads were obtained from a commercial grower in Murcia (Spain). The inflorescences (marketable-mature heads) were transported immediately to the laboratory, under cold conditions, after harvest.
Beers brewing
Preliminary analyses lead to select 10% addition of broccoli to beer (w/v) as the best ratio for the study, due to its limited impact on the organoleptic properties of beer, observed by a trained panel (see below).
After defining the weight of
Changes in the quality parameters of the beer due to the supplementation with broccoli heads
Taking into account the previous results obtained by the testing panel, a beer similar to the typical pale ale was obtained, but with a more malty and caramelized character. The beer had 20 IBUs (International Bitterness Unit) and the color had 20 EBC (European Brewery Convention), so the beer was within the typical range of this style, as well as in its alcoholic graduation, 5.5% ABV (Alcohol By Volume).
Broccoli beer showed statistically significant differences on pH, acidity, alcohol content,
Conclusions
Broccoli beer can be an alternative for nutritional beers development, as their organoleptic properties could be well accepted and attractive for the consumers. This work showed the conversion of GRA into its functional isothiocyanate, SFN, in a broccoli-supplemented novel beer, as well as the SFN behavior during the different elaboration steps of the beer. The assessment of SFN stability during storage, the beer matrix allowed to stability a valuable SFN content in the beer, during 150 days of
CRediT authorship contribution statement
Ángel Abellán: Investigation. Raúl Domínguez-Perles: Validation, Writing - original draft. María José Giménez: Investigation, Writing - original draft. Pedro J. Zapata: Conceptualization, Resources, Supervision. Daniel Valero: Resources, Writing - review & editing, Supervision. Cristina García-Viguera: Conceptualization, Writing - review & editing, Visualization, Supervision.
Declaration of competing interest
No conflict of Interest.
Acknowledgements
AAV was supported by INBAUTEK SL enterprise (Murcia, Spain). Research Group “Food Quality and Safety” of University Miguel Hernández for technical support in sensory evaluation.
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