The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane
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 o...
| Autores: | , , , , , |
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| Formato: | artículo |
| Estado: | Versión enviada para evaluación y publicación |
| Fecha de publicación: | 2021 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/253156 |
| Acesso em linha: | http://hdl.handle.net/10261/253156 |
| Access Level: | acceso abierto |
| Palavra-chave: | Brassica oleracea Glucosinolates Isothiocyanates Added-value beverage Functional ingredient Bioactive compounds |
| Resumo: | 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. |
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