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Supplementation of beer with Pinus sylvestris L. shoots extracts and its effect on fermentation, phenolic content, antioxidant activity and sensory profiles

cris.lastimport.scopus2025-10-23T06:57:03Z
cris.virtual.author-orcid0000-0002-0172-8875
cris.virtual.author-orcid0000-0003-2834-0405
cris.virtual.author-orcid0000-0002-9011-8592
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtualsource.author-orcidc5fbfc00-8e7f-4f01-8cc0-f762343b39e0
cris.virtualsource.author-orcida13de6c4-588c-42db-93b8-c78ea84734b3
cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
cris.virtualsource.author-orcidcb3305a8-f370-4ea4-b74d-97bd22a2d068
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cris.virtualsource.author-orcid7d9477dd-b73d-4a0a-8be7-8586e6381724
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enBackground The aim of this study was to determine the role of Pinus sylvestris L. shoots in the development of antioxidant and sensory features of wheat beer. Results After storage, the alcohol content of the experimental beer was 4.04%v/v, and its bitterness was 15.83 IBU (bitterness units). Higher levels of bitterness were found compared to the control beer. Other analyzed fermentation parameters (extract, degree of fermentation) and physicochemical parameters (pH, titratable acidity, color) were similar for both types of beer. The addition of pine shoots at the brewing stage affected the profile of biologically active compounds - both polyphenolic acids and flavonols. The content of both groups of those compounds was almost 30% higher in the sample with pine shoots compared to the control sample. The sensory evaluation confirmed the high attractiveness of the beer with pine shoots. During the three-month storage period, the tested samples were microbiologically stable. Conclusions It was concluded that pine shoots may be an attractive functional addition to flavored craft beer. It can increase both sensory attractiveness and quantity of bioactive compounds, which results in functional properties such as antioxidant potential.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorDziedziński, Marcin
dc.contributor.authorStachowiak, Barbara
dc.contributor.authorKobus-Cisowska, Joanna
dc.contributor.authorKozłowski, Rafał
dc.contributor.authorStuper-Szablewska, Kinga
dc.contributor.authorSzambelan, Katarzyna Teresa
dc.contributor.authorGórna, Barbara
dc.date.access2025-06-13
dc.date.accessioned2025-09-22T06:11:42Z
dc.date.available2025-09-22T06:11:42Z
dc.date.copyright2023-03-29
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,3
dc.description.numberMay 2023
dc.description.points70
dc.description.versionfinal_published
dc.description.volume63
dc.identifier.doi10.1016/j.ejbt.2023.01.001
dc.identifier.issn0717-3458
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4997
dc.identifier.weblinkhttp://www.sciencedirect.com/science/article/pii/S0717345823000052
dc.languageen
dc.relation.ispartofElectronic Journal of Biotechnology
dc.relation.pages10-17
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enalcohol
dc.subject.enantioxidantactivity
dc.subject.enbeer
dc.subject.enbitterness
dc.subject.encraftbeer
dc.subject.enfermentation
dc.subject.enPhenolic content
dc.subject.enPinus sylvestris
dc.subject.ensensoryprofiles
dc.subject.enshootsextracts
dc.subject.enwheat beer
dc.titleSupplementation of beer with Pinus sylvestris L. shoots extracts and its effect on fermentation, phenolic content, antioxidant activity and sensory profiles
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume63