Abstract
Juçara fruit (Euterpe edulis Martius) is rich in nutrients and antioxidant compounds, a potential ingredient to meet consumer demands for beers with bioactive potential. In this study, different concentrations (10, 20, and 40%) of juçara fruit pulp were added during the brewing steps (mash, fermentation, and maturation). Physicochemical parameters (carbohydrate profile, real extract, pH, alcohol content, glycerol, and color), total phenolic content, and scavenging effect on 2,2-diphenyl-1-picrilhidrazil (DPPH) radical were evaluated during the brewing process and in the beers produced. The sugars, real extract, pH, ethanol, and glycerol did not vary significantly between beers produced with different juçara concentrations. Juçara beers had an average alcohol content of 3.6% (w/v) and a pH of 4.43. The color varied between 3.2 and 16 Standard Reference Method depending on the fruit pulp concentration and the step in which it was added. The addition of juçara fruit pulp increased the total phenolic content (49.57-80.17 mg of gallic acid equivalent 100 mL-1) and the antioxidant effect on DPPH (1785-3971 mmol ascorbic acid equivalent 100 mL-1) in the beers, especially when added in the final production stages. In conclusion, this study demonstrated that the beer produced with 20% of juçara fruit pulp added at maturation presented the best results and suggested that this fruit has enormous potential for use in the brewing process, promoting an increase in the bioactive compounds.
Keywords:
superfruit; phenolic compounds; bioactive potential; physicochemical characteristics; açaí.
HIGHLIGHTS
• Juçara pulp (10, 20, and 40%) was added to the fruit beer production.
• Most physicochemical properties of beers were not affected by juçara pulp addition.
• Beer with 20% of juçara pulp added at maturation showed the best bioactive potential.
• Juçara pulp has enormous potential for application in beer production.
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