Dados do Trabalho

Título

BIOACTIVE ENRICHMENT OF NON-ALCOHOLIC BLOND ALE BEER WITH SOYBEAN MEAL ISOFLAVONES

Introdução

Beer is one of the most consumed beverages worldwide. It contains various nutrients as well as bioactive compounds derived from malt and hops. Soybean meal (SbM), a by-product of soybean oil extraction, is rich in isoflavones known for their cardiovascular protective effects. This study aimed to develop a non-alcoholic blond ale beer enriched with SbM-derived isoflavones.

Material e Métodos

A commercial non-alcoholic blond ale kit (malt, maltodextrin, hops, and Saccharomyces cerevisiae) was used for beer production. SbM was added to the wort at 5%, 10%, and 15% (w/w) during the boiling phase. After fermentation and maturation steps, the beers were subjected to physicochemical analyses (alcohol, color, bitterness, and pH) according to official methods. Total flavonoid content (TFC), along with antioxidant capacity (FRAP, ABTS, and Folin-Ciocalteu-FC methods), were determined spectrophotometrically. The isoflavones daidzein, glycitein, and genistein contents were determined by HPLC.

Resultados e Discussão

Among the physicochemical analyses, only the color parameter was influenced by SbM addition, increasing from 18 EBC (0% SBM) to 27 EBC (15% SbM). The samples showed an average alcohol content of 0.4%, classifying them as non-alcoholic beers. The TFC values of SbM-added samples increased (p < 0.05) from 167.9 ± 7.76 (0% SbM) to 219.6 ± 8.4 (5% SbM), 218.9 ± 1.48 (10% SbM), and 22.5 ± 3.86 (15% SbM) mg QE.L-1. In addition, an increase (p < 0.05) in daidzein (97.8 ± 9.0 to 281.9 ± 20.8 mg.L-1), glycitein (35.6 ± 0.4 to 92.3 ± 8.3 mg.L-1), and genistein (33.7 ± 2.1 to 82.6 ± 7.7 mg.L-1) contents was observed. The antioxidant capacity by the FC and FRAP methods showed an increase (p < 0.05) from 88.5 ± 4.59 (0% SbM) to 184.1 ± 3.28 (15% SbM) mg GAE.L-1 and from 1048.1 ± 16.5 (0% SbM) to 1346.3 ± 12.1 (15% SbM) µmol Fe2+.L-1, respectively. ABTS values varied significantly (p < 0.05) from 1.54 ± 0.07 (0% SbM) to 2.01 ± 0.06 (15% SbM) mmol TE.L-1.

Conclusão

Taken together, the results demonstrated that adding SbM to non-alcoholic blond ale beer is a promising strategy for utilizing a soybean by-product to enhance the beer's antioxidant capacity and enrich it with isoflavones.