STUDY OF THE FERMENTATION FOR THE PRODUCTION OF FUNCTIONAL WORT- BASED BEVERAGES WITH OR WITHOUT LEMON ESSENTIAL OIL
Teodora Tomova, Ivan Petelkov, Vesela Shopska, Rositsa Denkova-Kostova, Georgi Kostov, Zapryana Denkova
Pages: 310-316
Published: 16 Nov 2022
Views: 442
Downloads: 39
Abstract: Wort can be used as a basis for functional soft drinks production due to its high content of fibres, vitamins and antioxidants. In the present work, the fermentation of wort produced with 60% Pilsen malt, 20% Vienna malt and 20% Caramel Munich ІІ malt with or without the addition of 0.05% (v/v) lemon essential oil was studied. Fermentations were carried out at a constant temperature of 10 °C with the probiotic yeast strain Saccharomyces cerevisiae var boulardii Y1. The dynamics of the extract, the alcohol content and the concentration of viable cells were monitored. Essential oil had negative impact on the extract consumption and ethanol production, but did not affect the biomass growth. The total phenolic content, phenolic acid and flavonoid phenolic compounds were determined because of their antioxidant activity. At the end of the fermentation the beverage with essential oil showed higher concentration of total phenolic content, phenolic acid and flavonoid phenolic compounds. The antioxidant activity was determined by the radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP). The DPPH radical scavenging activities were almost equal for both functional beverages but the results from FRAP assay were higher for the beverage produced with lemon essential oil.
Keywords: functional beverage, wort, lemon essential oil, saccharomyces boulardii, antioxidant activity
Cite this article: Teodora Tomova, Ivan Petelkov, Vesela Shopska, Rositsa Denkova-Kostova, Georgi Kostov, Zapryana Denkova. STUDY OF THE FERMENTATION FOR THE PRODUCTION OF FUNCTIONAL WORT- BASED BEVERAGES WITH OR WITHOUT LEMON ESSENTIAL OIL. Journal of International Scientific Publications: Materials, Methods & Technologies 16, 310-316 (2022). https://www.scientific-publications.net/en/article/1002533/
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