WILD BARBERRY FRUIT (Berberis microphylla G. Forst.) AS A NATURAL INGREDIENT FOR BEER BREWING

LEMOINE L; FONTANA ULISES; HURTADO J; PINTOS F; ARENA, M.E.; A VICENTE; L RODONI

Chilean Journal of Agricultural and Animal Science

Universidad de Concepción

Lugar: Concepción; Año: 2021 vol. 37

0719-3890

Barberry (Berberis microphylla) is a wild berry endemic to the Andean-Patagonian zone ofArgentina and Chile. Even though it is not widely used or consumed, it has great potential forcoloring and enrichment of different food matrices due to its high anthocyanin and antioxidantcontents. The objective of this study was to evaluate the impact of barberry addition on qualityparameters and stability of sour beer. Nutritional, physicochemical and sensory characteristics of thebeer were analyzed. Firstly, different amounts of freeze-dried barberry were added to sour beer (0,2.5, 5, and 10 g L-1) after primary fermentation. In the next experiment, beers brewed with 0 (control)and 5 g L-1 of barberry were stored at 5ºC for up to 90 days and evaluated on a monthly basis. Asdemonstrated by the CIE Lab and Abs520nm parameters, barberry addition resulted in a marked colorshift towards ruby red tones. It also increased TEAC and phenolic contents by 2-4 times, withoutaffecting beer pH, acidity, or density. Furthermore, it had a positive impact on overall impression,appearance, aroma, flavor and balanced scores in a trained sensorial panel. Beer total anthocyaninsvaried between 30 and 100 mg D3G L-1. The beers brewed with barberry fruit presented stableantioxidant capacity, total anthocyanin content and both anthocyanin ionization and polymerizationdegree during storage. The results show that barberry can be used as an ingredient to make red andantioxidant-enriched sour beers with good stability during storage.