https://onlinelibrary.wiley.com/doi/10.1155/jfbc/9617052
Cranberry addition significantly (p < 0.05) slowed fermentation kinetics and improved the bioactive profile of CBM, which showed higher total phenolic (111.3 mg GAE/L) and flavonoid (59.86 mg QE/L) contents compared to CM. Antioxidant activity was also high in CBM, with DPPH and hydrogen peroxide scavenging reaching 50.7% and 58.6%, respectively. CBM exhibited a lower alcohol content (3.1% alcohol by volume) with better sensory attributes, including color, mouthfeel, and flavor complexity...
mead is gaining attention for its bioactive compounds such as gallic acid (31.38–88.10 μg/L), p-coumaric acid (3.37–5.90 μg/L), and catechin (10.38–125.55 μg/L) which are associated with antioxidant, anti-inflammatory, and antimicrobial properties [5].
For example, beer enriched with Chlorella vulgaris (10 g/L) exhibited higher total polyphenols (442.02 mg GAE/L) and antioxidant activity (89.98%)
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