Articles
Alcohol removing influences sulforaphane concentration in broccoli sprouts supplemented beers
Article number
1387_44
Pages
315 – 320
Language
English
Abstract
The consumption of broccoli has augmented in recent years because of its features as a healthy ingredient and foodstuff.
The healthy attributions of broccoli are mainly based on its nutritional and phytochemical composition.
In this regard, bioactive phytochemicals are represented by phenolic compounds, glucosinolates, and isothiocyanates.
Indeed, the dietary intake of these compounds has been associated with the prevention of chronic, degenerative, and disabling diseases.
On the other hand, the consumption of craft beer has increased in the last years, as these beverages have been reported as valuable food matrices in terms of nutritional composition, although they could be improved concerning the sensory and functional properties by adding different plant materials during the production process, with fruits or vegetables.
In this frame, the development of a new broccoli-based beer providing valuable amounts of dietary sulforaphane (SFN) has been reported.
Nevertheless, the association of alcoholic beverages consumption with health benefits is not completely accepted, because of the harmful effects of dietary alcohol.
Due to this, an alcohol-removing process is needed; however, this process may have a critical effect on the final concentration of SFN. So, based on these antecedents, the objective of this work was to assess the loss of SFN due to alcohol elimination in beers supplemented with broccoli sprouts.
The main results obtained evidenced that SFN present in beer before bottling was not affected significantly by the alcohol removal process, which was maintained at concentrations close to 850 µg L‑1. Nonetheless, after bottling, SFN in non-alcoholic beers suffered an intense degradation, lowering its concentration down to 100 µg L‑1 after 30 and 60 days.
Therefore, the process of removing alcohol from beer has a deleterious effect on the final concentration of SFN during storage that could jeopardize the value of broccoli-supplemented beer as a dietary source of this bioactive organosulfur compound.
According to these results, further research is required to fine-tune the alcohol-removing process to minimize the loss of SFN.
The healthy attributions of broccoli are mainly based on its nutritional and phytochemical composition.
In this regard, bioactive phytochemicals are represented by phenolic compounds, glucosinolates, and isothiocyanates.
Indeed, the dietary intake of these compounds has been associated with the prevention of chronic, degenerative, and disabling diseases.
On the other hand, the consumption of craft beer has increased in the last years, as these beverages have been reported as valuable food matrices in terms of nutritional composition, although they could be improved concerning the sensory and functional properties by adding different plant materials during the production process, with fruits or vegetables.
In this frame, the development of a new broccoli-based beer providing valuable amounts of dietary sulforaphane (SFN) has been reported.
Nevertheless, the association of alcoholic beverages consumption with health benefits is not completely accepted, because of the harmful effects of dietary alcohol.
Due to this, an alcohol-removing process is needed; however, this process may have a critical effect on the final concentration of SFN. So, based on these antecedents, the objective of this work was to assess the loss of SFN due to alcohol elimination in beers supplemented with broccoli sprouts.
The main results obtained evidenced that SFN present in beer before bottling was not affected significantly by the alcohol removal process, which was maintained at concentrations close to 850 µg L‑1. Nonetheless, after bottling, SFN in non-alcoholic beers suffered an intense degradation, lowering its concentration down to 100 µg L‑1 after 30 and 60 days.
Therefore, the process of removing alcohol from beer has a deleterious effect on the final concentration of SFN during storage that could jeopardize the value of broccoli-supplemented beer as a dietary source of this bioactive organosulfur compound.
According to these results, further research is required to fine-tune the alcohol-removing process to minimize the loss of SFN.
Publication
Authors
P. Sánchez-Bravo, M.J. Giménez, R. Domínguez-Perles, P.J. Zapata, C. García-Viguera
Keywords
non-alcohol beer, broccoli-supplemented beer, healthy foods, isothiocyanates, food processing
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