095: The Influence of Yeast and Fruit Types on the Health Benefits of Beer

Introduction

Craft beer production is characterized by the use of diverse ingredients to develop unique flavors and potential health benefits. Fruits such as hibiscus (Hibiscus sabdariffa), pitaya (Stenocereus quertaroensis), and tejocote (Crataegus mexicana) are rich in bioactive compounds that may enhance antioxidant capacity. At the same time, yeast strain selection influences fermentation efficiency and sensory attributes. Understanding how these factors interact can help brewers create products that appeal to health-conscious consumers. This work aimed to assess the effect of yeast strain and fruit type on wheat beer's antioxidant properties and phytochemical profiles.

Methods

A wheat base wort was brewed and divided into batches to evaluate five yeast strains (SO4, K97, T78, S33, US05) combined with three fruits (hibiscus, pitaya, tejocote) and control without fruit. Fermentations were conducted at 22 °C for 7 days. Post-fermentation, samples were analyzed for color density (CD), hue tint (HT), total phenolic content (TP), oxygen radical absorbance capacity (ORAC), antioxidant activity (DPPH), and protein (P) with spectrophotometric methods, and phytochemical profile (LC-MS/MS) to assess the influence of yeast and fruit combinations.

Results

Yeast strain and type of fruit had a significant effect on all the measured parameters (CD, HT, TP, ORAC, DPPH, and P). Hibiscus beers (HBs) had the highest TP concentration (371-471 mg GAE/L), followed by tejocote beers (TBs) (279-449 mg GAE/L), and pitaya beers (PBs) (160-237 GAE mg/L). ORAC followed a different trend with TBs > PBs > HBs. Results ranged from 245 to 924 μmol TE/mL. Cyanidin 3-sambubioside and delphinidin 3-sambubioside, betanin and betanidin, and chlorogenic acid and epicatechin were the most abundant anthocyanins, betacyanins, and polyphenols identified in hibiscus, pitaya, and relocate beers respectively.

Significance

Yeast strain and fruit type significantly affect beer fermentation characteristics and antioxidant properties. These findings provide a foundation for brewers to craft innovative beers with enhanced health benefits and sensory appeal based on the type of fruit used to brew a beer.

Authors: Benjamin Lee, Natalie Chekmareva, Milena M. Ramírez-Rodrigues