TY - JOUR

T1 - Physicochemical, antioxidant activity, and sensory characteristics of mead produced with Hibiscus sabdariffa and Betula pendula (Birch sap)

AU - Essiedu, Justice Amakye

AU - Kovaleva, Elena

N1 - The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Prio\u0433ity-2030 Program) is gratefully acknowledged.

PY - 2024

Y1 - 2024

N2 - Nowadays, consumers' preference for low-alcoholic beverages with health-promoting bioactive constituents is rapidly increasing. Thus, there is an increasing search for bioactive ingredients to enhance the nutritional values and related health benefits of beverages such as mead. Hibiscus sabdariffa (HS) and Betula pendula (Birch sap) are plant materials rich in bioactive constituents that offer beneficial functions, including antioxidant and anti-inflammatory properties. Therefore, the study aimed to use HS and birch sap to produce a low-alcohol mead with improved bioactive constituents, sensory qualities, and antioxidant activity. Before fermentation (20 ± 1 °C, 21 days), honey-must (25%) was supplemented with HS brew (8, 19, 22, or 25%). The findings showed that the addition of HS extract had no negative effect on fermentation dynamics, as evidenced by a general decline in extract (%Brix) and simultaneous release of alcohol in both the control and HS-supplemented meads. HS meads had significantly lower alcohol content (3.22 ± 0.04–5.58 ± 0.04) than control meads (36.32 ± 0.04–7.17 ± 0.04). Also, the addition of HS and birch sap enhanced the bioactive elements and antioxidant activity of HS mead compared to the control meads. HS mead (HSC) had the highest (p < 0.05) total phenolic content (134.38 ± 0.83 mg QAE/L), total flavonoid content (117.88 ± 0.150 mg RE/L), and 2,2-Diphenyl-1-picrylhydrazyl antioxidant activity (65.83 ± 0.62%) among all the samples studied. Mead augmented with 1.8 L (HSC) was generally preferred by sensory panellists with an overall acceptability score of 7.67 ± 0.77. The results suggest that the addition of birch sap and HS will not change the fermentation kinetics but will improve the bioactive constituents and health-promoting benefits of the mead. © 2024 Elsevier Ltd.

AB - Nowadays, consumers' preference for low-alcoholic beverages with health-promoting bioactive constituents is rapidly increasing. Thus, there is an increasing search for bioactive ingredients to enhance the nutritional values and related health benefits of beverages such as mead. Hibiscus sabdariffa (HS) and Betula pendula (Birch sap) are plant materials rich in bioactive constituents that offer beneficial functions, including antioxidant and anti-inflammatory properties. Therefore, the study aimed to use HS and birch sap to produce a low-alcohol mead with improved bioactive constituents, sensory qualities, and antioxidant activity. Before fermentation (20 ± 1 °C, 21 days), honey-must (25%) was supplemented with HS brew (8, 19, 22, or 25%). The findings showed that the addition of HS extract had no negative effect on fermentation dynamics, as evidenced by a general decline in extract (%Brix) and simultaneous release of alcohol in both the control and HS-supplemented meads. HS meads had significantly lower alcohol content (3.22 ± 0.04–5.58 ± 0.04) than control meads (36.32 ± 0.04–7.17 ± 0.04). Also, the addition of HS and birch sap enhanced the bioactive elements and antioxidant activity of HS mead compared to the control meads. HS mead (HSC) had the highest (p < 0.05) total phenolic content (134.38 ± 0.83 mg QAE/L), total flavonoid content (117.88 ± 0.150 mg RE/L), and 2,2-Diphenyl-1-picrylhydrazyl antioxidant activity (65.83 ± 0.62%) among all the samples studied. Mead augmented with 1.8 L (HSC) was generally preferred by sensory panellists with an overall acceptability score of 7.67 ± 0.77. The results suggest that the addition of birch sap and HS will not change the fermentation kinetics but will improve the bioactive constituents and health-promoting benefits of the mead. © 2024 Elsevier Ltd.

UR - http://www.scopus.com/inward/record.url?partnerID=8YFLogxK&scp=85191348799

U2 - 10.1016/j.bcab.2024.103189

DO - 10.1016/j.bcab.2024.103189

M3 - Article

VL - 58

JO - Biocatalysis and Agricultural Biotechnology

JF - Biocatalysis and Agricultural Biotechnology

SN - 1878-8181

M1 - 103189

ER -