A adição de especiarias e frutas durante o processo de fermentação de cervejas artesanais e sua propriedade antioxidante: uma revisão

Abstract

The habit of drinking beer is very prevalent in Western culture, making it one of the most

popular alcoholic beverages across the world. Polyphenol compounds are a class of plant- produced compounds that have antioxidant properties. Many craft beers, added with spices and

fruits, have these compounds in their constitution and, therefore, their moderate consumption proves to be less harmful to health than conventional beer. The objective of the research was to evaluate the studies on the antioxidant activity of craft beers with the addition of fruits and spices. As a methodology, a bibliographical survey was carried out using the databases Google Scholar, Platform for the Coordination of Improvement of Higher Education Personnel (CAPES), Scientific Electronic Library (SciELO), delimiting the articles from 2006 to 2023 in 2 languages: Portuguese and English. In the end, it was found that the addition of fruits and specials to craft beers led to an increase in the concentration of phenolic compounds in these products, which may contribute to the antioxidant property of beer.