Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice The use of these cereals as adjuvants in brewing has been known for a long time Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes

Maize and Sorghum as Raw Materials for Brewing, a Review

ABSTRACT Anthocyanins are abundant phytochemicals in nature that draw the public interest not only in their health effects, such as antioxidant, anti-inflammatory and anti-carcinogenic properties. It also showed their function in providing foodstuffs with appealing and distinctive color. In this study, anthocyanins from hibiscus (Hibiscus sabdariffa L.) calyces were microencapsulated by spray drying and freeze drying techniques using a wide variety of carriers including maltodextrin (MD), gum Arabic (GA) and their binary blends with inulin (INU) and konjac glucomannan (KON). The results showed that freeze-dried hibiscus powder using KON as carrier had the highest phenolic, anthocyanin and antioxidant activity, followed by spray-dried and freeze-dried MD/KON samples, which indicated the role of KON in the effective retention of antioxidants during the drying process. In addition, the ferric and cupric ion reduction activity (FRAP and CUPRAC) of the spray-dried samples was significantly higher than those of the freeze-dried powder. However, in terms of encapsulation efficiency (EE) of anthocyanins, KON was shown to be ineffective in entrapping these compounds in microcapsules with the lowest EE of freeze-dried KON and spray-dried MD/KON of 43.6% and 55.4%, respectively. By contrast, MD/GA was the most effective carrier, retaining anthocyanins inside the carrier matrix and limiting their loss to the surface of the microcapsules in both spray-drying and freeze-drying methods (EE of 91.8% and 95.7%, respectively). In addition, the moisture content of spray-dried powder samples was significantly higher than that of lyophilized powders, and the solubility of all samples was above 94.1%.

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2044846?needAccess=true

Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dried powder

Despite advancements in food preservation ways, the nature of preservatives remains one of the real problems that must be taken into account for the preservation of consumer health. To cope with the problems of contamination and oxidation of foodstuffs, the chemistry development has favored the appearance and application of new chemical substances such as benzoates, sulphites, calcium chloride, acid citric etc. used as synthetic food preservatives. Subsequently, several of these synthetic preservatives have been banned in some countries because of their long-term adverse toxicological effects. The current trend of consumers seeking healthier diets is forcing them to use natural products with antimicrobial and antioxidant activities such as essential oils. These aromatic plant extracts, whose antioxidant power has been widely proven in the literature, also contain substances with very interesting biological activities, less polluting for the environment, with minor effects on the health of consumers. In this review, we have highlighted the antioxidant potential of essential oils for food quality improvement and preservation. 

Essential oils as natural antioxidants for the control of food preservation

Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro- and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.

https://www.mdpi.com/2306-5710/6/2/22/pdf

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

/pdf/gluten-hypersensitivities-and-their-impact-on-the-production-50kr3y1wmf.pdf

Gluten hypersensitivities and their impact on the production of gluten-free beer

Aims: Neglected or underutilized plant species, such as sapodilla (Manilkara zapota), which play a substantial role in the livelihoods of populations but whose potential remains still under-exploited, deserve particular attention from researchers to a better knowledge of its food applications. This study aims to develop a novel drink based on sapodilla fruit and other known ingredients with acceptable sensory, microbiological and physicochemical characteristics. 
Place and Duration of Study: The study was carried out at Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles of the Université Nationale d'Agriculture (UNA) in Benin between June and September 2021. 
Methodology: Flavored beverages with the essential oil of Cymbopogon citratus were formulated from sapodilla puree and pineapple juice following a mixing plan. The microbiological, organoleptic and physicochemical analyzes of formulated cocktail were then carried out by standard methods. 
Results: All the formulated drinks presented a satisfactory microbiological quality. The E5 formula containing 10% of the sapodilla puree and 90% of the juice of pineapple and the essential oil of C. citratus was the most accepted by tasters. This beverage had a pH of 5.46±0.06, a total soluble solid of 17.25±0.35 ºBrix and a specific gravity of 1.08±0.01. The titratable acidity, total ash and dry matter content were 0.80±0.01 g/100g, 0.19±00% and 15.28±1.07 respectively. 
Conclusion: The fruit of sapodilla can be valued through good quality drinks which can be popularized after a nutritional characterization.

Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil

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Formulation of a Flavored Drink Based on Sapodilla Puree, Pineapple Juice and Lemongrass Essential Oil