Desenvolvimento de cerveja artesanal com adição de casca de abacaxi

Abstract

Craft beer differs from commercial beer as it is produced on a smaller scale and allows for the inclusion of new ingredients, adding value to the product. The food industry does not prioritize pineapple waste, such as peels and stems, while the pulp is more widely consumed. The peel contains minerals and fibers with antioxidant, digestive, and anti-inflammatory properties. This study aims to develop a Summer Ale-style craft beer with the addition of pineapple peel, utilizing waste generated by the industry and markets selling minimally processed fruit. Liquid malt extract will be used in production, following basic brewing steps: mashing, clarification, boiling, cooling, fermentation, maturation, carbonation, and packaging. In formulation A, the peel was added during boiling, while in formulation B, it was added during maturation. After both formulations were ready, physicochemical and bioactive compound analyses were conducted. The study evaluated the impact of pineapple peel on beer. The pH remained stable (4.5), but turbidity varied by the addition stage. Boiling reduced the alcohol content (2.275%) due to bromelain, while maturation maintained values close to the standard (4.4%). The real extract was similar between formulations, and the original extract met regulatory standards. Formulation A had the highest phenolic compound content, possibly due to boiling pineapple peel, while the standard sample (P) had the lowest. However, sample B showed the highest antioxidant activity (DPPH), indicating an inconsistency in the relationship between phenolics and antioxidant activity, possibly due to storage time.