Potencial antioxidante e perfil sensorial de cerveja artesanal estilo sour

Abstract

The growing consumption of craft beers in Brazil has driven the emergence of microbreweries and consumers’ demand for differentiated products with higher added value. Within this context, sour-style beers stand out due to their acidity and freshness, which allow the incorporation of unconventional ingredients such as fruits and spices. These adjuncts can enhance the sensory profile and contribute bioactive compounds of nutritional interest. Therefore, the main objective of this study was to evaluate the antioxidant potential and sensory profile of sour-style craft beers enriched with red fruits, hibiscus, and pink pepper. Specifically, the study aimed to determine the influence of these ingredients on physicochemical properties, antioxidant activity, and consumer acceptance, using a simplex-centroid mixture design with minimum restriction (pseudocomponents). Seven sour beer formulations were produced, varying the proportions of red fruits (X1: 85–90%), hibiscus (X2: 5–10%), and pink pepper (X3: 5–10%), plus two replicates of the centroid point, totaling nine trials. The analyses included chemical and physicochemical characterization, such as alcohol content, bitterness, and color, as well as the determination of flavonoid and anthocyanin contents. To optimize antioxidant activity, total phenolic content and free radical scavenging activity were determined using the DPPH method. Sensory analysis was conducted with trials 1, 2, and 3, which corresponded to the upper level of pseudocomponents for red fruits, hibiscus, and pink pepper, respectively. The evaluation included an acceptance test using a 9-point hedonic scale and a 5-point purchase intention fact scale, with the participation of 110 consumers. Physicochemical results showed that the formulations complied with the standards of sour-style beers, with an alcohol content of approximately 4% and low bitterness, consistent with the Beer Judge Certification Program guidelines. Color ranged from “deep amber” to “copper,” mainly influenced by the hibiscus content. Antioxidant analysis revealed that trial 2, consisting of 85% red fruits, 10% hibiscus, and 5% pink pepper, exhibited the highest levels of total phenolics and DPPH radical scavenging activity. These results highlight the positive impact of hibiscus addition, an ingredient rich in anthocyanins and polyphenols, on enhancing the antioxidant capacity of the beers. In terms of sensory performance, no significant differences were found among the tested formulations (p > 0.05). However, all samples achieved acceptability indices close to 70%, which is considered satisfactory for new products in the food and beverage market. Even though part of the panel was not accustomed to consuming sour-style beers, the samples were well accepted, demonstrating potential for market introduction. Purchase intention was around the midpoint of the scale, suggesting commercial feasibility with greater consumer familiarity with this beer style. In conclusion, the incorporation of red fruits, hibiscus, and pink pepper enabled the production of sour beers with attractive sensory characteristics and enriched with bioactive compounds. The mixture design approach allowed the identification of optimized formulations, particularly those with higher proportions of hibiscus, which stood out for their enhanced antioxidant potential.