Extrato seco de folha de jabuticaba (Myrciaria cauliflora) como clarificante de cerveja

Abstract

This study aimed to evaluate the dry extract of jabuticaba leaves (Myrciaria cauliflora) as a beer clarifying agent, applied at different concentrations (105 mg/L, 210 mg/L, 40 mg/L, and 80 mg/L) during the boiling and maturation stages, considering its availability, low cost, and the presence of bioactive compounds capable of interacting with proteins and polyphenols, which are among the main haze precursors. Three beers with the same base formulation were produced. For each beer that received the extract, the amount applied was subsequently doubled. The group of beers designated as CR received carrageenan during the boiling stage, while the group designated as EJ received jabuticaba leaf extract during the same stage; the control sample did not receive any clarifying adjuncts. The samples were monitored over 14 days of maturation at 0 °C. Protein content, phenolic compounds, and turbidity were evaluated. The results demonstrated that the extract contributed to reductions in turbidity, protein content, and phenolic compounds at specific concentrations. Overall, the dry extract of jabuticaba leaves (Myrciaria cauliflora), when used at appropriate levels, shows potential to act as a beer clarifying agent or to complement traditional clarifiers, representing an economical and technologically viable alternative for beer production in Brazil.