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Article

Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity

by
Isabel H. Chacón-Figueroa
1,
Luis G. Medrano-Ruiz
2,
María de Jesús Moreno-Vásquez
1,
Maribel Ovando-Martínez
2,
Nohemí Gámez-Meza
2,
Carmen L. Del-Toro-Sánchez
3,
Daniela D. Castro-Enríquez
3,
Guadalupe A. López-Ahumada
3,* and
Ramón F. Dórame-Miranda
3,*
1
Department of Chemical-Biological Sciences, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
2
Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
3
Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
*
Authors to whom correspondence should be addressed.
Molecules 2022, 27(22), 7755; https://doi.org/10.3390/molecules27227755
Submission received: 7 September 2022 / Revised: 31 October 2022 / Accepted: 7 November 2022 / Published: 10 November 2022
(This article belongs to the Special Issue Bioactive Compounds in Fermented Foods and Beverages)
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Abstract

Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH• and 55.51 ± 6.66 μMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.
Keywords: coffee bean bagasse; craft beer; bioactive compounds; functional beverage; additive; optimization coffee bean bagasse; craft beer; bioactive compounds; functional beverage; additive; optimization

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MDPI and ACS Style

Chacón-Figueroa, I.H.; Medrano-Ruiz, L.G.; Moreno-Vásquez, M.d.J.; Ovando-Martínez, M.; Gámez-Meza, N.; Del-Toro-Sánchez, C.L.; Castro-Enríquez, D.D.; López-Ahumada, G.A.; Dórame-Miranda, R.F. Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity. Molecules 2022, 27, 7755. https://doi.org/10.3390/molecules27227755

AMA Style

Chacón-Figueroa IH, Medrano-Ruiz LG, Moreno-Vásquez MdJ, Ovando-Martínez M, Gámez-Meza N, Del-Toro-Sánchez CL, Castro-Enríquez DD, López-Ahumada GA, Dórame-Miranda RF. Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity. Molecules. 2022; 27(22):7755. https://doi.org/10.3390/molecules27227755

Chicago/Turabian Style

Chacón-Figueroa, Isabel H., Luis G. Medrano-Ruiz, María de Jesús Moreno-Vásquez, Maribel Ovando-Martínez, Nohemí Gámez-Meza, Carmen L. Del-Toro-Sánchez, Daniela D. Castro-Enríquez, Guadalupe A. López-Ahumada, and Ramón F. Dórame-Miranda. 2022. "Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity" Molecules 27, no. 22: 7755. https://doi.org/10.3390/molecules27227755

APA Style

Chacón-Figueroa, I. H., Medrano-Ruiz, L. G., Moreno-Vásquez, M. d. J., Ovando-Martínez, M., Gámez-Meza, N., Del-Toro-Sánchez, C. L., Castro-Enríquez, D. D., López-Ahumada, G. A., & Dórame-Miranda, R. F. (2022). Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity. Molecules, 27(22), 7755. https://doi.org/10.3390/molecules27227755

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