Effects of Seriguela (Spondias purpurea) and Orange Peel (Citrus sinensis) on the Physicochemical and Sensory Properties, Phenolic Content, and Antioxidant Activity of Wheat Beer

Abstract

The study evaluated the effects of combining seriguela and orange peel on the physicochemical properties, phenolic content, antioxidant activity, and sensory characteristics of craft beer. Nine formulations (F1–F9) were created following a 3² full factorial design, varying concentrations of seriguela (0, 3, and 6%) and orange peel (0, 0.3, and 0.6%). The physicochemical characteristics of the craft beers conformed to Brazilian legislation. The phenolic content remained consistent across formulations; however, the antioxidant activity (DPPH inhibition) of beers prepared with 6% seriguela and 0% (F7 = 36.02 ± 4.99), 0.3% (F8 = 26.77 ± 0.98), or 0.6% (F9 = 14.25 ± 3.51) orange peel exhibited significant differences, decreasing proportionally with higher orange peel concentrations. Sensory evaluations revealed that formulations F7 and F8 had astringent and refreshing mouthfeels, with more prominent citric, fruity, and salty flavors compared to F1. F8 was also noted to be more aromatic and less bitter than F7. In conclusion, while combining seriguela and orange peel did not significantly affect the physicochemical properties or phenolic content, it reduced antioxidant activity and improved sensory qualities of the craft beer.