CRAFT BEER FUNCTIONAL EXTRACT AS AN INNOVATIVE INGREDIENT IN THE CONFECTIONARY INDUSTRY

Abstract

Introduction:
The intersection between craft beer and the confectionery industry has become relevant due to the growing demand for food products with unique properties and nutritional benefits.
Objective:
To investigate and evaluate the potential of craft beer functional extracts as innovative ingredients in the production of confectionery products, considering both their organoleptic characteristics and potential nutritional benefits.
Materials and Methods:
Extractions of different types of craft beer were carried out using a liquid-liquid extraction process, followed by analyses to determine their chemical composition, bioactive compound profile and antioxidant capacities. In addition, applicability tests were performed on confectionery products to evaluate both the impact on sensory quality and added nutritional properties.
Results and Discussion:
The results demonstrated that functional craft beer extracts contain a variety of bioactive compounds, including phenols and other antioxidants, which improve sensory characteristics and provide potential health benefits due to these antioxidant properties.
Conclusions:
The integration of functional extracts from craft beer in the confectionery industry emerges as an innovative strategy, which allows sensory enrichment of various products and may also provide nutritional benefits. This approach represents an example of how collaborations between seemingly different sectors can generate novel and attractive solutions to meet changing consumer demands and improve food quality.