Influence of herbal adjuncts in shaping the quality and bioactive properties of craft beers

Tue, 24 Feb 2026 00:00:00 +0000

The aim of this study was to conduct a comprehensive evaluation of selected herbal adjuncts on the quality profile of craft beer. The assessment included the determination of total polyphenol content (TPC), characterization of antioxidant activity and evalu ation of the influence of herbal adjuncts on the sensory attributes of the final product. This research refers to innovative trends in craft brewing, oriented towards development of products with enhanced functional value and unique organoleptic profile, which is crucial both in the context of the expanding fermented beverage market and growing consumer interest in health-promoting foods. The base beer was Pale Ale (PA), enriched with plant-derived additives (thyme, ginger, lavender, marjoram, mint). The resulting beverages were tested for total extract and alcohol content, TPC, flavonoids, pH, antioxidant activity (FRAP, ABTS) and color expressed in EBC (European Brewery Convention) units. Sensory evaluation was carried out with 100 panelists using a five-point hedonic scale. Based on obtained results, it was found that the addition of thyme and ginger was the most beneficial in improving health-promoting proper ties of beers. In terms of sensory profile mint and ginger were the most favourable. The findings are important for the development of inovative technologies in craft brewing and also for the creation of products that meet the growing consumer interest in functional and health-promoting food. Despite the declared beneficial health effects, beer should be consumed in moderation due to the adverse effect of ethanol on the human body and the risk of alcohol dependence

Gums induced in tulip (Tulipa gesneriana L.) bulbs by Fusarium oxysporum f. sp. tulipae elicit bikaverin in the mycelium of the pathogen

Wed, 03 Jun 2026 00:00:00 +0000

The Fusarium oxysporum fungus under some stress conditions produce secondary metabolites including naphthoquinone pigments. One of such stressors/elicitors are tulip gums. It is interesting to mention that tulip gums induced red pigment synthesis by Fusarium oxysporum pathogenic for tulip bulbs but did not elicit the red pigment formation through mycelium of F. oxysporum f. sp. callistephi, F. oxysporum f. sp. dianthi and F. oxysporum f. sp. narcissi. The purpose of this study was to determine the chemical structure of the red coloured pigments occurring in F. oxysporum f. sp. tulipae elicited by tulip gums. In present research the red col our pigment was analysed and its composition was confirmed by UV and mass spectrometry to include bikaverin and norbikaverin as predominant components. Concentration of total bikaverin and norbikaverin was quite high and was increasing during the incubation period from 3.58 mg after 7 days of incubation up to 5.64 mg per 100 mg of mycelium dry matter after 15 days cultured on tulip gum solution. Due to the interest in naphthoquinone pigment application in pharmaceutical drug development, industrial application and agriculture, this finding may be the base for development of alternative processes of bikaverin synthesis. On the other hand, since this mechanism was observed only for Fusarium oxysporum pathogenic to tulips physiological role of these compounds in tulips would be
of great interest.

Current Agronomy

Influence of herbal adjuncts in shaping the quality and bioactive properties of craft beers

Gums induced in tulip (Tulipa gesneriana L.) bulbs by Fusarium oxysporum f. sp. tulipae elicit bikaverin in the mycelium of the pathogen