Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014-0696 and various malts

P. Adadi¹*, E.G. Kovaleva², T.V. Glukhareva² and N.V. Barakova¹

¹Department of Food Biotechnology for Plant Origin Products, Faculty of Food Biotechnologies and Engineering, ITMO University, Lomonosova street 9, RU191002, St. Petersburg, Russia Federation
²Department of Technology for Organic Synthesis, Institute of Chemical Engineering, Ural Federal University, Mira street 19, RU620002 Yekaterinburg, Russia Federation
*Correspondence: pariseadadi@gmail.com

Abstract:

Antioxidant evokes numerous health benefits to the consumer as well as stabilisation of the beverages flavours. Therefore, this paper provides detailed information on the application of Monascus purpureus IHEM LY2014-0696 in combination with various malts in brewing antioxidant rich beverage (ARB). Starter culture Angkak was prepared by solid state bioprocessing (SSB). Single infusion method of mashing was used. Physicochemical parameters, volatile compounds, DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity and fermentability of the wort were evaluated. Distillation procedure based on pycnometry technique was use to quantify the alcohol content (%ABV). Fermentability of the wort was found to be 97.6 ± 0.46% whilst %ABV was equal to 5.42 ± 0.03. It was observed that ARB showed a strong DPPH radical scavenging activity of 1.00 × 10^–4 mol × equ (R² = 0.91) whereas 3.43 × 10^–5 mol × equ (R² = 0.81) for wort. The strong antioxidant activity (AOA) is thought to be caused by pigments produced by M. purpureus IHEM LY2014-0696 and other compounds originated from the malts and hops utilised in brewing ARB. A total of 4 volatile compounds were identified in the present study. Incidence of microbial load ranged from 2.14 ± 0.04 × 10⁷ and 0.8 ± 0.1 × 10⁵ for M. purpureus IHEM LY2014-0696 and bacterial respectively was observed in the ARB. This study contradicts some previous ones, as the ARB brewed did not take the red pigment produced by the M. purpureus. Panellists generally expressed their acceptance for the ARB as they assessed it as a new product, moreover, taking account its health benefits.

Key words:

Angkak, Fermentability, Pigments, Solid state bioprocessing, Volatile compounds