Find in Library

The microalgae <i>Chlorella vulgaris</i> is a cheap source of nutrients and bioactive compounds, and thus is used in many interventional studies. This study evaluated the potential effects of <i>C. vulgaris</i> powder on fermentation parameters; sensory, phytochemical, and antioxidant activity; and the abundance of volatile organic compounds (VOCs) of treated versus control beers. A German Pilsner-style lager beer (GPB) was brewed and supplemented with <i>C. vulgaris</i> at various levels (3.3, 5, and 10 g/L) after primary fermentation. The apparent °Brix and pH was used to monitor the progress of fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H₂O₂) was used to measure the antioxidant activity of beers. Addition of <i>C. vulgaris</i> increased the concentration of total polyphenols, total flavonoids, and antioxidant activity of treated beers (CGB) compared to the control (GPB). Treatment had no effects (<i>p</i> > 0.05) on higher alcohols such as 3-methyl-1-butanol, 2-hexanol, and phenylethyl alcohol. An increase in the concentration of <i>C. vulgaris</i> had no significant effects on sensory perception of enriched beers. The results showed that <i>C. vulgaris</i> could be used as a potential ingredient for designing functional beer with improved health benefits.