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

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 purpureusIHEM LY2014-0696in 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 1.00×10–4mol×equ (R2=0.91) whereas 3.43×10-5mol×equ (R2=0.81) for wort. The strong antioxidant activity (AOA) is thought to be causedby pigments produced by M.purpureusIHEM 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±0.04×107and 0.8±0.1×105for M. purpureusIHEM 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.