Efeito dos Cafés Coffea Arabica e C. Canephora nas características de cervejas artesanais

Rodrigo Zunta Raia; João Marcos Azevedo Gomes dos  Santos; Beatriz Cervejeira Bolanho Barros

doi:10.17765/2176-9168.2026v19.e12682

Authors

Rodrigo Zunta Raia Universidade Estadual de Maringá https://orcid.org/0000-0003-2199-2160
João Marcos Azevedo Gomes dos Santos Universidade Estadual de Maringá - Centro de Tecnologia - Departamento de Tecnologia https://orcid.org/0000-0001-6157-1999
Beatriz Cervejeira Bolanho Barros Universidade Estadual de Maringá - Centro de Tecnologia - Departamento de Tecnologia https://orcid.org/0000-0003-1191-4740

DOI:

https://doi.org/10.17765/2176-9168.2026v19.e12682

Keywords:

Phenolic compounds, Antioxidant activity, Roasted coffee, Chateau coffee malt

Abstract

The objective of this study was to analyze the influence of the addition of Coffea arabica and Coffea canephora coffee beans on the physicochemical parameters, total phenolic content (TPC), and antioxidant capacity of the beer formulations produced. Four formulations were produced: CERV0 (control, produced only with base malt), CERV1 (produced with the addition of 8%, m m^-1, of C. arabica), CERV2 (produced with the addition of 8%, m m-1, of C. canephora), and CERV3 (produced with the addition of 8%, m m-1, of Chateau Cafe malt). The CERV2 formulation presented the highest values of alcohol content (4.6% ABV) and attenuation (77.8%) among the four formulations, represented by the greatest variation between the initial and final wort density. The pH analyses showed the same behavior for the four beers produced, with a subtle decrease in the first minutes (0 to 30 min) of mashing and another more pronounced decrease during the initial period (1 to 3 days) of fermentation. The addition of coffee positively influenced the TPC, with the values obtained for CERV1 and CERV2 being ~60% higher than the value found for CERV0. The same behavior was observed for antioxidant activity, in which there was an increase of up to 4 times in the formulations with coffee addition. Thus, this study demonstrated that the addition of coffee beans from the species Coffea arabica and Coffea canephora has a significant impact on the fermentation process, as well as on the functional characteristics, such as TPC and antioxidant activity, of the beers produced.

Author Biographies

Rodrigo Zunta Raia, Universidade Estadual de Maringá

Universidade Estadual de Maringá

João Marcos Azevedo Gomes dos Santos, Universidade Estadual de Maringá - Centro de Tecnologia - Departamento de Tecnologia

Graduação em Engenharia de Alimentos

Beatriz Cervejeira Bolanho Barros, Universidade Estadual de Maringá - Centro de Tecnologia - Departamento de Tecnologia

Doutorado em Ciência de Alimentos

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