Impact of Artemisia selengensis Turcz. Leaf Extract on Beer Brewing: Fermentation Dynamics, Flavor Compounds and Hypolipidemic/Antihyperuricemic Effects

TL;DR

This study explores using Artemisia selengensis leaf extract in beer brewing to improve flavor and health benefits like lowering cholesterol and uric acid.

Contribution

The novel use of ASTLE in beer brewing after primary fermentation enhances flavor and provides health benefits.

Findings

Adding ASTLE after primary fermentation increased phenolic and flavonoid content in beer.

ASTLE added 28 volatile compounds, enriching the beer's flavor profile.

Beer with ASTLE reduced body weight and improved lipid and uric acid levels in mice.

Abstract

Artemisia selengensis Turcz. (AST), an edible-medicinal herb, contains multifunctional bioactives. This study investigated the application of AST leaf extract (ASTLE) in beer brewing, focusing on the addition stage and its impacts on fermentation dynamics, flavor profile, and functional properties. Fermentation parameters, bioactive compounds (phenolic; flavonoid), and volatiles (using HS-SPME-GC-MS) were analyzed. In vivo efficacy was assessed in high-fat diet-fed mice supplemented for 8 weeks with beer containing 10% ASTLE (post-primary fermentation), evaluating body weight change, serum lipids, and uric acid levels. It was found that adding ASTLE before primary fermentation promoted yeast activity but increased the risk of excessive diacetyl production. Adding ASTLE after primary fermentation significantly increased total phenolic and flavonoid contents. GC-MS analysis revealed that ASTLE contributed 28 additional volatile compounds, including chrysanthenone and eucalyptol, thereby enriching the beer’s flavor profile and complexity. In mice, beer with 10% ASTLE (post-primary fermentation) reduced body-weight gain, and regulated abnormal blood lipids and serum uric acid levels. Adding ASTLE after primary fermentation optimized fermentation stability, bioactive retention, flavor enhancement, and conferred benefits including body-weight regulation, lipid metabolism improvement, and uric acid control, providing a reference for developing functional beers targeting health-conscious consumers.

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