Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this work aims to discuss how the incorporation of probiotics improves or adds value to beer and which variables influence the viability of the process. This is a narrative review of the literature with research in the PubMed, Web of Science, and b-on databases for articles related to the incorporation of probiotics in beer and the variables that influence the process. The results demonstrated that the incorporation of probiotics into beer faces technical challenges such as probiotic selection, pH, the presence of alcohol, and beer’s production and storage temperatures. However, strategies such as immobilizing probiotics in alginate, alginate–silica, and durian husk powder, fermentation with the yeast Saccharomyces cerevisiae var. boulardii, and co-fermentation with probiotics permit us to overcome these barriers. Thus, incorporating probiotics into beer brings added value, potentially increasing antioxidant activity and phenolic compound content and providing unique flavors and aromas. Nevertheless, strict control of the technical conditions involved is necessary to ensure probiotic viability and the health benefits they confer.

Craft beer has gained popularity due to its unique sensory characteristics and complex matrix with nutritional and potential health benefits. Studies linking beer consumption to skin conditions are limited, however, the high content of bioactive compounds is related to biological activities such as antibacterial, anti-inflammatory, anti-oxidative, and anti-carcinogenic. This study aims to evaluate the antioxidant, photoprotective and metabolic activity in human keratinocytes (HaCaT). Eighteen craft and four industrial beers were analyzed after dealcoholizing, degassing and freeze-drying. Total phenolic content (TPC) and antioxidant activity were determined. The most promising craft beer was studied for its photoprotective and metabolic activity. An India Pale Ale beer (ALM-IPA) presented the second best TPC (8.96 ± 0.64 mg of GAE/g) and promising antioxidant activity by ABTS (IC₅₀ = 55.21 ± 4.68 µg/mL), H₂O₂ (IC₅₀ = 23.54 ± 1.53 µg/mL) and FRAP (53.74 ± 1.27 µmol TE/g) assays. Regarding photoprotective activity, a solar photoprotection factor of 48.85 ± 0.39 was obtained. ALM-IPA showed no cytotoxicity up to a concentration of 250 µg/mL after 24 and 48 h of incubation. The potential benefits of beer extracts on skin can be seen, but further studies are essential to corroborate the findings and guarantee the safety of the extracts.

Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the physicochemical properties, phenolic content, and antioxidant potential of craft beers. Methods: A narrative review was conducted using PubMed, Science Direct, Web of Science, and b-on databases, with the keywords ‘craft beer’, ‘physicochemical properties’, ‘polyphenolic content’, and ‘antioxidant activity’. Results: The incorporation of botanical ingredients into beers modified the physicochemical parameters, total phenolic content (TPC), and antioxidant activity. These effects varied according to the type of matrix, concentration, timing of addition, beer style, and brewing conditions. Overall, an increase in beer TPC and antioxidant activity was observed. However, higher TPC can present technological challenges, as phenolic–protein interaction may lead to turbidity. Conversely, enhanced antioxidant potential contributes to oxidative stability and extends the shelf-life of beer. Conclusions: Future studies should validate the current results, explore new bioactive matrices, and evaluate variables that ensure the functional quality of beer. Practical applications under real production conditions should also be prioritized to guarantee effective functional benefits without compromising the stability and sensory acceptance of craft beer.

Research background. Malt is the second most abundant raw material in beer production and the main source of phenolic compounds. However, information on the specific contribution of different types of malt to the biological activity of beer and their effects on liver function remains limited. Therefore, this study aims to evaluate the antioxidant potential and effects on liver function of a Portuguese craft beer (imperial stout, IS-N) and the aqueous and ethanolic extracts of the malts present in IS-N beer (Carafa III, Caramunich III, Carapils and Pilsner). Experimental approach. Aqueous and ethanolic extracts of malt were obtained by solid-liquid extraction at a ratio of 1 g of powder to 9 mL of distilled water and 1 g of powder to 10 mL of φ(ethanol)=95 %, respectively. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method, and antioxidant activity was evaluated by ABTS, DPPH and metal chelating capacity (ferrozine) assays. Cytotoxicity was evaluated in HepG2 cells using the MTT assay after exposing the cells to different concentrations of the samples (1–500 μg/mL) for 24 and 48 h. Liver function was evaluated by determining alanine aminotransferase (ALT) activity in the cell supernatant. Results and conclusions. TPC values, expressed as gallic acid equivalents (GAE), ranged from (7.1±0.5) to (28.2±0.5) mg/g, with the aqueous extract of Caramunich III ((23.6±0.6) mg/g) standing out for its high TPC and greater antioxidant capacity (IC50 ABTS=(17.3±0.8) μg/mL and IC50 DPPH=(152.6±9.3) μg/mL). Malt extracts showed no cytotoxicity up to 250 μg/mL, while IS-N beer with 8.5 % ethanol showed cytotoxicity at 500 μg/mL after 24 hours. IS-N beer induced lower ALT amounts than single malts, suggesting a possible synergistic effect between its bioactive compounds. Thus, evaluating the biological activity of malts could contribute to the production of beers with a better functional profile and reduced hepatic impact. Novelty and scientific contribution. This study breaks new ground by exploring the role of malts in the antioxidant activity and hepatic effects of craft beer, providing new data that could guide the development of beverages with a functional profile that is more beneficial to health.