Production and Analysis of Beer Supplemented with Chlorella vulgaris Powder

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