Comprehensive analysis of freeze-dried and sun-dried daylily in craft beer: Effects of addition levels on physicochemical properties, bioactivity, metabolomics, and volatile compounds
文献类型： 外文期刊
作者： Mu, Yuwen 1 ; Wang, Yonggang 2 ; Ni, Yulong 3 ; Zhang, Shiyu 4 ; Yang, Jianbin 5 ; Zeng, Chaozhen 1 ;
作者机构： 1.Agr Prod Storage & Proc Res Inst, Gansu Acad Agr Sci, Lanzhou, Gansu 730070, Peoples R China
2.Datong City Brand Agr & Technol Informat Dev Ctr, Operat Dept, Datong, Shanxi 037000, Peoples R China
3.Shanxi Binghua Food Technol Co Ltd, Datong 037305, Shanxi, Peoples R China
4.Datong Sanli Grp Agr Co Ltd, Datong 037399, Shanxi, Peoples R China
5.Inst Food Sci & Technol, Chinese Acad Agr Sci, Beijing 100193, Peoples R China
关键词： Daylily; Craft beer; Drying method; Bioactive compounds; Metabolomics; Volatile compounds; Antioxidant activity
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCI
摘要： This study investigates the impact of varying addition levels (5 %, 15 %, and 25 %) of freeze-dried (FD) and sundried (SD) daylily flowers on the physicochemical properties, bioactive compounds, antioxidant activities, metabolomic profiles, and volatile compounds in craft beer. Daylily addition significantly altered physicochemical parameters, with the 25 % FD treatment enhancing polyphenol content by 48 %, flavonoids by 40 %, and antioxidant activity (DPPH scavenging) by 33.4 %. Metabolomics analysis revealed significant changes in the beer's secondary metabolite profile, particularly in flavonoid biosynthesis, terpenoid metabolism, and key volatile compounds such as ionones and oxabicycloheptane derivatives. While FD samples showed higher concentrations of bioactive compounds, volatile compound analysis revealed that SD samples exhibited stronger flavor characteristics, particularly in fruity, green, sweet, and floral notes. Pathway enrichment analysis indicated greater preservation of bioactive compounds in FD samples, especially those involved in flavonoid and terpenoid biosynthesis pathways. However, high addition levels (25 %) of both treatments increased off-flavor precursors, highlighting the need for careful optimization. These findings demonstrate the potential of daylily flowers as a functional ingredient in craft beer, with freeze-drying better preserving bioactive compounds while sun-drying providing superior flavor characteristics, suggesting that drying methods should be selected based on specific product requirements. This study provides valuable insights for creating unique, healthy, and flavorful craft beers through optimized daylily addition.
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