Abstract
This study examined the profile of bioactive peptides and polysaccharides in beer wort enriched with malted and unmalted hemp seeds. The aim of this research was to evaluate the influence of different hemp processing methods (malted versus unmalted) on the concentration and characteristics of bioactive compounds-specifically (1) peptides exhibiting antioxidant, anti-inflammatory, and antihypertensive activities and (2) soluble polysaccharide fractions that affect wort viscosity and prebiotic potential. The results indicated that supplementation with 10% malted hemp seeds was most favorable. This level of addition enhanced the peptide composition of the wort without adversely affecting fermentation efficiency. Moreover, it facilitated the generation of functional peptides with antioxidant and flavor-enhancing properties and introduced non-fermentable polysaccharides that improved wort viscosity and foam stability without the negative effects observed at higher hemp seed concentrations. In contrast, a 30% addition of hemp seeds, particularly in unmalted form, led to a reduction in fermentable sugar and peptide contents and increased the likelihood of fermentation slowdown. The incorporation of 10% malted hemp seeds has the potential to enhance the sensory and functional attributes of beer, primarily due to the presence of bioactive peptides and polysaccharides, while maintaining fermentation performance and clarity. Fermentation and brewing efficiency may decline at higher hemp seed inclusion rates, warranting further investigation. The use of unmalted hemp necessitates enzymatic treatment to improve fermentable sugar availability. Additionally, high-performance size-exclusion chromatography (HPSEC) proved to be a valuable analytical tool for optimizing wort composition in the development of hemp-enriched beers.