Abstract
<jats:p>The increasing demand for functional beverages has stimulated interest in developing non-alcoholic beers with enhanced nutritional and health-promoting properties. This study investigated the effect of replacing 20–30% of barley malt with wheat bran enriched with linseed or sunflower seeds on the antioxidant activity, polyphenol content, vitamin composition, mineral profile, and selected physicochemical properties of non-alcoholic beer. The impact of adding oak chips (2% or 4% of the grist) during the third or fourth stage of mashing was also evaluated. Eight beer formulations were produced using different proportions of wheat bran, linseed, and sunflower seeds. The experimental beers were compared with a commercial Polish non-alcoholic beer, Żywiec 0%. The results demonstrate that partial substitution of barley malt with wheat bran enriched with linseed or sunflower seeds is an effective approach for producing non-alcoholic beer with enhanced antioxidant capacity and improved nutritional value, offering potential for the development of functional beer products.</jats:p>