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Romano G, Tufariello M, Calabriso N, Del Coco L, Fanizzi FP, Blanco A, Carluccio MA, Grieco F, Laddomada B. Pigmented cereals and legume grains as healthier alternatives for brewing beers. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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2
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Romero‐Medina A, Estarrón‐Espinosa M, Verde‐Calvo JR, Lelièvre‐Desmas M, Escalona‐Buendía HB. Pigmented corn for brewing purpose: From grains to malt, a study of volatile composition. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Mirna Estarrón‐Espinosa
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C Zapopan Mexico
| | | | - Maud Lelièvre‐Desmas
- UMR‐Transfrontalière 1158 BioEcoAgro, Yncrea Hauts‐de‐France, Univ. Lille, Univ. Artois, ULCO, UPJV, Univ. Liège, INRAE Lille France
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3
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Robledo-Márquez K, Ramírez V, González-Córdova AF, Ramírez-Rodríguez Y, García-Ortega L, Trujillo J. Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects. Food Res Int 2021; 147:110482. [PMID: 34399478 DOI: 10.1016/j.foodres.2021.110482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 05/13/2021] [Accepted: 05/23/2021] [Indexed: 12/19/2022]
Abstract
In Mexico, close to 200 fermented products have been described, of which, approximately 20 are beverages. They were obtained through rustic and ancestral fermentation methods by different indigenous Mexican communities; most of them were used in ceremonies, agricultural work, and other occasions. For their elaboration, different substrates obtained from plants are used, where uncontrolled and low-scale spontaneous anaerobic fermentation occurs. In Mexico, some of these products are considered as nutritional sources and functional beverages; the study of those products has revealed the presence of multiple compounds of biological importance. Additionally, elder generations attribute healing properties against diverse illnesses to these beverages. The aim of this review is to highlight the available information on twelve traditional Mexican fermented beverages, their traditional uses, and their fermentation processes along with toxicological, chemical, nutritional, and functional studies as seen from different areas of investigation. In the literature, pulque, cocoa, and pozol were the beverages with the greatest amount of described health properties; sendechó and guarapo were less characterized. Polyphenols, gallic and ferulic acid, anthocyanins and saponins were the most abundant molecules in all beverages. Finally, it is important to continue this research in order to determine the microorganisms that are involved in the fermentation process, as well as the organoleptic and beneficial properties they lend to the traditional Mexican fermented beverages.
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Affiliation(s)
- K Robledo-Márquez
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica (IPICYT), San Luis Potosí 78216, Mexico
| | - V Ramírez
- Departamento de Cirugía Experimental, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Tlalpan, Ciudad de México 14080, Mexico
| | - A F González-Córdova
- Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos y de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), La Victoria, Hermosillo, Sonora 83304, Mexico
| | - Y Ramírez-Rodríguez
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica (IPICYT), San Luis Potosí 78216, Mexico; Consejo Nacional de Ciencia y Tecnología-Instituto Potosino de Investigación Científica y Tecnológica-Consorcio de Investigación, Innovación y Desarrollo para las Zonas Áridas (CONACYT-CIIDZA-IPICYT), San Luis Potosí 78216, Mexico
| | - L García-Ortega
- Departamento de Ingeniería Genética. Centro de Investigación y Estudios Avanzados de IPN (Cinvestav), Irapuato, Guanajuato 36824, Mexico
| | - J Trujillo
- Consejo Nacional de Ciencia y Tecnología-Instituto Potosino de Investigación Científica y Tecnológica-Consorcio de Investigación, Innovación y Desarrollo para las Zonas Áridas (CONACYT-CIIDZA-IPICYT), San Luis Potosí 78216, Mexico.
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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 2021; 10:foods10081831. [PMID: 34441608 PMCID: PMC8391379 DOI: 10.3390/foods10081831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 01/25/2023] Open
Abstract
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.
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Cadenas R, Caballero I, Nimubona D, Blanco CA. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods 2021; 10:1726. [PMID: 34441504 PMCID: PMC8392023 DOI: 10.3390/foods10081726] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/16/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.
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Affiliation(s)
| | | | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (R.C.); (I.C.); (D.N.)
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6
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Research progress on the antioxidant biological activity of beer and strategy for applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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Ambra R, Pastore G, Lucchetti S. The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health. Molecules 2021; 26:486. [PMID: 33477637 PMCID: PMC7831491 DOI: 10.3390/molecules26020486] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/14/2021] [Accepted: 01/15/2021] [Indexed: 11/16/2022] Open
Abstract
This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.
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Affiliation(s)
- Roberto Ambra
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy; (G.P.); (S.L.)
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Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use. Molecules 2021; 26:molecules26010199. [PMID: 33401767 PMCID: PMC7796034 DOI: 10.3390/molecules26010199] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/17/2020] [Accepted: 12/29/2020] [Indexed: 12/20/2022] Open
Abstract
Colored (orange, pink, red, purple, and blue) corn strongly attracted attention on its healthy properties mainly due to its anthocyanin and carotenoid composition which is also responsible for its pigmentation. The present review summarized the recent updates on the extraction and chemical characterization of the main plant secondary metabolites present in colored seeds, kernel, cob, husk, and silk. The main approaches used to stabilize the extracts have been discussed as well as their food and non-food uses. Both in vitro and in vivo (animal models) studies on the different effects (antibacterial, antimutagenic, antioxidant, and anti-inflammatory activities, effects on metabolic syndrome, diabetes, glucose and lipidic metabolism, and neuroprotection) of pigmented extracts on animal and human health have been summarized.
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Romero-Medina A, Estarrón-Espinosa M, Verde-Calvo JR, Lelièvre-Desmas M, Escalona-Buendía HB. Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers. Foods 2020; 9:foods9070886. [PMID: 32640626 PMCID: PMC7404799 DOI: 10.3390/foods9070886] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/26/2020] [Accepted: 06/28/2020] [Indexed: 01/15/2023] Open
Abstract
This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.
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Affiliation(s)
- Angélica Romero-Medina
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico; (A.R.-M.); (J.R.V.-C.)
| | - Mirna Estarrón-Espinosa
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C., Camino Arenero 1227, El Bajío, Zapopan 45019, Jalisco, Mexico;
| | - José Ramón Verde-Calvo
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico; (A.R.-M.); (J.R.V.-C.)
| | - Maud Lelièvre-Desmas
- UMR-Transfrontalière 1158 BioEcoAgro, Yncrea Hauts-de-France, Univ. Lille, Univ. Artois, ULCO, UPJV, Univ. Liège, INRAE, F-59000 Lille, France;
| | - Héctor B. Escalona-Buendía
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico; (A.R.-M.); (J.R.V.-C.)
- Correspondence:
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Hernández‐Becerra E, Contreras‐Jiménez B, Vuelvas‐Solorzano A, Millan‐Malo B, Muñoz‐Torres C, Oseguera‐Toledo ME, Rodriguez‐Garcia ME. Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties. Cereal Chem 2020. [DOI: 10.1002/cche.10256] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Ezequiel Hernández‐Becerra
- Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | - Brenda Contreras‐Jiménez
- Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | | | - Beatriz Millan‐Malo
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | | | - Miguel E. Oseguera‐Toledo
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | - Mario E. Rodriguez‐Garcia
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
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Physicochemical and antioxidative properties of Cornelian cherry beer. Food Chem 2019; 281:147-153. [DOI: 10.1016/j.foodchem.2018.12.093] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 12/18/2018] [Accepted: 12/18/2018] [Indexed: 11/19/2022]
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