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Moreno Ravelo RC, Masch JD, Gastl M, Becker T. Effect of molar mass and size of non-alcoholic beer fractions and their relevance toward palate fullness intensity. Food Res Int 2023; 170:112725. [PMID: 37316000 DOI: 10.1016/j.foodres.2023.112725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/21/2023] [Accepted: 03/16/2023] [Indexed: 06/16/2023]
Abstract
Palate fullness intensity and mouthfeel descriptors are essential sensory characteristics of non-alcoholic beers (NABs). The descriptor's perception might be influenced by the molar distribution of the non-volatile matrix in cereal-based beverages like NABs. However, only limited information is available on the molar mass of different substances in NABs. This study investigated the role of weight average molar mass (Mw) and size of NABs fractions and their relation to sensory perception. Industrialized bottom-fermented NABs (n = 28) from the German market and NABs produced by different methods were used in this study. A trained sensory panel evaluated palate fullness intensity, mouthfeel, and basic taste descriptors (as additional quality parameters). Asymmetric flow field-flow fractionation was used to fractionate NABs, while Mw was determined by multi-angle light scattering and differential refractive index detectors. The NABs were fractionated into three groups containing different substances: proteins, proteins-polyphenol complexes (P-PC) and low molar mass (non-)starch polysaccharides (LN-SP), and high molar mass (non-)starch polysaccharides (HN-SP). The Mw range of proteins was 18.3-41 kDa, P-PC and LN-SP 43-122.6 kDa, and HN-SP 0.40-2.18·103 kDa. Harmony, defined as the sweet and sour ratio, influenced the palate fullness intensity perception. In the harmonic samples (sour/sweet sensory balanced), the size of HN-SP (> 25 nm) showed a positive correlation to palate fullness intensity. The results suggest the importance of dextrins, arabinoxylan, and β-glucan in modulating the sensory characteristics of harmonic bottom-fermented NABs.
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Affiliation(s)
- Rolando César Moreno Ravelo
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, 85354 Freising, Germany
| | - Jens Dieter Masch
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, 85354 Freising, Germany
| | - Martina Gastl
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, 85354 Freising, Germany
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Lin CL, Petersen MA, Gottlieb A. Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases. Molecules 2023; 28:molecules28114419. [PMID: 37298894 DOI: 10.3390/molecules28114419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due to the manufacturing processes. The employment of non-conventional yeasts partially mitigates this problem. In this study, we used proteases to optimize the wort amino acid profile for better aroma production during yeast fermentation. The design of experiments was applied to increase the leucine molar fraction, aiming to boost 3-methylbutan-1-ol and 3-methylbutyl acetate (banana-like aromas). This led to an increase from 7% to 11% leucine in wort after protease treatment. The aroma output in the subsequent fermentation, however, was yeast-dependent. An 87% increase of 3-methylbutan-1-ol and a 64% increase of 3-methylbutyl acetate were observed when Saccharomycodes ludwigii was used. When Pichia kluyveri was employed, higher alcohols and esters from valine and isoleucine were increased: 58% more of 2-methylpropyl acetate, 67% more of 2-methylbutan-1-ol, and 24% more of 2-methylbutyl acetate were observed. Conversely, 3-methylbutan-1-ol decreased by 58% and 3-methylbutyl acetate largely remained the same. Apart from these, the amounts of aldehyde intermediates were increased to a varying extent. The impact of such increases in aromas and off-flavors on the perception of low-alcohol beer remains to be evaluated by sensory analysis in future studies.
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Affiliation(s)
- Claire Lin Lin
- Brewing AR 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens Lyngby, Denmark
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Andrea Gottlieb
- Brewing AR 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens Lyngby, Denmark
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Staszak K, Wieszczycka K. Membrane techniques in the production of beverages. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.
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Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
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Karaalioğlu O, Yüceer YK. Nonconventional yeasts to produce aroma compounds by using agri-food waste materials. FEMS Yeast Res 2021; 21:6455311. [PMID: 34875055 DOI: 10.1093/femsyr/foab063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Accepted: 12/03/2021] [Indexed: 11/12/2022] Open
Abstract
Nowadays, biotechnological applications are emphasized to ensure sustainable development by reutilizing waste materials to prevent ecological problems and to produce or recover compounds that may have positive effects on health. Yeasts are fascinating microorganisms that play a key role in several traditional and innovative processes. Although Saccharomyces is the most important genus of yeasts, and they are major producers of biotechnological products worldwide, a variety of other yeast genera and species than Saccharomyces that are called 'non-Saccharomyces' or 'nonconventional' yeasts also have important potential for use in biotechnological applications. Some of the nonconventional yeast strains offer a unique potential for biotechnological applications to produce valuable secondary metabolites due to their characteristics of surviving and growing in such extreme conditions, e.g. wide substrate range, rapid growth, thermotolerance, etc. In this review, we aimed to summarize potential biotechnological applications of some nonconventional yeasts (Kluyveromyces spp., Yarrowia spp., Pichia spp., Candida spp., etc.) to produce industrially important aroma compounds (phenylethyl alcohol, phenylethyl acetate, isobutyl acetate, diacetyl, etc.) by reutilizing agri-food waste materials in order to prevent ecological problems and to produce or recover compounds that may have positive effects on health.
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Affiliation(s)
- Onur KaraalioÄŸlu
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
| | - Yonca Karagül Yüceer
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
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Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer. Foods 2021; 10:foods10071602. [PMID: 34359472 PMCID: PMC8306714 DOI: 10.3390/foods10071602] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 12/02/2022] Open
Abstract
Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery. However, the recovery of valuable fermentation by-products is rarely performed due to limited data about the enrichment and depletion of ethanol and aromatic compounds. The influence of operating conditions on the transfer of ethanol and aroma compounds to the recovery fluid, henceforth, ‘aromawater’, has not yet been fully explored. Therefore, this study involved examining how ethanol concentration and aroma compounds in the aromawater are affected by the condenser temperature and reflux rate during thermal dealcoholisation. The aim was to obtain an aromawater having a maximum level of valuable aroma substances and a minimum level of ethanol for re-blending with non-alcoholic beer, hypothetically causing aroma intensification. An industrial system was used for sample production. Ethanol as well as higher alcohols and ester concentrations were analysed in the different material flows, and mass balances were thus compiled. Sensory analysis was performed to evaluate the beer aroma’s intensification as a sustainable industrial application. The obtained results indicate that increased condenser temperature was associated with increased aroma concentrations in the aromawater. If the temperature of the condenser’s coolant exceeded 15 °C, dealcoholisation < 0.05% abv could not be guaranteed. A higher reflux rate led to higher concentrations of fermentation by-products in the aromawater. Finally, the aroma profile of three non-alcoholic beers (0.0% abv, 0.5% abv after blending with original beer, and 0.5% abv after blending with aromawater) were evaluated. By blending, the attributes ‘estery’ and ‘flowery’ were assessed as dominant. The effect was more pronounced with aromawater than with the original beer.
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Castro-Muñoz R, Ahmad MZ, Cassano A. Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110, Toluca De Lerdo, Mexico
| | - M. Zamidi Ahmad
- Organic Materials Innovation Center (OMIC),University of Manchester, Oxford Road, Manchester M13 9PL, United Kingdom
| | - Alfredo Cassano
- Institute on Membrane Technology ITM-CNR Via P. Bucci, 17/C, 87036, Rende, (CS), Italy
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Puligundla P, Smogrovicova D, Mok C. Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiol (Praha) 2021; 66:525-541. [PMID: 34097198 DOI: 10.1007/s12223-021-00881-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.
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Affiliation(s)
- Pradeep Puligundla
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea.
| | - Daniela Smogrovicova
- Institute of Biotechnology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
| | - Chulkyoon Mok
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea
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Abstract
Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.
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