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Moreno Ravelo RC, Gastl M, Becker T. Characterization of molar mass and conformation of relevant (non-)starch polysaccharides in cereal-based beverages. Int J Biol Macromol 2024; 261:129942. [PMID: 38311131 DOI: 10.1016/j.ijbiomac.2024.129942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/25/2024] [Accepted: 02/01/2024] [Indexed: 02/06/2024]
Abstract
Arabinoxylans, β-glucans, and dextrins influence the brewing industry's filtration process and product quality. Despite their relevance, only a maximum concentration of β-glucans is recommended. Nevertheless, filtration problems are still present, indicating that although the chemical concentration is essential, other parameters should be investigated. Molar mass and conformation are important polymer physical characteristics often neglected in this industry. Therefore, this research proposes an approach to physically characterize enzymatically isolated beer polysaccharides by asymmetrical flow field-flow fractionation coupled to multi-angle light scattering and differential refractive index detector. Based on the obtained molar masses, root-mean-square radius (rrms from MALS), and hydrodynamic radius (rhyd), conformational properties such as apparent density (ρapp) and rrms/rhyd can be calculated based on their molar mass and size. Consequently, the ρapp and rrms/rhyd behavior hints at the different structures within each polysaccharide. The rrms/rhyd 1.2 and high ρapp values on low molar mass dextrins (1-2·105 g/mol) indicate branches, while aggregated structures at high molar masses on arabinoxylans and β-glucans (2·105 -6·106 g/mol) are due to an increase of ρapp and a rrms/rhyd (0.6-1). This methodology provides a new perspective to analyze starch and non-starch polysaccharides in cereal-based beverages since different physical characteristics could influence beer's filtration and sensory characteristics.
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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, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
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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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Fox D, Sahin AW, De Schutter DP, Arendt EK. Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1938430] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Daniel Fox
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Elke K. Arendt
- School of Food and Nutritional Sciences and APC Microbiome Ireland, University College Cork, Cork, Ireland
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Krebs G, Gastl M, Becker T. Chemometric modeling of palate fullness in lager beers. Food Chem 2020; 342:128253. [PMID: 33229155 DOI: 10.1016/j.foodchem.2020.128253] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 08/25/2020] [Accepted: 09/27/2020] [Indexed: 11/27/2022]
Abstract
Palate fullness and mouthfeel of beer are key attributes of sensory beer quality. Non-volatile substances and molar mass fractions influence sensory perceptions of palate fullness and mouthfeel. However, systematic correlations between sensory attributes and native beer compounds have not been evaluated within the concentration range found in lager beer. This article reports a chemometric analysis of 41 lager beers by evaluating analytical data of beer compositions, palate fullness, and mouthfeel descriptors. AF4-MALS-dRI indicated high variability in the macromolecular compositions of classical lager beers. Screened beers were clustered into groups differing significantly in palate fullness intensity and macromolecular distribution. Significant correlations were found between palate fullness and macromolecular fractions and beer composition parameters: original gravity, viscosity, indices of macromolecular distribution, total nitrogen (p < 0.001), and β-glucan (p < 0.01). Thus, a model was built using partial least square regression (PLS) analysis to predict the palate fullness intensity in beers (R2C = 0.7993). This model can be used as a guideline by brewers to control palate fullness and mouthfeel.
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Affiliation(s)
- Georg Krebs
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, 85354 Freising, Germany
| | - Martina Gastl
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, 85354 Freising, Germany
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Ignat MV, Salanță LC, Pop OL, Pop CR, Tofană M, Mudura E, Coldea TE, Borșa A, Pasqualone A. Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods 2020; 9:E1031. [PMID: 32752167 PMCID: PMC7466267 DOI: 10.3390/foods9081031] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/12/2022] Open
Abstract
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
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Affiliation(s)
- Maria Valentina Ignat
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Maria Tofană
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Andrei Borșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
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