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do Nascimento FMG, Trevisan MTS, Neto MLA, Owen RW, de Brito ES, Alexandre E Silva LM, Rocha KAD, Cesar CL, de Carvalho HF, Pelegati VB, da Silva SA, Marques SPD. Comparison of α and β-acid isomerization in hops and beer using HPLC, confocal microscopy, spectrofluorimetry and chemical analysis of metabolites and essential oils in flowers of different hop cultivars produced in Brazil. Food Chem 2024; 455:139879. [PMID: 38824725 DOI: 10.1016/j.foodchem.2024.139879] [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: 02/27/2024] [Revised: 04/11/2024] [Accepted: 05/27/2024] [Indexed: 06/04/2024]
Abstract
We used confocal microscopy and spectrofluorescence to characterize the emission spectra in hop flowers, to follow the isomerization processes in different hop preparations, and beers, to compare with HPLC extracted samples. Flowers of different hop cultivars produced in three regions of Brazil, were quantitated by HPLC and GC-MS. The fluorescence spectra showed two characteristic emission bands evaluated from different preparations. The isomerization process leads to a gradual decrease in fluorescence intensity as the reaction progresses. This demonstrates the valuable use of confocal microscopy and fluorescence spectroscopy for analysis of the correlation between bitter acid indices with fluorescence intensity and lifetime microscopy. Such techniques can be used directly in the flowers allowing rapid monitoring of the brewing process. Twenty-nine substances were characterized in the essential oils and some cultivars presented quantities of bitter acids and essential oil levels close to those expected for plants after more than three years of cultivation.
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Affiliation(s)
- Francisco Mateus Gomes do Nascimento
- Programa de Pós-graduação em Química. Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Campus do Pici - Bloco 935 superior - Laboratório de Produtos Naturais e Biotecnologia (LPNBio), CP: 60451-970, Fortaleza-CE, Brazil
| | - Maria Teresa Salles Trevisan
- Programa de Pós-graduação em Química. Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Campus do Pici - Bloco 935 superior - Laboratório de Produtos Naturais e Biotecnologia (LPNBio), CP: 60451-970, Fortaleza-CE, Brazil.
| | - Manoel Lourenço Alves Neto
- Departamento de Física, Universidade Federal do Ceará, Campus do Pici, CP: 60440-900, Fortaleza-CE, Brazil.
| | - Robert Wyn Owen
- Programa de Pós-graduação em Química. Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Campus do Pici - Bloco 935 superior - Laboratório de Produtos Naturais e Biotecnologia (LPNBio), CP: 60451-970, Fortaleza-CE, Brazil
| | | | - Lorena Mara Alexandre E Silva
- Embrapa Agroindústria Tropical, CP: 60511-110, Fortaleza-CE, Brazil; Departamento de Biologia Estrutural e Funcional, Universidade Estadual de Campinas, Instituto de Biologia, Campinas - SP, Brazil.
| | | | - Carlos Lenz Cesar
- Departamento de Física, Universidade Federal do Ceará, Campus do Pici, CP: 60440-900, Fortaleza-CE, Brazil.
| | - Hernandes Faustino de Carvalho
- Departamento de Biologia Estrutural e Funcional, Universidade Estadual de Campinas, Instituto de Biologia, Campinas - SP, Brazil; Instituto Nacional de Ciência e Tecnologia de Fotônica Aplicada à Biologia Celular, Instituto de Biologia, Universidade Estadual de Campinas, Campinas - SP, Brazil.
| | - Vitor Bianchin Pelegati
- Departamento de Biologia Estrutural e Funcional, Universidade Estadual de Campinas, Instituto de Biologia, Campinas - SP, Brazil; Instituto Nacional de Ciência e Tecnologia de Fotônica Aplicada à Biologia Celular, Instituto de Biologia, Universidade Estadual de Campinas, Campinas - SP, Brazil.
| | - Sthefanny Alves da Silva
- Departamento de Ensino, Instituto Federal de Educação, Ciência e Tecnologia do Ceará, 63902-580, Quixadá - CE, Brazil
| | - Samuel Pedro Dantas Marques
- Programa de Pós-graduação em Química. Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Campus do Pici - Bloco 935 superior - Laboratório de Produtos Naturais e Biotecnologia (LPNBio), CP: 60451-970, Fortaleza-CE, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Ceará. Departamento de Ensino, Rod. CE-040, Km 137,1 s/n, Aracati-CE 62800-000, Brazil.
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2
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van Zadelhoff A, Vincken JP, de Bruijn WJC. Exploring the formation of heterodimers of barley hydroxycinnamoylagmatines by oxidative enzymes. Food Chem 2024; 446:138898. [PMID: 38447386 DOI: 10.1016/j.foodchem.2024.138898] [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: 12/22/2023] [Revised: 02/16/2024] [Accepted: 02/27/2024] [Indexed: 03/08/2024]
Abstract
Dimers of hydroxycinnamoylagmatines are phenolic compounds found in barley and beer. Although they are bioactive and sensory-active compounds, systematic reports on their structure-property relationships are missing. This is partly due to lack of protocols to obtain a diverse set of hydroxycinnamoylagmatine homo- and heterodimers. To better understand dimer formation in complex systems, combinations of the monomers coumaroylagmatine (CouAgm), feruloylagmatine (FerAgm), and sinapoylagmatine (SinAgm) were incubated with horseradish peroxidase. For all combinations, the main oxidative coupling products were homodimers. Additionally, minor amounts of heterodimers were formed, except for the combination of FerAgm and CouAgm. Oxidative coupling was also performed with laccases from Agaricus bisporus and Trametes versicolor, resulting in formation of the same coupling products and no formation of CouAgm-FerAgm heterodimers. Our protocol for oxidative coupling combinations of hydroxycinnamoylagmatines yielded a structurally diverse set of coupling products, facilitating production of dimers for future research on their structure-property relationships.
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Affiliation(s)
- Annemiek van Zadelhoff
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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3
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Tejero A, León-Navarro DA, Martín M. Effect of Xanthohumol, a Bioactive Natural Compound from Hops, on Adenosine Pathway in Rat C6 Glioma and Human SH-SY5Y Neuroblastoma Cell Lines. Nutrients 2024; 16:1792. [PMID: 38892725 PMCID: PMC11174739 DOI: 10.3390/nu16111792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/17/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024] Open
Abstract
Xanthohumol (Xn) is an antioxidant flavonoid mainly extracted from hops (Humulus lupulus), one of the main ingredients of beer. As with other bioactive compounds, their therapeutic potential against different diseases has been tested, one of which is Alzheimer's disease (AD). Adenosine is a neuromodulatory nucleoside that acts through four different G protein-coupled receptors: A1 and A3, which inhibit the adenylyl cyclases (AC) pathway, and A2A and A2B, which stimulate this activity, causing either a decrease or an increase, respectively, in the release of excitatory neurotransmitters such as glutamate. This adenosinergic pathway, which is altered in AD, could be involved in the excitotoxicity process. Therefore, the aim of this work is to describe the effect of Xn on the adenosinergic pathway using cell lines. For this purpose, two different cellular models, rat glioma C6 and human neuroblastoma SH-SY5Y, were exposed to a non-cytotoxic 10 µM Xn concentration. Adenosine A1 and A2A, receptor levels, and activities related to the adenosine pathway, such as adenylate cyclase, protein kinase A, and 5'-nucleotidase, were analyzed. The adenosine A1 receptor was significantly increased after Xn exposure, while no changes in A2A receptor membrane levels or AC activity were reported. Regarding 5'-nucleotidases, modulation of their activity by Xn was noted since CD73, the extracellular membrane attached to 5'-nucleotidase, was significantly decreased in the C6 cell line. In conclusion, here we describe a novel pathway in which the bioactive flavonoid Xn could have potentially beneficial effects on AD as it increases membrane A1 receptors while modulating enzymes related to the adenosine pathway in cell cultures.
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Affiliation(s)
| | - David Agustín León-Navarro
- Department of Inorganic and Organic Chemistry and Biochemistry, Faculty of Chemical Sciences and Technologies, Institute of Biomedicine, IDISCAM, University of Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain; (A.T.); (M.M.)
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4
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Carabetta S, Di Sanzo R, Andronaco P, Canino F, Branyik T, Salafia F, Fuda S, Muscolo A, Russo M. UHPLC-PAD Protocol for the Simultaneous Identification of Polyphenols and Bitter Acids: Organoleptic and Nutraceutical Fingerprinting of Bergamot-Flavored Craft Beer. Foods 2024; 13:1149. [PMID: 38672822 PMCID: PMC11049281 DOI: 10.3390/foods13081149] [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: 03/07/2024] [Revised: 04/03/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
In this study, a UHPLC-PDA method for the simultaneous identification of polyphenols and bitter acids (alpha, beta, and isoalpha) in beer was developed. The resulting chemical profiles were leveraged to distinguish the characteristics of four (IPA, Lager, Blanche, ALE) bergamot-flavored beers, produced on a pilot-scale plant. In a streamlined 29 min analysis, thirty polyphenols and fourteen bitter acids were successfully identified under optimized separation conditions. Validation, encompassing parameters such as LOD (from 0.028 ppm for isorhamnetin to 0.106 for narirutin), LOQ (from 0.077 ppm for naringenin to 0.355 for narirutin), R2 (always more than 0.9992), repeatability (from 0.67% for tangeretin to 6.38% for myricetin), and reproducibility (from 0.99% for sinensetin to 6% for naringin), was conducted for polyphenol quantification using constructed calibration curves with seven levels. Exploring polyphenolic components as potential discriminators among different beer styles, a total of thirty-two polyphenolic compounds were identified and quantified, including characteristic bergamot peel polyphenols like neoeriocitrin (from 7.85 ppm for CBS2 to 11.95 ppm in CBS1); naringin (from 4.56 ppm for CBS4 to 10.96 in CBS1), and neohesperidin (from 5.93 in CBS3 to 15.95 for CBS2). The multivariate analysis provided additional insights into variations among specific beer styles, revealing discrepancies in the presence or relative concentrations of specific compounds linked to brewing ingredients and processes. This research enhances the fingerprinting of the chemistry governing beer quality through a straightforward and cost-effective analytical approach.
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Affiliation(s)
- Sonia Carabetta
- Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (S.C.); (P.A.); (F.S.); (S.F.); (M.R.)
| | - Rosa Di Sanzo
- Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (S.C.); (P.A.); (F.S.); (S.F.); (M.R.)
| | - Pietro Andronaco
- Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (S.C.); (P.A.); (F.S.); (S.F.); (M.R.)
- Laboratory of Pedology and Soil Ecology, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (F.C.); (A.M.)
| | - Francesco Canino
- Laboratory of Pedology and Soil Ecology, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (F.C.); (A.M.)
| | - Tomas Branyik
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech Republic;
| | - Fabio Salafia
- Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (S.C.); (P.A.); (F.S.); (S.F.); (M.R.)
| | - Salvatore Fuda
- Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (S.C.); (P.A.); (F.S.); (S.F.); (M.R.)
| | - Adele Muscolo
- Laboratory of Pedology and Soil Ecology, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (F.C.); (A.M.)
| | - Mariateresa Russo
- Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy; (S.C.); (P.A.); (F.S.); (S.F.); (M.R.)
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Fan G, Wang X, Gao C, Kang X, Xue H, Huang W, Zhan J, You Y. Effects of Active Ingredients in Alcoholic Beverages and Their De-Alcoholized Counterparts on High-Fat Diet Bees: A Comparative Study. Molecules 2024; 29:1693. [PMID: 38675513 PMCID: PMC11052269 DOI: 10.3390/molecules29081693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 03/28/2024] [Accepted: 03/29/2024] [Indexed: 04/28/2024] Open
Abstract
The mechanisms by which alcohol, alcoholic beverages, and their de-alcoholized derivatives affect animal physiology, metabolism, and gut microbiota have not yet been clarified. The polyphenol, monosaccharide, amino acid, and organic acid contents of four common alcoholic beverages (Chinese Baijiu, beer, Chinese Huangjiu, and wine) and their de-alcoholized counterparts were analyzed. The research further explored how these alcoholic beverages and their non-alcoholic versions affect obesity and gut microbiota, using a high-fat diet bee model created with 2% palm oil (PO). The results showed that wine, possessing the highest polyphenol content, and its de-alcoholized form, particularly when diluted five-fold (WDX5), markedly improved the health markers of PO-fed bees, including weight, triglycerides, and total cholesterol levels in blood lymphocytes. WDX5 treatment notably increased the presence of beneficial microbes such as Bartonella, Gilliamella, and Bifidobacterium, while decreasing Bombilactobacillus abundance. Moreover, WDX5 was found to closely resemble sucrose water (SUC) in terms of gut microbial function, significantly boosting short-chain fatty acids, lipopolysaccharide metabolism, and associated enzymatic pathways, thereby favorably affecting metabolic regulation and gut microbiota stability in bees.
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Affiliation(s)
- Guanghe Fan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; (G.F.); (W.H.)
| | - Xiaofei Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China;
| | - Cuicui Gao
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; (G.F.); (W.H.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Xiping Kang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; (G.F.); (W.H.)
| | - Huimin Xue
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; (G.F.); (W.H.)
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; (G.F.); (W.H.)
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; (G.F.); (W.H.)
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; (G.F.); (W.H.)
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6
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Zhang L, Lin L, Hu Y, Wu D, Zhang Z, Chen C, Wang L, Li J. Debittering of Emblica ( Phyllanthus emblica L.) fruit powder: Preparation and biological activity. Food Chem X 2024; 21:100853. [PMID: 38282828 PMCID: PMC10818184 DOI: 10.1016/j.fochx.2023.100853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 01/30/2024] Open
Abstract
Emblica, also known as Phyllanthus emblica L., is a drug homologous food that is rich in polyphenols with various biological activities. However, its bitterness and astringency pose a significant challenge to its utilization in food products. In this study, we aimed to identify the optimal conditions for debittering Emblica. Our findings revealed that the best debittering conditions were: temperature = 50 °C, pH = 4, α-l-rhamnosidase concentration 200 U/g, and time = 5 h. High-performance liquid chromatography (HPLC) and molecular docking analysis revealed that enzymatic hydrolysis partially removed bitterness compounds. The results of antioxidant activity, xanthine oxidase, and α-glucosidase inhibitory activity assays confirmed that the Emblica fruit powder still exhibited good biological activity after enzymatic debitterization. Moreover, gastric fluids treatment might contribute to the above enhancing effect of enzymatic hydrolysates of Emblica. This study provided a theoretical basis for promoting the processing and utilization of Emblica fruit powder, as well as understanding its biological activity.
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Affiliation(s)
- Lingyu Zhang
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Liting Lin
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yunxuan Hu
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Dazhou Xinyan (Xiamen) Biotechnology Co., Ltd, Xiamen 361021, Fujian, China
| | - Daren Wu
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Zhengxiao Zhang
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Chaoxiang Chen
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Li Wang
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Jian Li
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
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7
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Schreurs M, Piampongsant S, Roncoroni M, Cool L, Herrera-Malaver B, Vanderaa C, Theßeling FA, Kreft Ł, Botzki A, Malcorps P, Daenen L, Wenseleers T, Verstrepen KJ. Predicting and improving complex beer flavor through machine learning. Nat Commun 2024; 15:2368. [PMID: 38531860 DOI: 10.1038/s41467-024-46346-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 02/21/2024] [Indexed: 03/28/2024] Open
Abstract
The perception and appreciation of food flavor depends on many interacting chemical compounds and external factors, and therefore proves challenging to understand and predict. Here, we combine extensive chemical and sensory analyses of 250 different beers to train machine learning models that allow predicting flavor and consumer appreciation. For each beer, we measure over 200 chemical properties, perform quantitative descriptive sensory analysis with a trained tasting panel and map data from over 180,000 consumer reviews to train 10 different machine learning models. The best-performing algorithm, Gradient Boosting, yields models that significantly outperform predictions based on conventional statistics and accurately predict complex food features and consumer appreciation from chemical profiles. Model dissection allows identifying specific and unexpected compounds as drivers of beer flavor and appreciation. Adding these compounds results in variants of commercial alcoholic and non-alcoholic beers with improved consumer appreciation. Together, our study reveals how big data and machine learning uncover complex links between food chemistry, flavor and consumer perception, and lays the foundation to develop novel, tailored foods with superior flavors.
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Affiliation(s)
- Michiel Schreurs
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Supinya Piampongsant
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Miguel Roncoroni
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Lloyd Cool
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Laboratory of Socioecology and Social Evolution, KU Leuven, Naamsestraat 59, B-3000, Leuven, Belgium
| | - Beatriz Herrera-Malaver
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Christophe Vanderaa
- Laboratory of Socioecology and Social Evolution, KU Leuven, Naamsestraat 59, B-3000, Leuven, Belgium
| | - Florian A Theßeling
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Łukasz Kreft
- VIB Bioinformatics Core, VIB, Rijvisschestraat 120, B-9052, Ghent, Belgium
| | - Alexander Botzki
- VIB Bioinformatics Core, VIB, Rijvisschestraat 120, B-9052, Ghent, Belgium
| | | | - Luk Daenen
- AB InBev SA/NV, Brouwerijplein 1, B-3000, Leuven, Belgium
| | - Tom Wenseleers
- Laboratory of Socioecology and Social Evolution, KU Leuven, Naamsestraat 59, B-3000, Leuven, Belgium
| | - Kevin J Verstrepen
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium.
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium.
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium.
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8
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Mahli A, Thasler WE, Biendl M, Hellerbrand C. Hop-derived Humulinones Reveal Protective Effects in in vitro Models of Hepatic Steatosis, Inflammation and Fibrosis. PLANTA MEDICA 2023; 89:1138-1146. [PMID: 37343573 DOI: 10.1055/a-2103-3230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2023]
Abstract
Nonalcoholic fatty liver disease (NAFLD) is emerging as leading cause of liver disease worldwide. Specific pharmacologic therapy for NAFLD is a major unmet medical need. Recently, iso-alpha acids, hop-derived bitter compounds in beer, have been shown to beneficially affect NAFLD pathology. Humulinones are further hop derived bitter acids particularly found in modern styles of beer. So far, biological effects of humulinones have been unknown. Here, we investigated the effect of humulinones in in vitro models for hepatic steatosis, inflammation and fibrosis. Humulinones dose-dependently inhibited fatty acid induced lipid accumulation in primary human hepatocytes. Humulinones reduced the expression of fatty acid uptake transporter CD36 and key enzymes of (de novo) lipid synthesis. Conversely, humulinones increased the expression of FABP1, CPT1 and ACOX1, indicative for increased lipid combustion. Furthermore, humulinones ameliorated steatosis induced pro-inflammatory gene expression. Furthermore, humulinones significantly reduced the expression of pro-inflammatory and pro-fibrogenic factors in control as well as lipopolysaccharide treated activated hepatic stellate cells, which play a key role in hepatic fibrosis. In conclusion, humulinones beneficially affect different pathophysiological steps of NAFLD. Our data suggest humulinones as promising therapeutic agents for the prevention and treatment of NAFLD.
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Affiliation(s)
- Abdo Mahli
- Institute of Biochemistry, Friedrich-Alexander University Erlangen-Nürnberg, Erlangen, Germany
- Department of Pharmacology and Biomedical Sciences, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, Jordan
| | - Wolfgang E Thasler
- Human Tissue and Cell Research-Services GmbH, Planegg/Martinsried, Germany
| | - Martin Biendl
- Hopsteiner, Hallertauer Hopfenveredelung GmbH, Mainburg, Germany
| | - Claus Hellerbrand
- Institute of Biochemistry, Friedrich-Alexander University Erlangen-Nürnberg, Erlangen, Germany
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9
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Díaz AB, Durán-Guerrero E, Valiente S, Castro R, Lasanta C. Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer's Yeast. Foods 2023; 12:2912. [PMID: 37569181 PMCID: PMC10418778 DOI: 10.3390/foods12152912] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 07/24/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
The development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using Saccharomyces boulardii as an alternative to conventional brewer's yeast. The strain was able to grow in worts prepared with hops containing different alpha-acid concentrations, attaining in all cases a final cell concentration above 1·108 cells mL-1. Some differences were found in the physicochemical parameters of beers brewed with S. boulardii compared to those brewed with a standard brewer's yeast. Probiotic beers turned out to be less cloudy, which could help with a possible filtering step; less alcoholic in some cases; a healthier alternative; and with a slightly lower pH, interesting for the reduction of spoilage risk. Thirty volatile compounds were determined in the samples, and, in general, the beers brewed with the probiotic yeast presented significantly higher concentrations for the majority of the studied volatile compounds. In addition, multivariate statistical analysis was successfully performed to differentiate the beers obtained in terms of their volatile composition. Probiotic and standard beers were also subjected to sensory analysis, and they presented similar results in their overall impression.
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Affiliation(s)
- Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (A.B.D.); (S.V.); (C.L.)
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain;
| | - Sergio Valiente
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (A.B.D.); (S.V.); (C.L.)
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain;
| | - Cristina Lasanta
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (A.B.D.); (S.V.); (C.L.)
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10
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Zhao X, Yin Y, Fang W, Yang Z. What happens when fruit married with beer? Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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11
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Trius-Soler M, Praticò G, Gürdeniz G, Garcia-Aloy M, Canali R, Fausta N, Brouwer-Brolsma EM, Andrés-Lacueva C, Dragsted LO. Biomarkers of moderate alcohol intake and alcoholic beverages: a systematic literature review. GENES & NUTRITION 2023; 18:7. [PMID: 37076809 PMCID: PMC10114415 DOI: 10.1186/s12263-023-00726-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Accepted: 04/04/2023] [Indexed: 04/21/2023]
Abstract
The predominant source of alcohol in the diet is alcoholic beverages, including beer, wine, spirits and liquors, sweet wine, and ciders. Self-reported alcohol intakes are likely to be influenced by measurement error, thus affecting the accuracy and precision of currently established epidemiological associations between alcohol itself, alcoholic beverage consumption, and health or disease. Therefore, a more objective assessment of alcohol intake would be very valuable, which may be established through biomarkers of food intake (BFIs). Several direct and indirect alcohol intake biomarkers have been proposed in forensic and clinical contexts to assess recent or longer-term intakes. Protocols for performing systematic reviews in this field, as well as for assessing the validity of candidate BFIs, have been developed within the Food Biomarker Alliance (FoodBAll) project. The aim of this systematic review is to list and validate biomarkers of ethanol intake per se excluding markers of abuse, but including biomarkers related to common categories of alcoholic beverages. Validation of the proposed candidate biomarker(s) for alcohol itself and for each alcoholic beverage was done according to the published guideline for biomarker reviews. In conclusion, common biomarkers of alcohol intake, e.g., as ethyl glucuronide, ethyl sulfate, fatty acid ethyl esters, and phosphatidyl ethanol, show considerable inter-individual response, especially at low to moderate intakes, and need further development and improved validation, while BFIs for beer and wine are highly promising and may help in more accurate intake assessments for these specific beverages.
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Affiliation(s)
- Marta Trius-Soler
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
- Polyphenol Research Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921, Santa Coloma de Gramanet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de La Obesidad Y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain
| | - Giulia Praticò
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
| | - Gözde Gürdeniz
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
| | - Mar Garcia-Aloy
- Biomarker & Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, San Michele All'Adige, Italy
| | - Raffaella Canali
- Consiglio Per La Ricerca in Agricoltura E L'analisi Dell'economia Agraria (CREA) Research Centre for Food and Nutrition, Rome, Italy
| | - Natella Fausta
- Consiglio Per La Ricerca in Agricoltura E L'analisi Dell'economia Agraria (CREA) Research Centre for Food and Nutrition, Rome, Italy
| | - Elske M Brouwer-Brolsma
- Division of Human Nutrition and Health, Department Agrotechnology and Food Sciences, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Cristina Andrés-Lacueva
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921, Santa Coloma de Gramanet, Spain
- Biomarker & Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- Centro de Investigación Biomédica en Red de Fragilidad Y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, 28029, Madrid, Spain
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark.
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12
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González-Salitre L, Guillermo González-Olivares L, Antobelli Basilio-Cortes U. Humulus lupulus L. a potential precursor to human health: High hops craft beer. Food Chem 2023; 405:134959. [PMID: 36435101 DOI: 10.1016/j.foodchem.2022.134959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 10/29/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022]
Affiliation(s)
- Lourdes González-Salitre
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183, Mineral de la Reforma, Hidalgo, Mexico
| | - Luis Guillermo González-Olivares
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183, Mineral de la Reforma, Hidalgo, Mexico.
| | - Ulin Antobelli Basilio-Cortes
- Área Académica de Biotecnología Agropecuaria, Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Carretera a Delta, Ejido Nuevo León s/n, C.P. 21705 Mexicali, Baja California, Mexico.
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13
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Agorastos G, Klosse B, Hoekstra A, Meuffels M, Welzen J, Halsema VE, Bast A, Klosse P. Instrumental classification of beer based on mouthfeel. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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14
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Chen DQ, Zou C, Huang YB, Zhu X, Contursi P, Yin JF, Xu YQ. Adding functional properties to beer with jasmine tea extract. Front Nutr 2023; 10:1109109. [PMID: 36937349 PMCID: PMC10020177 DOI: 10.3389/fnut.2023.1109109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 02/13/2023] [Indexed: 03/06/2023] Open
Abstract
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.
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Affiliation(s)
- De-Quan Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Chun Zou
| | - Yi-Bin Huang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- College of Tea Science, Guizhou University, Guiyang, China
| | - Xuan Zhu
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, China
| | - Patrizia Contursi
- Department of Biology, University of Naples Federico II, Naples, Italy
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu
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Silva S, Oliveira AI, Cruz A, Oliveira RF, Almeida R, Pinho C. Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228007. [PMID: 36432109 PMCID: PMC9699228 DOI: 10.3390/molecules27228007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022]
Abstract
There is an increase in the popularity of craft beer, which is produced by small, independent, and traditional breweries. Since craft beer popularity is rising in Portugal this research focused on assessing physicochemical parameters, total phenolic content (TPC) and the antioxidant capacity of Portuguese craft beers and raw materials used in beer production. In this experimental study, 19 beer samples were analyzed. Parameters such as pH, Total Acidity, Reducing Sugar Content and TPC were evaluated. For the determination of antioxidant activity, DPPH scavenging activity and metal chelating activity (MCA) were analyzed in all samples. Craft beers demonstrated a high phenolic content (ranging from 343.78 mg GAE/L to 2172.49 mg GAE/L), significantly different from industrial beers. Craft beers demonstrated a higher inhibition of DPPH radicals and higher MCA than the raw materials. DPPH inhibition ranged from 36.5% to 96.0% for malt and 64.7% to 79.6% in hops samples. MCA also varied between the different samples, with results of 12.0% to 24.8% in malt samples and 3.8% to 23.5% in hops. Raw materials can potentially influence the antioxidant activity of the resulting beer. Positive correlations between TPC and physicochemical properties can be useful to help consumers choose beers with added value for health.
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Affiliation(s)
- Sara Silva
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Ana Isabel Oliveira
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Agostinho Cruz
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Rita Ferraz Oliveira
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Rubim Almeida
- CIBIO, Research Center in Biodiversity and Genetic Resources, InBIO-Associate Laboratory, University of Porto, 4485-661 Vairão, Portugal
- Department of Biology, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
- PO Herbarium, MHNC-UP—Museum of Natural History and Science of the University of Porto, 4099-002 Porto, Portugal
| | - Cláudia Pinho
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Correspondence:
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16
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Díaz AB, Durán-Guerrero E, Lasanta C, Castro R. From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 2022; 11:3215. [PMCID: PMC9601789 DOI: 10.3390/foods11203215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.
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Affiliation(s)
- Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
- Correspondence: ; Tel.: +34-956-016456
| | - Cristina Lasanta
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
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17
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Mikyška A, Dušek M, Jandovská V, Olšovská J, Vrzal T. Chemotaxonomic characterization of hop genotypes based on profiling of proanthocyanidins using liquid chromatography coupled with high-resolution accurate mass spectrometry. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Wang L, Hong K, Agbaka JI, Song Y, Lv C, Ma C. Characterization of bitter-tasting and antioxidant activity of dry-hopped beers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4843-4853. [PMID: 35233761 DOI: 10.1002/jsfa.11847] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/24/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Bitter flavors and antioxidant activities are critical characteristics and indicators, respectively, of beer quality. To gain a better understanding of dry-hopped beer's bitterness, this work comprehensively evaluated the perceived bitterness intensity and bitterness attributes from aspects of beer aroma and non-volatile bitter compounds using sensory analysis under two conditions: (i) with and (ii) without nose clips. To quantify bitter and volatile compounds, the work conducted chromatographic analyses: high-performance liquid chromatography (HPLC), ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) and gas chromatography-mass spectrometry (GC-MS). Simultaneously, this work assessed the antioxidant activity of commercially dry-hopped beers. RESULTS First, dry-hopped beer in this study contained abundant non-volatile bitter compounds (hop bitter acids, polyphenols and flavonoids), and aroma was validated using HPLC, UPLC-MS and GC-MS methods. Moreover, the bitter-tasting perception test findings demonstrated that many dry-hopped beers had a higher bitterness intensity when evaluated without a nose clip, whereas this phenomenon was adverse in several ale beers. Additionally, the 'lingering' and 'harsh' characteristics were diminished when beer aroma was blocked out (with nose clip) for dry-hopped beer. Meanwhile, most dry-hopped beers had greater antioxidant activity than ale beers (P < 0.05). CONCLUSION This work revealed the bitterness complexity of dry-hopped beer; besides non-volatile bitter compounds, beer aroma had an impact on the perceived bitterness intensity and attributes, and dry-hopped beer had a relatively intense antioxidant capacity. This study facilitated the development of a detailed knowledge about the assessment of bitter-tasting perceptions in dry-hopped beers and provided a basis for the development of functional beer benefiting human health. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Limin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Kai Hong
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Johnpaul I Agbaka
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | | | - Chenyan Lv
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Changwei Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Liu A, Huang B, Zuo S, Li Z, Zhou JL, Wong WL, Lu YJ. Enzymatic glucosylation of citrus flavonoids to enhance their bioactivity and taste as new food additives. MOLECULAR CATALYSIS 2022. [DOI: 10.1016/j.mcat.2022.112467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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20
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Silva Ferreira C, Simon M, Collin S. Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2062156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Carlos Silva Ferreira
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Margaux Simon
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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21
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Lazzari A, Barbosa HD, Machado Filho ER, Maldonado da Silva LH, Anjo FA, Sato F, Lourenzi Franco Rosa CI, Matumoto Pintro PT. Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2053638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Anderson Lazzari
- Programa de Pós-Graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Maringá, PR, Brasil
| | - Heloisa Dias Barbosa
- Programa de Pós-Graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Maringá, PR, Brasil
| | | | | | - Fernando Antônio Anjo
- Programa de Pós-Graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Maringá, PR, Brasil
| | - Francielle Sato
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR, Brasil
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22
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Salamon RV, Dabija A, Ferencz Á, Tankó G, Ciocan ME, Codină GG. The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer. PLANTS (BASEL, SWITZERLAND) 2022; 11:1043. [PMID: 35448771 PMCID: PMC9027813 DOI: 10.3390/plants11081043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/09/2022] [Accepted: 04/10/2022] [Indexed: 06/14/2023]
Abstract
The production of heavily hopped beers, such as Indian Pale Ale (IPA) styles, has been gaining momentum in recent years in the Central European markets. To this end, the dry hopping process is becoming increasingly popular, mostly in microbreweries, but also with larger manufacturers. In our research, we investigated the dissolution rate of the main volatile component of hops, β-myrcene with a modified dry hopping method. Following the primary fermentation, we applied the dry hopping process, where the weighed hops were chopped and blended into a container with 0.5 L of beer and later added to the young beer. During the dry hopping process, we determined various important parameters of the beer, and we repeated the same measurements for the bottled beer. In the first 96 h of the dry hopping process, we monitored the concentration of β-myrcene so that we managed to determine the dissolution rate constant (k = 0.1946 h-1). The β-myrcene concentration stabilizes after 44 h in the fermenter. At the same time, measurements were conducted for bitterness, pH, CO2 and alcohol content, extract and density during the process. Our experiment demonstrates that a new method of dry hopping provides a much higher concentration of β-myrcene (215 μg/L) than other methods indicated in former studies in the field. A health and safety assessment of β-myrcene was also made and we determined what the safe amount of β-myrcene ingested with IPA beer is. Our modified process was successful, we were able to determine the dissolution rate of β-myrcene, and the recommended daily intake of IPA beer with particular reference to β-myrcene.
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Affiliation(s)
- Rozália Veronika Salamon
- Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Piata Libertatii no. 1, 530104 Miercurea Ciuc, Romania; (R.V.S.); (Á.F.)
| | - Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.D.); (M.E.C.)
| | - Ágota Ferencz
- Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Piata Libertatii no. 1, 530104 Miercurea Ciuc, Romania; (R.V.S.); (Á.F.)
| | - György Tankó
- Doctoral School of Food Science, Magyar Agár-és Élettudományi Egyetem, Str. Villányi 29-43, 1118 Budapest, Hungary;
| | - Marius Eduard Ciocan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.D.); (M.E.C.)
| | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.D.); (M.E.C.)
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23
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Hong K, Xu Z, Wang L, Johnpaul A, Cheng Y, Lv C, Ma C. Varietal differences in the phytochemical components’ accumulation and aroma profile of three Humulus lupulus cultivars. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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24
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25
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Kemp O, Hofmann S, Braumann I, Jensen S, Fenton A, Oladokun O. Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Oliver Kemp
- Carlsberg Research Laboratory Carlsberg A/S J.C. Jacobsen Gade 4 Copenhagen V 1799 Denmark
| | - Saskia Hofmann
- Group Development Carlsberg Breweries A/S J.C. Jacobsen Gade 1 Copenhagen V 1799 Denmark
| | - Ilka Braumann
- Carlsberg Research Laboratory Carlsberg A/S J.C. Jacobsen Gade 4 Copenhagen V 1799 Denmark
| | - Sidsel Jensen
- Group Development Carlsberg Breweries A/S J.C. Jacobsen Gade 1 Copenhagen V 1799 Denmark
| | - Adam Fenton
- Carlsberg Research Laboratory Carlsberg A/S J.C. Jacobsen Gade 4 Copenhagen V 1799 Denmark
- EyeBrow Consulting Ltd Windsor SL4 3DT UK
| | - Olayide Oladokun
- Carlsberg Research Laboratory Carlsberg A/S J.C. Jacobsen Gade 4 Copenhagen V 1799 Denmark
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Anderson HE, Liden T, Berger BK, Zanella D, Manh LH, Wang S, Schug KA. Profiling of contemporary beer styles using liquid chromatography quadrupole time-of-flight mass spectrometry, multivariate analysis, and machine learning techniques. Anal Chim Acta 2021; 1172:338668. [PMID: 34119014 DOI: 10.1016/j.aca.2021.338668] [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: 01/15/2021] [Revised: 05/10/2021] [Accepted: 05/20/2021] [Indexed: 11/27/2022]
Abstract
Although all beer is brewed using the same four classes of ingredients, contemporary beer styles show wide variation in flavor and color, suggesting differences in their chemical profiles. A selection of 32 beers covering five styles (India pale ale, blonde, stout, wheat, and sour) were investigated to determine chemical features, which discriminate between popular beer styles. The beers were analyzed in an untargeted fashion using liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF-MS). The separation and detection method were tuned to include compounds from important beer components, namely iso-α-acids and phenolic compounds. Due to the sheer number of unknown compounds in beer, multivariate analysis and machine learning techniques were used to pinpoint some of the compounds most influential in distinguishing beer styles. It was determined that while many phenols and iso-α-acids were present in the beers, they were not the compounds most responsible for the variations between styles. However, it was possible to discriminate each beer style using multivariate analysis. Principal component analysis (PCA) was able to separate and cluster the individual beer samples by style. A combination of statistical tools were used to predict formulas for some of the most influential metabolites from each style. Machine learning models accurately classified patterns in the five beer styles, indicating that they can be precisely distinguished by their nonvolatile chemical profile.
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Affiliation(s)
- Hailee E Anderson
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Tiffany Liden
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Blair K Berger
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Delphine Zanella
- University of Liege, Molecular System, Organic & Biological Analytical Chemistry Group, 11 Allee Du Six Aout, 4000, Liege, Belgium
| | - Linh Ho Manh
- Department of Industrial, Manufacturing, and Systems Engineering, The University of Texas at Arlington, 500 West First St., Arlington, TX, 76019, USA
| | - Shouyi Wang
- Department of Industrial, Manufacturing, and Systems Engineering, The University of Texas at Arlington, 500 West First St., Arlington, TX, 76019, USA
| | - Kevin A Schug
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA.
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Müller M, Gastl M, Becker T. Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.663] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Magdalena Müller
- Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology Technical University of Munich Freising 85354 Germany
| | - Martina Gastl
- Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology Technical University of Munich Freising 85354 Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology Technical University of Munich Freising 85354 Germany
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Redox and Anti-Inflammatory Properties from Hop Components in Beer-Related to Neuroprotection. Nutrients 2021; 13:nu13062000. [PMID: 34200665 PMCID: PMC8226943 DOI: 10.3390/nu13062000] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/31/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022] Open
Abstract
Beer is a fermented beverage widely consumed worldwide with high nutritional and biological value due to its bioactive components. It has been described that both alcoholic and non-alcoholic beer have several nutrients derived from their ingredients including vitamins, minerals, proteins, carbohydrates, and antioxidants that make beer a potential functional supplement. Some of these compounds possess redox, anti-inflammatory and anticarcinogenic properties making the benefits of moderate beer consumption an attractive way to improve human health. Specifically, the hop cones used for beer brewing provide essential oils, bitter acids and flavonoids that are potent antioxidants and immune response modulators. This review focuses on the redox and anti-inflammatory properties of hop derivatives and summarizes the current knowledge of their neuroprotective effects.
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29
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Application of UHPLC-Q/TOF-MS-based metabolomics analysis for the evaluation of bitter-tasting Krausen metabolites during beer fermentation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Anderson HE, Liden T, Berger BK, Schug KA. Target profiling of beer styles by their iso-α-acid and phenolic content using liquid chromatography-quadrupole time-of-flight-mass spectrometry. J Sep Sci 2021; 44:2764-2772. [PMID: 34013669 DOI: 10.1002/jssc.202100173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/29/2021] [Accepted: 05/18/2021] [Indexed: 02/04/2023]
Abstract
Beer styles show wide variation in color, flavor, and clarity, due to differences in their chemical content. Some of the major flavor compounds in beer are isomerized alpha acids and phenolic compounds. These were investigated as potentially discerning features between beer styles. A selection of 32 American beers covering five styles was analyzed using liquid chromatography quadrupole time-of-flight mass spectrometry, which resulted in high mass accuracy chromatograms of the studied analytes. Distinctions between the presence or relative concentrations of certain compounds were observed and related back to brewing ingredients and procedures. For example, vanillin was only observed in stout beers due to the use of roasted barley malts for brewing, while chlorogenic acid isomers were found in two sours at relatively high concentrations (189 and 34 mg/L) because of the fruits used to flavor the beers. Distinctions were further confirmed using multivariate analysis techniques, which separated three of the five beer styles (India pale ales, stouts, and sours).
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Affiliation(s)
- Hailee E Anderson
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, Texas, USA
| | - Tiffany Liden
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, Texas, USA
| | - Blair K Berger
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, Texas, USA
| | - Kevin A Schug
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, Texas, USA
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31
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Characterization and Discrimination of Commercial Portuguese Beers Based on Phenolic Composition and Antioxidant Capacity. Foods 2021; 10:foods10051144. [PMID: 34065410 PMCID: PMC8161060 DOI: 10.3390/foods10051144] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/14/2021] [Accepted: 05/18/2021] [Indexed: 01/04/2023] Open
Abstract
Beer has been highly appreciated due to its phenolic composition and antioxidant capacity conjugated with its low alcohol content. Although some studies exist regarding the phenolic composition and antioxidant capacities of beers, there are no studies related to the determination of these parameters in the most commonly consumed commercial beers in Portugal. The phenolic composition and antioxidant capacity of 23 Portuguese commercial beers of different styles and types were studied for the first time. The total phenolic content, ortho-diphenols, and flavonoids ranged between 0.15 ± 0.01 and 0.82 ± 0.07 g Gallic Acid (GA) L−1; 0.07 ± 0.02 and 1.80 ± 0.09 g GA L−1, and 0.02 ± 0.00 and 0.15 ± 0.02 g Catechin (CAT) L−1, respectively. An accurate quantitative phenolic analysis was also performed, and the compound identified with a higher amount was gallic acid, followed by syringic acid. Concerning flavonoids, gallo-catechin was the most abundant compound identified (from 21.44 ± 2.87 and 144.00 ± 10.93 μg mL−1). A significant correlation between ortho-diphenols and the antiradical capacity (ABTS and DPPH) was found, the latter being negatively correlated. Flavonoids content was also positively correlated with total phenols and antiradical capacity determined by the ABTS assay. These results evidence that phenolic composition is affected by several factors inherent to beers, namely ingredients, fermentation type, and brewing process.
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32
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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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33
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Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. BEVERAGES 2021. [DOI: 10.3390/beverages7010004] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.
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Ramsey I, Yang Q, Fisk I, Ford R. Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking. FOOD CHEMISTRY-X 2021; 9:100114. [PMID: 33532724 PMCID: PMC7822955 DOI: 10.1016/j.fochx.2021.100114] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 09/28/2020] [Accepted: 12/06/2020] [Indexed: 11/28/2022]
Abstract
Variation in sensory and physicochemical profiles not explained by production method. Differences instead were discussed to be due to pre and post processing methods. Overall consumer liking could be optimised by mixing different production techniques. Five patterns of consumer liking identified, related to sensory characteristics.
This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) with a trained panel (n = 10) eighteen commercial non-alcoholic lagers, made using different production methods, were assessed. A subset (eleven), representing the sensory space were also assessed for hedonic liking using consumers (n = 104). Overall, it showed a clear variety of non-alcoholic lagers were selected, with different clusters of samples found with identifiable characteristics. Production methods were explored as a possible explanation for the differences in characteristics, however these did not fully explain the clusters and therefore other factors, such as pre or post processing methods are discussed. In terms of overall liking, five clusters of consumers were discovered with different patterns of liking, confirming that a wide range of non-alcoholic lagers are needed to satisfy all consumers.
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Affiliation(s)
- Imogen Ramsey
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
- Samworth Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Qian Yang
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian Fisk
- Samworth Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
- Corresponding author.
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35
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Ito K, Koike M, Kuroda Y, Yamazaki-Ito T, Terada Y, Ishii T, Nakamura Y, Watanabe T, Kawarasaki Y. Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.221] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Keisuke Ito
- School of Food and Nutritional Sciences, University of Shizuoka
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | - Mayu Koike
- School of Food and Nutritional Sciences, University of Shizuoka
| | - Yuki Kuroda
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | - Toyomi Yamazaki-Ito
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | - Yuko Terada
- School of Food and Nutritional Sciences, University of Shizuoka
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | | | | | - Tatsuo Watanabe
- School of Food and Nutritional Sciences, University of Shizuoka
| | - Yasuaki Kawarasaki
- School of Food and Nutritional Sciences, University of Shizuoka
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
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36
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Fox D, Lynch KM, Sahin AW, Arendt EK. Soft Tribology Using Rheometers: A Practical Guide and Introduction. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Daniel Fox
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran M. Lynch
- 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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Abstract
The compositional space of a set of 120 diverse beer samples was profiled by rapid flow-injection analysis (FIA) Fourier transform ion cyclotron mass spectrometry (FTICR-MS). By the unrivaled mass resolution, it was possible to uncover and assign compositional information to thousands of yet unknown metabolites in the beer matrix. The application of several statistical models enabled the assignment of different molecular pattern to certain beer attributes such as the beer type, the way of adding hops and the grain used. The dedicated van Krevelen diagrams and mass difference networks displayed the structural connectivity of the annotated sum formulae. Thereby it was possible to provide a base of knowledge of the beer metabolome far above database-dependent annotations. Typical metabolic signatures for beer types, which reflect differences in ingredients and ways of brewing, could be extracted. Besides, the complexity of isomeric compounds, initially profiled as single mass values in fast FIA-FTICR-MS, was resolved by selective UHPLC-ToF-MS2 analysis. Thereby structural hypotheses based on FTICR’s sum formulae could be confirmed. Benzoxazinoid hexosides deriving from the wheat’s secondary metabolism were uncovered as suitable marker substances for the use of whole wheat grains, in contrast to merely wheat starch or barley. Furthermore, it was possible to describe Hydroxymethoxybenzoxazinone(HMBOA)-hexosesulfate as a hitherto unknown phytoanticipin derivative in wheat containing beers. These findings raise the potential of ultrahigh resolution mass spectrometry for rapid quality control and inspection purposes as well as deep metabolic profiling, profound search for distinct hidden metabolites and classification of archeological beer samples.
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38
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Xu SY, Weng J. Climate change shapes the future evolution of plant metabolism. ADVANCED GENETICS (HOBOKEN, N.J.) 2020; 1:e10022. [PMID: 36619247 PMCID: PMC9744464 DOI: 10.1002/ggn2.10022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 02/13/2020] [Accepted: 03/02/2020] [Indexed: 01/11/2023]
Abstract
Planet Earth has experienced many dramatic atmospheric and climatic changes throughout its 4.5-billion-year history that have profoundly impacted the evolution of life as we know it. Photosynthetic organisms, and specifically plants, have played a paramount role in shaping the Earth's atmosphere through oxygen production and carbon sequestration. In turn, the diversity of plants has been shaped by historical atmospheric and climatic changes: plants rose to this challenge by evolving new developmental and metabolic traits. These adaptive traits help plants to thrive in diverse growth conditions, while benefiting humanity through the production of food, raw materials, and medicines. However, the current rapid rate of climate change caused by human activities presents unprecedented new challenges to the future of plants. Here, we discuss the potential effects of modern climate change on plants, with specific attention to plant specialized metabolism. We explore potential avenues of future scientific investigations, powered by cutting-edge methods such as synthetic biology and genome engineering, to better understand and mitigate the consequences of rapid climate change on plant fitness and plant usage by humans.
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Affiliation(s)
- Sophia Y. Xu
- Whitehead Institute for Biomedical ResearchCambridgeMassachusettsUSA,Department of BiologyMassachusetts Institute of TechnologyCambridgeMassachusettsUSA
| | - Jing‐Ke Weng
- Whitehead Institute for Biomedical ResearchCambridgeMassachusettsUSA,Department of BiologyMassachusetts Institute of TechnologyCambridgeMassachusettsUSA
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39
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Mohammad ZH, Ray CC, Neal JA, Cordua G, Corsi A, Sirsat SA. Implications of Temperature Abuse on Unpasteurized Beer Quality Using Organoleptic and Chemical Analyses. Foods 2020; 9:foods9081032. [PMID: 32752174 PMCID: PMC7466316 DOI: 10.3390/foods9081032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/23/2020] [Accepted: 07/29/2020] [Indexed: 11/16/2022] Open
Abstract
Beer flavor and sensory quality are affected by storage time and temperature due to chemical breakdown and aging. This study aimed to investigate the organoleptic properties of temperature-abused, unpasteurized craft beer and analyze the chemical breakdown associated with the process. Sensory tests were performed using a triangle test to determine consumer identification of temperature-abused beer. The chemical tests were conducted to determine the chemical breakdown of the two beer groups: control beer (COB) and temperature-abused beer (TAB). The chemical analysis of the two beer groups showed significant changes in multiple chemical compounds such as ethyl esters, linear aldehydes, and sulphur-compounds; however, the sensory analysis results were not significant even though 39% of participants were able to detect differences. in this study, two factors identified that caused chemical reactions in the TABs were oxidation and live yeast cells. In conclusion, these results can be used by beer producers to ensure a quality product throughout the distribution chain by controlling time and temperature.
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Šrédl K, Prášilová M, Svoboda R, Severová L. Hop production in the Czech Republic and its international aspects. Heliyon 2020; 6:e04371. [PMID: 32685718 PMCID: PMC7358739 DOI: 10.1016/j.heliyon.2020.e04371] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 02/10/2020] [Accepted: 06/29/2020] [Indexed: 11/17/2022] Open
Abstract
Hop-growing has had a long tradition in the Czech Republic, and it remains in the interest of the Czech economy to further develop this agricultural sector. With an almost one-tenth share of the harvest, the Czech Republic is the third largest producer of aroma hops in the world after Germany and the US, which together account for over two-thirds of the hop market. The purpose of this article is to describe the current state of the Czech and global markets in hops, and the position of the dominant company, Chmelarstvi, druzstvo Zatec, on this market. Towards the end of 2017, the area of hop fields in the Czech Republic reached 4,945 ha, which is the most in the last 7 years. Year-over-year, this represents an increase of 3.4%. The increase was caused by the current demand for quality Czech hops and the weak European harvest in 2015. Thus, the storehouses emptied, and breweries' stores all over the world, to which 80% of domestic hop production is supplied, ran out. Since then, demand and prices have increased to a level that has begun to cover the costs of hop production. This has also meant that investments in hop production have increased. With the increasing area of hop fields in the Czech Republic, hop growers have to deal with a significant problem, which is the unavailability of workers.
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Affiliation(s)
- Karel Šrédl
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic
| | - Marie Prášilová
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic
| | - Roman Svoboda
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic
| | - Lucie Severová
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic
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41
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Nascimento I, Calado L, Duncan ME, Trindade B, Sphaier L, Silva V, Peixoto F. Interference in beer bitterness measurements caused by polymer tubes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Templ M, Templ B. Analysis of chemical compounds in beverages - Guidance for establishing a compositional analysis. Food Chem 2020; 325:126755. [PMID: 32387990 DOI: 10.1016/j.foodchem.2020.126755] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 12/08/2019] [Accepted: 04/05/2020] [Indexed: 12/11/2022]
Abstract
In recent years, much analysis has been carried out regarding the chemical compositions of nonalcoholic and alcoholic beverages. However, no study has ever considered the compositional pitfalls inherent in such studies, which may lead to arbitrary results. Two approaches were compared in this paper, compositional data analysis (CoDa) and classical statistical analyses, to demonstrate (1) how aging affects beer and (2) how the results vary depending on the applied approach. Exemplarily, chemical compounds of 43 beer samples were analyzed. Our work has led us to obtain different results when the correlation analysis and principal component analysis were conducted on the unmodified-, log-transformed-, or closed-data in contrary to the analyses of log-ratio coordinates. The outcome of the latter provided better separation between aged and fresh beer samples and also easier interpretability. These results lead us to advise the usage of CoDa methods for the analyses of chemical compositions of beverages.
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Affiliation(s)
- Matthias Templ
- Department of Data Analysis and Process Design, Zurich University of Applied Sciences (ZHAW), Winterthur, Switzerland.
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43
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Rahman MJ, Liang J, Eskin NM, Eck P, Thiyam-Holländer U. Identification of hydroxycinnamic acid derivatives of selected canadian and foreign commercial beer extracts and determination of their antioxidant properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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44
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Hao J, Speers R, Fan H, Deng Y, Dai Z. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1712641] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junguang Hao
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - R.A. Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia Canada
- International Centre of Brewing and Distilling, Heriot Watt University, Riccarton, Edinburgh, Scotland
- Department of Brewing Science, Qilu University, Jinan, Shandong, P.R. China
| | - Heliang Fan
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, P.R. China
| | - Ziru Dai
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
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45
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Luo Y, Kong L, Xue R, Wang W, Xia X. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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46
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Ferreira CS, Collin S. Fate of Bitter Compounds through Dry-Hopped Beer Aging. Why cis-Humulinones Should be as Feared as trans-Isohumulones? JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2019.1705037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Carlos Silva Ferreira
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology LIBST, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology LIBST, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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Calado L, Lacerda A, Fiaux S, Sphaier L, Silva V, Peixoto F. Low-cost fluorescence-based method for beer bitterness measurement. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Van Doorn G, Timora J, Watson S, Moore C, Spence C. The visual appearance of beer: A review concerning visually-determined expectations and their consequences for perception. Food Res Int 2019; 126:108661. [PMID: 31732080 DOI: 10.1016/j.foodres.2019.108661] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 08/31/2019] [Accepted: 09/09/2019] [Indexed: 02/02/2023]
Abstract
This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving.
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Affiliation(s)
- George Van Doorn
- School of Health and Life Sciences, Federation University Australia, Churchill Campus, Victoria 3842, Australia.
| | - Justin Timora
- School of Health and Life Sciences, Federation University Australia, Berwick Campus, Victoria 3842, Australia
| | - Shaun Watson
- School of Health and Life Sciences, Federation University Australia, Mt Helen Campus, Victoria 3806, Australia
| | - Chris Moore
- Sailors Grave Brewing, 7 Forest Road, Orbost, Victoria 3888, Australia
| | - Charles Spence
- Crossmodal Research Laboratory, Anna Watts Building, University of Oxford, Oxford OX2 6GG, United Kingdom
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Zhang T, Zhang H, Yang Z, Wang Y, Li H. Black rice addition prompted the beer quality by the extrusion as pretreatment. Food Sci Nutr 2019; 7:3664-3674. [PMID: 31763015 PMCID: PMC6848802 DOI: 10.1002/fsn3.1223] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 07/09/2019] [Accepted: 07/24/2019] [Indexed: 01/03/2023] Open
Abstract
Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed. Beer brewing technique has been intensively investigated in the past century. The chase of beer quality, including the color, flavor, foam, nutrition, and functionality, attracted considerable attention. Hence, headspace solid-phase microextraction in combination with a gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) was used to analyze flavor compounds qualitatively and quantitatively. A total of one organic acid, one aromatic, ten alcohols and 23 esters were present in extruded black rice adjunct beer. Protein components and molecular weight were analyzed, and the results were consistent with those of traditional beer in terms of content of foam-stabilizing protein. The contents of essential amino acid which is an important nutritive index were higher than those in traditional rice adjunct beer, especially valine (70.9 mg/L) and threonine (42.8 mg/L). The representative ingredients of extruded black rice adjunct beer were polyphenols, nerolidol, geraniol, and geranylgeraniol which affected the functionality and antioxidant ability.
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Affiliation(s)
- Tianyu Zhang
- School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboChina
| | - Haijing Zhang
- School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboChina
| | - Zhe Yang
- School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboChina
| | - Yiran Wang
- Shandong Drug and Food Vocational CollegeZiboChina
| | - Hongjun Li
- School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboChina
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