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Zong X, Zhou X, Cao X, Gao S, Zhang D, Zhang H, Qiu R, Wang Y, Wu J, Li L. Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics. Food Chem X 2024; 23:101673. [PMID: 39148529 PMCID: PMC11324842 DOI: 10.1016/j.fochx.2024.101673] [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] [Received: 05/26/2024] [Revised: 06/29/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024] Open
Abstract
Craft beer brewers need to learn process control strategies from traditional industrial production to ensure the consistent quality of the finished product. In this study, FT-IR combined with deep learning was used for the first time to model and analyze the Plato degree and total flavonoid content of Qingke beer during the mashing and boiling stages and to compare the effectiveness with traditional chemometrics methods. Two deep learning neural networks were designed, the effect of variable input methods on the effectiveness of the models was discussed. The experimental results showed that the CARS-LSTM model had the best predictive performance, not only as the best quantitative model for Plato in the mashing (R2p = 0.9368) and boiling (R2p = 0.9398) phases but also as the best model for TFC in the boiling phase (R2p = 0.9154). This study demonstrates the great potential of deep learning and provides a new approach to quality control analysis in beer brewing.
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Affiliation(s)
- Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
| | - Xianjiang Zhou
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
| | - Xinyue Cao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
| | - Shun Gao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
| | - Dongyang Zhang
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
| | - Haoran Zhang
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
| | - Ran Qiu
- China Resources Snow Breweries Co., Ltd, Beijing, 100000, China
| | - Yi Wang
- Wuliangye Group Co., Ltd, Yibin, 644000, Sichuan, China
| | - Jianhang Wu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
| | - Li Li
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000, Sichuan, China
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Kiani A, Torabi P, Mousavi ZE. Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1930-1942. [PMID: 39285987 PMCID: PMC11401814 DOI: 10.1007/s13197-024-05969-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2024] [Accepted: 03/09/2024] [Indexed: 09/19/2024]
Abstract
This research aims to maximize the extraction of phenolic compounds (PCs) from almond hull waste (AHW) using an ultrasound-assisted extraction (UAE) method, detect the PCs, and investigate the antimicrobial activity of the extracts against pathogens and interactions with a probiotic bacterium. The impact of various parameters including sonication amplitude, solvent/AHW ratio (mL/g), and extraction time on the total phenolic content (TPC) was investigated and the optimized extraction conditions were determined. The AHW extracts' minimum bacterial concentration (MBC) and minimum inhibitory concentration (MIC) against Staphylococcus aureus, Escherichia coli, and Lactobacillus plantarum were assessed. In optimal UAE conditions total PCs of 47.37 ± 0.24 mg gallic acid equivalent (GAE)/g dry weight (DW) were extracted. The HPLC analysis revealed that the flavonoid rutin, as well as p-coumaric acid and rosmarinic acid, were only seen in the extracts obtained by UAE. Furthermore, p-coumaric acid emerged as the most prevalent PC in the UAE extract. Antimicrobial activity analysis showed that UAE extracts exhibited higher effects in inhibiting the growth of E. coli, S. aureus, and L. plantarum. The use of UAE treatment resulted in the extraction of a diverse range of PCs with increased antioxidant capacity and antimicrobial activity. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05969-3.
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Affiliation(s)
- Ahmadreza Kiani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Payam Torabi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Zeinab E Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Technology, University of Tehran, Karaj, 31587-77871 Iran
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3
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Milinčić DD, Salević Jelić AS, Lević SM, Stanisavljević NS, Milošević T, Pavlović VB, Gašić UM, Obradović NS, Nedović VA, Pešić MB. Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties. Foods 2024; 13:2801. [PMID: 39272567 PMCID: PMC11395119 DOI: 10.3390/foods13172801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2024] [Revised: 08/28/2024] [Accepted: 08/29/2024] [Indexed: 09/15/2024] Open
Abstract
The aim of this study was to produce and to characterize craft beer fermented by immobilized yeast cells with the addition of Prokupac grape pomace seed powder (2.5% and 5%), to obtain a beer enriched with phenolic compounds and improved sensory characteristics. The immobilization of the yeast cells was performed by electrostatic extrusion, while the obtained calcium alginate beads were characterized by light and scanning electron microscopy. Phenolic and hop-derived bitter compounds in beer with or without grape pomace seed powder (GS) phenolics were identified using UHPLC Q-ToF MS. The results indicated that GS adjunct significantly shortened the fermentation process of wort and increased the content of phenolic compounds, especially ellagic acid, flavan-3-ols and pro(antho)cyanidins in the final products compared to the control beer. A total of twenty (iso)-α-acids and one prenylflavonoid were identified, although their levels were significantly lower in beers with GS phenolics compared to the control beer. Beers with GS phenolics showed good antioxidant properties as measured by the reduction of ferric ions (FRP) and the scavenging of ABTS•+ and DPPH• radicals. The concentration of immobilized viable yeast cells was higher than 1 × 108 CFU/g wet mass after each fermentation without destroying the beads, indicating that they can be reused for the repeated fermentation of wort. Beers produced with 5% GS added to the wort exhibited the best sensory properties (acidity, astringency, bitterness intensity, mouthfeel, aftertaste and taste), and highest overall acceptability by the panelists. The results showed that grape pomace seed powder present a promising adjunct for the production of innovative craft beer with good sensory properties and improved functionality.
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Affiliation(s)
- Danijel D Milinčić
- Labororatory of Food Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
| | - Ana S Salević Jelić
- Laboratory of Food Biotechnology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
| | - Steva M Lević
- Laboratory of Food Biotechnology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
| | - Nemanja S Stanisavljević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, P.O. Box 23, 11010 Belgrade, Serbia
| | - Teodor Milošević
- Laboratory of Food Biotechnology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
| | - Vladimir B Pavlović
- Department for Mathematics and Physics, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- Institute of Technical Sciences of Serbian Academy of Sciences and Arts, Knez Mihailova 35/IV, 11000 Belgrade, Serbia
| | - Uroš M Gašić
- Department of Plant Physiology, Institute for Biological Research Siniša Stanković-National Institute of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia
| | - Nataša S Obradović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Viktor A Nedović
- Laboratory of Food Biotechnology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
| | - Mirjana B Pešić
- Labororatory of Food Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
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El-Feky AM, Mohammed NA. Potential antioxidant and cytotoxic impacts of defatted extract rich in flavonoids from Styphnolobium japonicum leaves growing in Egypt. Sci Rep 2024; 14:18690. [PMID: 39134561 PMCID: PMC11319774 DOI: 10.1038/s41598-024-68675-2] [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: 05/22/2024] [Accepted: 07/25/2024] [Indexed: 08/15/2024] Open
Abstract
Styphnolobium japonicum leaves are considered a rich source of flavonoids, which are the prospective basis for various therapeutic effects. However, there has been a lack of comprehensive cytotoxic studies conducted on these leaves. Therefore, this ongoing investigation aimed to detect and isolate the flavonoids present in S. japonicum leaves, and assess their antioxidant and anticancer properties. The defatted extract from S. japonicum leaves was analyzed using HPLC, which resulted in the identification of seven phenolics and six flavonoids. Rutin and quercetin were found to be the most abundant. Furthermore, a comprehensive profile of flavonoids was obtained through UPLC/ESI-MS analysis in negative acquisition mode. Fragmentation pathways of the identified flavonoids were elucidated to gain relevant insights into their structural characteristics. Furthermore, genistein 7-O-glucoside, quercetin 3-O-rutinoside, and kaempferol 3-O-α-L-rhamnopyranosyl-(1 → 6)-β-D-glucopyranosyl-(1 → 2)-β-D-glucopyranoside were isolated and characterized. The defatted extract rich in flavonoids exhibited significant antioxidant, iron-reducing, free radicals scavenging impacts, and remarkable cytotoxicity against the liver cell line (IC50 337.9μg/ mL) and lung cell line (IC50 55.0 μg/mL). Furthermore, the antioxidant and anticancer capacities of the three isolated flavonoids have been evaluated, and it has been observed that their effects are concentration-dependent. The findings of this research highlight the promising impact of flavonoids in cancer therapy. It is recommended that future scientific investigations prioritize the exploration of the distinct protective and therapeutic characteristics of S. japonicum leaves, which hold significant potential as a valuable natural resource.
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Affiliation(s)
- Amal M El-Feky
- Pharmacognosy Department, National Research Centre, 33 El Bohouth St. (Former El Tahrir St.), P.O. 12622, Dokki, Giza, Egypt.
| | - Nadia A Mohammed
- Department of Medical Biochemistry, National Research Center, 33 El Bohouth St. (Former El Tahrir St.), P.O. 12622, Dokki, Giza, Egypt
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5
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Ao T, Liu A, Soko WC, Bi H. Impact of the rearing environment on the metabolism of shrimps and tracing the origins and species of shrimps using specific metabolites. Analyst 2024; 149:2887-2897. [PMID: 38568716 DOI: 10.1039/d4an00186a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/14/2024]
Abstract
Herein, the link between rearing environmental condition and metabolism was explored. Metabolite fingerprint datasets of black tiger shrimp (Penaeus monodon) from three production sites were collected and studied using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS) and HPLC-MS/MS. Two compounds, benzisothiazolinone and hippuric acid, were identified to be potentially related to pollution in the rearing environment and showed different abundances in the analysed shrimp samples with different origins. Furthermore, metabolomic analysis on three shrimp species, black tiger shrimp, kuruma shrimp (Penaeus japonicus) and sword shrimp (Parapenaeopsis hardwickii), under an identical rearing environment was also conducted. Two compounds, diethanolamine and benzisothiazolinone, potentially linked with pollution in the rearing environment were identified. The present protocol holds promise to be extended to the studies of exploring the relationship between rearing environmental conditions and metabolism. Furthermore, the analysis of single-blind samples was conducted. The results show that specific metabolites can be utilized as markers for tracing the origins of shrimp samples. The present protocol holds potential for application in tracing the origin and species of certain seafoods.
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Affiliation(s)
- Tongtala Ao
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China.
| | - Aolin Liu
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China.
| | - Winnie C Soko
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China.
| | - Hongyan Bi
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China.
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Bezerra M, Ribeiro M, Cosme F, Nunes FM. Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits. Compr Rev Food Sci Food Saf 2024; 23:e13354. [PMID: 38682687 DOI: 10.1111/1541-4337.13354] [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: 01/18/2024] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 05/01/2024]
Abstract
Red berries have gained popularity as functional and nutritious food due to their health benefits, leading to increased consumer demand and higher production, totaling over 11,000 ktons for strawberries, raspberries, and blueberries combined in 2021. Nutritionally, strawberries, raspberries, and blueberries present high levels of vitamin C (9.7-58.8 mg/100 g dry weight [dw]), folates (6-24 µg/100 g dw), and minerals (96-228 mg/100 g dw). Due to their perishable nature, producers have utilized alcoholic fermentation to extend their shelf life, not only increasing the lifespan of red berries but also attracting consumers through the production of novel beverages. Strawberry, blueberry, and raspberry wines possess low alcohol (5.5-11.1% v/v), high acidity (3.2-17.6 g/L), and interesting bioactive molecules such as phenolic compounds, carotenoids, polysaccharides, and melatonin. Distillation holds tremendous potential for reducing food waste by creating red berry spirits of exceptional quality. Although research on red berry spirits is still in the early stages, future studies should focus on their production and characterization. By incorporating these factors, the production chain would become more sustainable, profitable, and efficient by reducing food waste, capitalizing on consumer acceptance, and leveraging the natural health-promoting characteristics of these products. Therefore, this review aims to provide a comprehensive overview of the characteristics of strawberry, blueberry, and red raspberry in berries, wines, and spirits, with a focus on their chemical composition and production methods.
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Affiliation(s)
- Mário Bezerra
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Miguel Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Genetics and Biotechnology Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
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7
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Radu ED, Mureșan V, Emilia Coldea T, Mudura E. Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile. Food Res Int 2024; 183:114203. [PMID: 38760135 DOI: 10.1016/j.foodres.2024.114203] [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: 09/15/2023] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 05/19/2024]
Abstract
Beer is the third most consumed beverage in the world, trailing only water and tea but ranking first among alcoholic beverages. In recent years, producers and researchers have shown a growing interest in brewing diversification and innovation, due to of the widespread consumption of beer. In order to create beers and beer-like products with unique and consumer-pleasing characteristics, the use of unconventional raw materials has become a subject of intensive research. The purpose of this paper is to identify, evaluate and summarize the findings of all relevant unconventional raw materials used in relevant scientific studies, as well as the effect on the metabolomics of beer and beer-like beverages.For the enhancement of beer characteristics, the production process may involve the use of an extremely diverse variety of unconventional raw materials that are not included on thelist of usual ingredients for the beer industry. However, the general trend is to use locally available ingredients as well as functional ingredients. Twoof the most studied functional characteristics involve phenolic compounds and antioxidant activity, which is why the fruit is by far the most commonly used adjunct category, as fruits are particularly important sources of polyphenols and antioxidants. Other uncommon adjuncts used in brewing includeplants, starch sources, spices or even propolis. Moreover, unconventional raw materials are used to enhance the sensory profile by create new characteristics such as new tastes and flavors, accentuation of the cooling sensation or even increasing acceptability among potential consumers, who do not appreciate traditional beers due to their specific characteristics.
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Affiliation(s)
- Eugen-Dan Radu
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Elena Mudura
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania.
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8
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Croonenberghs AP, Bongaerts D, Bouchez A, De Roos J, De Vuyst L. Fruit beers, beers with or without a co-fermentation step with fruits. Curr Opin Biotechnol 2024; 86:103081. [PMID: 38382326 DOI: 10.1016/j.copbio.2024.103081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/25/2024] [Accepted: 01/27/2024] [Indexed: 02/23/2024]
Abstract
Belgium is known for its traditional lambic beer productions, obtained through spontaneous fermentation and maturation in wooden barrels. Lambic beer is also used to make fruit lambic beers, such as Kriek beer. Despite fruit beer being an old beer type, dating back to the second half of the seventeenth century, no research has been performed on lambic beer-fruit co-fermentation processes. Further, these beers get competition from market-driven, sweet, (fruit-)flavored ones without the co-fermentation step. This paper will first discuss a new, general fruit beer classification, going from sour fruit beers produced through co-fermentation to sweet ones without a co-fermentation step. Second, a state-of-the-art of the scarce literature on the microbiology and metabolomics of lambic beer-fruit co-fermentation processes will be given.
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Affiliation(s)
- Alejandro P Croonenberghs
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Dries Bongaerts
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Arne Bouchez
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Jonas De Roos
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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9
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Wu J, Zhang Y, Qiu R, Li L, Zong X. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer. Food Chem X 2024; 21:101193. [PMID: 38357372 PMCID: PMC10865231 DOI: 10.1016/j.fochx.2024.101193] [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] [Received: 11/29/2023] [Revised: 01/19/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volatile components, as well as sensory quality. The results showed that the addition of green tea during the start of boiling has great potential for application, and the green tea beer (GTB) had remarkable antioxidant properties (ABTS radical scavenging ability, 8.67 mmol TE/L; DPPH radical scavenging ability, 3.97 mmol TE/L; reducing power, 3.28 mmol TE/L), and an excellent sensory quality (acceptance, 6.09/9). HPLC analysis indicated that the principal phenolics in GTB were catechin and caffeic acid, in addition, the relative amounts of ferulic acid, gallic acid can be used to differentiate between GTB and beer. HS-SPME-GC-MS analyses showed that ethyl caprylate, ethyl nonanoate, ethyl caprate, linalool, and phenethyl alcohol were potentially significant for the aroma profile of GTB.
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Affiliation(s)
- Jianhang Wu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Ye Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Ran Qiu
- China Resources Snow Breweries Co., Ltd, Bei Jing 100000, China
| | - Li Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
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10
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Palaniyappan S, Sridhar A, Arumugam M, Ramasamy T. Bioactive Analysis of Antibacterial Efficacy and Antioxidant Potential of Aloe barbadensis Miller Leaf Extracts and Exploration of Secondary Metabolites Using GC-MS Profiling. Appl Biochem Biotechnol 2024; 196:729-773. [PMID: 37184725 DOI: 10.1007/s12010-023-04565-z] [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] [Accepted: 04/26/2023] [Indexed: 05/16/2023]
Abstract
Aloe barbadensis Miller (ABM) is a traditional medicinal plant all over the world. Numerous studies were conducted to exhibit its medicinal properties and most of them were concentrated on its metabolites against human pathogens. The current research work evaluates the attributes of different polar-based extracts (ethanol, methanol, ethyl acetate, acetone, hexane, and petroleum ether) of dried Aloe barbadensis leaf (ABL) to investigate its phytochemical constituents, antioxidant potential (DPPH, ABTS), phenolic, tannin, flavonoid contents, identification of bioactive compounds, and functional groups by gas chromatography-mass spectrometry (GC-MS) and fourier transform infrared spectroscopy (FT-IR) respectively, and comparing antibacterial efficacy against human pathogens, aquatic bacterial pathogens, and zoonotic bacteria associated with fish and human. The present results showed that the methanolic extract of ABL showed higher antioxidant activity (DPPH-59.73 ± 2.01%; ABTS-74.1 ± 1.29%), total phenolic (10.660 ± 1.242 mg GAE/g), tannin (7.158 ± 0.668 mg TAE/g), and flavonoid content (49.545 ± 1.928 µg QE/g) than that of other solvent extracts. Non-polar solvents hexane and petroleum ether exhibited lesser activity among the extracts. In the case of antibacterial activity, higher inhibition zone was recorded in methanol extract of ABL (25.00 ± 0.70 mm) against Aeromonas salmonicida. Variations in antibacterial activity were observed depending on solvents and extracts. In the current study, polar solvents revealed higher antibacterial activity when compared to the non-polar and the mid-polar solvents. Diverse crucial bioactive compounds were detected in GC-MS analysis. The vital compounds were hexadecanoic acid (30.69%) and 2-pentanone, 4-hydroxy-4-methyl (23.77%) which are responsible for higher antioxidant and antibacterial activity. Similar functional groups were identified in all the solvent extracts of ABL with slight variations in the FT-IR analysis. Polar-based solvent extraction influenced the elution of phytocompounds more than that of the other solvents used in this study. The obtained results suggested that the ABM could be an excellent source for antioxidant and antibacterial activities and can also serve as a potential source of effective bioactive compounds to combat human as well as aquatic pathogens.
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Affiliation(s)
- Sivagaami Palaniyappan
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli, 620 024, Tamil Nadu, India
| | - Arun Sridhar
- Immunology-Vaccinology, Department of Infectious and Parasitic Diseases, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, 4000, Liège, Belgium
| | - Manikandan Arumugam
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli, 620 024, Tamil Nadu, India
| | - Thirumurugan Ramasamy
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli, 620 024, Tamil Nadu, India.
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Taiti C, Di Sotto A, Stefano G, Percaccio E, Iannone M, Marianelli A, Garzoli S. Identification of Volatile Molecules and Bioactivity of Gruyt Craft Beer Enriched with Citrus aurantium var. dulcis L. Essential Oil. Int J Mol Sci 2023; 25:350. [PMID: 38203520 PMCID: PMC10779301 DOI: 10.3390/ijms25010350] [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: 12/08/2023] [Revised: 12/22/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
In this work, for the first time, a gruyt beer and the same one after the addition of Citrus aurantium essential oil (AEO), were investigated to determine the composition of the volatile fraction. The applied analytical techniques, such as Head Space/Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS/SPME-GC-MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometer (PTR-ToF-MS), allowed us to identify the content of volatile organic compounds (VOCs). From the comparison between the two beer samples, it showed that the one after the addition of AEO was particularly richened in limonene and a series of minor terpene compounds. AEO was also characterized by GC/MS analysis and the results showed that limonene reached 95%. Confocal microscopy was used to look at riboflavin autofluorescence in yeast cells. It was found that beer with AEO had twice as much fluorescence intensity as the control. A spectrophotometric analysis of total polyphenols, tannins, and flavonoids, and a bioactivity screening, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) radical scavenger, chelating, reducing, antiglycative ones, were also carried out. Moreover, the tolerability of the tested samples in human H69 cholangiocytes and the cytoprotection towards the tert-butyl hydroperoxide (tBOOH)-induced oxidative damage were evaluated. Under our experimental conditions, the beers were found to be able to scavenge DPPH and ABTS radicals and chelate iron ions, despite weak antiglycative and reducing properties. The tested samples did not affect the viability of H69 cholangiocytes up to the highest concentrations; moreover, no signs of cytoprotection against the damage induced by tBOOH were highlighted. Adding AEO to beer resulted in a moderate enhancement of its DPPH scavenging and chelating abilities, without improvements in the other assays. Conversely, AEO and its major compound limonene were ineffective when assessed at the concentrations added to beer. This evidence suggests that the addition of AEO may enhance the organoleptic features of the beer and slightly potentiate some of its bioactivities.
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Affiliation(s)
- Cosimo Taiti
- Department of Agriculture, Food, Environmental and Forest, Florence University, Sesto Fiorentino, 50019 Firenze, Italy;
| | - Antonella Di Sotto
- Department of Physiology and Pharmacology “V. Erspamer”, Sapienza University of Rome, 00185 Rome, Italy; (A.D.S.); (E.P.)
| | - Giovanni Stefano
- Department of Biology, Florence University, 50121 Firenze, Italy;
| | - Ester Percaccio
- Department of Physiology and Pharmacology “V. Erspamer”, Sapienza University of Rome, 00185 Rome, Italy; (A.D.S.); (E.P.)
| | - Matteo Iannone
- Circolo ARCI La Staffetta, 56011 Calci, Italy; (M.I.); (A.M.)
| | | | - Stefania Garzoli
- Department of Chemistry and Technology of Drug, Sapienza University, 00185 Rome, Italy
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12
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Petrovic SM, Barbinta-Patrascu ME. Organic and Biogenic Nanocarriers as Bio-Friendly Systems for Bioactive Compounds' Delivery: State-of-the Art and Challenges. MATERIALS (BASEL, SWITZERLAND) 2023; 16:7550. [PMID: 38138692 PMCID: PMC10744464 DOI: 10.3390/ma16247550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 11/29/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023]
Abstract
"Green" strategies to build up novel organic nanocarriers with bioperformance are modern trends in nanotechnology. In this way, the valorization of bio-wastes and the use of living systems to develop multifunctional organic and biogenic nanocarriers (OBNs) have revolutionized the nanotechnological and biomedical fields. This paper is a comprehensive review related to OBNs for bioactives' delivery, providing an overview of the reports on the past two decades. In the first part, several classes of bioactive compounds and their therapeutic role are briefly presented. A broad section is dedicated to the main categories of organic and biogenic nanocarriers. The major challenges regarding the eco-design and the fate of OBNs are suggested to overcome some toxicity-related drawbacks. Future directions and opportunities, and finding "green" solutions for solving the problems related to nanocarriers, are outlined in the final of this paper. We believe that through this review, we will capture the attention of the readers and will open new perspectives for new solutions/ideas for the discovery of more efficient and "green" ways in developing novel bioperformant nanocarriers for transporting bioactive agents.
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Affiliation(s)
- Sanja M. Petrovic
- Department of Chemical Technologies, Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, 1600 Leskovac, Serbia;
| | - Marcela-Elisabeta Barbinta-Patrascu
- Department of Electricity, Solid-State Physics and Biophysics, Faculty of Physics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Măgurele, Romania
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13
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Adeoye AO, Falode JA, Oladipupo OC, Obafemi TO, Oso BJ, Olaoye IF. Modulation of mitochondrial permeability transition pore opening by Myricetin and prediction of its-drug-like potential using in silico approach. Drug Chem Toxicol 2023; 46:1004-1014. [PMID: 36036089 DOI: 10.1080/01480545.2022.2117372] [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: 12/22/2021] [Revised: 03/28/2022] [Accepted: 04/16/2022] [Indexed: 11/03/2022]
Abstract
Myricetin has been demonstrated to have multiple biological functions with promising research and development prospects. This study investigated the effect of myricetin on liver mitochondrial membrane permeability transition pores and its inhibitory potential on proteins that are important in the apoptotic process in silico. Mitochondrial swelling was assessed as changes in absorbance under succinate-energized conditions. Cytochrome c release, mitochondrial-lipid peroxidation, caspase 3 and 9 expressions, as well as calcium ATPase, were assessed. Pharmacokinetic properties of myricetin were predicted through the SwissADME server while the binding affinity of myricetin toward the proteins was computed using the AutodockVina Screening tool. The conformational stability of protein-ligand interactions was evaluated using molecular dynamics simulations analysis through the iMODS server. Myricetin inhibited the opening of the mitochondrial permeability transition pore and also reversed the increase in mitochondrial lipid peroxidation caused by calcium and other toxicants. Myricetin also caused a reduction in the expression of caspase 3 and 9 as well as calcium ATPase activity. The molecular docking results revealed that myricetin had a considerable binding affinity to the pocket site of caspase 3 and 9 as well as calcium ATPase. Myricetin showed a good drug-likeness based on the predicted pharmacokinetic properties as revealed by low CYP 450 inhibitory promiscuity and relatively low toxicity. It could therefore be suggested that myricetin could be useful in the management of diseases where too many apoptosis occur characterized by excessive tissue wastage such as neurodegenerative conditions and could as well play a role in protecting the physicochemical properties of membrane bilayers from free radical-induced severe cellular damage.
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Affiliation(s)
- Akinwunmi O Adeoye
- Department of Biochemistry, Faculty of Science, Federal University Oye Ekiti, Oye, Nigeria
| | - John A Falode
- Department of Biochemistry, Faculty of Science, Federal University Oye Ekiti, Oye, Nigeria
| | - Olabimpe C Oladipupo
- Department of Biochemistry, Faculty of Science, Federal University Oye Ekiti, Oye, Nigeria
| | | | - Babatunde J Oso
- Department of Biochemistry, McPherson University, Seriki Sotayo, Ogun State, Nigeria
| | - Ige F Olaoye
- Department of Biochemistry, McPherson University, Seriki Sotayo, Ogun State, Nigeria
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14
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Gebreyohannes G, Sbhatu DB. Wild Mushrooms: A Hidden Treasure of Novel Bioactive Compounds. Int J Anal Chem 2023; 2023:6694961. [PMID: 37781342 PMCID: PMC10541307 DOI: 10.1155/2023/6694961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Secondary metabolites are hidden gems in mushrooms. Understanding these secondary metabolites' biological and pharmacological effects can be aided by identifying them. The purpose of this work was to profile the mycochemical components of the extracts of Auricularia auricula judae, Microporus xanthopus, Termitomyces umkowaani, Trametes elegans, and Trametes versicolor to comprehend their biological and pharmacological capabilities. Mushroom samples were collected from Kenya's Arabuko-Sokoke and Kakamega National Reserved Forests and identified using morphological and molecular techniques. Chloroform, 70% ethanol, and hot water solvents were used to extract the mycochemical components. Gas chromatography mass spectrometry (GC-MS) was used to analyze the chloroform, 70% ethanol, and hot water extracts of all the species examined. A total of 51 compounds were isolated from all extracts and classified as carboxylic acids, esters, phenols, fatty acids, alcohol, epoxides, aldehydes, fatty aldehydes, isoprenoid lipids, and steroids. Tetracosamethyl-cyclododecasiloxane (18.90%), oleic acid (72.90%), phenol, 2, 6-bis (1, 1-dimethylethyl)-4-methyl-, and methylcarbamate (26.56%) were all found in high concentrations in A. auricular judae, M. xanthopus, T. umkowaani, T. elegans, and T. versicolor, respectively. Fatty acids make up the majority of the compounds isolated from the T. elegans chloroform extract and the T. umkowaani 70% ethanol extract, respectively. Particularly, these fatty acids play crucial roles in the anti-inflammatory, hypocholesterolemic, anticancer, and antibiofilm formation activities. These bioactive elements indicate that the extracts of five wild mushrooms may be reliable sources of secondary metabolites for therapeutic development. Therefore, additional research is required to comprehend the usefulness of these chemicals in many functional areas and to improve the present understanding of macrofungi.
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Affiliation(s)
- Gebreselema Gebreyohannes
- Department of Biological and Chemical Engineering, Mekelle Institute of Technology, Mekelle University, Mekele, Ethiopia
| | - Desta Berhe Sbhatu
- Department of Biological and Chemical Engineering, Mekelle Institute of Technology, Mekelle University, Mekele, Ethiopia
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15
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Galli V, Venturi M, Guerrini S, Mangani S, Barbato D, Vallesi G, Granchi L. Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer. Foods 2023; 12:3354. [PMID: 37761063 PMCID: PMC10529207 DOI: 10.3390/foods12183354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties.
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Affiliation(s)
- Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| | - Manuel Venturi
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Simona Guerrini
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Silvia Mangani
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Damiano Barbato
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Gianni Vallesi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
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16
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Gasiński A, Kawa-Rygielska J, Kita A, Kucharska A. Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh. Sci Rep 2023; 13:10094. [PMID: 37344549 DOI: 10.1038/s41598-023-37284-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 06/19/2023] [Indexed: 06/23/2023] Open
Abstract
In the recent years, beer brewers are experimenting with using various substrates, other than traditional barley malt, water, hops, and yeast for beer production, because new adjuncts to the beer brewing can add new sensory and functional properties to this beverage. Novel potatoes with purple or red-colour flesh are a good and cheap starch source and are rich in bioactive components, which could increase the nutritive value of the produced beer. The aim of the study was to determine whether some part of barley malt can be replaced by the potatoes of purple-colour flesh and assessment of properties of such beer. Beer samples showed increased antioxidant activity, higher concentration of anthocyanins and polyphenol compounds, as well as modified composition of volatiles and lower ethanol content. Beer produced with the addition of 30% of purple potatoes showed acceptable organoleptic qualities in the sensory analysis.
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Affiliation(s)
- Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630, Wrocław, Poland.
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630, Wrocław, Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630, Wrocław, Poland
| | - Alicja Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630, Wrocław, Poland
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17
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Rahmani AH, Almatroudi A, Allemailem KS, Alwanian WM, Alharbi BF, Alrumaihi F, Khan AA, Almatroodi SA. Myricetin: A Significant Emphasis on Its Anticancer Potential via the Modulation of Inflammation and Signal Transduction Pathways. Int J Mol Sci 2023; 24:ijms24119665. [PMID: 37298616 DOI: 10.3390/ijms24119665] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/27/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Cancer is a major public health concern worldwide and main burden of the healthcare system. Regrettably, most of the currently used cancer treatment approaches such as targeted therapy, chemotherapy, radiotherapy and surgery usually cause adverse complications including hair loss, bone density loss, vomiting, anemia and other complications. However, to overcome these limitations, there is an urgent need to search for the alternative anticancer drugs with better efficacy as well as less adverse complications. Based on the scientific evidences, it is proven that naturally occurring antioxidants present in medicinal plants or their bioactive compounds might constitute a good therapeutic approach in diseases management including cancer. In this regard, myricetin, a polyhydroxy flavonol found in a several types of plants and its role in diseases management as anti-oxidant, anti-inflammatory and hepato-protective has been documented. Moreover, its role in cancer prevention has been noticed through modulation of angiogenesis, inflammation, cell cycle arrest and induction of apoptosis. Furthermore, myricetin plays a significant role in cancer prevention through the inhibition of inflammatory markers such as inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (Cox-2). Moreover, myricetin increases the chemotherapeutic potential of other anticancer drugs through modulation of cell signaling molecules activity. This review elaborates the information of myricetin role in cancer management through modulating of various cell-signaling molecules based on in vivo and in vitro studies. In addition, synergistic effect with currently used anticancer drugs and approaches to improve bioavailability are described. The evidences collected in this review will help different researchers to comprehend the information about its safety aspects, effective dose for different cancers and implication in clinical trials. Moreover, different challenges need to be focused on engineering different nanoformulations of myricetin to overcome the poor bioavailability, loading capacity, targeted delivery and premature release of this compound. Furthermore, some more derivatives of myricetin need to be synthesized to check their anticancer potential.
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Affiliation(s)
- Arshad Husain Rahmani
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
| | - Ahmad Almatroudi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
| | - Khaled S Allemailem
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
| | - Wanian M Alwanian
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
| | - Basmah F Alharbi
- Department of Basic Health Sciences, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
| | - Faris Alrumaihi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
| | - Amjad Ali Khan
- Department of Basic Health Sciences, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
| | - Saleh A Almatroodi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
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18
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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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19
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Barreca MM, Alessandro R, Corrado C. Effects of Flavonoids on Cancer, Cardiovascular and Neurodegenerative Diseases: Role of NF-κB Signaling Pathway. Int J Mol Sci 2023; 24:ijms24119236. [PMID: 37298188 DOI: 10.3390/ijms24119236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 05/17/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
Flavonoids are polyphenolic phytochemical compounds found in many plants, fruits, vegetables, and leaves. They have a multitude of medicinal applications due to their anti-inflammatory, antioxidative, antiviral, and anticarcinogenic properties. Furthermore, they also have neuroprotective and cardioprotective effects. Their biological properties depend on the chemical structure of flavonoids, their mechanism of action, and their bioavailability. The beneficial effects of flavonoids have been proven for a variety of diseases. In the last few years, it is demonstrated that the effects of flavonoids are mediated by inhibiting the NF-κB (Nuclear Factor-κB) pathway. In this review, we have summarized the effects of some flavonoids on the most common diseases, such as cancer, cardiovascular, and human neurodegenerative diseases. Here, we collected all recent studies describing the protective and prevention role of flavonoids derived from plants by specifically focusing their action on the NF-κB signaling pathway.
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Affiliation(s)
- Maria Magdalena Barreca
- Department of Biomedicine, Neuroscience and Advanced Diagnostics (Bi.N.D.), Section of Biology and Genetics, University of Palermo, 90133 Palermo, Italy
| | - Riccardo Alessandro
- Department of Biomedicine, Neuroscience and Advanced Diagnostics (Bi.N.D.), Section of Biology and Genetics, University of Palermo, 90133 Palermo, Italy
| | - Chiara Corrado
- Department of Biomedicine, Neuroscience and Advanced Diagnostics (Bi.N.D.), Section of Biology and Genetics, University of Palermo, 90133 Palermo, Italy
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20
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Ferreira RM, Costa AM, Pinto CA, Silva AMS, Saraiva JA, Cardoso SM. Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition of Opuntia ficus-indica Juices. Foods 2023; 12:foods12112096. [PMID: 37297341 DOI: 10.3390/foods12112096] [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: 04/22/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
Opuntia ficus-indica fruits are a source of valuable compounds, presenting a high nutritional value and several health benefits. However, due to its low shelf life and increased production, there are considerable post-harvest losses of this cactus fruit. So, ways need to be found to drain the increased production of this fruit that is being wasted. The chemical composition of prickly pear makes it an appealing substrate for fermentation. This study investigates the production of fermented beverages produced from Opuntia ficus-indica cv 'Rossa' and evaluates the effects of different fermentation times (18 and 42 h) and post-fermentation pasteurization by high-pressure (500 MPa for 10 min) and temperature (71.1 °C for 30 s) on the physico-chemical and biological characteristics of the produced beverages. According to the results, the beverage produced from 48 h of fermentation has an alcohol content value of 4.90 ± 0.08% (v/v) and a pH of 3.91 ± 0.03. These values contribute to an extended shelf life and improved organoleptic characteristics compared to the sample fermented for 18 h. Additionally, the longer fermentation resulted in 50% fewer total soluble solids, 90% less turbidity, and lower pH when compared to the sample fermented for 18 h. Moreover, overall, high-pressure processing demonstrates better retention of "fresh-like" characteristics, along with higher levels of phytochemical compounds and antioxidant capacity, similar to those observed in the juice for SO•- and NO•-scavenging abilities.
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Affiliation(s)
- Ricardo M Ferreira
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Adriana M Costa
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Carlos A Pinto
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Artur M S Silva
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana M Cardoso
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
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21
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Belcar J, Kapusta I, Sekutowski TR, Gorzelany J. Impact of the Addition of Fruits of Kamchatka Berries ( L. caerulea var. kamtschatica) and Haskap ( L. caerulea var. emphyllocalyx) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers. Molecules 2023; 28:molecules28104011. [PMID: 37241752 DOI: 10.3390/molecules28104011] [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: 04/26/2023] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Kamchatka berry (Lonicera caerulea var. kamtschatica) and haskap (Lonicera caerulea var. emphyllocalyx) fruit are important sources of bioactive compounds, mainly polyphenols, but also macro- and microelements. Physico-chemical analysis showed that wheat beers with added fruit were characterised by an average 14.06% higher ethanol content, lower bitterness and intense colour compared to the control, which was a wheat beer without added fruit. Wheat beers enriched with kamchatka berry fruit, including the "Aurora" variety, had the highest polyphenolic profile (e.g., chlorogenic acid content averaged 7.30 mg/L), and the antioxidant activity of fruit-enriched wheat beers determined by the DPPH method showed higher antioxidant activity of wheat beers enriched with kamchatka berry fruit, while those determined by the FRAP and ABTS methods showed higher antioxidant activity of wheat beers enriched with haskap fruit, including the "Willa" variety. Sensory evaluation of the beer product showed that wheat beers enriched with kamchatka berry fruits of the "Duet" variety and haskap fruits of the "Willa" variety were characterised by the most balanced taste and aroma. On the basis of the conducted research, it follows that both kamchatka berry fruits of the "Duet" and "Aurora" varieties and haskap fruit of the "Willa" variety can be used successfully in the production of fruity wheat beers.
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Affiliation(s)
- Justyna Belcar
- Doctoral School, University of Rzeszów, St. Rejtana 16C, 35-959 Rzeszów, Poland
- Department of Food and Agriculture Production Engineering, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
| | - Tomasz R Sekutowski
- Institute of Soil Science and Plant Cultivation, National Research Institute, Puławy, Department of Weed Science and Tillage Systems, Orzechowa 61 St., 50-540 Wroclaw, Poland
| | - Józef Gorzelany
- Department of Food and Agriculture Production Engineering, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
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22
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Da-Silva JR, Correia-Lima L, Fernandes G, Ribeiro-Filho N, Madruga MS, Lima MDS, Muniz MB. Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties. Food Chem 2023; 406:135066. [PMID: 36462364 DOI: 10.1016/j.foodchem.2022.135066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 11/30/2022]
Abstract
Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of Mandacaru fruit pulp (MFP) as an adjunct on volatile and phenolic compounds, and antioxidant properties of Beer. Worts were produced using four treatments including a control. Fermentations were conducted for 10 days at 18 °C using yeast Lachancea spp, maturated at 3 °C for 15 days, and bottled at 20 °C for 15 days. All compounds were evaluated by HPLC, and GC-MS. Worts' supplementation influenced the volatile and phenolic profile and increased the antioxidant activity of wort and Beer. Beers A (100 g of MFP/L), B (200 g of MFP/L), and C (300 g of MFP/L) presented higher ethanol and glycerol content. Beer C contained the highest antioxidant activity and total phenolic content. Worts' supplemented with MFP increased aroma formation.
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Affiliation(s)
- José Renato Da-Silva
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Lys Correia-Lima
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Givanildo Fernandes
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Normando Ribeiro-Filho
- DSER and PPGA/Centre for Agrarian Science, Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil.
| | - Marta Suely Madruga
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Marcelo Barbosa Muniz
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
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Nardini M. An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends. Molecules 2023; 28:molecules28073221. [PMID: 37049984 PMCID: PMC10096009 DOI: 10.3390/molecules28073221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/31/2023] [Accepted: 04/02/2023] [Indexed: 04/14/2023] Open
Abstract
Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.
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Affiliation(s)
- Mirella Nardini
- CREA, Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
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24
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Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation. Foods 2023; 12:foods12061196. [PMID: 36981123 PMCID: PMC10047963 DOI: 10.3390/foods12061196] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/09/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
Italian grape ale (IGA) beers have been categorized by the Beer Judge Certification Program as a sub-category of fruit beers in which grape, or grape must, is added during the brewing process to provide additional characteristics to the final beer. In the present work, IGA beers have been produced with must and pomace of the Malvasia di Candia Aromatica (MaCA) grape variety, which were added before fermentation at two different percentages (10% and 20%). The (poly)phenolic profile of IGA beers have been characterized with HPLC-MS/MS and compared to a golden ale control beer (produced in the same conditions without the addition of grape-derived ingredients). A series of sub-samples have been collected to monitor the (poly)phenol profile at time 0 and during the different phases of the fermentation process (1, 3, 5, 7 30, 65 days). Results demonstrated how the addition of pomace allowed to significantly enrich (p < 0.05) final beers in total (poly)phenols detected by MS, while must addition did not influence that amount if compared to the control sample. However, a PCA cluster analysis identified strong similarities among IGA beers and differentiated them to control beer samples. This study underlined how the addition of must and pomace from the MaCA grape variety improved the (poly)phenolic profile of beer from both a qualitative and quantitative point of view.
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25
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Tirado-Kulieva VA, Hernández-Martínez E, Minchán-Velayarce HH, Pasapera-Campos SE, Luque-Vilca OM. A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction. Curr Res Food Sci 2023; 6:100477. [PMID: 36935850 PMCID: PMC10020662 DOI: 10.1016/j.crfs.2023.100477] [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: 12/30/2022] [Revised: 02/13/2023] [Accepted: 03/02/2023] [Indexed: 03/07/2023] Open
Abstract
Currently, there is greater production and consumption of craft beer due to its appreciated sensory characteristics. Unlike conventional beer, craft beers provide better health benefits due to their varied and high content of phenolic compounds (PCs) and also due to their alcohol content, but the latter is controversial. The purpose of this paper was to report on the alcoholic fraction and PCs present in craft beers and their influence on health. Despite the craft beer boom, there are few studies on the topic; there is a lot of field to explore. The countries with the most research are the United States > Italy > Brazil > United Kingdom > Spain. The type and amount of PCs in craft beers depends on the ingredients and strains used, as well as the brewing process. It was determined that it is healthier to be a moderate consumer of alcohol than to be a teetotaler or heavy drinker. Thus, studies in vitro, with animal models and clinical trials on cardiovascular and neurodegenerative diseases, cancer, diabetes and obesity, osteoporosis and even the immune system suggest the consumption of craft beer. However, more studies with more robust designs are required to obtain more generalizable and conclusive results. Finally, some challenges in the production of craft beer were detailed and some alternative solutions were mentioned.
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26
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Baccari W, Saidi I, Znati M, Mustafa AM, Caprioli G, Harrath AH, Ben Jannet H. HPLC-MS/MS analysis, antioxidant and α-amylase inhibitory activities of the endemic plant Ferula tunetana using in vitro and in silico methods. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.03.015] [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: 03/17/2023]
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27
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Yang L, Lu Z, Lu J, Wu D. Evaluation of the antioxidant characteristics of craft beer with green tea. J Food Sci 2023; 88:625-637. [PMID: 36576119 DOI: 10.1111/1750-3841.16441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/16/2022] [Accepted: 12/08/2022] [Indexed: 12/29/2022]
Abstract
The addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect of different green teas on the flavor stability of beer, we developed an approach to rapidly evaluate their antioxidant activity. Ten types of craft beer were produced by adding different kinds of green tea during brewing, and their antioxidant activity and phenolic profiles were evaluated. The results showed remarkable variations in antioxidant activity and antioxidative compound contents, which were considerably higher in green tea beers than in non-tea beer (p < 0.05). A comprehensive evaluation function was developed to evaluate the total antioxidant activity of beers using principal component analysis. The highest total antioxidant activity was observed in Taiping Houkui beer, with a comprehensive evaluation score of 2.53. Pearson correlation analysis suggested that (-)-epigallocatechin gallate, (-)-epicatechin gallate, and (-)-epigallocatechin were strongly correlated with the total antioxidant activity of green tea beers (p < 0.01). The summation of their contents represented more than 60% of the total phenolic content of the teas, which can be used to predict the total antioxidant activity of green tea beers. PRACTICAL APPLICATION: Flavor stability is of prime concern for brewers, and flavor aging is increasingly becoming the limiting factor in beer shelf life. The application of green tea as antioxidants in beer can improve the flavor stability by protecting against beer staling during storage. The analytical method developed in this study will contribute to the rapid comparison of the effect of different green teas on the flavor stability of beer. Furthermore, the research findings demonstrate the potential benefits of green teas to beer flavor stability, which is of considerable importance in promoting the development and consumption of green teas.
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Affiliation(s)
- Lixia Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zhendong Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,School of Biotechnology, Jiangnan University, Wuxi, China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,School of Biotechnology, Jiangnan University, Wuxi, China
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Siesto G, Pietrafesa R, Tufariello M, Gerardi C, Grieco F, Capece A. Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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29
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Use of red grape pulp, marc and must in the production of beer. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-022-04195-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
AbstractThe aim of the paper was to determine the potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690), while Saccharomyces cerevisiae Safale US-05 was used as a control. Grape marc was obtained by pressing grape must. The grape marc, must and pulp were pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol content, free amino nitrogen (FAN) content, titratable acidity, pH, color, organic acid profile and content of sugars were determined in obtained beers. The addition of grape marc, must and pulp increased the value of most of the tested parameters. It did not adversely affect the fermentation process. This offers the possibility of using grape marc, must and pulp in the brewing industry, even with the use of non-Saccharomyces yeast monocultures.
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30
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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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31
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He J, Yang L, Zhang Y, Li R, Wu J, Cao Q, Li S, Wu X, Duan Y, He D, Wang W. Pd-Pt-Ru nanozyme with peroxidase-like activity for the detection of total antioxidant capacity. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 15:8-16. [PMID: 36484272 DOI: 10.1039/d2ay01560a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The design of highly active nanozymes and the establishment of ultra-sensitive bioassays remain a challenge. Therefore, it is necessary to synthesize highly active nanozymes. In this work, a Pd-Pt-Ru (PPR) nanozyme was prepared by atomic coating of the bimetallic nanozyme Pd-Pt. The steady-state kinetics showed that the PPR nanozyme had excellent peroxidase-like activity. Based on this concept, the as-prepared PPR nanozyme was applied to the detection of ascorbic acid (AA) and hydrogen peroxide (H2O2). The linear ranges for ascorbic acid and hydrogen peroxide were 2-12 μM and 5-40 mM, respectively. The limits of detection (LOD) are 1.13 μM and 2.79 mM, respectively. Ascorbic acid was used as a typical model to assay the total antioxidant capacity (TAC) of foods and several herbs. The Fructus Corni extract showed the highest reducing ability. The corresponding extracts were applied for the green synthesis of silver nanoparticles with a size of 167 nm. This study provides a method for the design of highly active nanozymes and the expansion of their applications.
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Affiliation(s)
- Jian He
- Institute of Pharmacy and Pharmacology, University of South China, Hengyang 421000, Hunan, China.
- Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, Hengyang, Hunan, China
- Hunan Xinhexin Biological Medicine Co., Ltd., Pharmacy Graduate Education Innovation Base, Hengyang, Hunan, China
| | - Lin Yang
- Institute of Pharmacy and Pharmacology, University of South China, Hengyang 421000, Hunan, China.
- Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, Hengyang, Hunan, China
- Hunan Xinhexin Biological Medicine Co., Ltd., Pharmacy Graduate Education Innovation Base, Hengyang, Hunan, China
| | - Ying Zhang
- School of Biomedical and Chemical Engineering, Liaoning Institute of Science and Technology, Benxi, 117004, China
| | - Ranhui Li
- Institute of Pathogenic Biology, Hengyang Medical School, University of South China, Hengyang, 421000, Hunan, China
| | - Jingjun Wu
- Institute of Pharmacy and Pharmacology, University of South China, Hengyang 421000, Hunan, China.
- Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, Hengyang, Hunan, China
- Hunan Xinhexin Biological Medicine Co., Ltd., Pharmacy Graduate Education Innovation Base, Hengyang, Hunan, China
| | - Qianqian Cao
- Institute of Pharmacy and Pharmacology, University of South China, Hengyang 421000, Hunan, China.
- Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, Hengyang, Hunan, China
- Hunan Xinhexin Biological Medicine Co., Ltd., Pharmacy Graduate Education Innovation Base, Hengyang, Hunan, China
| | - Sang Li
- Institute of Pharmacy and Pharmacology, University of South China, Hengyang 421000, Hunan, China.
- Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, Hengyang, Hunan, China
- Hunan Xinhexin Biological Medicine Co., Ltd., Pharmacy Graduate Education Innovation Base, Hengyang, Hunan, China
| | - Xian Wu
- The First Affiliated Hospital of Hunan College of Traditional Chinese Medicine, Hunan Province Directly Affiliated TCM Hospital, Zhuzhou, China
| | - Yunfeng Duan
- The First Affiliated Hospital of Hunan College of Traditional Chinese Medicine, Hunan Province Directly Affiliated TCM Hospital, Zhuzhou, China
| | - Dongxiu He
- Institute of Pharmacy and Pharmacology, University of South China, Hengyang 421000, Hunan, China.
- Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, Hengyang, Hunan, China
- Hunan Xinhexin Biological Medicine Co., Ltd., Pharmacy Graduate Education Innovation Base, Hengyang, Hunan, China
| | - Weiguo Wang
- Institute of Pharmacy and Pharmacology, University of South China, Hengyang 421000, Hunan, China.
- Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, Hengyang, Hunan, China
- Hunan Xinhexin Biological Medicine Co., Ltd., Pharmacy Graduate Education Innovation Base, Hengyang, Hunan, China
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32
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Belcar J, Gorzelany J. Effect of the Addition of Lemongrass ( Cymbopogon citratus) on the Quality and Microbiological Stability of Craft Wheat Beers. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27249040. [PMID: 36558173 PMCID: PMC9784721 DOI: 10.3390/molecules27249040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/10/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
Lemongrass (Cymbopogon citratus) is a valuable source of vitamins, macro- and microelements, and essential oils. The purpose of this study was to compare the physicochemical properties, sensory properties, antioxidant activity, and microbiological stability of wheat beers enriched with varying additions of crushed lemongrass. Sensory evaluation showed that wheat beers enriched with 2.5% m/v lemongrass were characterised by balanced taste and aroma (overall impression). Physicochemical analysis of the wheat beers showed that increasing the concentration of lemongrass in the finished product negatively affected the ethanol content. Alcohol content in wheat beer enriched with 1% m/v lemongrass was on average 14.74% higher than wheat beer enriched with 2.5% m/v lemongrass and on average 17.93% higher than wheat beer enriched with 5% m/v addition of lemongrass. The concentration of lemongrass in the finished product also increased the acidity of the beers and affected the colour of the wheat beers compared to the control beer. The total polyphenol content and antioxidant activity of lemongrass-enriched wheat beers varied. Of the lemongrass-enriched beers analysed, the beer product with 5% m/v lemongrass was the most microbiologically stable. According to the study, crushed lemongrass-enriched wheat beer may represent a new trend in the brewing industry, but the brewing process still needs to be improved.
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Affiliation(s)
- Justyna Belcar
- Department of Food and Agriculture Production Engineering, University of Rzeszów, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
- Doctoral School of the University of Rzeszów, University of Rzeszów, st Rejtana 16C, 35-959 Rzeszów, Poland
- Correspondence:
| | - Józef Gorzelany
- Department of Food and Agriculture Production Engineering, University of Rzeszów, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
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Zong X, Wu J, Chen Z, He L, Wen J, Li L. Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Cioch-Skoneczny M, Królak K, Tworzydło Z, Satora P, Skoneczny S. Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04166-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe aim of the paper was to determine potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690) and Saccharomyces cerevisiae Safale US-05 was used as a control. Grape marc was obtained by pressing grape must with a press. Subsequently, the grape marc, must and pulp were pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol, free amino nitrogen (FAN) content, pH, color, sugars and organic acid profile were determined in obtained beers. The research has shown that the yeasts Dekkera bruxellensis 3429 fermented similarly to Saccharomyces cerevisiae Safale US-05. The yeast D. bruxellensis 3429 produced more alcohol in the finished beers in most cases and assimilated more FAN than M. pulcherrima MG970690. The D. bruxellensis 3429 strain most effectively used L-malic acid.
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35
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Calderaro A, Patanè GT, Tellone E, Barreca D, Ficarra S, Misiti F, Laganà G. The Neuroprotective Potentiality of Flavonoids on Alzheimer's Disease. Int J Mol Sci 2022; 23:ijms232314835. [PMID: 36499159 PMCID: PMC9736131 DOI: 10.3390/ijms232314835] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/19/2022] [Accepted: 11/24/2022] [Indexed: 12/05/2022] Open
Abstract
Alzheimer's disease (AD), due to its spread, has become a global health priority, and is characterized by senile dementia and progressive disability. The main cause of AD and other neurodegenerations (Huntington, Parkinson, Amyotrophic Lateral Sclerosis) are aggregated protein accumulation and oxidative damage. Recent research on secondary metabolites of plants such as polyphenols demonstrated that they may slow the progression of AD. The flavonoids' mechanism of action in AD involved the inhibition of acetylcholinesterase, butyrylcholinesterase, Tau protein aggregation, β-secretase, oxidative stress, inflammation, and apoptosis through modulation of signaling pathways which are implicated in cognitive and neuroprotective functions, such as ERK, PI3-kinase/Akt, NFKB, MAPKs, and endogenous antioxidant enzymatic systems. This review focuses on flavonoids and their role in AD, in terms of therapeutic potentiality for human health, antioxidant potential, and specific AD molecular targets.
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Affiliation(s)
- Antonella Calderaro
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
| | - Giuseppe Tancredi Patanè
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
| | - Ester Tellone
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
- Correspondence: (E.T.); (D.B.)
| | - Davide Barreca
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
- Correspondence: (E.T.); (D.B.)
| | - Silvana Ficarra
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
| | - Francesco Misiti
- Department of Human Sciences, Society and Health, University of Cassino and Southern Lazio, V. S. Angelo, Loc. Folcara, 3043 Cassino, Italy
| | - Giuseppina Laganà
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
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36
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Effects of the Addition of Dendrobium officinale on Beer Yeast Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Dendrobium officinale is a precious Chinese medicinal plant that is rich in polysaccharides, flavonoids, polyphenols, and other bioactive ingredients, and has a variety of biological activities. To explore the effects of D. officinale on the growth and metabolism of Saccharomyces cerevisiae, different concentrations (0, 10, 30, 50, and 100 g/L) of fresh D. officinale were added to the wort during the fermentation. The amount of yeast, alcohol content, reducing sugars, total acidity, pH, CO2 loss, and foam height were analyzed. Meanwhile, the glucose uptake, cell viability, key enzyme activity of yeast, total phenolics, antioxidant activity, volatile compounds, and consumer acceptance of brewed samples were also analyzed. The results showed that the growth and metabolism of yeast could be promoted by a suitable dosage of D. officinale but were inhibited at high dosage (100 g/L). The addition of D. officinale increased the activities of glucose-6-phosphate dehydrogenase and alcohol dehydrogenase, while the highest concentration of D. officinale (100 g/L) decreased the glucose uptake and cell activity of the yeast. The contents of total phenolics and esters, along with the scavenging activity against ABTS radicals, were increased, indicating that the antioxidant activity and aromatic characteristics of beer would be improved by the addition of D. officinale.
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Taha I, Keshk EM, Khalil AGM, Youssef MM, Fekri A. Physicochemical Studies of Benzocaine Bearing Heterocycles as Potential Antioxidant Agents. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2129700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Affiliation(s)
- Israa Taha
- Chemistry Department, Faculty of Science, Mansoura University, Mansoura, Egypt
| | - Eman M. Keshk
- Chemistry Department, Faculty of Science, Mansoura University, Mansoura, Egypt
| | | | - Magdy M. Youssef
- Chemistry Department, Faculty of Science, Mansoura University, Mansoura, Egypt
| | - Ahmed Fekri
- Chemistry Department, Faculty of Science, Mansoura University, Mansoura, Egypt
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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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Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8948603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Ficus hirta Vahl. (FHV) is widely consumed because of its functional and aromatic compounds. The incorporation of adjuncts contributes to the functional and flavor properties of beers. This study aims to enrich FHV extractions to develop beers with satisfactory physicochemical, antioxidant, and sensory characteristics. As a result, beers with 0.1 g/mL (P1) and 0.067 g/mL (P3) FHV extraction showed the highest values of physicochemical properties including °Brix, antioxidant activity, foam, lightness, and color intensity. Electronic nose and tongue results show that the aroma of P1 and taste of P3 were quite different from those of other FHV beers, resulting in substantially high consumer preference. The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.
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Bouchez A, De Vuyst L. Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? Front Microbiol 2022; 13:957167. [PMID: 35992674 PMCID: PMC9386357 DOI: 10.3389/fmicb.2022.957167] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 06/15/2022] [Indexed: 11/13/2022] Open
Abstract
Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage, produce off-flavors, and/or turbidity. Although most problems in the past related to lack of hygiene and/or cleaning, bacteria do still cause problems nowadays. Despite this negative imago, certain bacteria play an irreplaceable role during fermentation and/or maturation of more unique, funky, and especially refreshing sour beers. The term sour beers or sours is not restricted to one definition but covers a wide variety of beers produced via different techniques. This review proposes an uncluttered sour beer classification scheme, which includes all sour beer production techniques and pays special attention to the functional role of acetic acid bacteria. Whereas their oxidation of ethanol and lactate into acetic acid and acetoin usually spoils beer, including sour beers, organoleptically, a controlled growth leads to a desirable acidic flavor in sour beers, such as lambic-style, lambic-based, and red-brown acidic ales.
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Scioli G, Della Valle A, Zengin G, Locatelli M, Tartaglia A, Cichelli A, Stefanucci A, Mollica A. Artisanal fortified beers: Brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101721] [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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Borșa A, Muntean MV, Salanță LC, Tofană M, Socaci SA, Mudura E, Pop A, Pop CR. Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer. PLANTS (BASEL, SWITZERLAND) 2022; 11:1958. [PMID: 35956436 PMCID: PMC9370188 DOI: 10.3390/plants11151958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/26/2022] [Accepted: 07/26/2022] [Indexed: 11/28/2022]
Abstract
Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.
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Affiliation(s)
- Andrei Borșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Mircea Valentin Muntean
- Department of Technical and Soil Science, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Maria Tofană
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
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Gorzelany J, Patyna M, Pluta S, Kapusta I, Balawejder M, Belcar J. The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry ( Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers. Molecules 2022; 27:molecules27144544. [PMID: 35889416 PMCID: PMC9319635 DOI: 10.3390/molecules27144544] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/13/2022] [Accepted: 07/14/2022] [Indexed: 12/04/2022] Open
Abstract
Research into the suitability of domestic raw materials, including, for example, new wheat cultivars and fruit additives for the production of flavoured beers, is increasingly being undertaken by minibreweries and craft breweries. The fruits of the Saskatoon berry are an important source of bioactive compounds, mainly polyphenols, but also macro- and microelements. The fruits of two Canadian cultivars of this species, 'Honeywood' and 'Thiessen', were used in this study. Physicochemical analysis showed that wheat beers with the addition of non-ozonated fruit were characterised by a higher ethanol content by 7.73% on average. On the other hand, enrichment of the beer product with fruit pulp obtained from the cv. 'Thiessen' had a positive effect on the degree of real attenuation and the polyphenol profile. Sensory evaluation of the beer product showed that wheat beers with the addition of 'Honeywood' fruit were characterised by the most balanced taste and aroma. On the basis of the conducted research, it can be concluded that fruits of both cvs. 'Honeywood' and 'Thiessen' can be used in the production of wheat beers, but the fermentation process has to be modified in order to obtain a higher yield of the fruit beer product.
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Affiliation(s)
- Józef Gorzelany
- Department of Food and Agriculture Production Engineering, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland; (J.G.); (M.P.)
| | - Michał Patyna
- Department of Food and Agriculture Production Engineering, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland; (J.G.); (M.P.)
| | - Stanisław Pluta
- Department of Horticultural Crop Breeding, the National Institute of Horticultural Research, Konstytucji 3 Maja 1/3 Street, 96-100 Skierniewice, Poland;
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland;
| | - Maciej Balawejder
- Department of Food Chemistry and Toxicology, University of Rzeszow, Ćwiklińskiej 1A Street, 35-601 Rzeszów, Poland;
| | - Justyna Belcar
- Department of Food and Agriculture Production Engineering, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland; (J.G.); (M.P.)
- Correspondence:
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Belcar J, Gorzelany J. Feasibility of Defatted Juice from Sea-Buckthorn Berries ( Hippophae rhamnoides L.) as a Wheat Beer Enhancer. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123916. [PMID: 35745039 PMCID: PMC9231295 DOI: 10.3390/molecules27123916] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/15/2022] [Accepted: 06/16/2022] [Indexed: 11/30/2022]
Abstract
Juice made from sea-buckthorn berries (Hippophae rhamnoides L.) is a valuable source of bioactive compounds, vitamins, as well as micro- and macronutrients. By applying defatted sea-buckthorn juice, it is possible to enhance wheat beer and change its sensory properties and the contents of bioactive compounds in the finished product. A sensory assessment showed that wheat beers with a 5% v/v addition of sea-buckthorn juice were characterised by a balanced taste and aroma (overall impression). Physicochemical analyses showed that, compared to the control samples, wheat beers enhanced with defatted sea-buckthorn juice at a rate of 5% v/v or 10% v/v had high total acidity with respective mean values of 5.30 and 6.88 (0.1 M NaOH/100 mL), energy values lower on average by 4.04% and 8.35%, respective polyphenol contents of 274.1 mg GAE/L and 249.7 mg GAE/L, as well as higher antioxidant activity (measured using DPPH, FRAP, and ABTS assays). The findings show that the samples of wheat beer enhanced with sea-buckthorn juice had average ascorbic acid contents of 2.5 and 4.5 mg/100 mL (in samples with 5% v/v and 10% v/v additions, respectively) and contained flavone glycosides, e.g., kaempferol-3-O-glucuronide-7-O-hexoside. Based on the current findings, it can be concluded that wheat beer enhanced with sea-buckthorn juice could emerge as a new trend in the brewing industry.
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Zhu Y, Wang W, Ruan R, Chen J. Oxidative Potential and Nanoantioxidant Activity of Flavonoids and Phenolic Acids in Sophora flavescens. Int J Anal Chem 2022; 2022:4601350. [PMID: 35655913 PMCID: PMC9155940 DOI: 10.1155/2022/4601350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 04/29/2022] [Accepted: 05/09/2022] [Indexed: 11/18/2022] Open
Abstract
In order to further develop and utilize the rutin from Sophora japonica, the contents of total phenolic acids and flavonoids in rutin extracts from different parts of Sophora flavescens were determined, and their antioxidant activities were compared, and the basis of antioxidative activity of Sophora flavescens nanometers was discussed. The experiment found that the total flavonoid content of each extract of Huai Mi was in the range of 5.70-61.55 mg/g, the total phenolic acid content was in the range of 4.07-19.10 mg/g, and the total flavonoid and phenolic acid content of the ethyl acetate extract was significantly higher than other extracts. Its reducing power, light free radicals, DPPH, ABTS+, and scavenging rate are also significantly higher than n-butanol, petroleum ether, and aqueous extracts. ∗ The cleaning ability IC50 values of DPPH· are (0.321 ± 0.0026), (0.213 ± 0.0010), and (0.169 ± 0.0014) mg/mL. The effective components of Sophora japonica are initially separated after the solvent extraction of each phase. The relative content and nanoantioxidant activity of total flavonoids and phenolic acids in the ethyl acetate phase extraction part were significantly stronger than those in the total extract and other extraction parts, and the antioxidant capacity was effectively related to the dose. The flavonoids and phenolic acids in Sophora japonica are closely related to its antioxidant capacity.
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Affiliation(s)
- Yujie Zhu
- Pharmacy Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
| | - Wenle Wang
- Pharmacy Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
| | - Renyu Ruan
- Pharmacy Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
| | - Jinquan Chen
- Pharmacy Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
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Muratori L, Fregnan F, Maurina M, Haastert-Talini K, Ronchi G. The Potential Benefits of Dietary Polyphenols for Peripheral Nerve Regeneration. Int J Mol Sci 2022; 23:ijms23095177. [PMID: 35563568 PMCID: PMC9102183 DOI: 10.3390/ijms23095177] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/29/2022] [Accepted: 05/03/2022] [Indexed: 12/04/2022] Open
Abstract
Peripheral nerves are frequently affected by lesions caused by trauma (work accidents, car incidents, combat injuries) and following surgical procedures (for instance cancer resection), resulting in loss of motor and sensory function with lifelong impairments. Irrespective of the intrinsic capability of the peripheral nervous system for regeneration, spontaneous or surgically supported regeneration is often unsatisfactory with the limited functional success of nerve repair. For this reason, many efforts have been made to improve the regeneration process. Beyond innovative microsurgical methods that, in certain cases, are necessary to repair nerve injuries, different nonsurgical treatment approaches and adjunctive therapies have been investigated to enhance nerve regeneration. One possibility could be taking advantage of a healthy diet or lifestyle and their relation with proper body functions. Over the years, scientific evidence has been obtained on the benefits of the intake of polyphenols or polyphenol-rich foods in humans, highlighting the neuroprotective effects of these compounds in many neurodegenerative diseases. In order to improve the available knowledge about the potential beneficial role of polyphenols in the process of peripheral nerve regeneration, this review assessed the biological effects of polyphenol administration in supporting and promoting the regenerative process after peripheral nerve injury.
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Affiliation(s)
- Luisa Muratori
- Department of Clinical and Biological Sciences, University of Torino, 10043 Orbassano, (Torino), Italy; (L.M.); (F.F.); (M.M.)
- Neuroscience Institute Cavalieri Ottolenghi (NICO), 10043 Orbassano, (Torino), Italy
| | - Federica Fregnan
- Department of Clinical and Biological Sciences, University of Torino, 10043 Orbassano, (Torino), Italy; (L.M.); (F.F.); (M.M.)
- Neuroscience Institute Cavalieri Ottolenghi (NICO), 10043 Orbassano, (Torino), Italy
| | - Monica Maurina
- Department of Clinical and Biological Sciences, University of Torino, 10043 Orbassano, (Torino), Italy; (L.M.); (F.F.); (M.M.)
| | - Kirsten Haastert-Talini
- Institute of Neuroanatomy and Cell Biology, Hannover Medical School, 30625 Hannover, Germany;
- Center for Systems Neuroscience (ZSN), 30559 Hannover, Germany
| | - Giulia Ronchi
- Department of Clinical and Biological Sciences, University of Torino, 10043 Orbassano, (Torino), Italy; (L.M.); (F.F.); (M.M.)
- Neuroscience Institute Cavalieri Ottolenghi (NICO), 10043 Orbassano, (Torino), Italy
- Correspondence: ; Tel.: +39-011-6705-433; Fax: +39-011-9038-639
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Yao J, Ma Z, Wang Y, Wang Y, Sun L, Liu X. Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer. Curr Res Food Sci 2022; 5:927-939. [PMID: 35677651 PMCID: PMC9168054 DOI: 10.1016/j.crfs.2022.05.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/30/2022] [Accepted: 05/19/2022] [Indexed: 11/25/2022] Open
Abstract
The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC analysis showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production. GC-MS analysis showed that 3-methyl-1-butanol, isopentyl acetate and ethyl caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics. Dandelion addition changed the physicochemical properties of craft beer. Dandelion addition improved the contents of total polyphenol and flavonoids of craft beer. Dandelion craft beer had stronger antioxidant activity than commercial beer. Dandelion craft beer had the inhibitory activity against xanthine oxidase.
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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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Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers. Molecules 2022; 27:molecules27061976. [PMID: 35335343 PMCID: PMC8954700 DOI: 10.3390/molecules27061976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/12/2022] [Accepted: 03/16/2022] [Indexed: 02/05/2023] Open
Abstract
Fruit of Saskatoon (Amelanchier alnifolia Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre. By treating Saskatoon fruits with gaseous ozone, and adding the material as an enhancer to barley beers, it is possible to impact the contents of bioactive compounds in the produced fruit beers. Sensory tests showed that beers made from barley with addition of Saskatoon fruit of the ‘Smoky’ cultivar were characterised by the most balanced taste and aroma. Physicochemical analyses of fruit beers, produced with Saskatoon fruit pulp added on the seventh day of fermentation, showed that the beers enhanced with ozone-treated and untreated ‘Smoky’ Saskatoon fruits had the highest contents of alcohol, 5.51% v/v and 5.66% v/v, respectively, as well as total polyphenol contents of 395 mg GAE/L and 401 mg GAE/L, respectively, and higher antioxidant activity (assessed using DPPH•, FRAP and ABTS+• assays). It was demonstrated that the ozonation process led to a decrease in the contents of neochlorogenic acid, on average by 91.00%, and of caffeic acid by 20.62%, relative to the beers enhanced with ‘Smoky’ Saskatoon fruits not subjected to ozone treatment. The present study shows that Saskatoon fruits can be used in the production of beer, and the Canadian cultivar ‘Smoky’ is recommended for this purpose.
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50
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Carvalho DO, Guido LF. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles. Food Chem 2022; 372:131093. [PMID: 34619521 DOI: 10.1016/j.foodchem.2021.131093] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 09/02/2021] [Accepted: 09/06/2021] [Indexed: 02/03/2023]
Abstract
This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of roasted malts, in combination with proper milling and high mashing temperatures at low pH can lead to a release of bound phenolic forms and increased extraction. New technological strategies such as special yeasts, manipulation of enzymatic activity and dry-hopping may be relevant to improve the phenolic profile of beer and attain phenolic levels with benefits both for beer stability and consumer's health. As the content of free ferulic acid in beer only accounts up to approximately 15% of total content, further studies should put emphasis on its bound forms in different beer styles and non-alcoholic beers.
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Affiliation(s)
- Daniel O Carvalho
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Luís F Guido
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal.
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