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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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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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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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González-Salitre L, Guillermo González-Olivares L, Antobelli Basilio-Cortes U. Humulus lupulus L. a potential precursor to human health: High hops craft beer. Food Chem 2023; 405:134959. [PMID: 36435101 DOI: 10.1016/j.foodchem.2022.134959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 10/29/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022]
Affiliation(s)
- Lourdes González-Salitre
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183, Mineral de la Reforma, Hidalgo, Mexico
| | - Luis Guillermo González-Olivares
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183, Mineral de la Reforma, Hidalgo, Mexico.
| | - Ulin Antobelli Basilio-Cortes
- Área Académica de Biotecnología Agropecuaria, Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Carretera a Delta, Ejido Nuevo León s/n, C.P. 21705 Mexicali, Baja California, Mexico.
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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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Current State of Sensors and Sensing Systems Utilized in Beer Analysis. BEVERAGES 2023. [DOI: 10.3390/beverages9010005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Beer is one of the most consumed beverages in the world. Advances in instrumental techniques have allowed the analysis and characterization of a large number of beers. However, review studies that outline the methodologies used in beer characterization are scarce. Herein, a systematic review investigating the molecular targets and sensometric techniques in beer characterization was performed following the PRISMA protocol. The study reviewed 270 articles related to beer analysis in order to provide a comprehensive summary of the recent advances in beer analysis, including methods using sensors and sensing systems. The results revealed the use of various techniques that include several technologies, such as nanotechnology and electronics, often combined with scientific data analysis tools. To our knowledge, this study is the first of its kind and provides the reader with a faithful overview of what has been done in the sensor field regarding beer characterization.
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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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Chacón-Figueroa IH, Medrano-Ruiz LG, Moreno-Vásquez MDJ, Ovando-Martínez M, Gámez-Meza N, Del-Toro-Sánchez CL, Castro-Enríquez DD, López-Ahumada GA, Dórame-Miranda RF. Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity. Molecules 2022; 27:7755. [PMID: 36431856 PMCID: PMC9697320 DOI: 10.3390/molecules27227755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/31/2022] [Accepted: 11/07/2022] [Indexed: 11/12/2022] Open
Abstract
Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH• and 55.51 ± 6.66 μMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.
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Affiliation(s)
- Isabel H. Chacón-Figueroa
- Department of Chemical-Biological Sciences, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Luis G. Medrano-Ruiz
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | | | - Maribel Ovando-Martínez
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Nohemí Gámez-Meza
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Carmen L. Del-Toro-Sánchez
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Daniela D. Castro-Enríquez
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Guadalupe A. López-Ahumada
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Ramón F. Dórame-Miranda
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
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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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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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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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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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Abstract
Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing forewarning about the presence of potential allergens to potential consumers. While for some produce, the link to specific allergens might be very clear to most consumers, this is not the case for all produce. People with specific food-related allergies usually know what to look out for, but occasionally, unexpected allergens are present in trusted produce. Beer is known to most to contain barley, which will contain gluten-like proteins that can cause allergic reactions in some people. Similarly, beer might contain sulphites and other potential allergens traditionally associated with beers. This review aims to examine a wide range of allergens that have entered the beer production process in recent years. As a result, examples of beers that contain one or more of the 14 EU-UK listed allergens are described, different allergen regulations in different countries are emphasised and their impact explained, and a number of case studies involving allergic reactions following exposure to and the ingestion of beer are highlighted.
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