1
|
Apud GR, Kristof I, Ledesma SC, Stivala MG, Aredes Fernandez PA. Health-promoting peptides in fermented beverages. Rev Argent Microbiol 2024:S0325-7541(24)00022-1. [PMID: 38599912 DOI: 10.1016/j.ram.2024.02.003] [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: 06/29/2023] [Revised: 11/15/2023] [Accepted: 02/03/2024] [Indexed: 04/12/2024] Open
Abstract
Since ancient times, the consumption of fermented low-alcoholic beverages has enjoyed widespread popularity in various countries, because of their distinct flavors and health benefits. Several studies have demonstrated that light to moderate alcohol consumption is associated with beneficial effects on human health, mainly in cardiovascular disease prevention. Fermented beverages have different non-ethanol components that confer beneficial health effects. These bioactive compounds are mainly peptides that have often been overlooked or poorly explored in numerous fermented beverages. The aim of this review is to provide knowledge and generate interest in the biological activities of peptides that are present and/or released during the fermentation process of widely consumed traditional fermented beverages. Additionally, a brief description of the microorganisms involved in these beverages is provided. Furthermore, this review also explores topics related to the detection, isolation, and identification of peptides, addressing the structure-activity relationships of both antioxidant and angiotensin-converting enzyme inhibitory (ACE-I) activities.
Collapse
Affiliation(s)
- Gisselle Raquel Apud
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 San Miguel de Tucumán, Argentina
| | - Irina Kristof
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 San Miguel de Tucumán, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Silvana Cecilia Ledesma
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 San Miguel de Tucumán, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Maria Gilda Stivala
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 San Miguel de Tucumán, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Pedro Adrian Aredes Fernandez
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 San Miguel de Tucumán, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| |
Collapse
|
2
|
Wijayanti SD, Schachinger F, Ludwig R, Haltrich D. Electrochemical and biosensing properties of an FAD-dependent glucose dehydrogenase from Trichoderma virens. Bioelectrochemistry 2023; 153:108480. [PMID: 37269684 DOI: 10.1016/j.bioelechem.2023.108480] [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: 03/25/2023] [Revised: 05/20/2023] [Accepted: 05/24/2023] [Indexed: 06/05/2023]
Abstract
We investigated the bioelectrochemical properties of an FAD-dependent glucose dehydrogenase from Trichoderma virens (TvGDH) and its electrochemical behaviour when immobilized on a graphite electrode. TvGDH was recently shown to have an unusual substrate spectrum and to prefer maltose over glucose as substrate, and hence could be of interest as recognition element in a maltose sensor. In this study, we determined the redox potential of TvGDH, which is -0.268 ± 0.007 V vs. SHE, and advantageously low to be used with many redox mediators or redox polymers. The enzyme was entrapped in, and wired by an osmium redox polymer (poly(1-vinylimidazole-co-allylamine)-{[Os(2,2'-bipyridine)2Cl]Cl}) with formal redox potential of +0.275 V vs. Ag|AgCl via poly(ethylene glycol) diglycidyl ether crosslinking onto a graphite electrode. When the TvGDH-based biosensor was tested with maltose it showed a sensitivity of 1.7 μA mM-1cm-2, a linear range of 0.5-15 mM, and a detection limit of 0.45 mM. Furthermore, it gave the lowest apparent Michaelis-Menten constant (KM app) of 19.2 ± 1.5 mM towards maltose when compared to other sugars. The biosensor is also able to detect other saccharides including glucose, maltotriose and galactose, these however also interfere with maltose sensing.
Collapse
Affiliation(s)
- Sudarma Dita Wijayanti
- Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria; Department of Food Science and Biotechnology, Brawijaya University, Veteran, 65145 Malang, East Java, Indonesia
| | - Franziska Schachinger
- Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria
| | - Roland Ludwig
- Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria
| | - Dietmar Haltrich
- Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria.
| |
Collapse
|
3
|
Aredes RS, Peixoto FC, Sphaier LA, Silva VNH, Duarte LM, de Carvalho Marques FF. Determination of carbohydrates in brewer's wort by capillary electrophoresis with indirect UV detection. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
|
4
|
Rozsypal J, Sevcik J, Bartosova Z, Papouskova B, Jirovsky D, Hrbac J. Automated electrochemical determination of beer total antioxidant capacity employing microdialysis online-coupled with amperometry. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
5
|
Díaz AB, Durán-Guerrero E, Lasanta C, Castro R. From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 2022; 11:3215. [PMCID: PMC9601789 DOI: 10.3390/foods11203215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.
Collapse
Affiliation(s)
- Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
- Correspondence: ; Tel.: +34-956-016456
| | - Cristina Lasanta
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| |
Collapse
|
6
|
Jevons AL, Quain DE. Identification of spoilage microflora in draught beer using culture-dependent methods. J Appl Microbiol 2022; 133:3728-3740. [PMID: 36073539 DOI: 10.1111/jam.15810] [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: 04/05/2022] [Revised: 08/25/2022] [Accepted: 08/31/2022] [Indexed: 11/28/2022]
Abstract
AIMS To determine whether the culture-dependent spoilage microflora found in draught beer are influenced by beer style. METHODS AND RESULTS Four beer styles - lager, ale, stout, and cask ale - were sampled twice from five different public houses (accounts) in four different locations. The microbiological quality of the dispensed beers was determined by a culture-dependent method ('forcing'), measuring the increase in turbidity after incubation at 30°C. The quality of draught beer varied from 'excellent' to 'poor' with cask beer samples having a higher Quality Index (90%) with keg ale the lowest (67.5%). With PCR amplified DNA (ITS1, ITS4, 16S rRNA primers) and BLAST identification of microflora, 386 colonies from agar plates were identified with 28 different microorganisms from five genera of yeast and six of bacteria. Seven microorganisms were found in all beer styles with Brettanomyces bruxellensis, B. anomalus and Acetobacter fabarum representing 53% of the identified microorganisms. A subsequent, limited study using PALL multiplex PCR GeneDisc technology on forced samples (without selection on plates) suggests that draught beer microflora is qualitatively broader. It is noteworthy that the microflora of spoilt draught beer resembles that involved in the production of Belgian Lambic sour beers. CONCLUSIONS Draught beer was of variable quality. Culture-dependent analysis suggests that species of Brettanomyces and Acetobacter are core microflora with some microorganisms being associated with beer style. SIGNIFICANCE AND IMPACT OF THE STUDY The microbiological quality of draught beer is important both commercially and to the Consumer. Here, we report the core and diverse microflora found in different styles of draught beer using culture-dependent methods.
Collapse
Affiliation(s)
- Alexander L Jevons
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, UK.,Heineken UK, The Brewery, Tadcaster, North Yorkshire
| | - David E Quain
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, UK
| |
Collapse
|
7
|
Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04031-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractCitrus bergamia and Olea europaea L. variety Carolea are accounted as niche functional food for their high content of bio active compounds. Their extracts were used as adjunct to produce two beers with different styles, Blanche and Weiss, rich in antioxidants for a pool of consumers interested in a healthy lifestyle. The nutraceutical properties of these two beers were compared to Blanche and Weiss without any addition to verify if the beers enriched with natural extracts changed their aromaticity, flavors, and functionality. The antioxidant activity changed in the order: blanche bergamot beer > Weiss olive beer > blanche basal beer > Weiss basal beer. The phenolic profile of bergamot beer was qualitatively and quantitatively the richest in bio-compounds. Pearson’s correlation evidenced that total phenols contained in bergamot and olive beers were positively and significantly correlated with the antioxidant activities and precisely, with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total antioxidant capacity (TAC). Correlation data evidenced that the bergamot was the beer with the greatest antioxidant activity and bioactive compound amount. This study highlighted as the addition of these natural extracts together with the right productive process improved sensorial beer properties, satisfying consumer taste while potentially increasing the beneficial effects on human health.
Collapse
|
8
|
Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao. Braz J Microbiol 2022; 53:1515-1531. [PMID: 35488168 PMCID: PMC9433491 DOI: 10.1007/s42770-022-00765-7] [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: 09/08/2021] [Accepted: 04/16/2022] [Indexed: 11/02/2022] Open
Abstract
The recent realisation regarding the potentiality of the long-neglected non-Saccharomyces yeasts in improving the flavour profile and functionality of alcoholic beverages has pushed researchers to search for such potent strains in many sources. We studied the fungal diversity and the rice beer production capability of the fungal strains isolated from emao-a traditional rice beer starter culture of the Boro community. Fifty distinct colonies were picked from mixed-culture plates, of which ten representative morphotypes were selected for species identification, and simultaneous saccharification and beer fermentation (SSBF) assay. The representative isolates were identified as Hyphopichia burtonii (Hbur-FI38, Hbur-FI44, Hbur-FI47 & Hbur-FI68), Saccharomyces cerevisiae (Scer-FI51), Wickerhamomyces anomalus (Wano-FI52), Candida carpophila (Ccar-FI53), Mucor circinelloides (Mcir-FI60), and Saccharomycopsis malanga (Smal-FI77 and Smal-FI84). The non-Saccharomyces yeast strains Hbur-FI38, Hbur-FI44, Ccar-FI53, and Smal-FI77 showed SSBF capacity on rice substrate producing beer that contained 7-10% (v/v) ethanol. A scaled-up fermentation assay was performed to assess the strain-wise fermentation behaviour in large-scale production. The nutritional, functional, and sensory qualities of the SSBF strain fermented beer were compared to the beer produced by emao. All the strains produced beer with reduced alcohol and energy value while compared to the traditional starter emao. Beer produced by both the strains of H. burtonii stood out with higher ascorbic acid, phenol, and antioxidant property, and improved sensory profile in addition to reduced alcohol and energy value. Such SSBF strains are advantageous over the non-SSBF S. cerevisiae strains as the former can be used for direct beer production from rice substrates.
Collapse
|
9
|
Almeida C, Neves MC, Freire MG. Towards the Use of Adsorption Methods for the Removal of Purines from Beer. Molecules 2021; 26:molecules26216460. [PMID: 34770869 PMCID: PMC8587081 DOI: 10.3390/molecules26216460] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/19/2021] [Accepted: 10/21/2021] [Indexed: 11/25/2022] Open
Abstract
Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. In this review, we provide an introduction on fermented alcoholic beverages, with emphasis on beer, as well as its purine compounds and their role in uric acid metabolism in the human body in relation to hyperuricemia and gout development. The several reported enzymatic, biological and adsorption methods envisaging purine compounds’ removal are then reviewed. Some enzymatic and biological methods present drawbacks, which can be overcome by adsorption methods. Within adsorption methods, adsorbent materials, such as activated carbon or charcoal, have been reported and applied to beer or wort samples, showing an excellent capacity for adsorbing and removing purine compounds. Although the main topic of this review is on the removal of purine compounds from beer, other studies involving other matrices rather than beer or wort that are rich in purines are included, since they provide relevant clues on designing efficient removal processes. By ensuring the selective removal of purine compounds from this beverage, beer can be taken by hyperuricemic and gouty patients, avoiding restrictive dietary measures, while decreasing the related healthcare economic burden.
Collapse
|
10
|
Mohanasundaram S, Ramirez-Asis E, Quispe-Talla A, Bhatt MW, Shabaz M. Experimental replacement of hops by mango in beer: production and comparison of total phenolics, flavonoids, minerals, carbohydrates, proteins and toxic substances. INTERNATIONAL JOURNAL OF SYSTEM ASSURANCE ENGINEERING AND MANAGEMENT 2021. [DOI: 10.1007/s13198-021-01308-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
11
|
Paiva RAM, Mutz YS, Conte-Junior CA. A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds. Antioxidants (Basel) 2021; 10:antiox10091332. [PMID: 34572969 PMCID: PMC8470327 DOI: 10.3390/antiox10091332] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/15/2021] [Accepted: 08/18/2021] [Indexed: 12/24/2022] Open
Abstract
Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.
Collapse
Affiliation(s)
- Rodrigo A. M. Paiva
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
| | - Yhan S. Mutz
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: (Y.S.M.); (C.A.C.-J.); Tel.: +55-21-3938-7824 (C.A.C.-J.)
| | - Carlos A. Conte-Junior
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: (Y.S.M.); (C.A.C.-J.); Tel.: +55-21-3938-7824 (C.A.C.-J.)
| |
Collapse
|
12
|
Statistical Significant Differences between Aroma Profiles of Beer Brewed from Sorghum. BEVERAGES 2021. [DOI: 10.3390/beverages7030056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There is currently an increased demand for foodstuffs that are classified as gluten-free including beer. Beer produced using gluten-free grains has a distinct flavor profile that differs greatly from that of beer produced from gluten-containing grains. The chemical difference between beers made from these two different grain sources has been explored and some key differences have been identified. Here malt sources containing gluten (barley) and malt without gluten (sorghum) were used to determine which compounds are statistically different based upon their concentrations. A total of 14 (7 barley and 7 sorghum) small-batch beers were made from malt extract. The aroma profile was sampled using SPME with chemical separation and identification and quantification using GC-MS. As expected, the differences were not the result of unique compounds but compounds present in differing amounts. A total of 17 compounds were found to be present in beer brewed from both extracts but in amounts that were highly significantly different.
Collapse
|
13
|
Yin H, Hu X, Huang X, Zou X, Xu Y, Shi J, Yang M. Rapid Discrimination of Beer Flavors Using Ion-Selective Electrode Array System Combined with Chemometrics. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02005-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
14
|
Uzhel A, Borodina A, Gorbovskaya A, Shpigun O, Zatirakha A. Determination of full organic acid profiles in fruit juices and alcoholic beverages using novel chemically derivatized hyperbranched anion exchanger. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103674] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
15
|
Olas B, Bryś M. Beer components and their beneficial effect on the hemostasis and cardiovascular diseases- truth or falsehood. Food Chem Toxicol 2020; 146:111782. [PMID: 32991986 DOI: 10.1016/j.fct.2020.111782] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 09/15/2020] [Accepted: 09/21/2020] [Indexed: 02/07/2023]
Abstract
Beer is one of the most widely consumed alcoholic beverages in the world; however, traditional - and non-alcoholic beer consumption appear to have different effects on the cardiovascular system. In this short work, we review a base of recent papers to confirm whether, or not, moderate consumption of beer and its non-alcoholic components have a beneficial effect of cardiovascular system. Moreover, the present work reviews recently published papers regarding the influence of beer components on the hemostasis, cardiovascular system, and cardiovascular diseases (CVDs). Although most nutritional guidelines recommend a maximum of one beer per day for women and two for men, individual ideals may vary according to age, sex, genetics and body type, as well as drug or supplement use. Moreover, the recommendations for the moderate consumption of beer are often based on individual case reports and often small clinical experiments. In addition, as the health-related effects of beer consumption may also depend on the presence of other dietary components, as well as the type of beer, it is difficult to determine whether moderate consumption is universally safe and beneficial for the cardiovascular system. More randomized clinical trials are needed to determine this. Well-designed clinical trials are also required to determine the influence of various beer components on hemostasis and CVDs, and their effects in combination with drug or supplement therapy.
Collapse
Affiliation(s)
- Beata Olas
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236, Lodz, Poland.
| | - Magdalena Bryś
- University of Lodz, Department of Cytobiochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236, Lodz, Poland
| |
Collapse
|
16
|
PEREIRA IMC, MATOS NETO JD, FIGUEIREDO RW, CARVALHO JDG, FIGUEIREDO EATD, MENEZES NVSD, GABAN SVF. Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis). FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.17319] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
17
|
Li M, Du J, Zhang K. Profiling of carbohydrates in commercial beers and their influence on beer quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3062-3070. [PMID: 32077484 DOI: 10.1002/jsfa.10337] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/10/2020] [Accepted: 02/19/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The carbohydrates in beer play an important role as they are essential for fermentation. Any change in their composition may influence the sensory characteristics of the beer and so their determination is of great interest. This study compares the carbohydrates in three types of commercial beer - barley malt beer, wheat beer, and barley malt beer with adjuncts - and examines their influence on beer quality, which is important for selecting raw ingredients and production conditions, and for quality control. RESULTS Among the oligosaccharides in three types of beer, raffinose was the most, followed by maltotetraose, maltotriose and maltose. Monosaccharides were only present in small amounts. Dextrin, oligosaccharides with 2-6 polymerization degree and non-starch polysaccharides (NSP) make up 15.90-34.83%, 17.59-38.63%, and 2.33-7.47% of the total carbohydrates in beer, respectively. The dextrin content and NSP content were significantly (P < 0.05) different in wheat beer and barley malt beer, and their content was significantly (P < 0.01) correlated with the content of extracts in beer. Non-starch polysaccharide, dextrin, trisaccharide, and tetrasaccharide content significantly (P < 0.05) correlated with beer viscosity. These beer samples could be categorized clearly into three groups by principal component analysis. CONCLUSION The oligosaccharides in beer reflect yeast utilization, depending on the type of beer. Dextrin, oligosaccharides with 2-4 polymerization, and NSP, were major carbohydrates in beer. Their composition and concentration influenced its characteristics and quality, and played an important role in the discrimination of different beer types. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Miaomiao Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Kaili Zhang
- Shandong Taishan Beer Limited Co., Tai'an, China
| |
Collapse
|
18
|
Effects of non-alcoholic malt beverage production process on bioactive phenolic compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00384-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
19
|
Calado L, Lacerda A, Fiaux S, Sphaier L, Silva V, Peixoto F. Low-cost fluorescence-based method for beer bitterness measurement. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
20
|
Development of a stir bar sorptive extraction method to study different beer styles volatile profiles. Food Res Int 2019; 126:108680. [DOI: 10.1016/j.foodres.2019.108680] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 09/11/2019] [Accepted: 09/13/2019] [Indexed: 11/23/2022]
|
21
|
Anderson HE, Santos IC, Hildenbrand ZL, Schug KA. A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Anal Chim Acta 2019; 1085:1-20. [PMID: 31522723 DOI: 10.1016/j.aca.2019.07.061] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 07/28/2019] [Accepted: 07/29/2019] [Indexed: 12/30/2022]
Abstract
Beer is an incredibly complex beverage containing more than 3000 different compounds, including carbohydrates, proteins, ions, microbes, organic acids, and polyphenols, among others. Beer becomes even more complex during storage, for over time it may undergo chemical changes that negatively affect the flavor, aroma, and appearance. Thus, it can be expected that maintaining the quality of beer throughout its lifetime is a difficult task. Since it is such a popular drink throughout the world, being familiar with proper analytical techniques for beer evaluation is useful for researchers and brewers. These techniques include, but are not limited to, gas chromatography, liquid chromatography, matrix assisted laser desorption/ionization, capillary electrophoresis, mass spectrometry, ultraviolet-visible spectroscopy, and flame ionization detection. This review aims to summarize the various ingredients and components of beer, discuss how they affect the finished product, and present some of the analytical methods used for quality control and understanding the formation of chemicals in beer during the brewing process.
Collapse
Affiliation(s)
- Hailee E Anderson
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Ines C Santos
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA
| | - Zacariah L Hildenbrand
- Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA; Inform Environmental, LLC, 6060 N. Central Expressway, Suite 500, Dallas, TX, 75206, USA
| | - Kevin A Schug
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA.
| |
Collapse
|
22
|
Lin M, Xiang D, Chen X, Huo H. Role of Characteristic Components of Humulus lupulus in Promoting Human Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8291-8302. [PMID: 31287692 DOI: 10.1021/acs.jafc.9b03780] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Over the next 50 years, the prevention and control of chronic diseases, such as obesity, cardiovascular disease, Alzheimer's disease, and many cancers, will be one of the most critical challenges in human health. Plant biochemistry and phytonutrient supplements are a promising complementary therapy for the management of chronic disease. Among them, Humulus lupulus has attracted special attention throughout the world because it contains numerous dietary phytochemicals that not only contribute to the aroma and flavor of beer but may also be used for medicinal purposes, as its properties include antiseptic, (an)aphrodisiac, anticancer, antiplatelet, antibacterial, antidiuretic, anti-inflammatory, sedative, hypnotic, and stomachic properties. This review sought to identify and understand the risk factors for chronic disease with a focus on two types of phytochemicals, bitter acids and xanthohumol. The goal was to understand how their metabolites promote human health and reduce the risk of chronic disease.
Collapse
Affiliation(s)
- Mengfei Lin
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm , Guangzhou 510642 , China
- Mid-Florida Research & Education Center , IFAS, University of Florida , Apopka , Florida 32703 , United States
| | - Diying Xiang
- College of Horticulture , Hebei Agricultural University , Hebei 071066 , China
- Mid-Florida Research & Education Center , IFAS, University of Florida , Apopka , Florida 32703 , United States
| | - Xiaoyang Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm , Guangzhou 510642 , China
| | - Heqiang Huo
- Mid-Florida Research & Education Center , IFAS, University of Florida , Apopka , Florida 32703 , United States
| |
Collapse
|
23
|
Duarte LM, Amorim TL, Adriano LHC, Oliveira MAL. Baseline separation of α and β‐acids homologues and isomers in hop (
Humulus lupulus L
.) by CD‐MEKC‐UV. Electrophoresis 2019; 40:1779-1786. [DOI: 10.1002/elps.201900101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/06/2019] [Accepted: 05/11/2019] [Indexed: 12/17/2022]
Affiliation(s)
- Lucas M. Duarte
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Tatiane L. Amorim
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Luiz H. C. Adriano
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Marcone A. L. Oliveira
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| |
Collapse
|
24
|
A bi-end injection capillary electrophoresis method for simultaneous determination of 37 cations and anions in beers. Anal Bioanal Chem 2018; 411:4113-4121. [PMID: 30519960 DOI: 10.1007/s00216-018-1507-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 11/19/2018] [Accepted: 11/21/2018] [Indexed: 12/28/2022]
Abstract
Capillary electrophoresis (CE) is excellent at separating all the ions in a sample but is rarely used as a result of its detection issue and easy loss of very fast ions by common one-end injection methods. Herein we propose a newly developed method aimed at simultaneous determination of positive and negative ions with a home-made CE device, featuring bi-end injection and contactless conductivity detection at the middle. By simply using 2.5 M acetic acid as a running buffer, the method can separate 37 ions (3 inorganic anions, 8 inorganic cations, 10 biogenic amines, and 16 amino acids) per run, with linearity between 10 and 2000 μM (R2 > 0.99), limit of detection of 1.0-16.6 μM, and limit of quantification of 2.3-31.7 μM. The recovery measured by spiking standards into samples at high, middle, and low levels was between 73% and 110%. The intra- and interday repeatability of the 37 analytes ranged from 0.69% to 8.97% and from 0.68% to 11.04%, respectively. The proposed method was evaluated by analysis of 21 beers and, in addition to acquiring the concentration information, the brands of the tested beers were distinguished. This method is of high throughput, fast, and cost-effective. It could be a promising tool for ionomic analysis. Graphical abstract ᅟ.
Collapse
|
25
|
Cerrato-Alvarez M, Bernalte E, Bernalte-García MJ, Pinilla-Gil E. Fast and direct amperometric analysis of polyphenols in beers using tyrosinase-modified screen-printed gold nanoparticles biosensors. Talanta 2018; 193:93-99. [PMID: 30368304 DOI: 10.1016/j.talanta.2018.09.093] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Revised: 09/21/2018] [Accepted: 09/24/2018] [Indexed: 10/28/2022]
Abstract
In this work it is explored a real applicability of miniaturised and portable biosensing technology for the estimation of total phenolic content in 15 different commercial beers by applying direct amperometry. Gold nanoparticles screen-printed electrodes were thoroughly modified with tyrosinase (Tyr-AuNPS-SPCEs), which was immobilised on the surface by crosslinking with glutaraldehyde. All chemical and instrumental variables involved in the electrochemical method were optimised to develop a reliable and powerful tool to estimate rapidly the content of phenolic compounds in complex beer samples. Catechol, phenol, caffeic acid and tyrosol were analysed individually using the proposed methodology and good analytical and kinetic performances were obtained. Total phenolic content in tested beers (high fermented, low fermented and non-alcoholic) were expressed as mg L-1 of tyrosol, which is one of the major phenolic compound reported in beer. Moreover, the developed amperometric methodology was successfully benchmarked against standardised Folin-Ciocalteau spectrophotometric method with a good Pearson correlation (r = 0.821, p < 0.01). Hierarchical Cluster Analysis (HCA) was also applied on electrochemical results and a good capability to group tested beers based on their tyrosol concentration was demonstrated.
Collapse
Affiliation(s)
- Maria Cerrato-Alvarez
- Departamento de Química Analítica e IACYS, Universidad de Extremadura, Av. de Elvas, s/n, 06006 Badajoz, Spain
| | - Elena Bernalte
- Departamento de Química Analítica e IACYS, Universidad de Extremadura, Av. de Elvas, s/n, 06006 Badajoz, Spain.
| | - María Josefa Bernalte-García
- Departamento de Biología Vegetal, Ecología y Ciencias de la Tierra, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. de Adolfo Suárez, s/n, 06007 Badajoz, Spain
| | - Eduardo Pinilla-Gil
- Departamento de Química Analítica e IACYS, Universidad de Extremadura, Av. de Elvas, s/n, 06006 Badajoz, Spain
| |
Collapse
|
26
|
Szilágyi TG, Vecseri BH, Kiss Z, Hajba L, Guttman A. Analysis of the oligosaccharide composition in wort samples by capillary electrophoresis with laser induced fluorescence detection. Food Chem 2018; 256:129-132. [DOI: 10.1016/j.foodchem.2018.02.106] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 01/29/2018] [Accepted: 02/20/2018] [Indexed: 01/15/2023]
|
27
|
Development of amperometric biosensors using screen-printed carbon electrodes modified with conducting polymer and nanomaterials for the analysis of ethanol, methanol and their mixtures. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2018.07.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
28
|
Duarte LM, Adriano LHC, de Oliveira MAL. Capillary electrophoresis in association with chemometrics approach for bitterness hop (Humulus lupulus L
.) classification. Electrophoresis 2018; 39:1399-1409. [DOI: 10.1002/elps.201700420] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 02/09/2018] [Accepted: 02/10/2018] [Indexed: 01/16/2023]
Affiliation(s)
- Lucas Mattos Duarte
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
| | - Luiz Henrique Cantarino Adriano
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
| | - Marcone Augusto Leal de Oliveira
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
| |
Collapse
|
29
|
Li G, Liu F, Hao J, Liu C. Determination of Purines in Beer by HPLC Using a Simple and Rapid Sample Pretreatment. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0409-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- g Li
- China National Research Institute of Food and Fermentation Industries, Beijing 100015
| | - Fang Liu
- China National Research Institute of Food and Fermentation Industries, Beijing 100015
| | - Jianqin Hao
- China National Research Institute of Food and Fermentation Industries, Beijing 100015
| | - Changshu Liu
- Qilu University of Technology, Jinan 250353, Shandong, China
| |
Collapse
|
30
|
Schnitzenbaumer B, Karl CA, Jacob F, Arendt EK. Impact of Unmalted White Nigerian and Red Italian Sorghum (Sorghum Bicolor) on the Quality of Worts and Beers Applying Optimized Enzyme Levels. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-1021-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Birgit Schnitzenbaumer
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Carina A. Karl
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354 Freising, Germany
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| |
Collapse
|
31
|
Jeney-Nagymate E, Fodor P. Sensory Evaluation of Beer Enriched with Antioxidant Vitamins. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-1116-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Emese Jeney-Nagymate
- Corvinus University of Budapest, Faculty of Food Sciences, Department of Applied Chemistry, Budapest, Hungary
| | - Peter Fodor
- Corvinus University of Budapest, Faculty of Food Sciences, Department of Applied Chemistry, Budapest, Hungary
| |
Collapse
|
32
|
He Y, Cao Y, Chen S, Ma C, Zhang D, Li H. Analysis of flavour compounds in beer with extruded corn starch as an adjunct. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.474] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yuanyuan He
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Yanfei Cao
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| |
Collapse
|
33
|
Olaniran AO, Hiralal L, Mokoena MP, Pillay B. Flavour-active volatile compounds in beer: production, regulation and control. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.389] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ademola O. Olaniran
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Lettisha Hiralal
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Mduduzi P. Mokoena
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Balakrishna Pillay
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| |
Collapse
|
34
|
Gürdeniz G, Jensen MG, Meier S, Bech L, Lund E, Dragsted LO. Detecting Beer Intake by Unique Metabolite Patterns. J Proteome Res 2016; 15:4544-4556. [DOI: 10.1021/acs.jproteome.6b00635] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gözde Gürdeniz
- Department
of Nutrition, Sports and Exercise, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg
C, 1958, Denmark
| | - Morten Georg Jensen
- Carlsberg Research Laboratory A/S, Gamle Carlsberg Vej 6-10, 1799 Copenhagen V, Denmark
| | - Sebastian Meier
- Department
of Chemistry, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark
| | - Lene Bech
- Carlsberg Research Laboratory A/S, Gamle Carlsberg Vej 6-10, 1799 Copenhagen V, Denmark
| | - Erik Lund
- Carlsberg Research Laboratory A/S, Gamle Carlsberg Vej 6-10, 1799 Copenhagen V, Denmark
| | - Lars Ove Dragsted
- Department
of Nutrition, Sports and Exercise, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg
C, 1958, Denmark
| |
Collapse
|
35
|
Farina D, Zinellu M, Fanari M, Porcu MC, Scognamillo S, Puggioni GMG, Rocchitta G, Serra PA, Pretti L. Development of a biosensor telemetry system for monitoring fermentation in craft breweries. Food Chem 2016; 218:479-486. [PMID: 27719939 DOI: 10.1016/j.foodchem.2016.09.092] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Revised: 09/14/2016] [Accepted: 09/14/2016] [Indexed: 11/29/2022]
Abstract
The development and applications of biosensors in the food industry has had a rapid grown due to their sensitivity, specificity and simplicity of use with respect to classical analytical methods. In this study, glucose and ethanol amperometric biosensors integrated with a wireless telemetry system were developed and used for the monitoring of top and bottom fermentations in beer wort samples. The collected data were in good agreement with those obtained by reference methods. The simplicity of construction, the low cost and the short time of analysis, combined with easy interpretation of the results, suggest that these devices could be a valuable alternative to conventional methods for monitoring fermentation processes in the food industry.
Collapse
Affiliation(s)
- Donatella Farina
- Porto Conte Ricerche Srl, S.P. 55 Porto Conte/Capo Caccia, Tramariglio-Alghero (SS) 07041, Italy.
| | - Manuel Zinellu
- Primo Principio C.O.O.P., Tramariglio-Alghero (SS) 07041, Italy.
| | - Mauro Fanari
- Porto Conte Ricerche Srl, S.P. 55 Porto Conte/Capo Caccia, Tramariglio-Alghero (SS) 07041, Italy.
| | - Maria Cristina Porcu
- Istituto di Chimica Biomolecolare (I.C.B.), C.N.R., Traversa La Crucca, 3 Regione Baldinca, 07100 Li Punti, Sassari, Italy.
| | - Sergio Scognamillo
- Porto Conte Ricerche Srl, S.P. 55 Porto Conte/Capo Caccia, Tramariglio-Alghero (SS) 07041, Italy.
| | | | - Gaia Rocchitta
- Department of Clinical and Experimental Medicine, Section of Pharmacology, University of Sassari, V.le San Pietro 43/B, 07100 Sassari, Italy.
| | - Pier Andrea Serra
- Department of Clinical and Experimental Medicine, Section of Pharmacology, University of Sassari, V.le San Pietro 43/B, 07100 Sassari, Italy.
| | - Luca Pretti
- Porto Conte Ricerche Srl, S.P. 55 Porto Conte/Capo Caccia, Tramariglio-Alghero (SS) 07041, Italy.
| |
Collapse
|
36
|
Carvalho DO, Gonçalves LM, Guido LF. Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process. Compr Rev Food Sci Food Saf 2016; 15:927-943. [PMID: 33401797 DOI: 10.1111/1541-4337.12218] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 05/27/2016] [Accepted: 06/01/2016] [Indexed: 12/16/2022]
Abstract
In the past several years researchers have focused on the study of the antioxidant properties of barley and barley malt as well as their influence on beer quality. Some malt constituents have been reported as potent antioxidants due to their radical-scavenging and reducing properties, with a positive effect on beer oxidative stability. However, barley and malt can suffer some serious modifications during malting and roasting, namely on the levels of phenolic compounds and the development of Maillard reaction products, which may have a great impact on the overall antioxidant properties of malt. Although some studies have reported an increase of the antioxidant capacity during malting, others have mentioned an opposite effect. Recently, researchers have shown that compounds developed in malt during heat treatment at high temperature and long periods of time, as result of the Maillard reaction, can also exhibit pro-oxidant properties involving the metal-catalyzed Fenton reaction due to its reductive properties. This paper reviews important information and recent data regarding the chemical changes malting and roasting undergo along with their influence on the different anti- and pro-oxidant properties described for barley and malt. The contribution of individual components to the overall antioxidant capacity of malt is also discussed.
Collapse
Affiliation(s)
- Daniel O Carvalho
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| | - Luís M Gonçalves
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| | - Luís F Guido
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| |
Collapse
|
37
|
Ma C, He Y, Cao Y, Bai X, Li H. Analysis of flavour compounds in beer with extruded sorghum as an adjunct using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.330] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Chengye Ma
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| | - Yuanyuan He
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| | - Yanfei Cao
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| | - Xingda Bai
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| | - Hongjun Li
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| |
Collapse
|
38
|
Ganbaatar C, Kubáň V, Kráčmar S, Valášek P, Fišera M, Hoza I. Liquid chromatographic determination of polyphenenols in czech beers during brewing proces. POTRAVINARSTVO 2015. [DOI: 10.5219/421] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
High performance liquid chromatographic (HPLC/UV) method was adapted for simultaneous determination of seven polyphenols, including derivatives of benzoic (gallic and vanillic acids) and cinnamic acids (p-coumaric, ferulic and sinapic acids), flavan-3-ols (catechin) and flavonols (rutin) in worts and beers at the various stages of the brewing process. Based on the semi-quantitative HPLC analysis, total polyphenols chromatographic index (TPCI) was in the ranges of5.18 - 19.4 mg/L and 7.37 - 20.7 mg/L for all worts and beers, respectively. The HPLC analyses showed that relatively high levels of (+)-catechin and gallic acid were in all the worts and the beers, while the values were much lower for ferulic acid, rutin, vanillic acid, sinapic acid and p-coumaric acid. Polyphenols with relatively high concentrations, that were detected in all tested worts and beers, were gallic acid (1.29 - 4.75 mg/L resp. 2.59 - 4.97 mg/L), (+)-catechin (1.66 - 7.95 mg/L resp. 4.70 - 10.0 mg/L) and ferulic acid (0.41 - 4.53 mg/L resp. 1.05 - 2.87 mg/L). On the other side, the sinapic acid(0.72 - 1.59 mg/L resp. 0.72 - 2.5 mg/L), rutin (1.17 - 2.03 mg/L resp. 1.16 - 2.85 mg/L), p-coumaric acid(ND - 4.73 mg/L resp. ND - 1.44 mg/L) and vanillic acid (ND - 1.52 mg/L resp. 0.75 - 1.81 mg/L) were detected in lowest concentrations. In both, worts and beers investigated in this study, the changes in the contents of individual polyphenols were not uniform. In the case of some polyphenols, a decrease in the content was observed after boiling the worts with hops or after the main fermentation until maturation and filtration, but with some polyphenols, the concentrations were constant until the end of the process or even increased.
Collapse
|
39
|
Ali F, Cheong WJ. Open tubular capillary electrochromatography with an N
-phenylacrylamide-styrene copolymer-based stationary phase for the separation of anomers of glucose and structural isomers of maltotriose. J Sep Sci 2015; 38:1763-70. [DOI: 10.1002/jssc.201401356] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2014] [Revised: 02/23/2015] [Accepted: 02/24/2015] [Indexed: 11/09/2022]
Affiliation(s)
- Faiz Ali
- Department of Chemistry; Inha University; Namku Incheon South Korea
| | - Won Jo Cheong
- Department of Chemistry; Inha University; Namku Incheon South Korea
| |
Collapse
|
40
|
Rodda LN, Gerostamoulos D, Drummer OH. The stability of iso-α-acids and reduced iso-α-acids in stored blood specimens. Forensic Sci Int 2014; 239:44-9. [DOI: 10.1016/j.forsciint.2014.03.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2013] [Revised: 02/05/2014] [Accepted: 03/11/2014] [Indexed: 10/25/2022]
|
41
|
Hu Y, Wang T, Yang X, Zhao Y. Analysis of compositional monosaccharides in fungus polysaccharides by capillary zone electrophoresis. Carbohydr Polym 2014; 102:481-8. [DOI: 10.1016/j.carbpol.2013.11.054] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2013] [Accepted: 11/27/2013] [Indexed: 10/25/2022]
|
42
|
Arfelli G, Sartini E. Characterisation of brewpub beer carbohydrates using high performance anion exchange chromatography coupled with pulsed amperometric detection. Food Chem 2014; 142:152-8. [DOI: 10.1016/j.foodchem.2013.07.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2010] [Revised: 03/05/2013] [Accepted: 07/02/2013] [Indexed: 11/15/2022]
|
43
|
The rapid identification and quantification of iso-α-acids and reduced iso-α-acids in blood using UHPLC-MS/MS: validation of a novel marker for beer consumption. Anal Bioanal Chem 2013; 405:9755-67. [DOI: 10.1007/s00216-013-7413-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Revised: 09/25/2013] [Accepted: 10/02/2013] [Indexed: 11/25/2022]
|
44
|
Colgrave ML, Goswami H, Howitt CA, Tanner GJ. Proteomics as a tool to understand the complexity of beer. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
45
|
Cheng HY, Chen SC, Lee HL. Fast Analysis of Phenolic Acids by Microchip Capillary Electrophoresis with Serpentine Channel and End Wrapped Electrode. J CHIN CHEM SOC-TAIP 2013. [DOI: 10.1002/jccs.201000055] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
46
|
Characterization of Indian beers: chemical composition and antioxidant potential. Journal of Food Science and Technology 2013; 52:1414-23. [PMID: 25745209 DOI: 10.1007/s13197-013-1152-2] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2013] [Accepted: 08/15/2013] [Indexed: 10/26/2022]
Abstract
Chemical composition, antioxidant potential and corresponding lipid preoxidation of Indian commercial beers were evaluated. The presence of polyphenolic compounds such as tannic acid, gallic acid, catechol, vanillin, caffeic acid, quercetin, p-coumaric acid and rutin was quantified using LC-MS while the organic acids including tartaric, malic, acetic, citric and succinic acids were analysed using HPLC. Beer sample B8 had the greatest concentration of phenolic and flavonoid components (0.620 ± 0.084 mg/mL and 0.379 ± 0.020 mg/mL respectively) among the beer samples studied. The DPPH radical scavenging activity was observed in the range of 68.34 ± 0.85 % to 89.90 ± 0.71 % and ABTS radical cation scavenging activity was in the range of 59.75 ± 0.20 % to 76.22 ± 0.50 %. Percent protection in lipid peroxidation was quantified to be maximum (54.45 ± 3.39 %) in sample B5. Total phenolic content positively correlates with antioxidant assays, DPPH and ABTS (r = 0.35 and r = 0.58 respectively) with p < 0.001 and also with lipid peroxidation (r = 0.04) with p < 0.001. Negative correlation was observed between total flavonoid content with ABTS and lipid peroxidation (r = -0.1 and r = -0.05) respectively. The process of brewing warrants additional research to determine how the concentration of selected phenolic compounds can be increased.
Collapse
|
47
|
Monošík R, Magdolen P, Streďanský M, Šturdík E. Monitoring of monosaccharides, oligosaccharides, ethanol and glycerol during wort fermentation by biosensors, HPLC and spectrophotometry. Food Chem 2013; 138:220-6. [DOI: 10.1016/j.foodchem.2012.10.039] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2011] [Revised: 07/17/2012] [Accepted: 10/06/2012] [Indexed: 11/17/2022]
|
48
|
Alcohol congener analysis and the source of alcohol: a review. Forensic Sci Med Pathol 2013; 9:194-207. [DOI: 10.1007/s12024-013-9411-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/31/2013] [Indexed: 12/20/2022]
|
49
|
Sikorska E, Górecki T, Khmelinskii IV, Sikorski M, De Keukeleire D. Fluorescence Spectroscopy for Characterization and Differentiation of Beers. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00621.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
50
|
Kutyła-Olesiuk A, Zaborowski M, Prokaryn P, Ciosek P. Monitoring of beer fermentation based on hybrid electronic tongue. Bioelectrochemistry 2012; 87:104-13. [DOI: 10.1016/j.bioelechem.2012.01.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2011] [Revised: 12/23/2011] [Accepted: 01/04/2012] [Indexed: 10/14/2022]
|