Parameters affecting 5-hydroxymethylfurfural exposure from beer

Archeochemistry reveals the first steps into modern industrial brewing

A historical beer, dated to the German Empire era, was recently found in northern Germany. Its chemical composition represents a unique source of insights into brewing culture of the late nineteenth century when pioneer innovations laid the foundations for industrial brewing. Complementary analytics including metabolomics, microbiological, sensory, and beer attribute analysis revealed its molecular profile and certify the unprecedented good storage condition even after 130 years in the bottle. Comparing its chemical signature to that of four hundred modern brews allowed to describe molecular fingerprints teaching us about technological aspects of historical beer brewing. Several critical production steps such as malting and germ treatment, wort preparation and fermentation, filtration and storage, and compliance with the Bavarian Purity Law left detectable molecular imprints. In addition, the aging process of the drinkable brew could be analyzed on a chemical level and resulted in an unseen diversity of hops- and Maillard-derived compounds. Using this archeochemical forensic approach, the historical production process of a culturally significant beverage could be traced and the ravages of time made visible.

Properties of Dry Hopped Dark Beers with High Xanthohumol Content

The antioxidant activity of beers comes mainly from phenolic compounds and melanoidins. The aim of this research was to evaluate the effect of technological operations, especially the ethanol fermentation process using top fermentation brewer's yeast Saccharomyces cerevisiae, on the antioxidant activity of dark dry hopped beers with a high xanthohumol content. Four beers were produced using different varieties of hops. The polyphenol content during beer processing increased at the stage of hopping and fermentation, while it decreased during aging. The ability to reduce iron ions increased for all beers compared to hopped wort. The opposite tendency was noted for the antioxidant capacity expressed as the ability to reduce the radical cation ABTS^•+ generated from 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fermentation and aging caused a decrease in beer color intensity. The content of 5-hydroxymethylfurfural (5-HMF) increased with the color intensity of wort, therefore in beers no presence of 5-HMF was observed. The beers were characterized by a distinctly high content of xanthohumol in the range of 1.77-3.83 mg/L and 0.85-1.19 mg/L of isoxanthohumol. The content of prenylflavonoids and bitterness of beer depended on the variety of hops used.

Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

BACKGROUND

Various physicochemical parameters, the polyphenolic content, the volatile fraction as well as the sensory profile of beers were studied using five different yeast strains (three top-fermentation and two bottom-fermentation) and two different fermentation temperatures (12 and 18 °C) for each of them.

RESULTS

The results indicated that at lower fermentation temperatures, the yeast strain factor was less significant for the various physicochemical parameters considered. The polyphenolic content increased as the fermentation temperature decreased, and significantly higher amounts of tyrosol were found in the samples fermented at 12 °C. However, the volatile content increased for beers fermented at 18 °C, these beers being better evaluated from the sensory point of view.

CONCLUSIONS

No clear relationship was observed between the temperature used and the type of yeast, with more complex aroma and sensory profiles being found in beers fermented at higher temperatures, using yeasts that are supposedly suitable for use at lower temperatures. © 2020 Society of Chemical Industry.

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfural content, and the browning index level were analyzed. Statistical analysis showed significant differences in the values of the examined features between the samples. The sugars whose content was most affected by the addition of special malts were maltose and dextrins. The polyphenol content in worts with 10% of additive was 176.02-397.03 mg GAE/L, ferric reducing antioxidant power (FRAP) 1.32-2.07 mmol TE/L, and capacity to reduction radical generated from 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) 1.46-2.70 mmol TE/L. Wort with 40% dark malt showed the highest content of polyphenolic compounds and antioxidant activity (FRAP and ABTS•+). The HMF content and the browning index value were higher for wort with the addition of darker-colored malts (EBC) and increased with increasing dark malt dose.

Effects of 5-Hydroxymethylfurfural on Pubertal Development of Female Wistar Rats

OBJECTIVE

5-Hydroxymethylfurfural (HMF) is formed when sugars are heated in the presence of amino acids. HMF is naturally present in many foods. To investigate the toxic effects of HMF on the reproductive system of peripubertal rats.

METHODS

In the study, 24 immature female Wistar rat were divided into three groups: control (CT) fed with no HMF; low dose fed with 750 mg/kg/day of HMF and high dose (HD) groups fed with 1500 mg/kg/day of HMF. All groups received these diets for three weeks from postnatal day (PND) 21. The vaginal opening (VO) was monitored daily and euthanasia occurred on PND 44. Gonadotropin, estradiol (E2), progesterone and anti-Müllerian hormone (AMH) concentrations were measured. Reproductive organ weights and ovarian follicle counts were compared.

RESULTS

The HD HMF group had earlier VO. Higher mean luteinising hormone (2.9±1.2 vs 1.3±0.3 mIU/mL) and mean E2 (34.7±8.8 vs 21.2±3.9 pg/mL) and lower mean AMH (2.7±0.5 vs 4.7±0.7 ng/mL) concentrations were found in the HD compared to the CT group. The HD group also had increased number of secondary atrophic follicles.

CONCLUSION

These results indicate that peripubertal exposure to HMF at HD result in precocious puberty and decreased AMH levels in female Wistar rats.

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was Collapse

Key Words

• LC-MS/MS method
• acrylamide
• extruded snack products
• hydroxymethylfurfural

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MESH Headings

• Acrylamide/analysis
• Beta vulgaris/chemistry
• Chromatography, High Pressure Liquid
• Food Contamination/analysis
• Food Industry
• Furaldehyde/analogs & derivatives
• Furaldehyde/analysis
• Malus/chemistry
• Tandem Mass Spectrometry/methods
• Zea mays/chemistry

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Grants

• 1321 Hrvatska Zaklada za Znanost

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Affiliation(s)

Antun Jozinović Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
Bojan Šarkanj Department of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
Đurđica Ačkar Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
Jelena Panak Balentić Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
Domagoj Šubarić Faculty of Chemical Engineering and Technology, University of Zagreb, Marulićev trg 19, 10000 Zagreb, Croatia.
Tanja Cvetković Research and Development, Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia.
Jasmina Ranilović Research and Development, Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia.
Sunčica Guberac Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, Osijek 31000, Croatia.
Jurislav Babić Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.

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