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Cao K, Wu J, Wan X, Hou Y, Zhang C, Wang Y, Zhang L, Yang W, He Y, Wu R. Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics. Food Res Int 2024; 187:114366. [PMID: 38763646 DOI: 10.1016/j.foodres.2024.114366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/11/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
In recent years, numerous studies have demonstrated the significant potential of non-Saccharomyces yeasts in aroma generation during fermentation. In this study, 134 strains of yeast were isolated from traditional fermented foods. Subsequently, through primary and tertiary screening, 28 strains of aroma-producing non-Saccharomyces yeast were selected for beer brewing. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to analyze the volatile flavor substances in beer samples fermented using these strains. Chemometric analysis revealed that distinct species of non-Saccharomyces yeast had a unique influence on beer aroma, with strains from the same genus producing more similar flavor profiles. Accordingly, 2,6-nonadienal, 1-pentanol, phenyl ethanol, isoamyl acetate, ethyl caprate, butyl butyrate, ethyl propionate, furfuryl alcohol, phenethyl acetate, ethyl butyrate, ethyl laurate, acetic acid, and 3-methyl-4 heptanone were identified as the key aroma compounds for distinguishing among different non-Saccharomyces yeast species. This work provides useful insights into the aroma-producing characteristics of different non-Saccharomyces yeasts to reference the targeted improvement of beer aroma.
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Affiliation(s)
- Kaixin Cao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Xiujuan Wan
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China
| | - Yuchen Hou
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Cui Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China
| | - Yusheng Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Liang Zhang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Wenxin Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China
| | - Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China.
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China.
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2
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Martusevice P, Li X, Hengel MJ, Wang SC, Fox GP. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7618-7628. [PMID: 38538519 DOI: 10.1021/acs.jafc.3c09776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/11/2024]
Abstract
Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grain-based beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.
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Affiliation(s)
- Paulina Martusevice
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kaunas 58344, Lithuania
- Botanical Garden, Vytautas Magnus University, Kaunas 44248, Lithuania
| | - Xueqi Li
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Matt J Hengel
- Department of Environmental Toxicology, University of California, Davis, Davis, California 95616, United States
| | - Selina C Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Glen P Fox
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
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3
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Hinojosa-Avila CR, García-Gamboa R, Chedraui-Urrea JJT, García-Cayuela T. Exploring the potential of probiotic-enriched beer: Microorganisms, fermentation strategies, sensory attributes, and health implications. Food Res Int 2024; 175:113717. [PMID: 38129037 DOI: 10.1016/j.foodres.2023.113717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/04/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Probiotic-enriched beers have emerged as an innovative solution for delivering beneficial microorganisms, particularly appealing to consumers seeking non-dairy options. However, navigating the complex beer environment presents challenges in effectively cultivating specific probiotic strains. This review aims to promote innovation and distinctiveness within the brewing industry by providing insights into current research on the integration of probiotic microorganisms into beer production, thereby creating a functional beverage. The review explores the effects of probiotic incorporation on the functional, technological, and sensory attributes of beer, distinguishing contributions from bacterial and yeast, as well as potential health benefits. Probiotic microorganisms encounter hurdles during beer production, including ethanol, hops, CO2 levels, pH, oxygen, and nutrients. Ethanol tolerance mechanisms vary among bacteria and yeasts, with specific lactic acid bacteria showing resistance to hop compounds. Hops, crucial for beer categorization, exert a timing-dependent impact on probiotics-early isomerization impedes growth, while late additions yield non-isomerized antibacterial properties. Effective probiotic integration necessitates precise post-fermentation addition stages to ensure viability and flavor. The sensory impact and consumer reception of probiotic-enriched beers require further exploration. Probiotics must endure storage conditions to qualify as functional beer, while limited research investigates health advantages, urging enhanced production techniques, sensory optimization, and clinical validation.
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Affiliation(s)
- Carlo R Hinojosa-Avila
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Food and Biotech Lab, Ave. General Ramón Corona 2514, 45138 Zapopan, Jalisco, Mexico
| | - Ricardo García-Gamboa
- Tecnologico de Monterrey, Escuela de Medicina y Ciencias de la Salud, Av. General Ramon Corona 2514, 45138 Zapopan, Jalisco, Mexico
| | - Jorge J T Chedraui-Urrea
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Prol. Canal de Miramontes, Coapa, San Bartolo el Chico, Tlalpan, 14380 Ciudad de México, Mexico
| | - Tomás García-Cayuela
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Food and Biotech Lab, Ave. General Ramón Corona 2514, 45138 Zapopan, Jalisco, Mexico.
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4
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Coulibaly WH, Tohoyessou YMG, Konan PAK, Djè KM. Bioactive compounds and antioxidant activities of two industrial beers produced in Ivory Coast. Heliyon 2023; 9:e19168. [PMID: 37664754 PMCID: PMC10468381 DOI: 10.1016/j.heliyon.2023.e19168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/09/2023] [Accepted: 08/15/2023] [Indexed: 09/05/2023] Open
Abstract
Beer is a world-famous beverage that is universally popular. This might be as an effect of its sensory, nutritional, and therapeutic qualities. To date, in Côte d'Ivoire, no study has been carried out focused on the eventual health benefits of industrial beer consumption. In this study, the bioactive compounds (total phenols, total tannins, total flavonoids, total anthocyanins) and corresponding antioxidant activities of two industrial beers from maize and rice from two different breweries were investigated. Results showed that for all phenolic compounds, contents were not statistically different (P > 0.05). However, antioxidant activities (antiradical activity and ferric reducing antioxydant power) were more important in industrial beer from rice (57.57 ± 0.62% and 109.46 ± 0.39 μg/mL ascorbic acid irrespectively) than industrial beer from maize (39.19 ± 1.02% and 103.51 ± 0.62 μg/mL ascorbic acid). Total phenols, total flavonoids, and total anthocyanins were mostly responsible for the antioxidant activities (antiradical activity and ferric reducing antioxydant power) of two beers, with correlation coefficients ranging from r = 0.614 to r = 1. Globally, the two industrial beers were similars but differents from local traditional sorghum beer. Occurrence of phenolic compounds in beers coupled with antioxidant activities shows that beer consumption could have health benefits to condition that beers have a low-alcohol content and light-to-moderate consumption. However, further investigations aims health benefis aspect are necessary.
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Affiliation(s)
- Wahauwouélé Hermann Coulibaly
- Biotechnology and Food Microbiology Laboratory, Food Science and Technology Formation and Research Unit, University Nangui Abrogoua, 02, BP 801, Abidjan 02, Cote d’Ivoire
| | - Yabo Majoie Géroxie Tohoyessou
- Biology and Molecular Typage in Microbiology Laboratory, Biochemistry and Cell Biology Department, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05, BP 1604, Cotonou, Benin
| | - Pierre Alain Kouassi Konan
- Bio-organic Chemistry and Natural Substances Laboratory, Applied Fondamental Science Formation and Unit Research, University Nangui Abrogoua, 02, BP 801, Abidjan 02, Cote d’Ivoire
| | - Koffi Marcellin Djè
- Biotechnology and Food Microbiology Laboratory, Food Science and Technology Formation and Research Unit, University Nangui Abrogoua, 02, BP 801, Abidjan 02, Cote d’Ivoire
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5
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Nardini M. An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends. Molecules 2023; 28:molecules28073221. [PMID: 37049984 PMCID: PMC10096009 DOI: 10.3390/molecules28073221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/31/2023] [Accepted: 04/02/2023] [Indexed: 04/14/2023] Open
Abstract
Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.
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Affiliation(s)
- Mirella Nardini
- CREA, Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
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6
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Tirado-Kulieva VA, Hernández-Martínez E, Minchán-Velayarce HH, Pasapera-Campos SE, Luque-Vilca OM. A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction. Curr Res Food Sci 2023; 6:100477. [PMID: 36935850 PMCID: PMC10020662 DOI: 10.1016/j.crfs.2023.100477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/13/2023] [Accepted: 03/02/2023] [Indexed: 03/07/2023] Open
Abstract
Currently, there is greater production and consumption of craft beer due to its appreciated sensory characteristics. Unlike conventional beer, craft beers provide better health benefits due to their varied and high content of phenolic compounds (PCs) and also due to their alcohol content, but the latter is controversial. The purpose of this paper was to report on the alcoholic fraction and PCs present in craft beers and their influence on health. Despite the craft beer boom, there are few studies on the topic; there is a lot of field to explore. The countries with the most research are the United States > Italy > Brazil > United Kingdom > Spain. The type and amount of PCs in craft beers depends on the ingredients and strains used, as well as the brewing process. It was determined that it is healthier to be a moderate consumer of alcohol than to be a teetotaler or heavy drinker. Thus, studies in vitro, with animal models and clinical trials on cardiovascular and neurodegenerative diseases, cancer, diabetes and obesity, osteoporosis and even the immune system suggest the consumption of craft beer. However, more studies with more robust designs are required to obtain more generalizable and conclusive results. Finally, some challenges in the production of craft beer were detailed and some alternative solutions were mentioned.
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7
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Romano G, Tufariello M, Calabriso N, Del Coco L, Fanizzi FP, Blanco A, Carluccio MA, Grieco F, Laddomada B. Pigmented cereals and legume grains as healthier alternatives for brewing beers. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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8
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Yamauchi T, Shangraw S, Zhai Z, Ravindran Menon D, Batta N, Dellavalle RP, Fujita M. Alcohol as a Non-UV Social-Environmental Risk Factor for Melanoma. Cancers (Basel) 2022; 14:5010. [PMID: 36291794 PMCID: PMC9599745 DOI: 10.3390/cancers14205010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/06/2022] [Accepted: 10/07/2022] [Indexed: 12/24/2022] Open
Abstract
Although cancer mortality has declined among the general population, the incidence of melanoma continues to rise. While identifying high-risk cohorts with genetic risk factors improves public health initiatives and clinical care management, recognizing modifiable risk factors such as social-environmental risk factors would also affect the methods of patient outreach and education. One major modifiable social-environmental risk factor associated with melanoma is ultraviolet (UV) radiation. However, not all forms of melanoma are correlated with sun exposure or occur in sun-exposed areas. Additionally, UV exposure is rarely associated with tumor progression. Another social-environmental factor, pregnancy, does not explain the sharply increased incidence of melanoma. Recent studies have demonstrated that alcohol consumption is positively linked with an increased risk of cancers, including melanoma. This perspective review paper summarizes epidemiological data correlating melanoma incidence with alcohol consumption, describes the biochemical mechanisms of ethanol metabolism, and discusses how ethanol and ethanol metabolites contribute to human cancer, including melanoma.
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Affiliation(s)
- Takeshi Yamauchi
- Department of Dermatology, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
| | - Sarah Shangraw
- Department of Dermatology, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
| | - Zili Zhai
- Department of Dermatology, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
| | - Dinoop Ravindran Menon
- Department of Dermatology, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
| | - Nisha Batta
- Department of Dermatology, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
| | - Robert P Dellavalle
- Department of Dermatology, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
- Department of Veterans Affairs Medical Center, VA Eastern Colorado Health Care System, Aurora, CO 80045, USA
- Department of Epidemiology, Colorado School of Public Health, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
| | - Mayumi Fujita
- Department of Dermatology, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
- Department of Veterans Affairs Medical Center, VA Eastern Colorado Health Care System, Aurora, CO 80045, USA
- Department of Immunology and Microbiology, University of Colorado Anschutz Medical Campus, Aurora, CO 80045, USA
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9
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Wang Z, Xiong A, Yu Y, Zheng Q. Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor. Curr Res Food Sci 2022; 5:1769-1776. [PMID: 36268131 PMCID: PMC9576826 DOI: 10.1016/j.crfs.2022.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Accepted: 10/04/2022] [Indexed: 11/17/2022] Open
Abstract
The development of low-alcohol liquor (Baijiu) can represent a tool to solve the problems of excessive alcohol intake. However, low-alcohol liquor has an insufficient ester aroma and a bland taste due to the alcohol dilution process. This study proposes an electrochemical catalysis technology to catalyze the esterification reaction between the acid and alcohol in liquor, thereby enhancing the ester aroma of low-alcohol liquor. In the electrochemical conversion process, the gold electrode with a certain potential promotes the formation of carbocation intermediate from corresponding carboxylic acid, thereby improving the esterification reaction efficiency. The key finding is that the total ester content of liquor treated using this technology is increased by more than 20%, and a strong ester aroma is attained. This study clarifies the electrocatalytic mechanism of the esterification reaction in liquor, and provides a new idea for making low-alcohol liquor become more attractive for aroma and taste aspects trying to obtain an alternative product contributing to the public health.
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Affiliation(s)
- Zihao Wang
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Ayuan Xiong
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Yougui Yu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
- Hunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang, 422000, China
| | - Qing Zheng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
- Hunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang, 422000, China
- Corresponding author. School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China.
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Anderson P, Kokole D, Jané Llopis E, Burton R, Lachenmeier DW. Lower Strength Alcohol Products—A Realist Review-Based Road Map for European Policy Making. Nutrients 2022; 14:nu14183779. [PMID: 36145155 PMCID: PMC9500668 DOI: 10.3390/nu14183779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 12/16/2022] Open
Abstract
This paper reports the result of a realist review based on a theory of change that substitution of higher strength alcohol products with lower strength alcohol products leads to decreases in overall levels of alcohol consumption in populations and consumer groups. The paper summarizes the results of 128 publications across twelve different themes. European consumers are increasingly buying and drinking lower strength alcohol products over time, with some two fifths doing so to drink less alcohol. It tends to be younger more socially advantaged men, and existing heavier buyers and drinkers of alcohol, who take up lower strength alcohol products. Substitution leads to a lower number of grams of alcohol bought and drunk. Although based on limited studies, buying and drinking lower strength products do not appear to act as gateways to buying and drinking higher strength products. Producer companies are increasing the availability of lower strength alcohol products, particularly for beer, with extra costs of production offset by income from sales. Lower strength alcohol products tend to be marketed as compliments to, rather than substitutes of, existing alcohol consumption, with, to date, the impact of such marketing not evaluated. Production of lower strength alcohol products could impair the impact of existing alcohol policy through alibi marketing (using the brand of lower strength products to promote higher strength products), broadened normalization of drinking cultures, and pressure to weaken policies. In addition to increasing the availability of lower strength products and improved labelling, the key policy that favours substitution of higher strength alcohol products with lower strength products is an alcohol tax based on the dose of alcohol across all products.
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Affiliation(s)
- Peter Anderson
- Department of Health Promotion, CAPHRI Care and Public Health Research Institute, Maastricht University, 6200 MD Maastricht, The Netherlands
- Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne NE2 4AX, UK
- Correspondence:
| | - Daša Kokole
- Department of Health Promotion, CAPHRI Care and Public Health Research Institute, Maastricht University, 6200 MD Maastricht, The Netherlands
| | - Eva Jané Llopis
- ESADE Business School, Ramon Llull University, 08034 Barcelona, Spain
| | - Robyn Burton
- Institute of Psychiatry, Psychology, and Neuroscience, King’s College London, London SE5 8AF, UK
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany
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11
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Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods 2022; 11:foods11182787. [PMID: 36140918 PMCID: PMC9497594 DOI: 10.3390/foods11182787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/29/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachanceathermotolerans and Kazachstaniaunispora in pure and mixed fermentation to produce craft beer fortified with hydrolyzed red lentils (HRL). For this, fermentation trials using pils wort (PW) and pils wort added with HRL (PWL) were carried out. HRL in pils wort improved the fermentation kinetics both in mixed and pure fermentations without negatively affecting the main analytical characters. The addition of HRL determined a generalized increase in amino acids concentration in PW. L. thermotolerans and K. unispora affected the amino acid profile of beers (with and without adding HRL). The analysis of by-products and volatile compounds in PW trials revealed a significant increase of some higher alcohols with L. thermotolerans and ethyl butyrate with K. unispora. In PWL, the two NCY showed a different behavior: an increment of ethyl acetate (K. unispora) and β-phenyl ethanol (L. thermotolerans). Sensory analysis showed that the presence of HRL characterized all beers, increasing the perception of the fruity aroma in both pure and mixed fermentation.
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12
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Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer. PLANTS 2022; 11:plants11151958. [PMID: 35956436 PMCID: PMC9370188 DOI: 10.3390/plants11151958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/26/2022] [Accepted: 07/26/2022] [Indexed: 11/28/2022]
Abstract
Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.
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13
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Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.
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14
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You Are What You Drink: Stereotypes about Consumers of Alcoholic and Non-alcoholic Beer. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Dabija A, Ciocan ME, Chetrariu A, Codină GG. Buckwheat and Amaranth as Raw Materials for Brewing, a Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060756. [PMID: 35336638 PMCID: PMC8954860 DOI: 10.3390/plants11060756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 05/08/2023]
Abstract
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer-a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.
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Anderson P, Kokole D, Llopis EJ. Production, Consumption, and Potential Public Health Impact of Low- and No-Alcohol Products: Results of a Scoping Review. Nutrients 2021; 13:3153. [PMID: 34579030 PMCID: PMC8466998 DOI: 10.3390/nu13093153] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/06/2021] [Accepted: 09/08/2021] [Indexed: 12/30/2022] Open
Abstract
Switching from higher strength to low- and no-alcohol products could result in consumers buying and drinking fewer grams of ethanol. We undertook a scoping review with systematic searches of English language publications between 1 January 2010 and 17 January 2021 using PubMed and Web of Science, covering production, consumption, and policy drivers related to low- and no-alcohol products. Seventy publications were included in our review. We found no publications comparing a life cycle assessment of health and environmental impacts between alcohol-free and regular-strength products. Three publications of low- and no-alcohol beers found only limited penetration of sales compared with higher strength beers. Two publications from only one jurisdiction (Great Britain) suggested that sales of no- and low-alcohol beers replaced rather than added to sales of higher strength beers. Eight publications indicated that taste, prior experiences, brand, health and wellbeing issues, price differentials, and overall decreases in the social stigma associated with drinking alcohol-free beverages were drivers of the purchase and consumption of low- and no-alcohol beers and wines. Three papers indicated confusion amongst consumers with respect to the labelling of low- and no-alcohol products. One paper indicated that the introduction of a minimum unit price in both Scotland and Wales favoured shifts in purchases from higher- to lower-strength beers. The evidence base for the potential beneficial health impact of low- and no-alcohol products is very limited and needs considerable expansion. At present, the evidence base could be considered inadequate to inform policy.
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Affiliation(s)
- Peter Anderson
- Department of Health Promotion, CAPHRI Care and Public Health Research Institute, Maastricht University, 6200 MD Maastricht, The Netherlands; (D.K.); (E.J.L.)
- Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne NE2 4AX, UK
| | - Daša Kokole
- Department of Health Promotion, CAPHRI Care and Public Health Research Institute, Maastricht University, 6200 MD Maastricht, The Netherlands; (D.K.); (E.J.L.)
| | - Eva Jané Llopis
- Department of Health Promotion, CAPHRI Care and Public Health Research Institute, Maastricht University, 6200 MD Maastricht, The Netherlands; (D.K.); (E.J.L.)
- ESADE Business School, University Ramon Llull, 08034 Barcelona, Spain
- Institute for Mental Health Policy Research, Centre for Addiction and Mental Health (CAMH), Toronto, ON M5S 2S1, Canada
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Puligundla P, Smogrovicova D, Mok C. Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiol (Praha) 2021; 66:525-541. [PMID: 34097198 DOI: 10.1007/s12223-021-00881-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.
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Affiliation(s)
- Pradeep Puligundla
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea.
| | - Daniela Smogrovicova
- Institute of Biotechnology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
| | - Chulkyoon Mok
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea
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18
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Kozák V, Lapčíková V. The attitude of Czech university students to beer consumption from microbreweries. POTRAVINARSTVO 2021. [DOI: 10.5219/1397] [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
The questionnaire survey was focused on the relation of university students of generation Z in the Czech Republic to beer from microbreweries. The survey involved 1,103 respondents from among Czech university students. 1,004 respondents complied with the survey conditions (they had to belong to university students and consume beer). Although 98% of beer consumed in the Czech Republic is from industrial breweries, it has turned out that the proportion of students who consume beer from industrial breweries and microbreweries is almost the same. As for beer from microbreweries, students prefer classic beers of the Pilsen type. So far, these do not circulate in beer tourism in larger quantities. The respondents agree that beer tourism will compete successfully with wine tourism. For beer tourism to develop successfully, microbreweries must also offer catering, accommodation, and other services; beer baths are in high demand at present. The economic benefits of microbreweries are in several areas – they integrate into tourist destinations, use local raw materials for beer and food preparation, create new jobs, enhance abandoned breweries and contribute to the development of rural areas.
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19
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Wide World of Beverage Research: Reviews of Current Topics. BEVERAGES 2021. [DOI: 10.3390/beverages7020017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In 2015, the journal Beverages (ISSN 2306-5710) was launched to provide insight into the beverage industry [...]
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20
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Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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21
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Jimborean MA, Salanță LC, Trusek A, Pop CR, Tofană M, Mudura E, Coldea TE, Farcaș A, Ilieș M, Pașca S, Uifălean A. Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18063307. [PMID: 33806851 PMCID: PMC8004858 DOI: 10.3390/ijerph18063307] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023]
Abstract
The transition from adolescence to adulthood can be a challenging period for many students. This period is associated with an increase in alcohol consumption (AC) which can develop a drinking behavior or shape the preferences for certain alcoholic beverages. The purpose of this study was to analyze the AC pattern among Romanian university students, by investigating the association between taste and consumption, including preferences for special beer. A 30-item omnibus-type questionnaire was distributed to undergraduate students and used to gather sociodemographic data, alcohol expectancies, drinking motives and consequences, and special beer consumption. Results showed a statistically significant relationship between the age of first alcohol use and the existence of an alcoholic family member. The main reasons for AC are taste, sensation, relaxation, and socialization. Both female and male students tend to drink occasionally, with a preference for public places. Female students prefer a sweet taste, choosing special beers over the regular ones. The students' residence may also influence the choice of special beers. Understanding the students' drinking behavior and taste preferences is essential to create useful strategies to discourage excessive AC. Special beer, a growing segment in the beverage industry, could represent a healthier and safety alternative to AC.
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Affiliation(s)
- Mirela Anamaria Jimborean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.A.J.); (E.M.); (T.E.C.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (C.R.P.); (M.T.)
- Correspondence: ; Tel.: +40-264-596-384
| | - Anna Trusek
- Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wroclaw, Poland;
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (C.R.P.); (M.T.)
| | - Maria Tofană
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (C.R.P.); (M.T.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.A.J.); (E.M.); (T.E.C.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.A.J.); (E.M.); (T.E.C.)
| | - Anca Farcaș
- Department of Mathematics and Computer Science, Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, Louis Pasteur Street 6, 400349 Cluj-Napoca, Romania;
| | - Maria Ilieș
- Department of Proteomics and Metabolomics, MedFuture Research Center for Advanced Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, Louis Pasteur Street 4-6, 400349 Cluj-Napoca, Romania; (M.I.); (S.P.)
| | - Sergiu Pașca
- Department of Proteomics and Metabolomics, MedFuture Research Center for Advanced Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, Louis Pasteur Street 4-6, 400349 Cluj-Napoca, Romania; (M.I.); (S.P.)
- Department of Hematology, Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, Louis Pasteur Street 6, 400349 Cluj-Napoca, Romania
| | - Alina Uifălean
- Department of Pharmaceutical Analysis, Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, Louis Pasteur Street 6, 400349 Cluj-Napoca, Romania;
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Abstract
Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.
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Abstract
Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.
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Johansson L, Nikulin J, Juvonen R, Krogerus K, Magalhães F, Mikkelson A, Nuppunen-Puputti M, Sohlberg E, de Francesco G, Perretti G, Gibson B. Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing. Food Microbiol 2020; 94:103629. [PMID: 33279061 DOI: 10.1016/j.fm.2020.103629] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/06/2020] [Accepted: 08/19/2020] [Indexed: 12/21/2022]
Abstract
De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence of grain type on fungal community composition. Ten different ascomycete yeast species were isolated from different sourdough types (including wheat, rye, and barley) and seven of these were screened for a number of brewing-relevant phenotypes. All seven were maltose-negative and produced less than 1% (v/v) alcohol from a 12 °Plato wort in initial fermentation trials. Strains were further screened for their bioflavouring potential (production of volatile aromas and phenolic notes, reduction of wort aldehydes), stress tolerance (temperature extremes, osmotic stress and ethanol tolerance) and flocculence. Based on these criteria, two species (Kazachstania servazzii and Pichia fermentans) were selected for 10 L-scale fermentation trials and sensory analysis of beers. The latter species was considered particularly suitable for production of low-alcohol wheat beers due to its production of the spice/clove aroma 4-vinylguaiacol, while the former showed potential for lager-style beers due to its clean flavour profile and tolerance to low temperature conditions.
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Affiliation(s)
- Linnea Johansson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland; Metropolia University of Applied Sciences, Biotechnology and Food Engineering, P.O. Box 4000, FI-00079, Metropolia, Finland
| | - Jarkko Nikulin
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland; Chemical Process Engineering, Faculty of Technology, University of Oulu, P.O. Box 8000, FI-90014, Oulun, Yliopisto, Finland
| | - Riikka Juvonen
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Kristoffer Krogerus
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Frederico Magalhães
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Atte Mikkelson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Maija Nuppunen-Puputti
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Elina Sohlberg
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Giovanni de Francesco
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland.
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