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Tufariello M, Palombi L, Baiano A, Grieco F. In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis. Food Chem 2024; 453:139702. [PMID: 38772309 DOI: 10.1016/j.foodchem.2024.139702] [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: 01/04/2024] [Revised: 04/05/2024] [Accepted: 05/14/2024] [Indexed: 05/23/2024]
Abstract
This research explored the impact of binary cereal blends [barley with durum wheat (DW) and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and two refermentation sugar concentrations (6-9 g/L), on volatolomics (VOCs) and odour profiles of craft beers using unsupervised statistics. For the first time, we applied permutation test to select volatiles with higher significance in explaining variance among samples. The unsupervised approach on the 19 selected VOCs revealed cereal-yeast interaction to be the main source of variability and DW-9502-6/9, DW-17290-6, CW-17290-6 and CW-9518-6 being the best technological strategies. In particular, in samples DW-9502-6/9, concentrations of some of the selected volatiles were observed to be approximately three to more than seven times higher than the average. PLS-correlation between VOCs and odour profiles proved to be very useful in assessing the weight of each of the selected VOCs on the perception of odour notes.
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Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
| | - Lorenzo Palombi
- Institute of Applied Physic "Nello Carrara", National Research Council, Via Madonna del Piano 10, Sesto Fiorentino, Firenze 50019, Italy.
| | - Antonietta Baiano
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
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2
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Zeng Y, Ahmed HGMD, Li X, Yang L, Pu X, Yang X, Yang T, Yang J. Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health. Molecules 2024; 29:3110. [PMID: 38999065 PMCID: PMC11243521 DOI: 10.3390/molecules29133110] [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: 05/09/2024] [Revised: 06/25/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
Nutritional therapy, for example through beer, is the best solution to human chronic diseases. In this article, we demonstrate the physiological mechanisms of the functional ingredients in beer with health-promoting effects, based on the PubMed, Google, CNKI, and ISI Web of Science databases, published from 1997 to 2024. Beer, a complex of barley malt and hops, is rich in functional ingredients. The health effects of beer against 26 chronic diseases are highly similar to those of barley due to the physiological mechanisms of polyphenols (phenolic acids, flavonoids), melatonin, minerals, bitter acids, vitamins, and peptides. Functional beer with low purine and high active ingredients made from pure barley malt, as well as an additional functional food, represents an important development direction, specifically, ginger beer, ginseng beer, and coix-lily beer, as consumed by our ancestors ca. 9000 years ago. Low-purine beer can be produced via enzymatic and biological degradation and adsorption of purines, as well as dandelion addition. Therefore, this review paper not only reveals the physiological mechanisms of beer in overcoming chronic human diseases, but also provides a scientific basis for the development of functional beer with health-promoting effects.
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Affiliation(s)
- Yawen Zeng
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China
| | - Hafiz Ghulam Muhu-Din Ahmed
- Department of Plant Breeding and Genetics, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Xia Li
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China
| | - Li'e Yang
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China
| | - Xiaoying Pu
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China
| | - Xiaomeng Yang
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China
| | - Tao Yang
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China
| | - Jiazhen Yang
- Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming 650205, China
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3
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De Flaviis R, Santarelli V, Grilli S, Sacchetti G. An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavour. Food Chem 2024; 441:138387. [PMID: 38211478 DOI: 10.1016/j.foodchem.2024.138387] [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: 08/12/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/13/2024]
Abstract
This study was aimed to unravel the effect of raw materials (barley and wheat), wheat concentration (0, 25, 40, and 100 %), wheat species (common and durum), beer style (Blanche and Weiss), and yeast (US-05 and WB-06) on the chemical composition, volatiles, and sensory profile of wheat craft beers by using a multivariate statistical approach. Beer samples were analysed for their composition, volatiles and sensory profile and data were processed using unsupervised multivariate analyses, PLS regression and a multi-omics approach using multi-block PLS-DA. Multi-block variable sparsification was used as an embedded dimension reduction step. The adopted multi-omics approach permitted to correctly classify beers with different styles and wheat concentration, and to accurate classify (95 % accuracy) beers according to yeast type. Wheat species was of lower importance since it permitted a classification with 49 % accuracy which increased to 74 % in Blanche beers, thus suggesting that malting flattened differences determined by wheat species.
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Affiliation(s)
- Riccardo De Flaviis
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Veronica Santarelli
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Sergio Grilli
- Food Consultant as BeerStudioLab, Via Nazionale per Teramo 75, 64021 Giulianova, Italy
| | - Giampiero Sacchetti
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
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4
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Zhang Y, Li S, Meng Q, Song H, Wang X. Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches. Molecules 2024; 29:2537. [PMID: 38893413 PMCID: PMC11173443 DOI: 10.3390/molecules29112537] [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: 03/20/2024] [Revised: 05/08/2024] [Accepted: 05/24/2024] [Indexed: 06/21/2024] Open
Abstract
Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics of the four most popular draft beer brands through a sensory evaluation and an electronic nose. Subsequently, the four draft beers were analyzed through solid-phase microextraction and liquid-liquid extraction using a two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC×GC-O-MS). Fifty-five volatile odor compounds were detected through GC×GC-O-MS. Through an Aroma Extract Dilution Analysis, 22 key odor-active compounds with flavor dilution factors ≥ 16 were identified, with 11 compounds having odor activity values > one. An electronic nose analysis revealed significant disparities in the odor characteristics of the four samples, enabling their distinct identification. These findings help us to better understand the flavor characteristics of draft beer and the stylistic differences between different brands of products and provide a theoretical basis for objectively evaluating the quality differences between different brands of draft beer.
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Affiliation(s)
- Yu Zhang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Sinuo Li
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qi Meng
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiaojun Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
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5
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Wu J, Zhang Y, Qiu R, Li L, Zong X. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer. Food Chem X 2024; 21:101193. [PMID: 38357372 PMCID: PMC10865231 DOI: 10.1016/j.fochx.2024.101193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/19/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volatile components, as well as sensory quality. The results showed that the addition of green tea during the start of boiling has great potential for application, and the green tea beer (GTB) had remarkable antioxidant properties (ABTS radical scavenging ability, 8.67 mmol TE/L; DPPH radical scavenging ability, 3.97 mmol TE/L; reducing power, 3.28 mmol TE/L), and an excellent sensory quality (acceptance, 6.09/9). HPLC analysis indicated that the principal phenolics in GTB were catechin and caffeic acid, in addition, the relative amounts of ferulic acid, gallic acid can be used to differentiate between GTB and beer. HS-SPME-GC-MS analyses showed that ethyl caprylate, ethyl nonanoate, ethyl caprate, linalool, and phenethyl alcohol were potentially significant for the aroma profile of GTB.
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Affiliation(s)
- Jianhang Wu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Ye Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Ran Qiu
- China Resources Snow Breweries Co., Ltd, Bei Jing 100000, China
| | - Li Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
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6
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Luo J, Pan Q, Chen Y, Huang W, Chen Q, Zhao T, Guo Z, Liu Y, Lu B. Storage stability and degradation mechanism of xanthohumol in Humulus lupulus L. and beer. Food Chem 2024; 437:137778. [PMID: 37871430 DOI: 10.1016/j.foodchem.2023.137778] [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: 06/08/2023] [Revised: 10/02/2023] [Accepted: 10/14/2023] [Indexed: 10/25/2023]
Abstract
Xanthohumol (XN), possessing potent physiological activity, is exclusively derived from hops (Humulus lupulus L.) and exhibits high instability. However, its inherent instability often results in degradation during storage, leading to a decline in its activity due to the formation of various products. This study aimed to explore the stability of XN in beer under different storage conditions, establish or clarify degradation kinetic models, and understand the degradation mechanism. Our findings revealed that XN would degrade rapidly when exposed to high temperature and light. Its degradation followed a first-order kinetic model, involving reactions such as isomerization, hydration and ortho-position cyclization, resulting in the formation of five products. These insights shed light on the factors and mechanisms underlying the instability and degradability of XN, serving as a foundation for the development of a stable beer product enriched with functional XN.
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Affiliation(s)
- Jingyang Luo
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Qiannan Pan
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Yufeng Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Weisu Huang
- Zhejiang Institute of Economics and Trade, Hangzhou 310018, China
| | - Qi Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Tian Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Zefeng Guo
- Hangzhou Qiandao Lake Beer Company Limited, Hangzhou 311700, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China.
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7
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Oliveira SRM, Campos LL, Amaral MNS, Galotti B, Ricci MF, Vital KD, Souza RO, Uetanabaro APT, Junqueira MS, Silva AM, Fernandes SOA, Cardoso VN, Nicoli JR, Martins FS. Evaluation of a Functional Craft Wheat Beer Fermented with Saccharomyces cerevisiae UFMG A-905 to treat Salmonella Typhimurium infection in mice. Probiotics Antimicrob Proteins 2023; 15:1180-1192. [PMID: 35907169 DOI: 10.1007/s12602-022-09973-x] [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] [Accepted: 07/25/2022] [Indexed: 11/26/2022]
Abstract
Functional foods containing probiotics are generally administered as dairy products. Non-dairy beverages are another possibility, but probiotic functionality must be confirmed in such vehicles. In the present study, a craft wheat beer brewed with the probiotic yeast Saccharomyces cerevisiae UFMG A-905 (905) was evaluated in a murine model of Salmonella Typhimurium infection. Unfiltered or filtered beer brewed with 905, a commercial wheat beer used as a negative control, or saline were administered orally to mice before and during oral S. Typhimurium challenge. High fecal levels of yeast were only counted in mice treated with the unfiltered 905 beer, which also had reduced mortality and body weight loss due to S. Typhimurium infection. Increased levels of intestinal IgA, translocation to liver and spleen, liver and intestinal lesions, pro-inflammatory cytokines in liver and ileum, and hepatic and intestinal myeloperoxidase and eosinophilic peroxidase activities were observed in animals infected with S. Typhimurium. All these parameters were reduced by the treatment with unfiltered 905 beer. In conclusion, the results show that a craft wheat beer brewed with S. cerevisiae UFMG A-905 maintained the probiotic properties of this yeast when administered orally to mice challenged with S. Typhimurium.
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Affiliation(s)
- Samantha R M Oliveira
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, Belo Horizonte, MG, 6627, 31270-901, Brazil
- Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil
| | - Lara L Campos
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, Belo Horizonte, MG, 6627, 31270-901, Brazil
| | - Maisa N S Amaral
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, Belo Horizonte, MG, 6627, 31270-901, Brazil
| | - Bruno Galotti
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, Belo Horizonte, MG, 6627, 31270-901, Brazil
| | - Mayra F Ricci
- Departamento de Patologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Katia D Vital
- Departamento de Análises Clínicas E Toxicológicas, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Ramon O Souza
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, Belo Horizonte, MG, 6627, 31270-901, Brazil
| | - Ana Paula T Uetanabaro
- Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil
| | - Mateus S Junqueira
- Departamento de Engenharia de Alimentos, Universidade Federal de São João del Rei, Sete Lagoas, MG, Brazil
| | - Andreia M Silva
- Departamento de Engenharia de Alimentos, Universidade Federal de São João del Rei, Sete Lagoas, MG, Brazil
| | - Simone O A Fernandes
- Departamento de Análises Clínicas E Toxicológicas, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Valbert N Cardoso
- Departamento de Análises Clínicas E Toxicológicas, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Jacques R Nicoli
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, Belo Horizonte, MG, 6627, 31270-901, Brazil.
| | - Flaviano S Martins
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, Belo Horizonte, MG, 6627, 31270-901, Brazil
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8
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Pietrafesa R, Siesto G, Tufariello M, Palombi L, Baiano A, Gerardi C, Braghieri A, Genovese F, Grieco F, Capece A. A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains. Front Microbiol 2023; 14:1234884. [PMID: 37577427 PMCID: PMC10414987 DOI: 10.3389/fmicb.2023.1234884] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 07/11/2023] [Indexed: 08/15/2023] Open
Abstract
This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery scale. A multidisciplinary approach, combining results from analysis of chemical, volatile and organoleptic profiles of the beers, was adopted to underline the relationships between yeast starter and the quality of final products. Detection volatile organic compounds (VOCs) by Gas-Chromatography coupled with Mass Spectrometry (GC-MS) after extraction carried out by head-space micro-extraction (HS-SPME) revealed that the beer obtained by P4 strain differed from the others for its higher concentrations of esters, alcohols, and terpenes as confirmed by PCA (principal component analysis) and Cluster heatmap. Furthermore, sensorial analysis and consumer test showed that this sample differed from others by more pronounced notes of "fruity smell and floral" and "olfactory finesse," and it was the most appreciated beer for smell, taste, and overall quality. Conversely, CHE-3 was the sample with the lowest concentrations of the identified volatiles and, together TA4-10, showed the highest scores for smoked, yeast, malt, and hop notes. As far as we know, these are the first results on the application of indigenous S. cerevisiae strains in the production of craft IGA beers analyzed through a complex multivariate approach.
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Affiliation(s)
- Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
- Spinoff StarFInn S.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Maria Tufariello
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Lorenzo Palombi
- Consiglio Nazionale delle Ricerche, Istituto di Fisica Applicata “Nello Carrara”, Firenze, Italy
| | - Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Foggia, Italy
| | - Carmela Gerardi
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Francesco Genovese
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Francesco Grieco
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
- Spinoff StarFInn S.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
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9
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Zhao X, Yin Y, Fang W, Yang Z. What happens when fruit married with beer? Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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10
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Aguiar D, Pereira AC, Marques JC. Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation. Molecules 2023; 28:molecules28104201. [PMID: 37241941 DOI: 10.3390/molecules28104201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/05/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The globalisation of the beer market forces brewers to have methodologies that rapidly evaluate the evolution of beer flavour stability. Commonly used forced ageing methods have limitations since temperature and transportation conditions (temperature, vibrations, long-distance travel, and other factors) impact beer quality. This study assessed the prediction power of a forced ageing methodology on the evolution of aldehydes during maritime transportation across four sample groups (maritime transport, storage simulation, and three ageing periods: 7, 21, and 28 days at 37 °C), which differed in their bottle-opening system (either crown cap or ring pull cap). The results revealed that forced ageing up to 28 days could estimate the evolution of phenylacetaldehyde, 3-methylbutanal, 2-methylpropanal, and hexanal during maritime transport. In contrast, the benzaldehyde content was consistently underestimated, on average, 0.8 times lower. In general, the ageing conditions significantly favoured the formation or liberation from a bound state, up to 2.2 times higher, of trans-2-nonenal, acetaldehyde, and 5-hydroximethylfurfural in comparison to the levels registered on exportation simulation beers. Moreover, forced-aged beers with ring pull caps developed quantifiable levels of nonanal and increased phenylacetaldehyde, benzaldehyde, and acetaldehyde content over time. Moreover, thermal stress induced a continuous increase in the extent of beer staling, up to seven times higher, in most samples.
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Affiliation(s)
- Dayana Aguiar
- Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- ISOPlexis, Centre for Sustainable Agriculture and Food Technology, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Ana C Pereira
- ISOPlexis, Centre for Sustainable Agriculture and Food Technology, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, University of Coimbra, Pólo II-Rua Sílvio Lima, 3030-790 Coimbra, Portugal
- Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, 3810-193 Aveiro, Portugal
| | - José C Marques
- Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- ISOPlexis, Centre for Sustainable Agriculture and Food Technology, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, 3810-193 Aveiro, Portugal
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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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12
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Medina K, Giannone N, Dellacassa E, Schinca C, Carrau F, Boido E. Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition. Food Res Int 2023; 164:112349. [PMID: 36737939 DOI: 10.1016/j.foodres.2022.112349] [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: 05/26/2022] [Revised: 12/07/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Even beer being the most consumed alcoholic beverage around the world, there is not enough information generated for craft beers produced in Latin America, for either volatile profiles or physicochemical studies. In this work, the chemical and volatile components of ten commercial Blond Ale and nine Indian Pale Ale (IPA) beers from the Uruguayan market were studied using GC-MS. Principal component analysis applied to the data allowed differentiation among the two groups of samples while the volatile compounds and physicochemical parameters responsible for these differences were identified. The physicochemical properties revealed a great diversity between all beer samples even within the same beer style. The main significant differences were obtained for alcohol, polyphenols, bitterness, colour, and pH. Most Blond Ale beer samples were differentiated from IPA ones by raw fermentation aroma compounds such as 1-pentanol, 1-hexanol, hexanoic and isobutyric acids, 4-vinyl guaiacol, and 5,5-dimethyl-2(5H)-furanone. This is the first work that contributes to the knowledge of Uruguayan craft beers. The study also showed the ability of most of the Uruguayan microbreweries to brew Blond Ale and IPA craft beer styles that meet international standards for physicochemical quality.
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Affiliation(s)
- Karina Medina
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Nicolas Giannone
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Cecilia Schinca
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Francisco Carrau
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Eduardo Boido
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay.
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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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14
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Lopez-Pentecost M, Garcia DO, Sun X, Thomson CA, Chow HHS, Martinez JA. Differences in Metabolomic Profiles by Birthplace in Mexican-Origin Hispanic Men Who Participated in a Weight Loss Lifestyle Intervention. Am J Mens Health 2023; 17:15579883231153018. [PMID: 36842961 PMCID: PMC9972066 DOI: 10.1177/15579883231153018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 12/16/2022] [Accepted: 01/09/2023] [Indexed: 02/28/2023] Open
Abstract
Birthplace, as a proxy for environmental exposures (e.g., diet), may influence metabolomic profiles and influence risk of cancer. This secondary analysis investigated metabolomic profile differences between foreign and U.S.-born Mexican-origin (MO) Hispanic men to shed light on potential mechanisms through which foreign- and U.S.-born individuals experience differences in cancer risk and risk factors. Plasma samples from MO Hispanic men (N = 42) who participated in a previous lifestyle intervention were collected pre-and post-intervention. Metabolomic profiles were characterized from samples using ultra performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-QTOF). Models were visualized using supervised orthogonal projections to latent structures-discriminant analysis (OPLS-DA). Progenesis QI was used for peak integration and metabolite identification. Plasma metabolomic profiles differed between foreign- and U.S.-born pre-intervention (R2 = .65) and post-intervention (R2 = .62). Metabolomic profiles differed pre- versus post-intervention (R2 = .35 and R2 = .65) for the foreign- and U.S.-born group, respectively. Both endogenous metabolites and dietary components characterized differences between foreign- and U.S.-born participants pre- and post-intervention. Plasma metabolomic profiles from MO Hispanic men differed by birthplace. These results advance our understanding of relevant exposures that may affect cancer risk among MO Hispanic men born abroad or in the United States.
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Affiliation(s)
- Melissa Lopez-Pentecost
- Sylvester Comprehensive Cancer Center,
University of Miami Miller School of Medicine, Miami, FL, USA
| | - David O. Garcia
- Department of Health Promotion
Sciences, Mel and Enid Zuckerman College of Public Health, The University of
Arizona, Tucson, AZ, USA
- The University of Arizona Cancer
Center, Tucson, AZ, USA
| | - Xiaoxiao Sun
- Department of Epidemiology and
Biostatistics, Mel and Enid Zuckerman College of Public Health, The University of
Arizona, Tucson, AZ, USA
| | - Cynthia A. Thomson
- Department of Health Promotion
Sciences, Mel and Enid Zuckerman College of Public Health, The University of
Arizona, Tucson, AZ, USA
- The University of Arizona Cancer
Center, Tucson, AZ, USA
| | | | - Jessica A. Martinez
- The University of Arizona Cancer
Center, Tucson, AZ, USA
- Department of Nutritional Sciences,
College of Agriculture and Life Sciences, The University of Arizona, Tucson, AZ,
USA
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15
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Guan Y, Xu X, Liu C, Wang J, Niu C, Zheng F, Li Q. Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production. Processes (Basel) 2022. [DOI: 10.3390/pr10122495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeast species usually used for ale and lager beer production. The selection and use of new yeast starters with peculiar technological and enzymatic characteristics could represent the key point for the production of beers with good and distinctive organoleptic properties. In this study, the fermentative performance of S. cerevisiae 41CM yeast isolated from the vineyard environment for ale and lager craft beer production on a laboratory scale was evaluated. The commercial yeast S. cerevisiae Fermentis S-04 and S. pastorianus Weihenstephan 34/70 were used as reference strains. S. cerevisiae 41CM showed fermentative kinetics similar to commercial starters, both in lager (12 °C) and ale (20 °C) brewing. In all beers brewed, the largest percentage of volatile compounds synthesized during the fermentation were alcohols, followed by esters, terpenes, and aldehydes. In particular, S. cerevisiae 41CM starter contributed a higher relative percentage of esters in the ale beer than that detected in the lager beer, without ever synthesizing unwanted volatile compounds.
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17
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Silva S, Oliveira AI, Cruz A, Oliveira RF, Almeida R, Pinho C. Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228007. [PMID: 36432109 PMCID: PMC9699228 DOI: 10.3390/molecules27228007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022]
Abstract
There is an increase in the popularity of craft beer, which is produced by small, independent, and traditional breweries. Since craft beer popularity is rising in Portugal this research focused on assessing physicochemical parameters, total phenolic content (TPC) and the antioxidant capacity of Portuguese craft beers and raw materials used in beer production. In this experimental study, 19 beer samples were analyzed. Parameters such as pH, Total Acidity, Reducing Sugar Content and TPC were evaluated. For the determination of antioxidant activity, DPPH scavenging activity and metal chelating activity (MCA) were analyzed in all samples. Craft beers demonstrated a high phenolic content (ranging from 343.78 mg GAE/L to 2172.49 mg GAE/L), significantly different from industrial beers. Craft beers demonstrated a higher inhibition of DPPH radicals and higher MCA than the raw materials. DPPH inhibition ranged from 36.5% to 96.0% for malt and 64.7% to 79.6% in hops samples. MCA also varied between the different samples, with results of 12.0% to 24.8% in malt samples and 3.8% to 23.5% in hops. Raw materials can potentially influence the antioxidant activity of the resulting beer. Positive correlations between TPC and physicochemical properties can be useful to help consumers choose beers with added value for health.
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Affiliation(s)
- Sara Silva
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Ana Isabel Oliveira
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Agostinho Cruz
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Rita Ferraz Oliveira
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Rubim Almeida
- CIBIO, Research Center in Biodiversity and Genetic Resources, InBIO-Associate Laboratory, University of Porto, 4485-661 Vairão, Portugal
- Department of Biology, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
- PO Herbarium, MHNC-UP—Museum of Natural History and Science of the University of Porto, 4099-002 Porto, Portugal
| | - Cláudia Pinho
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Correspondence:
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Moreira MTG, Pereira PR, Aquino A, Conte-Junior CA, Paschoalin VMF. Aldehyde Accumulation in Aged Alcoholic Beer: Addressing Acetaldehyde Impacts on Upper Aerodigestive Tract Cancer Risks. Int J Mol Sci 2022; 23:14147. [PMID: 36430619 PMCID: PMC9698545 DOI: 10.3390/ijms232214147] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/19/2022] Open
Abstract
Aldehydes, particularly acetaldehyde, are carcinogenic molecules and their concentrations in foodstuffs should be controlled to avoid upper aerodigestive tract (UADT) and liver cancers. Highly reactive, acetaldehyde forms DNA and protein adducts, impairing physiological functions and leading to the development of pathological conditions. The consumption of aged beer, outside of the ethanol metabolism, exposes habitual drinkers to this carcinogen, whose concentrations can be over-increased due to post-brewing chemical and biochemical reactions. Storage-related changes are a challenge faced by the brewing industry, impacting volatile compound formation and triggering flavor instability. Aldehydes are among the volatile compounds formed during beer aging, recognized as off-flavor compounds. To track and understand aldehyde formation through multiple pathways during beer storage, consequent changes in flavor but particularly quality losses and harmful compound formation, this systematic review reunited data on volatile compound profiles through gas chromatography analyses from 2011 to 2021. Conditions to avoid flavor instability and successful methods for reducing beer staling, and consequent acetaldehyde accumulation, were raised by exploring the dynamic conversion between free and bound-state aldehydes. Future research should focus on implementing sensory analyses to investigate whether adding aldehyde-binding agents, e.g., cysteine and bisulfite, would contribute to consumer acceptance, restore beer flavor, and minimize acetaldehyde-related health damage.
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Affiliation(s)
- Mariana Toledo Gonçalves Moreira
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Patricia Ribeiro Pereira
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, 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, RJ, Brazil
| | - Adriano Aquino
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, 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, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
| | - Vania Margaret Flosi Paschoalin
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, 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, RJ, Brazil
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Production and Analysis of Beer Supplemented with Chlorella vulgaris Powder. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110581] [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
The microalgae Chlorella vulgaris is a cheap source of nutrients and bioactive compounds, and thus is used in many interventional studies. This study evaluated the potential effects of C. vulgaris powder on fermentation parameters; sensory, phytochemical, and antioxidant activity; and the abundance of volatile organic compounds (VOCs) of treated versus control beers. A German Pilsner-style lager beer (GPB) was brewed and supplemented with C. vulgaris at various levels (3.3, 5, and 10 g/L) after primary fermentation. The apparent °Brix and pH was used to monitor the progress of fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2) was used to measure the antioxidant activity of beers. Addition of C. vulgaris increased the concentration of total polyphenols, total flavonoids, and antioxidant activity of treated beers (CGB) compared to the control (GPB). Treatment had no effects (p > 0.05) on higher alcohols such as 3-methyl-1-butanol, 2-hexanol, and phenylethyl alcohol. An increase in the concentration of C. vulgaris had no significant effects on sensory perception of enriched beers. The results showed that C. vulgaris could be used as a potential ingredient for designing functional beer with improved health benefits.
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Gribkova I, Eliseev M, Zakharov M, Kosareva O, Zakharova V. Developing colloidal structure of beer by grain organic compounds. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-2-538] [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] Open
Abstract
The present article introduces the problem of determining the general structure of beer as a complex system of related biomolecules. The objective was to establish the correlation of various quantities of organic compounds in beer formulation.
The research featured samples of filtered pasteurized beer obtained from a retail chain shop in Moscow (Russia). The experiment relied on standard research methods, including instrumental methods of analysis, e.g., high-performance liquid chromatography (HPLC). The obtained experimental data underwent a statistical analysis using the Statistica software (StatSoft, 2016).
The research established the correlation between the type of grain (barley or wheat malt) and the content of organic compounds, e.g., β-glucan, polyphenols, soluble nitrogen, etc. The research also revealed some patterns in the distribution of proteins, which served as a framework for the system of organic compounds. The distribution of thiol proteins proved to depend on the dissolution degree of the grain and was different in barley light, barley dark, and wheat malt samples. The fraction distribution of β-glucan depended on the color of the malt. In light beer samples, it concentrated in high- and medium-molecular fractions of nitrogenous substances, in dark beer – in low-molecular fractions (≤ 63%). Initial wort density and alcohol content affected the amount of catechins and total polyphenols. Nitrogenous compounds depended on the color, initial extract, and alcohol content.
The nitrogenous structure and other organic compounds of beer proved to depend on protein substances. The research also revealed a number of factors that affected the fraction distribution of biomolecules in different beer sorts.
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Affiliation(s)
- Irina Gribkova
- All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | | | - Maxim Zakharov
- All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | - Olga Kosareva
- Moscow University for Industry and Finance “Synergy”
| | - Varvara Zakharova
- All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry
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Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8948603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Ficus hirta Vahl. (FHV) is widely consumed because of its functional and aromatic compounds. The incorporation of adjuncts contributes to the functional and flavor properties of beers. This study aims to enrich FHV extractions to develop beers with satisfactory physicochemical, antioxidant, and sensory characteristics. As a result, beers with 0.1 g/mL (P1) and 0.067 g/mL (P3) FHV extraction showed the highest values of physicochemical properties including °Brix, antioxidant activity, foam, lightness, and color intensity. Electronic nose and tongue results show that the aroma of P1 and taste of P3 were quite different from those of other FHV beers, resulting in substantially high consumer preference. The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.
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22
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The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080370] [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
The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community. During a process often referred to as biotransformation, yeast-encoded enzymes convert flavorless precursor molecules found in barley and hops into volatile thiols that impart a variety of desirable flavors and aromas in beer. Two volatile thiols of particular interest are 3-mercaptohexan-1-ol (3MH) and its acetate ester, 3-mercaptohexyl acetate (3MHA), which impart guava and passionfruit flavors, respectively. In this study, a parental Saccharomyces cerevisiae brewing strain that displayed low thiol biotransformation activity was genetically manipulated (GM) to substantially increase its thiol biotransformation potential. Construction of this GM strain involved integration of a gene encoding a highly active CSL enzyme that converts thiol precursors into the volatile thiol, 3MH. Three additional strains were subsequently developed, each of which paired CSL expression with expression of an alcohol acyltransferase (AAT) gene. It was hypothesized that expression of an AAT in conjunction with CSL would increase production of 3MHA. Fermentation performance, sensory characteristics, and 3MH/3MHA production were evaluated for these four GM strains and their non-GM parent in 1.5hL fermentations using 100% barley malt wort hopped at low levels with Cascade hops. No significant deviations in fermentation performance (time to attenuation, final gravity, alcohol content, wort fermentability) or finished beer chemistry were observed between the GM strains and the parent strain with the exception of the speed of vicinal diketones reduction post-fermentation, which was quicker for the GM strains. The GM strains produced beer that had up to 73-fold and 8-fold higher 3MH and 3MHA concentrations than the parent strain, achieving concentrations that were up to 79-fold greater than their sensory detection thresholds. The beers were described as intensely tropical and fruity, and were associated with guava, passionfruit, mango, pineapple and sweaty aromas. These experiments demonstrate the potential of genetic modification to dramatically enhance yeast biotransformation ability without creating off flavors or affecting fermentation performance.
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23
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Moderate beer consumption and metabolic health: A comprehensive review from the lipoprotein perspective. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Borșa A, Muntean MV, Salanță LC, Tofană M, Socaci SA, Mudura E, Pop A, Pop CR. Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer. PLANTS (BASEL, SWITZERLAND) 2022; 11:1958. [PMID: 35956436 PMCID: PMC9370188 DOI: 10.3390/plants11151958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/26/2022] [Accepted: 07/26/2022] [Indexed: 11/28/2022]
Abstract
Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.
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Affiliation(s)
- Andrei Borșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Mircea Valentin Muntean
- Department of Technical and Soil Science, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Maria Tofană
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
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25
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Molecular Networks and Macromolecular Molar Mass Distributions for Preliminary Characterization of Danish Craft Beers. BEVERAGES 2022. [DOI: 10.3390/beverages8020035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Beer is one of the most widely consumed beverages containing up to 200,000 unique small molecules and a largely uncharacterized macromolecular and particulate space. The chemical profiling of beer is difficult due to its complex nature. To address this issue, we have used various state-of-the-art methods to determine the physicochemical characteristics of beer. Specifically, we have successfully generated an LC-MS-based molecular network with minimal sample preparation to profile indoles in beer and confirmed their presence using 1H-NMR. In addition, we have identified different macromolecular signatures in beer of different colors by utilizing AF4-MALS. These preliminary findings lay the foundation for further research on the physicochemical nature of beer.
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26
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Peces-Pérez R, Vaquero C, Callejo MJ, Morata A. Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non- Saccharomyces Yeasts. ACS OMEGA 2022; 7:17822-17840. [PMID: 35664572 PMCID: PMC9161265 DOI: 10.1021/acsomega.2c01035] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Accepted: 04/27/2022] [Indexed: 06/15/2023]
Abstract
Beer is an alcoholic beverage produced by the metabolism of yeasts and made from water, malt, and hops. In recent years, the interest in craft beers has increased considerably due to the demand for new beverages and the consumer's willingness to pay higher prices. This article explores the sensorial changes produced in craft beers by using different Saccharomyces and non-Saccharomyces yeasts with several instrumental and sensory analyses performed. After a primary fermentation process with Saccharomyces cerevisiae or Lachancea thermotolerans, it was observed that green beer brewed with L. thermotolerans had a lower pH (3.41) due to the significant production of l-lactic acid (3.98 g/L) compared to that brewed with S. cerevisiae. Following, the bottle conditioning was carried out with a culture of S. cerevisiae, L. thermotolerans, Hanseniaspora vineae, or Schizosaccharomyces pombe. Of note is the increased production of aromatic esters, including 2-phenylethyl acetate in the H. vineae conditioning, which is associated with a high aromatic quality, as well as ethyl lactate in all samples, whose main fermentation was carried out with L. thermotolerans. Although this research is at an early stage, future complementary studies may shed more light on this topic.
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Affiliation(s)
- Rosa Peces-Pérez
- enotecUPM,
Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, Madrid, 28040, Spain
| | - Cristian Vaquero
- enotecUPM,
Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, Madrid, 28040, Spain
| | - María Jesús Callejo
- enotecUPM,
Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, Madrid, 28040, Spain
| | - Antonio Morata
- enotecUPM,
Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, Madrid, 28040, Spain
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27
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Yang D, Wang Y. Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2051540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Dongsheng Yang
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
| | - Yasheng Wang
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
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28
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Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F. Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods 2022; 11:foods11071038. [PMID: 35407125 PMCID: PMC8997441 DOI: 10.3390/foods11071038] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 02/06/2023] Open
Abstract
The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Philipp Dancker
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Robin Maier
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Mailen Latorre
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
- Correspondence: ; Tel.: +49-8161-71-3530
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Diego Libkind
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Stephanie Frank
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
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29
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The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02790-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Pinto FO, Lopes T, Vieira AM, Oliveira RO, Gomes FF, Fabricio MF, Ayub MAZ, Mendes SDC, Pagani DM, Valente P. Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2031777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fernanda Otesbelgue Pinto
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Thais Lopes
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Audren Monteiro Vieira
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Renata Ott Oliveira
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Fernanda Fraga Gomes
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Mariana Fensterseifer Fabricio
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Marco Antônio Zachia Ayub
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Sandra Denise Camargo Mendes
- Laboratory of Analysis of Wines and Derivatives, Experimental Station of Videira, Santa Catarina State Agricultural Research and Rural Extension Agency – EPAGRI, Videira, Santa Catarina, Brazil
| | - Danielle Machado Pagani
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Patricia Valente
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
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Gribkova IN, Kharlamova LN, Lazareva IV, Zakharov MA, Zakharova VA, Kozlov VI. The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030740. [PMID: 35164005 PMCID: PMC8838744 DOI: 10.3390/molecules27030740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 11/19/2022]
Abstract
Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.
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32
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Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030600. [PMID: 35163867 PMCID: PMC8839358 DOI: 10.3390/molecules27030600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/13/2022] [Accepted: 01/15/2022] [Indexed: 11/17/2022]
Abstract
Beer flavor stability is greatly influenced by external temperature, vibrations, and longer delivery times. The present study assessed the impact of transport and storage conditions on staling aldehyde evolution in lager beers across five sample groups (fresh, transport, and storage simulation, and their controls), which differed in their bottle opening system (either crown cap or ring pull cap). Maritime transport conditions (45 days of travel, vibrations of 1.7 Hz, and warm temperatures (21-30 °C)) were simulated, together with storage time in a distributor's warehouse (up to 75 days). The results revealed that the concentration of Strecker aldehydes increased more quickly after transport and storage simulation in beer bottles with the ring pull cap opening system, and the contents of 2-methylpropanal and 3-methylbutanal, in particular, were up to three times higher. Benzaldehyde content also increased significantly, by 33% on average, in these samples. Hexanal was only found in beers with a ring pull cap that underwent transport simulation. Further storage after transport simulation significantly reduced the content of 2-methylpropanal, 3-methylbutanal, and hexanal, by 73%, 57%, and 43%, respectively, suggesting the formation of a bound state. 5-hydroxymethylfurfural was continuously increased by 78.5% and 40.5% after the Transport and Transport & Storage simulations, respectively. Transport conditions lead to a slight increase, of 0.6 EBC units, in beer color.
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33
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The Influence of Biomolecule Composition on Colloidal Beer Structure. Biomolecules 2021; 12:biom12010024. [PMID: 35053172 PMCID: PMC8774254 DOI: 10.3390/biom12010024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/22/2021] [Accepted: 12/22/2021] [Indexed: 11/16/2022] Open
Abstract
Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to understand the overall structure of beer as a complex system of bound biomolecules. Generally accepted methods of analytical research in the field of brewing, biochemistry and proteomics were used to solve the research objectives. The studies allowed us to establish the relationship between the grain and plant-based raw materials used, as well as the processing technologies and biomolecular profiles of beer. The qualitative profile of the distribution of protein compounds as a framework for the formation of a colloidal system and the role of carbohydrate dextrins and phenol compounds are given. This article provides information about the presence of biogenic compounds in the structure of beer that positively affect the functioning of the body. A critical assessment of the influence of some parameters on the completeness of beer taste by biomolecules is given. Conclusion: the conducted analytical studies allowed us to confirm the hypothesis about the nitrogen structure of beer and the relationship of other biomolecules with protein substances, and to identify the main factors affecting the distribution of biomolecules by fractions.
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34
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Yin Tan W, Li M, Devkota L, Attenborough E, Dhital S. Mashing performance as a function of malt particle size in beer production. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34937436 DOI: 10.1080/10408398.2021.2018673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Significant innovations have occurred over the past 50 years in the malting and brewing industries, focused on optimization of the beer mashing, boiling and fermentation processes. One of the challenges faced in beer brewing has been in the malting process to obtain the desired malt and wort quality to produce high-quality beer products. The hydrolytic enzymes produced during grain germination are mostly entrapped inside the cellular matrices of the grain. The intra-grain diffusion of enzymes for in-situ hydrolysis, as well as diffusion of enzymes to wort, depends upon the malt size and malt size fractions obtained after milling. This review investigates the relationship between varying barley grain particle size distribution and the efficiency of the malting and mashing processes. Recommended ideal particle size of barley grain before and after milling are proposed based on the review of existing literature. Each brewing batch of grains with a proportion of >80% plump grains (>2.5 mm in size) is suggested to be the optimal size before milling, whereas the optimum grain particle size after milling ranged between 0.25 and 0.5 mm. The current review will summarize the theoretical aspects for malt milling and the particle size characteristics for optimizing the brewing process.
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Affiliation(s)
- Wan Yin Tan
- Department of Chemical and Biological Engineering, Monash University, Clayton, Australia
| | - Ming Li
- Laboratory of Cereal Processing and Quality Control, Institute of Food Science and Technology, CAAS, Beijing, China.,Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton, Australia
| | - Edward Attenborough
- Department of Chemical and Biological Engineering, Monash University, Clayton, Australia
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton, Australia
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35
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Abstract
The growing need for industrial production of bio-based acetoin and 2,3-butanediol (2,3-BD) is due to both environmental concerns, and their widespread use in the food, pharmaceutical, and chemical industries. Acetoin is a common spice added to many foods, but also a valuable reagent in many chemical syntheses. Similarly, 2,3-BD is an indispensable chemical on the platform in the production of synthetic rubber, printing inks, perfumes, antifreeze, and fuel additives. This state-of-the-art review focuses on representatives of the genus Bacillus as prospective producers of acetoin and 2,3-BD. They have the following important advantages: non-pathogenic nature, unpretentiousness to growing conditions, and the ability to utilize a huge number of substrates (glucose, sucrose, starch, cellulose, and inulin hydrolysates), sugars from the composition of lignocellulose (cellobiose, mannose, galactose, xylose, and arabinose), as well as waste glycerol. In addition, these strains can be improved by genetic engineering, and are amenable to process optimization. Bacillus spp. are among the best acetoin producers. They also synthesize 2,3-BD in titer and yield comparable to those of the pathogenic producers. However, Bacillus spp. show relatively lower productivity, which can be increased in the course of challenging future research.
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36
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American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112317] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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37
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Abstract
Fermentation is one of the most important stages in the entire brewing process. In fermentation, the sugars are converted by the brewing yeast into alcohol, carbon dioxide, and a variety of by-products which affect the flavour of the beer. Fermentation temperature profile plays an essential role in the progression of fermentation and heavily influences the flavour. In this paper, the fermentation temperature profile is optimised. As every process model contains experimentally determined parameters, uncertainty on these parameters is unavoidable. This paper presents approaches to consider the effect of uncertain parameters in optimisation. Three methods for uncertainty propagation (linearisation, sigma points, and polynomial chaos expansion) are used to determine the influence of parametric uncertainty on the process model. Using these methods, an optimisation formulation considering parametric uncertainty is presented. It is shown that for the non-linear beer fermentation model, the linearisation approach performed worst amongst the three methods, while second-order polynomial chaos worked the best. Using the techniques described below, a fermentation process can be optimised for ensuring high alcohol content or low fermentation time while ensuring the quality constraints. As we explicitly consider uncertainty in the process, the solution, even though conservative, will be more robust to parametric uncertainties in the model.
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38
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Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies. BEVERAGES 2021. [DOI: 10.3390/beverages7040074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved.
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39
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Cui DY, Ge JL, Song YM, Feng PP, Lin LC, Guo LY, Zhang CY. Regulating the ratio of higher alcohols to esters by simultaneously overexpressing ATF1 and deleting BAT2 in brewer's yeast Saccharomyces pastorianus. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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40
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Abstract
Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, in addition to S. pastorianus. Here, five distinct species of Saccharomyces from the UC Davis Phaff Yeast Culture Collection, as well as one interspecies hybrid from Fermentis, were chosen to ferment 40 L pilot-scale beers. S. kudriavzevii, S. mikatae, S. paradoxus, S. bayanus, and S. uvarum yeasts were used to ferment wort in duplicate pairs, with one fermenter in each pair receiving 10 g/L dry-hop during fermentation. Analytical measurements were made each day of fermentation and compared to controls of SafAle™ US-05 and SafLager™ W 34/70 for commercial brewing parameters of interest. Finished beers were also analyzed for aroma, taste, and mouthfeel to determine the flavor of each yeast as it pertains to brewing potential. All beers exhibited spicy characteristics, likely from the presence of phenols; dry-hopping increased fruit notes while also increasing perceived bitterness and astringency. All of the species in this study displayed great brewing potential, and might be an ideal addition to beer depending on a brewery’s desire to experiment with flavor and willingness to bring a new yeast into their production environment.
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41
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Scholes AN, Pollock ED, Lewis JA. A Wild Yeast Laboratory Activity: From Isolation to Brewing. JOURNAL OF MICROBIOLOGY & BIOLOGY EDUCATION 2021; 22:jmbe00186-21. [PMID: 34594437 PMCID: PMC8442000 DOI: 10.1128/jmbe.00186-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 07/02/2021] [Indexed: 06/13/2023]
Abstract
Microbial fermentation is a common form of metabolism that has been exploited by humans to great benefit. Industrial fermentation currently produces a myriad of products ranging from biofuels to pharmaceuticals. About one-third of the world's food is fermented, and the brewing of fermented beverages in particular has an ancient and storied history. Because fermentation is so intertwined with our daily lives, the topic is easily relatable to students interested in real-world applications for microbiology. Here, we describe the curriculum for a guided inquiry-based laboratory course that combines yeast molecular ecology and brewing. The rationale for the course is to compare commercial Saccharomyces cerevisiae yeast strains, which have been domesticated through thousands of generations of selection, with wild yeast, where there is growing interest in their potentially unique brewing characteristics. Because wild yeasts are so easy to isolate, identify, and characterize, this is a great opportunity to present key concepts in molecular ecology and genetics in a way that is relevant and accessible to students. We organized the course around three main modules: isolation and identification of wild yeast, phenotypic characterization of wild and commercial ale yeast strains, and scientific design of a brewing recipe and head-to-head comparison of the performance of a commercial and wild yeast strain in the brewing process. Pre- and postassessment showed that students made significant gains in the learning objectives for the course, and students enjoyed connecting microbiology to a real-world application.
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Affiliation(s)
- Amanda N. Scholes
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, Arkansas, USA
- Stable Isotope Laboratory, University of Arkansas, Fayetteville, Arkansas, USA
| | - Erik D. Pollock
- Stable Isotope Laboratory, University of Arkansas, Fayetteville, Arkansas, USA
| | - Jeffrey A. Lewis
- Department of Biological Sciences, University of Arkansas, Fayetteville, Arkansas, USA
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42
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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.
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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.)
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Simbaña J, Portero-Barahona P, Carvajal Barriga EJ. Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1945366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jennifer Simbaña
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
| | - Patricia Portero-Barahona
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
| | - Enrique Javier Carvajal Barriga
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
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44
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Pal H, Kaur R, Kumar P, Manju Nehra, Rawat K, Grover N, Tokusoglu O, Sarao LK, Kaur S, Malik T, Singh A, Swami R. Process parameter optimization for development of beer: Star fruit fortified approach. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Harsha Pal
- Department of Food Technology Mata Gujri College Fatehgarh Sahib India
| | - Ramandeep Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Pankaj Kumar
- Department of MicrobiologyDolphin (PG) Institute of Biomedical & Natural Sciences Dehradun India
| | - Manju Nehra
- Department of Food Science and Technology CDLU Sirsa India
| | - Kritika Rawat
- Department of Food Technology Mata Gujri College Fatehgarh Sahib India
| | - Nishant Grover
- Department of Food Science and Technology CDLU Sirsa India
| | - Ozlem Tokusoglu
- Department of Food Engineering Engineering Faculty Celal Bayar University Manisa Turkey
| | - Loveleen Kaur Sarao
- Department of Plant Breeding and Genetic Punjab Agricultural University Ludhiana India
| | - Sandeep Kaur
- Department of Agriculture Maharishi Markandeshwar University Ambala India
| | - Tanu Malik
- Centre of Food Science and Technology CCS Haryana Agriculture University Hisar India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib India
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Anderson HE, Liden T, Berger BK, Zanella D, Manh LH, Wang S, Schug KA. Profiling of contemporary beer styles using liquid chromatography quadrupole time-of-flight mass spectrometry, multivariate analysis, and machine learning techniques. Anal Chim Acta 2021; 1172:338668. [PMID: 34119014 DOI: 10.1016/j.aca.2021.338668] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/10/2021] [Accepted: 05/20/2021] [Indexed: 11/27/2022]
Abstract
Although all beer is brewed using the same four classes of ingredients, contemporary beer styles show wide variation in flavor and color, suggesting differences in their chemical profiles. A selection of 32 beers covering five styles (India pale ale, blonde, stout, wheat, and sour) were investigated to determine chemical features, which discriminate between popular beer styles. The beers were analyzed in an untargeted fashion using liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF-MS). The separation and detection method were tuned to include compounds from important beer components, namely iso-α-acids and phenolic compounds. Due to the sheer number of unknown compounds in beer, multivariate analysis and machine learning techniques were used to pinpoint some of the compounds most influential in distinguishing beer styles. It was determined that while many phenols and iso-α-acids were present in the beers, they were not the compounds most responsible for the variations between styles. However, it was possible to discriminate each beer style using multivariate analysis. Principal component analysis (PCA) was able to separate and cluster the individual beer samples by style. A combination of statistical tools were used to predict formulas for some of the most influential metabolites from each style. Machine learning models accurately classified patterns in the five beer styles, indicating that they can be precisely distinguished by their nonvolatile chemical profile.
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Affiliation(s)
- Hailee E Anderson
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Tiffany Liden
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Blair K Berger
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Delphine Zanella
- University of Liege, Molecular System, Organic & Biological Analytical Chemistry Group, 11 Allee Du Six Aout, 4000, Liege, Belgium
| | - Linh Ho Manh
- Department of Industrial, Manufacturing, and Systems Engineering, The University of Texas at Arlington, 500 West First St., Arlington, TX, 76019, USA
| | - Shouyi Wang
- Department of Industrial, Manufacturing, and Systems Engineering, The University of Texas at Arlington, 500 West First St., Arlington, TX, 76019, 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.
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Silva MC, dos Anjos JP, Guarieiro LLN, Machado BAS. A Simple Method for Evaluating the Bioactive Phenolic Compounds' Presence in Brazilian Craft Beers. Molecules 2021; 26:molecules26164716. [PMID: 34443310 PMCID: PMC8399525 DOI: 10.3390/molecules26164716] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/26/2021] [Accepted: 07/30/2021] [Indexed: 11/16/2022] Open
Abstract
There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R2 ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L−1, and limits of quantification were between 0.27 and 2.78 mg L−1. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L−1) in the samples, followed by epicatechin (up to 51.1 mg L−1) and caffeic acid (up to 8.13 mg L−1). Rutin and formononetin were observed in all analyzed samples (0.52 mg L−1 to 2.40 mg L−1), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.
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Affiliation(s)
- Marcelo Coelho Silva
- Centro Universitário SENAI CIMATEC, Avenida Orlando Gomes, 1845-Piatã, Salvador 41650-010, BA, Brazil; (M.C.S.); (L.L.N.G.); (B.A.S.M.)
| | - Jeancarlo Pereira dos Anjos
- Centro Universitário SENAI CIMATEC, Avenida Orlando Gomes, 1845-Piatã, Salvador 41650-010, BA, Brazil; (M.C.S.); (L.L.N.G.); (B.A.S.M.)
- INCT de Energia e Ambiente, UFBA, Salvador 40170-290, BA, Brazil
- Correspondence: ; Tel.: +55-71-3879-5677
| | - Lilian Lefol Nani Guarieiro
- Centro Universitário SENAI CIMATEC, Avenida Orlando Gomes, 1845-Piatã, Salvador 41650-010, BA, Brazil; (M.C.S.); (L.L.N.G.); (B.A.S.M.)
- INCT de Energia e Ambiente, UFBA, Salvador 40170-290, BA, Brazil
| | - Bruna A. Souza Machado
- Centro Universitário SENAI CIMATEC, Avenida Orlando Gomes, 1845-Piatã, Salvador 41650-010, BA, Brazil; (M.C.S.); (L.L.N.G.); (B.A.S.M.)
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Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique. Foods 2021; 10:foods10061170. [PMID: 34071081 PMCID: PMC8224778 DOI: 10.3390/foods10061170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/10/2021] [Accepted: 05/21/2021] [Indexed: 11/28/2022] Open
Abstract
Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and compare the results in a subgroup of 71 beers with three ELISA kits. This research allows gathering information on the potential complementary utility of NIR analysis applied to gluten analysis of gluten-free beers in terms of time saving. Results obtained with the ELISA technique identified competitive R5 to be the most sensitive in detecting the prolamins, by eliciting a higher number of beers containing gluten above 20 mg/kg. The gluten content in conventional beers tested increased with the presence of wheat as raw material and with the use of ale-type yeasts. By using competitive R5, 3 out of the 41 gluten-free labeled beers appeared to contain gluten above 20 mg/kg, and conversely, 15 out of 65 of the conventional beers showed a gluten content below this threshold. According to our approaches, NIR did not achieve a suitable correlation with ELISA results, neither for gluten quantification nor for discrimination, and therefore, it cannot be proposed as a complementary technique.
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Research progress on the antioxidant biological activity of beer and strategy for applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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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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50
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Ji X. Comparative investigation of volatile components and bioactive compounds in beers by multivariate analysis. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3649] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaoyue Ji
- Advanced Analysis & Testing Center Nanjing Forestry University Nanjing China
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