Functionality of Special Beer Processes and Potential Health Benefits

Storage stability and degradation mechanism of xanthohumol in Humulus lupulus L. and beer

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.

Enhancing satiety and aerobic performance with beer microparticles-based non-alcoholic drinks: exploring dose and duration effects

Beer is an alcoholic beverage, rich in carbohydrates, amino acids, vitamins and polyphenols, consumed worldwide as a social drink. There is a large number of beer styles which depends on the ingredients and brewing process. The consumption of beer as a fluid replacement after sport practice is a current discussion in literature. A non-alcoholic pale-ale microparticles-based beverage (PABM) have been previously designed, however, its phenolic profile and ergogenic effect remain unknown. Thus, this study aims to verify the ergogenic potential (increase of running performance) of PAMB in male Wistar rats. Beer microparticles were obtained by spray drying and beverages with different concentrations were prepared in water. Wistar rats were subjected to a training protocol on a treadmill (5 times/week, 60 min/day) and daily intake of PABM (20 mg.kg-1 or 200 mg.kg-1) or water by gavage. Chlorogenic acid was found to be the main component in the phenolic profile (12.28 mg·g-1) of PABM analyzed with high-performance liquid chromatography and mass spectrometry. An increase in the aerobic performance was observed after 4 weeks in the 20 mg.kg-1 group, but the same dose after 8 weeks and a higher dose (200 mg.kg-1) blunted this effect. A higher dose was also related to decrease in food intake. These data suggest that PABM can improve satiety and aerobic performance, but its effect depends on the dose and time of consumption.

A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction

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.

Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes-The Effect of Ion Rejection

Membrane-based beverage dealcoholization is a successful process for producing low- and non-alcoholic beer and represents a fast-growing industry. Polyamide NF and RO membranes are commonly applied for this process. Polyelectrolyte multilayer (PEM) NF membranes are emerging as industrially relevant species, and their unique properties (usually hollow fiber geometry, high and tunable selectivity, low fouling) underlines the importance of testing them in the food industry as well. To test PEM NF membranes for beer dealcoholization at a small pilot scale, we dealcoholized filtered and unfiltered lager beer with the tightest available commercial polyelectrolyte multilayer NF membrane (NX Filtration dNF40), which has a MWCO = 400 Da, which is quite high for these purposes. Dealcoholization is possible with a reasonable flux (10 L/m²h) at low pressures (5-8.6 bar) with a real extract loss of 15-18% and an alcohol passage of ~100%. Inorganic salt passage is high (which is typical for PEM NF membranes), which greatly affected beer flavor. During the dealcoholization process, the membrane underwent changes which substantially increased its salt rejection values (MgSO₄ passage decreased fourfold) while permeance loss was minimal (less than 10%). According to our sensory evaluation, the process yielded an acceptable tasting beer which could be greatly enhanced by the addition of the lost salts and glycerol.

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

Lower Strength Alcohol Products—A Realist Review-Based Road Map for European Policy Making

This paper reports the result of a realist review based on a theory of change that substitution of higher strength alcohol products with lower strength alcohol products leads to decreases in overall levels of alcohol consumption in populations and consumer groups. The paper summarizes the results of 128 publications across twelve different themes. European consumers are increasingly buying and drinking lower strength alcohol products over time, with some two fifths doing so to drink less alcohol. It tends to be younger more socially advantaged men, and existing heavier buyers and drinkers of alcohol, who take up lower strength alcohol products. Substitution leads to a lower number of grams of alcohol bought and drunk. Although based on limited studies, buying and drinking lower strength products do not appear to act as gateways to buying and drinking higher strength products. Producer companies are increasing the availability of lower strength alcohol products, particularly for beer, with extra costs of production offset by income from sales. Lower strength alcohol products tend to be marketed as compliments to, rather than substitutes of, existing alcohol consumption, with, to date, the impact of such marketing not evaluated. Production of lower strength alcohol products could impair the impact of existing alcohol policy through alibi marketing (using the brand of lower strength products to promote higher strength products), broadened normalization of drinking cultures, and pressure to weaken policies. In addition to increasing the availability of lower strength products and improved labelling, the key policy that favours substitution of higher strength alcohol products with lower strength products is an alcohol tax based on the dose of alcohol across all products.

Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer

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.

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer

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.

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer-a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.

Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer

Main by-product of white wine production is white grape pomace (WGP). It has attracted attention of food scientists, because it possesses high concentration of nutrients and bioactive substances. In this study, WGP was added to the beer after primary fermentation in two different concentrations (10% w/w and 20% w/w) and two different pretreatments (pasteurised and unpasteurised) to determine, whether the most abundant waste from white wine industry could be used to modify the volatilome and phenolic content of the beer. The addition of white grape pomace increased the concentration of phenolic compounds in all of the tested beers (from 321.584 mg gallic acid equivalent (GAE)/dm³ to 501.459 mg GAE/dm³). Antioxidant activity of the beers with addition of WGP (tested with the ABTS^+•, DPPH^• and FRAP assays) also increased. The composition of volatiles in beers changed as WGP was added. The most significant difference was in the concentration of acetaldehyde - beers with WGP added had 4-7 times lower acetaldehyde content (17.425-31.425 mg/dm³) than the control sample (134.050 mg/dm³).

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research

The transition from adolescence to adulthood can be a challenging period for many students. This period is associated with an increase in alcohol consumption (AC) which can develop a drinking behavior or shape the preferences for certain alcoholic beverages. The purpose of this study was to analyze the AC pattern among Romanian university students, by investigating the association between taste and consumption, including preferences for special beer. A 30-item omnibus-type questionnaire was distributed to undergraduate students and used to gather sociodemographic data, alcohol expectancies, drinking motives and consequences, and special beer consumption. Results showed a statistically significant relationship between the age of first alcohol use and the existence of an alcoholic family member. The main reasons for AC are taste, sensation, relaxation, and socialization. Both female and male students tend to drink occasionally, with a preference for public places. Female students prefer a sweet taste, choosing special beers over the regular ones. The students' residence may also influence the choice of special beers. Understanding the students' drinking behavior and taste preferences is essential to create useful strategies to discourage excessive AC. Special beer, a growing segment in the beverage industry, could represent a healthier and safety alternative to AC.

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

A Mobile Analytical Device for On-Site Quantitation of Anthocyanins in Fruit Beverages

Anthocyanins are antioxidant and anti-inflammatory ingredients in various fruit beverages, for which their conservation and quantitation are important for the food industry. In this paper, we report a simple, portable device for accurate on-site determination of total monomeric anthocyanins in fruit beverages employing a Wi-Fi scanner coupled with a flexible microchip and a free mobile app. The detection principle is based on the pH-induced colorimetric reactions of anthocyanins performed in a specially designed microchip and validated with standard spectrophotometric measurements. The microchip with multiple testing vials was prepared with the benchtop molding method with a common PDMS elastomer and a transparency film; the photo of the scanned microchip is wirelessly sent to a smartphone and the RGB values of individual reaction vials in the microchip are analyzed with a free mobile app to determine the corresponding concentrations. It was demonstrated that the quantitation performance of this POCT device is comparable with conventional spectrophotometry in the determination of total anthocyanins in both standard solutions and fruit beverages.