Targeted healthy compounds in small and large-scale brewed beers

Biological, dietetic and pharmacological properties of vitamin B9

Humans must obtain vitamin B9 (folate) from plant-based diet. The sources as well as the effect of food processing are discussed in detail. Industrial production, fortification and biofortification, kinetics, and physiological role in humans are described. As folate deficiency leads to several pathological states, current opinions toward prevention through fortification are discussed. Claimed risks of increased folate intake are mentioned as well as analytical ways for measurement of folate.

Biochemical and histological effects of the subchronic treatment with a beer containing Baccharis dracunculifolia in an experimental model of diabetes

This article reports the development of a beer made with Baccharis dracunculifolia and its application in an experimental model of diabetes. Initially, the production of the beverage was standardized in order to incorporate the plant extract properly. Next, the beer was analyzed by the UHPLC-MS to identify the substances present. Among others, caffeic acid (5.85 mg / L), m-coumaric acid (5.16 mg / L), pinocembrin (2.99 mg / L), chrysin (10.86 mg / L), myricetin (1.73 mg / L) and spathulenol (9.30 mg / L) were found. Animal tests indicate improvement in biochemical and histological parameters of STZ-induced Wistar rats that ingested the beer made with the plant. The antidiabetic potential of this beverage was observed in the different tests that evaluated insulin resistance and the decrease of the clinical manifestations of diabetes in animals. The use of the drink as an adjunct in clinical treatments for DM2 may be useful, especially in suppressing the oxidative damage caused by the disease.

From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis

Beer is a popular beverage consumed globally, and studies have emphasized the benefits of moderate consumption as well as its sensory effects on consumers. Color is a crucial sensory attribute, being the first aspect a consumer notices when assessing a beer's quality. This review seeks to offer detailed insights into how brewing methods, raw materials, and the chemical diversity of beer influence the production of beer color. The chemical mechanisms responsible for color development and how consumers and color systems perceive the color of beer were assessed. A systematic review following the PRISMA methodology, coupled with a bibliometric analysis, was performed using (Rayyan 2022) and (VOSviewer 1.6.20) software to assess and evaluate the scientific research retrieved from the Web of Science Core Collection. The findings highlight the significant roles of malt types, heat brewing processes, control of chemical parameters, and innovative brewing techniques in conventional beer color production. Novel chromophores like perlolyrine, pyrrolothiazolate, and furpenthiazinate are thought to affect Pilsen-style beers, along with melanoidins, Strecker aldehydes, and 5-hydroxymethylfurfural (HMF) in conventional beers. In craft beers, such as fruit- or herb-based beers, flavonoids like anthocyanins, along with other natural pigments and synthetic colorants, are identified as the primary sources of color. However, studies related to the influence of chromophores like perlolyrine, pyrrolothiazolate, and furpenthiazinate on beer color are scarce, and emerging additives, such as pigments from microorganisms, spices, exotic herbs, and leaves of plants, on craft beer offer insights for future research.

Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches

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.

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.

Bread as a Valuable Raw Material in Craft Ale Beer Brewing

One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.

Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer

The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC analysis showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production. GC-MS analysis showed that 3-methyl-1-butanol, isopentyl acetate and ethyl caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics.

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Dandelion addition changed the physicochemical properties of craft beer.

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Dandelion addition improved the contents of total polyphenol and flavonoids of craft beer.

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Dandelion craft beer had stronger antioxidant activity than commercial beer.

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Dandelion craft beer had the inhibitory activity against xanthine oxidase.

A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles

This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of roasted malts, in combination with proper milling and high mashing temperatures at low pH can lead to a release of bound phenolic forms and increased extraction. New technological strategies such as special yeasts, manipulation of enzymatic activity and dry-hopping may be relevant to improve the phenolic profile of beer and attain phenolic levels with benefits both for beer stability and consumer's health. As the content of free ferulic acid in beer only accounts up to approximately 15% of total content, further studies should put emphasis on its bound forms in different beer styles and non-alcoholic beers.

Update on Biogenic Amines in Fermented and Non-Fermented Beverages

The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines' production.

Evolution of microbial communities and nutritional content of fermented Amaranthus sp. leaves

Amaranth (Amaranthus sp.) is a promising indigenous leafy vegetable plant capable of contributing to food security in sub-Saharan Africa, thanks to its adaptability to diverse soils and its drought tolerance. Its edible parts such as leaves are characterized by high nutrient content. Food losses along the supply chain due to spoilage, however, especially of fresh produce is a challenge facing most of the sub-Saharan African countries in tackling food insecurity in the region. This calls for innovative yet inexpensive solutions such as natural fermentation to preserve the quality and safety of the commodity. To demonstrate the feasibility of natural fermentation in the preservation of vegetable amaranth, leaves were submerged (1:0.5 w/v) in distilled water with 3% sucrose and 3% NaCl dissolved. Control batches were prepared using only distilled water (1:0.5 w/v) with amaranth leaves. Samplings of both treated leaves and controls occurred at 0, 24, 48, 72, and 168 h to measure the pH and determine microbial population changes using culture and molecular-based techniques. Furthermore, the effects of treatment on nutritional content were assayed at the end of the process to determine the levels of B-group vitamins, β-carotene, lutein, and anti-nutrient phytic acid from unfermented fresh air-dried and 3% sucrose and 3% NaCl treated amaranth leaves. Finally, a visive and olfactive analysis was carried out to evaluate the acceptability of the final product. The significant drop of pH and the correct growth of Lactobacillaceae occurred only in treated batches, although Lactococcus was found in both treated and control samples. Furthermore, mean counts observed on selective media for controls and molecular high-throughput sequencing (HTS) analyses confirmed that in control samples, the undesired bacteria represented more than 60% of the microbial population. In treated amaranth leaves the amount of thiamin, riboflavin, vitamin B₆, β-carotene and lutein content were higher compared to the fresh unfermented air-dried leaves, and phytic acid content diminished after 7-days treatment. These findings suggest that treatment of amaranth leaves using 3% sucrose and 3% NaCl does not only preserve the commodity by arresting the growth of undesired microorganisms involved in spoilage and fosters the lactic acid bacteria but also improves the nutritional content of the fermented end product that has been warmly welcomed by panelists.

Selenium inorganic speciation in beers using MSFIA-HG-AFS system after multivariate optimization

In this work, the use of a multisyringe flow injection analysis coupled to hydride generation atomic fluorescence spectrometry (MSFIA-HG-AFS) for inorganic selenium chemical speciation was proposed. A Doehlert design was applied to optimize the experimental conditions for hydride generation (NaBH₄ and HCl concentrations). The limits of quantification (LoQ) obtained were 0.07 µg L^-1, for total inorganic Se, and 0.08 µg L^-1, for Se(IV). Accuracy and precision of the proposed analytical method were evaluated through analysis of standard reference material and addition and recovery tests. The optimized method was applied to analyses of eight samples of beer, produced in Spain, obtaining concentrations for Se(IV) (<0.08 - 0.46 ± 0.01 µg L^-1), total inorganic Se (0.47 ± 0.01 - 3.04 ± 0.62 µg L^-1) and Se(VI) (0.06 ± 0.01 - 3.00 ± 0.59 µg L^-1). The proposed analytical method was accurate, precise and sensitivity for determination of selenium species in beer samples.

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

Sub-Saharan region is often characterized by food and nutrition insecurity especially "hidden hunger" which results from inadequate micronutrients in diets. African indigenous leafy vegetables (AILVs) can represent a valid food source of micronutrients, but they often go to waste resulting in post-harvest losses. In an attempt to prolong AILVs shelf-life while enhancing their nutritional quality, fermentation was studied from a microbiological and nutritional point of view. Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Controls were set up, consisting of leaves with no additions. During fermentation, samples of both treatments were taken at 0, 24, 48, 72 and 168 h to monitor pH and characterize the microbial population through culture-based and molecular-based analyses. Variations between fresh and treated leaves in B-group vitamins, carotenoids, polyphenols, and phytic acid were evaluated. Data revealed that the treatment with addition of NaCl and sucrose hindered the growth of undesired microorganisms; in controls, unwanted microorganisms dominated the bacterial community until 168 h, while in treated samples Lactobacillaceae predominated. Furthermore, the content in folate, β-carotene and lutein increased in treated leaves compared to the fresh ones, while phytic acid diminished indicating an amelioration in the nutritional value of the final product. Thus, fermentation could help in preserving Cucurbita sp. leaves, avoiding contamination of spoilage microorganisms and enhancing the nutritional values.

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.

Craft beer: An overview

The purpose of the work was to provide an overview on craft beer. Details and issues concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, consumer profile, and sustainability are supplied. The term "craft brewery" generally refers to a brewery able to produce low volumes of beer, often made with traditional ingredients-for emulating historic styles-but also with the addition of nontraditional ingredients as a distinctiveness sign of the master brewer. In many countries, the importance of the company size is related to the opportunity to take advantage of reduced excise rates for low production volumes. In several countries, another important requisite of a craft brewery is represented by its independence from other alcohol industry members. Even in the presence of a great heterogeneity of the size of craft breweries in the various countries, their number in the world is around 17,000. Craft beer is mainly consumed in restaurants and bars. Innovation of craft beer concerns aspects, such as ingredients, alcohol content, aging, and packaging, and the profile of the typical craft beer drinker is that of a young man, with a higher education and a medium-high income. Craft beers are often not filtered/not pasteurized and, for these reasons, they are beverages rich in health compounds but with a reduced shelf life. As in the case of larger breweries, the environmental impact of craft breweries is mainly represented by water consumption and production of liquid and solid wastes.

The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

Beer is the most common alcoholic beverage worldwide, and is an excellent source of macro- and microelements, as well as phenolic compounds. In this study, a fast method for the determination of Na, K, Mg, Ca, Fe, Mn, and Cu in beer was developed using flame atomic absorption spectrometry. The precision of this method was between 0.8 and 8.0% (as the relative standard deviation (RSD)), and limits of detections were in the range of 0.45 (Mn)–94 µg/L (Na). Among the macroelements tested in the beer samples, K was found at the highest concentration, whereas Na was found at the lowest concentration level. Beer also turned out to be a good source of Mg and K. The total phenolic content (TPC) was determined by the Folin–Ciocalteu method, while the antioxidant activity was estimated by the ABTS method. The results show remarkable variations in the mineral content, TPC, and antioxidant activity across the beer types and brands. Moreover, the relations between the type, color, refraction index, antioxidant activity, extract, alcohol, mineral, and the total phenolic contents were investigated using the factor analysis of mixed data (FAMD) combined with hierarchical clustering on principal components (HCPC).

Phenolics Profile and Antioxidant Activity of Special Beers

The antioxidant activity and polyphenols content of beer associated with its low alcohol content are relevant factors for an evaluation of the nutritional quality of beer. To investigate the effect of adding foods on the nutritional quality of beer, seven special beers that were commercially available and produced adding natural foods (walnut, chestnut, cocoa, honey, green tea, coffee, and licorice) during the fermentation process were analyzed for their polyphenols and flavonoids contents, phenolics profile, and antioxidant activity. The results obtained showed that most of the special beers under study possessed antioxidant activity, as well as total polyphenols and flavonoids contents notably higher as compared with the five conventional beers analyzed. The highest polyphenols and flavonoids contents were exhibited in cocoa, walnut, chestnut, and licorice beers, followed by coffee, honey, and green tea beers. Antioxidant activity decreased in the order walnut, cocoa, chestnut, licorice, coffee, honey, and green tea. Most special beers were enriched in catechin, epicatechin, rutin, myricetin, quercetin, and resveratrol. The content of phenolic acids, especially ferulic, p-coumaric, syringic, and sinapic acids was generally higher in special beers as compared with conventional beers. Our findings showed that the addition of natural foods during the fermentation process remarkably increased antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile.