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Simon M, Vuylsteke G, Collin S. Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2142756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Margaux Simon
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Gaël Vuylsteke
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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2
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Van Mieghem T, Delvaux F, Dekleermaeker S, Britton SJ. Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2124363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | | | - Scott J. Britton
- Brewery Duvel Moortgat, Research & Development, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
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Mazengia G, Dessalegn E, Dessalegn T. Effect of Moringa stenopetala leaf extracts on the physicochemical characteristics and sensory properties of lagered beer. Food Sci Nutr 2022; 10:507-514. [PMID: 35154687 PMCID: PMC8825732 DOI: 10.1002/fsn3.2672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/05/2021] [Accepted: 11/07/2021] [Indexed: 12/12/2022] Open
Abstract
Flavor instability resulting from beer storage and oxidation is the most important quality-related problem in the brewing industry. This study evaluated the influence of adding 80% ethanolic extract of Moringa stenopetala leaf to lagered beer at 400, 600, and 800 ppm concentrations for 30-, 60-, and 90-day storage time at room temperature. The effect of physicochemical properties of the beer incorporated with leaf extract of Moringa stenopetala (LEMS) was evaluated using the American Society of Brewing Chemists method of analysis. Sensory acceptability of the beer treated with LEMS was evaluated using nine hedonic scales over a period of storage time. Original gravity (11.06-11.08), apparent extract (3.68-3.77), pH (4.23-4.40), vicinal diketone (0.07-0.09), and alcohol content (4.76-4.81) were not altered by the incorporation of LEMS at any level of treatment and over a period of storage time. The beer color (8.88-9.70 EBC), bitterness (13.62-15.56 bitterness unit), calcium ion (44.18-52.04 ppm), and foam stability (201.5-246.5) of beer increased with increasing LEMS concentration, but a significant haziness reduction (1.23-0.63) was observed. However, the storage time decreased both haziness and foam stability of LEMS-incorporated beer. The incorporation of LEMS at an optimum level kept its quality for 90 days better than the usual antioxidant (potassium metabisulfite) added in beer. The sensory analysis also supported the beer treated with 600 ppm of LEMS as the best overall acceptability. The result indicates a promising use of LEMS as a functional ingredient in beer to reduce beer oxidation probability and keep its freshness for a period of storage time.
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Affiliation(s)
| | - Engeda Dessalegn
- Department of ChemistryHawassa College of EducationHawassaEthiopia
| | - Tilku Dessalegn
- School of Nutrition, Food Science and TechnologyHawassa UniversityHawassaEthiopia
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Nnamchi CI, Okolo BN, Moneke AN, Nwanguma BC, Amadi OC, Efimov I. Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1939639] [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)
| | | | - Anene N. Moneke
- Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | | | | | - Igor Efimov
- Department of Chemistry, University of Leicester, Leicester, United Kingdom
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Chrisfield BJ, Gugino BK, Hopfer H, Elias RJ. Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1937900] [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)
- Benjamin J. Chrisfield
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, U.S.A.
| | - Beth K. Gugino
- Department of Plant Pathology and Environmental Microbiology, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, U.S.A
| | - Helene Hopfer
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, U.S.A.
| | - Ryan J. Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, U.S.A.
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6
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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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Chrisfield BJ, Hopfer H, Elias RJ. Impact of copper-based fungicides on the antioxidant quality of ethanolic hop extracts. Food Chem 2021; 355:129551. [PMID: 33799235 DOI: 10.1016/j.foodchem.2021.129551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 03/04/2021] [Accepted: 03/04/2021] [Indexed: 10/21/2022]
Abstract
Hops contain a variety of compounds possessing antioxidant capacity including phenolic and polyphenolic compounds as well as α- and β- acids. These compounds may contribute to the oxidative stability of beer during brewing and storage. Hop plants may be treated with copper-based fungicides (CBFs) which have been shown to increase the total copper content of harvested hop cones; however, copper ions are well known to catalyze the generation of reactive oxygen species production in beer and may negatively impact its oxidative stability. Increased copper content in CBF-treated hops has been previously shown to have deleterious effects on the aroma quality of hops and beer. The impact of CBFs on the antioxidant content and quality of hops has not been previously investigated. In this study, ethanolic extracts of CBF-treated hops are evaluated for their metal content and antioxidant quality in order to determine whether excess copper from CBF treatment negatively impacts their antioxidant capacity.
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Affiliation(s)
- Benjamin J Chrisfield
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, United States
| | - Helene Hopfer
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, United States
| | - Ryan J Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, United States.
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Baldus M, Heukäufer F, Großpietsch C, Methner FJ. Accumulation of Hydrogen Peroxide in Barley Seeds – A Key Factor for Malt Quality? JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2020.1865247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Matthias Baldus
- Department of Food Technology and Food Chemistry, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Florian Heukäufer
- Department of Food Technology and Food Chemistry, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Carla Großpietsch
- Department of Food Technology and Food Chemistry, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Frank-Jürgen Methner
- Department of Food Technology and Food Chemistry, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
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Abstract
Bottle conditioning refers to a method of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonation, and has further significance related to formation of distinctive sensory attributes and enhancement of sensory stability, which are the phenomena associated with ongoing yeast metabolic activities in the final package. This review covers historical development of the method, describes metabolic pathways applied during refermentation, and explains practical aspects of the refermentation process management. Furthermore, an overview of the traditional and novel approaches of bottle conditioning with mixed yeast bacterial cultures and its impact on the properties of final beer is provided.
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Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer. BEVERAGES 2020. [DOI: 10.3390/beverages6030048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Transition metals, including copper, iron, and manganese, are known to catalyze the generation of reactive oxygen species (ROS) in beer leading to reduced product stability. Metals in beer are generally derived from raw ingredients. The present study aims to evaluate the impact of brewing and dry-hopping using hops treated with copper-based fungicides (CBFs) on the final transition metal content of model buffer solutions and pilot-scale systems of wort and beer. Copper levels in model wort and beer solutions were elevated (105.6% and 230.4% increase, respectively) when CBF-treated hops were used. In laboratory-prepared wort, elevated copper concentrations were not observed when CBF-treated hops were used for boiling. Dry hopping of beer using CBF-treated hops led to significant increases in total copper content (ca. 75 µg/kg vs. ca. 40–50 µg/kg in the control-hopped beer) when yeast was absent from the treated beer, but not when yeast was present. It was observed that manganese levels were significantly elevated in all hopped beers (ca. 495–550 µg/kg vs. 90–125 µg/kg in the unhopped control), regardless of hop treatment. A hop varietal thiol, 4-Mercapto-4-methylpentan-2-one, was spiked into treated beers, and the rate of oxidative loss was monitored during aging. Rates of thiol loss in treated beer samples did not differ across CBF treatments but were significantly lower in unhopped controls in the absence of yeast (p < 0.0001) and correlated significantly with total manganese content of the beers (R2 = 0.4228, p = 0.0006). The rate of staling in hopped beers as measured by the rate of 1-hydroxyethyl radical generation did not differ among hop treatments, suggesting that excess copper content contributed from the hops does not negatively impact the oxidative stability of the beers. These findings suggest that brewers can use CBF-treated hops without any negative implications for the shelf stability of their beers and do not contraindicate the use of CBF in hops production when necessary.
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11
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Effects of ultra-high temperature treatment and packages on baked purple sweet potato nectar. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Baldus M, Klie R, De X, Methner FJ. Effect of l-Cysteine and Transition Metal Ions on Dimethyl Sulfide Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2180-2188. [PMID: 28215084 DOI: 10.1021/acs.jafc.6b05472] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
During malt kilning, significant amounts of dimethyl sulfide (DMS) oxidize leading to the formation of dimethyl sulfoxide (DMSO), a precursor of DMS during fermentation. Yet, knowledge regarding reaction mechanisms of DMSO formation during malt production is limited. The role of thiols in sulfide oxidation is unclear as they possess sulfoxide reducing ability as well as pro- and antioxidative properties. This study investigated the effects of the thiol l-cysteine (Cys), molecular oxygen, transition metal ions, and EDTA on DMS oxidation in aqueous model solutions. Highest oxidative DMS consumption was observed when Cys was combined with iron(II) (∼12%) and copper(II) (∼40%). Response surface modeling (RSM) revealed that Cys together with copper(II) had a strictly prooxidative effect and no antioxidative behavior was found. Hydrogen peroxide, as generated via autoxidation of Cys-Cu(I)-Cys complexes, was supposed to be the primary DMS oxidant in this work. Based on redox kinetics, potential reaction mechanisms, and their impact on oxidative processes in thermal food processing, such as malt and beer production, are discussed.
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Affiliation(s)
- Matthias Baldus
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
| | - Rüdiger Klie
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
| | - Xi De
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
| | - Frank-Jürgen Methner
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
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Kołota A, Oczkowski M, Gromadzka-Ostrowska J. Wpływ występujących w piwie związków polifenolowych na organizm – przegląd literatury. ALCOHOLISM AND DRUG ADDICTION 2014. [DOI: 10.1016/s0867-4361(14)70020-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Jin Z, Cai GL, Li XM, Gao F, Yang JJ, Lu J, Dong JJ. Comparative proteomic analysis of green malts between barley (Hordeum vulgare) cultivars. Food Chem 2014; 151:266-70. [DOI: 10.1016/j.foodchem.2013.11.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 10/27/2013] [Accepted: 11/12/2013] [Indexed: 10/26/2022]
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15
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Muller ROBERT. THE FORMATION OF HYDROGEN PEROXIDE DURING OXIDATION OF THIOL-CONTAINING PROTEINS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1997.tb00961.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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16
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NWANGUMA BENNETTC, EZE MICHAELO. HEAT SENSITIVITY, OPTIMUM pH AND CHANGES IN ACTIVITY OF SORGHUM PEROXIDASE DURING MALTING AND MASHING. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1995.tb00866.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Kaukovirta-Norja A, Laakso S, Reinikainen P, Olkku J. THE EFFECT OF KILNING ON THE CAPABILITY OF MALT TO OXIDISE LIPIDS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1998.tb01004.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Iyuke SE, Madigoe EM, Maponya R. The Effect of Hydroxycinnamic Acids and Volatile Phenols on Beer Quality. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00773.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Mikyška A, Hrabák M, Hašková D, Šrogl J. The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00128.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Whittle N, Eldridge H, Bartley J, Organ G. Identification of the Polyphenols in Barley and Beer by HPLC/MS and HPLC/Electrochemical Detection. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.1999.tb00011.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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22
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Bamforth CW. Enzymic and Non-Enzymic Oxidation in the Brewhouse: A Theoretical Consideration. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.1999.tb00025.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Polyphenol compounds and antioxidative properties of barley varieties recommended for Czech beer. KVASNY PRUMYSL 2011. [DOI: 10.18832/kp2011016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhao H, Fan W, Dong J, Lu J, Chen J, Shan L, Lin Y, Kong W. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.08.018] [Citation(s) in RCA: 203] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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