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da Silva SP, Fernandes JAL, Santos AS, Ferreira NR. Jambu Flower Extract ( Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content. PLANTS (BASEL, SWITZERLAND) 2023; 12:1581. [PMID: 37111805 PMCID: PMC10143130 DOI: 10.3390/plants12081581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 06/19/2023]
Abstract
Craft beers with different sensory perceptions have received the attention of more demanding consumers. In this sense, the application of plant extracts as brewing adjuncts is being increasingly studied. Allied with these perspectives is the consumption of lower alcoholic beverages, which also represents the desire for a market niche that has been growing gradually. The present work aimed to produce craft lager beer with the addition of plant extract and reduced alcohol content by partial replacement of malt with malt bagasse. The physical-chemical analyzes of the beer produced showed that it was possible to reduce the alcohol content by 40.5% compared to the control sample. In addition, an extract of Acmella oleracea (Jambu) obtained by supercritical extraction was added to increase the beer's antioxidant capacity. The ABTS, DPPH, and ORAC methods evaluated the antioxidant capacity. These assays were performed again after six months of storage. The quantification and identification of the significant substance in the extract (spilanthol) were performed using Gas Chromatography (GC-FID), Thin Layer Chromatography (TLC), and Attenuated Total Reflectance Infrared Spectroscopy (FTIR-ATR). The results showed significant increases in antioxidant activity compared to the sample without extract. This positive aspect opens a perspective for using jambu flower extract as a prominent antioxidant adjunct in beer.
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Affiliation(s)
- Suelem Paixão da Silva
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66077-000, PA, Brazil
| | | | - Alberdan Silva Santos
- Faculty of Chemistry, Institute of Exact and Natural Sciences, Federal University of Pará, Belém 66075-110, PA, Brazil
| | - Nelson Rosa Ferreira
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66077-000, PA, Brazil
- Faculty of Food Engineering, Technology Institute, Federal University of Pará, Belém 66077-000, PA, Brazil
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Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment. Processes (Basel) 2021. [DOI: 10.3390/pr9091628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.
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Jenkins D, James S, Dehrmann F, Smart K, Cook D. The influence of yeast strain on the oxidative stability of beer. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- David Jenkins
- International Centre for Brewing Science University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
- Current address: International Centre for Brewing and Distilling, School of Engineering and Physical Sciences Heriot‐Watt University Edinburgh EH14 4AS UK
| | - Sue James
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
| | - Frieda Dehrmann
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
| | - Katherine Smart
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
- Current address: Department of Chemical Engineering and Biotechnology University of Cambridge Philippa Fawcett Drive Cambridge CB3 0AS UK
| | - David Cook
- International Centre for Brewing Science University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
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Yang H, Zong X, Xu Y, Zeng Y, Zhao H. Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS 2019; 128:282-289. [DOI: 10.1016/j.indcrop.2018.11.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
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Murmann AN, Andersen P, Mauch A, Lund MN. Quantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory Scale. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1109-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Anne N. Murmann
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvœrd, Denmark
| | | | | | - Marianne N. Lund
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvœrd, Denmark
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Marques L, Espinosa MH, Andrews W, Foster RT. Advancing Flavor Stability Improvements in Different Beer Types Using Novel Electron Paramagnetic Resonance Area and Forced Beer Aging Methods. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-1472-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Laura Marques
- Molson Technical Center, Molson Coors Brewing Company, Toronto, Canada
| | | | - William Andrews
- Molson Technical Center, Molson Coors Brewing Company, Toronto, Canada
| | - Robert T. Foster
- Corporate Brewing, Malt, and Materials Department, MillerCoors LLC, Golden, CO, U.S.A
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7
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The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040063] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Murmann AN, Hägglund P, Svensson B, Lund MN. The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10101-10106. [PMID: 29087194 DOI: 10.1021/acs.jafc.7b04179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Free thiol-containing proteins are suggested to work as antioxidants in beer, but the majority of thiols in wort are present in their oxidized form as disulfides and are therefore not active as antioxidants. Thioredoxin, a disulfide-reducing protein, is released into the wort from some yeast strains during fermentation. The capacity of the thioredoxin enzyme system (thioredoxin, thioredoxin reductase, NADPH) to reduce oxidized thiols in boiled wort under fermentation-like conditions was studied. Free thiols were quantitated in boiled wort samples by derivatization with ThioGlo1 and fluorescence detection of thiol-derivatives. When boiled wort was incubated with all components of the thioredoxin system at pH 7.0 and 25 °C for 60 min under anaerobic conditions, the free thiol concentration increased from 25 to 224 μM. At pH values similar to wort (pH 5.7) and beer (pH 4.5), the thioredoxin system was also capable of increasing the free thiol concentration, although with lower efficiency to 187 and 170 μM, respectively. The presence of sulfite, an important antioxidant in beer secreted by the yeast during fermentation, was found to inactivate thioredoxin by sulfitolysis. Reduction of oxidized thiols by the thioredoxin system was therefore only found to be efficient in the absence of sulfite.
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Affiliation(s)
- Anne N Murmann
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Per Hägglund
- Department of Biotechnology and Biomedicine, Technical University of Denmark , Søltofts Plads, Building 224, DK-2800 Kongens Lyngby, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
| | - Birte Svensson
- Department of Biotechnology and Biomedicine, Technical University of Denmark , Søltofts Plads, Building 224, DK-2800 Kongens Lyngby, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
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Li H, Zhao M, Cui C, Sun W, Zhao H. Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13173] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Huipin Li
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Mouming Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Weizheng Sun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Haifeng Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
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Xu W, Wang J, Li Q. Comparative proteome and transcriptome analysis of lager brewer's yeast in the autolysis process. FEMS Yeast Res 2014; 14:1273-85. [DOI: 10.1111/1567-1364.12223] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2014] [Revised: 08/31/2014] [Accepted: 10/14/2014] [Indexed: 01/29/2023] Open
Affiliation(s)
- Weina Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
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Xu W, Wang J, Li Q. Microarray studies on lager brewer's yeasts reveal cell status in the process of autolysis. FEMS Yeast Res 2014; 14:714-28. [DOI: 10.1111/1567-1364.12156] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 03/22/2014] [Accepted: 04/03/2014] [Indexed: 12/01/2022] Open
Affiliation(s)
- Weina Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
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Beer fermentation: monitoring of process parameters by FT-NIR and multivariate data analysis. Food Chem 2014; 155:279-86. [PMID: 24594186 DOI: 10.1016/j.foodchem.2014.01.060] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2013] [Revised: 01/15/2014] [Accepted: 01/18/2014] [Indexed: 11/20/2022]
Abstract
This work investigates the capability of Fourier-Transform near infrared (FT-NIR) spectroscopy to monitor and assess process parameters in beer fermentation at different operative conditions. For this purpose, the fermentation of wort with two different yeast strains and at different temperatures was monitored for nine days by FT-NIR. To correlate the collected spectra with °Brix, pH and biomass, different multivariate data methodologies were applied. Principal component analysis (PCA), partial least squares (PLS) and locally weighted regression (LWR) were used to assess the relationship between FT-NIR spectra and the abovementioned process parameters that define the beer fermentation. The accuracy and robustness of the obtained results clearly show the suitability of FT-NIR spectroscopy, combined with multivariate data analysis, to be used as a quality control tool in the beer fermentation process. FT-NIR spectroscopy, when combined with LWR, demonstrates to be a perfectly suitable quantitative method to be implemented in the production of beer.
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Pires EJ, Teixeira JA, Brányik T, Vicente AA. Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast. Appl Microbiol Biotechnol 2014; 98:1937-49. [PMID: 24384752 DOI: 10.1007/s00253-013-5470-0] [Citation(s) in RCA: 334] [Impact Index Per Article: 33.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Revised: 12/11/2013] [Accepted: 12/11/2013] [Indexed: 11/26/2022]
Abstract
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.
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Affiliation(s)
- Eduardo J Pires
- IBB - Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal,
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He G, Du J, Zhang K, Wei G, Wang W. Antioxidant capability and potableness of fresh cloudy wheat beer stored at different temperatures. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.54] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- G. He
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - J. Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - K. Zhang
- Shandong Mountain Tai Beer Co. Ltd.; Tai'an 271018 People's Republic of China
| | - G. Wei
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - W. Wang
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
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Lund MN, Hoff S, Berner TS, Lametsch R, Andersen ML. Effect of pasteurization on the protein composition and oxidative stability of beer during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:12362-12370. [PMID: 23210737 DOI: 10.1021/jf303044a] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The impacts of pasteurization of a lager beer on protein composition and the oxidative stability were studied during storage at 22 °C for 426 days in the dark. Pasteurization clearly improved the oxidative stability of beer determined by ESR spectroscopy, whereas it had a minor negative effect on the volatile profile by increasing volatile compounds that is generally associated with heat treatment and a loss of fruity ester aroma. A faster rate of radical formation in unpasteurized beer was consistent with a faster consumption of sulfite. Beer proteins in the unpasteurized beer were more degraded, most likely due to proteolytic enzyme activity of yeast remnants and more precipitation of proteins was also observed. The differences in soluble protein content and composition are suggested to result in differences in the contents of prooxidative metals as a consequence of the proteins ability to bind metals. This also contributes to the differences in oxidative stabilities of the beers.
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Affiliation(s)
- Marianne N Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
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