A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality

Gordon, Russell; Power, Aoife; Chapman, James; Chandra, Shaneel; Cozzolino, Daniel

doi:10.3390/fermentation4040089

Cited by 37 publications

(19 citation statements)

References 56 publications

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“…The Korean wheat malts contained more lipid contents in comparison with two control wheat malts ( Figure 6 f). Lipids and their oxidized compounds could have a negative effect on beer flavor by converting unsaturated fatty acids to undesirable flavor compounds [ 37 ]. Additionally, lipids interact with the protein, which acts on the stability of the gas bubble, resulting in disturbing the foam stability of beer [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Byeon

Lee

Hong

et al. 2020

Foods

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The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticumaestivum L., var. Anzunbaengi, Jokyung, and Keumkang. The qualities and enzyme activities of the Korean wheat malts were generally similar to those of the control wheat malts. The Korean wheat malts had slightly lower diastatic power and enzyme activities related to saccharification. The analysis of metabolites in the wheat malt samples was performed using 1H nuclear magnetic resonance (NMR) metabolomics, which identified 32 metabolites that differed significantly among the samples. Most amino acids and lipids were more abundant in the Korean wheat malts than in the control wheat malts. These differences among malts could influence the quality and flavor of wheat beers. Further brewing studies are necessary to identify the association between beer quality and individual malt metabolites.

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Section: Resultsmentioning

confidence: 99%

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Byeon

Lee

Hong

et al. 2020

Foods

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“…Therefore, the reduction of lipid levels is actively reduced where possible through various parts of the clarification processes used by breweries. The low lipid content of beer generally may also be due to the fact that barley contains polar lipids and fatty acids that are closely associated with polysaccharides that create amylose-lipid complexes that are difficult to fully extract [23]. Considering the high TL and TPL content of the BSG, it is likely that this is the case and that these lipids are lost to the BSG.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, there is an increased concentration of stearic, cis -oleic, and linolenic acid in the wort as a result of endogenous lipase activity that releases free fatty acids from triglycerides and phospholipids in the mashing and malting process [21,22]. In addition, the composition of the malt and lauter turbidity can lead to the formation of triglycerides, diglycerides, monoglycerides, free fatty acids, phospholipids, and sphingolipids during the fermentation process [23].…”

Section: Introductionmentioning

confidence: 99%

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Lordan

O’Keeffe

Τσούπρας

2019

Foods

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The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

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“…The lipids content is similar with the amount reported by [21] ranging between 3.24-3.5%. The small differences between the results could be due to the environmental factors, climate [22] as well as due to milling, storage, and manipulation. The proximate composition of buckwheat, rice flours and oat flakes is similar to that reported by [23], being good sources of proteins, lipids and minerals for human diet.…”

Section: The Proximate Composition Of the Main Raw Materialsmentioning

confidence: 96%

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

et al. 2020

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Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

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A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality

Cited by 37 publications

References 56 publications

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

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