Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review

Abstract

Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.

Biofilms in the Food Industry: Health Aspects and Control Methods

“…One important advantage of HHP treatments is that they do not alter the organoleptic and nutritional properties of the food matrixes (taste, vitamins, etc. ), a great adavantage with respect to high temperature methods ( Santos et al, 2017 ).…”

Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer

“…The efficiency of HPP in microbiological stabilization of beer is comparable to heat pasteurization and according to results of experiments so far conducted, no impact on the essential beer quality parameters (ethanol content, pH, extract, bitterness) has been observed [19][20][21]. Applications of HPP in other stages of the brewing process have also been experimentally tested and some beneficial effects have been proven, especially during the mashing step, where pressure enhances starch saccharification [18].…”

“…After packaging, samples were subjected to HPP treatment. Different processing pressures were selected according to previously published studies, as presentable for the low and high limit for efficient microbial stabilization of beer [18]. Samples were divided into three groups; the first group was subjected to pressure treatment of 250 MPa for 5 min, the second was processed at 550 MPa for 5 min at 25 • C.…”

“…Generally, HPP is no longer considered as a novel method, but despite that, additional safety assessments of pressurized products might be requisited [17]. Other types of applications have been investigated, including the potential use as an alternative for the preservation of unfiltered beer [18]. The efficiency of HPP in microbiological stabilization of beer is comparable to heat pasteurization and according to results of experiments so far conducted, no impact on the essential beer quality parameters (ethanol content, pH, extract, bitterness) has been observed [19][20][21].…”

Potential Applications of High Pressure Homogenization in Winemaking: A Review

“…Nevertheless, compared with high hydrostatic pressure (HHP), high pressure homogenization (HPH) is based on different principles. In fact, HHP is a static batch processing technique, in which the products are pre-packaged and introduced into a pressurized chamber for a given time [62]. In contrast, HPH is a dynamic high pressure technology and the modifications it induces on plant tissues and microbial cells do not depend on the application of pressurization alone, since they are also affected by other physical phenomena such as cavitation, turbulence, and shear, into the homogenizing valve (Sections 2 and 3).…”