Effect of a magnetic field on dispersion of a hop extract and the influence on gushing of beer

Shokribousjein, Zahra; Galan, David Santiago Riveros; Michiels, Chris W.; Gebruers, Kurt; Verachtert, Hubert; Martens, Johan A.; Peeters, Christine; Derdelinckx, Guy

doi:10.1016/j.jfoodeng.2014.08.008

Cited by 8 publications

(8 citation statements)

References 20 publications

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“…Most recent is the application of a magnetic field to disperse the hop extract [37]. According to the results of this research, the application of magnetic field for the addition of low concentrations of hop extract antifoam is an effective method to decrease gushing, before mixing with the wort.…”

Section: Magnetic Field Applicationmentioning

confidence: 94%

“…A more detailed description of the gushing mechanism is provided in several papers [33,34,37], but they all refer to the explanation Deckers et al [34,38] in their research. In short, carbonated beverages in closed containers sustain an equilibrium between gaseous and dissolved CO 2 molecules.…”

Section: A Short Overview Of Hydrophobins and Gushing Mechanismmentioning

confidence: 99%

“…The addition of non-polar molecules to a hydrophobin-rich solution reportedly affects their binding with gaseous CO 2 and contributes to gushing reduction [37]. The inhibition of gushing in model substances was shown as a success, but their addition to beverages may not be the most appropriate.…”

Section: Polar and Non-polar Moleculesmentioning

confidence: 99%

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The Gushing Experience—A Quick Overview

Mastanjević

Krstanović

2017

Beverages

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Abstract:Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins-hydrophobins-is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols.

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Section: Magnetic Field Applicationmentioning

confidence: 94%

Section: A Short Overview Of Hydrophobins and Gushing Mechanismmentioning

confidence: 99%

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The Gushing Experience—A Quick Overview

Mastanjević

Krstanović

2017

Beverages

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“…1 mL κ‐HFBII (with a concentration of 2 mg/mL) and ocimene (0, 0.1 μL or 0.5 μL) were vortexed with a speed of 1000 and 2000 rotations/min or mixed using a magnet field apparatus for 15 min and then added to decanters containing 100 mL liquid (distilled water or carbonated water with 7 g CO 2 /L). The closed decanters were stored at the temperatures of 2 °C, 25 °C or 40 °C.…”

Section: Methodsmentioning

confidence: 93%

Improvement of the retention of ocimene in water phase using Class II hydrophobin HFBII

Khalesi

Mandelings

Herrera‐Malaver

et al. 2015

Flavour & Fragrance J

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Hydrophobins have exceptional surface activity with potential applications for food and pharmaceutical industry. In this study, the effect of Class II hydrophobin HFBII on the retention of a volatile compound, ocimene in a water phase was investigated. We observed a negative gushing when 200 μg pure HFBII (κ-grade) and 40 μg ocimene (assay ≥ 90%) was added to 1 L sparkling water with CO 2 concentration of 7 g/L. The droplet size analysis of κ-HFBII, ocimene and the mixture of them showed that the ocimene was emulsified in a solution containing κ-HFBII. The stability of this emulsion was reduced in function of time and this effect was intensified by increasing the temperature and the presence of CO 2 . Additionally, the retention of ocimene in a HFBII rich solution was measured by SPME-GC-MS. When 0.26±0.03 mg HFBII/mL is added to ocimene solution, 43% of the original ocimene concentration (i.e. 5.9 × 10 À6 mg/mL) remained in the solution after 3 days, and 32% after 7 days. In contrast, original ocimene concentration in solutions without HFBII was only retained 20% and 14%, respectively. It showed the potential of HFBII to incorporate insoluble flavour compounds in beverages and control their release.

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“…No terceiro tem-se procurado a melhor combinação de condições operacionais para a melhoría da qualidade do produto durante o seu processo (ANAYA et al, 2013;SHOKRIBOUSJEIN et al, 2015).…”

Section: Efeitos Dos Campos Magnéticos Nos Alimentosunclassified

Efeito dos campos magnéticos pulsados no congelamento de alimentos: aprimoramento da técnica e sua aplicação em Mirtilo

Miñano¹

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Effect of a magnetic field on dispersion of a hop extract and the influence on gushing of beer

Cited by 8 publications

References 20 publications

The Gushing Experience—A Quick Overview

The Gushing Experience—A Quick Overview

Improvement of the retention of ocimene in water phase using Class II hydrophobin HFBII

Efeito dos campos magnéticos pulsados no congelamento de alimentos: aprimoramento da técnica e sua aplicação em Mirtilo

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