Microencapsulation of a craft beer, nutritional composition, antioxidant stability, and drink acceptance

Maia, Paola D. D. S.; Baião, Diego dos Santos; Silva, Victor Paulo F. da; Miguel, Marco Antônio Lemos; Lacerda, Ellen Cristina Quirino; Calado, Verônica; Carneiro, Carla da Silva; Finotelli, Priscilla Vanessa; Pierucci, Anna Paola Trindade Rocha

doi:10.1016/j.lwt.2020.110104

Cited by 16 publications

(19 citation statements)

References 54 publications

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“…Pale Ale craft beer was prepared as previously described [58]. The production process was developed at the Institute of Microbiology by Professor Paulo de Goes/UFRJ and the raw materials such as Pale Ale malt, Hersbrucker hops, Nottingham yeast, 600 mL amber glass bottles for storage, and metal stoppers (Pry-off) to close the bottles were acquired at the Rio de Janeiro (Brazil) local market.…”

Section: Powdered Pale Ale Craft Beermentioning

confidence: 99%

Bioactive Compounds from Pale Ale Beer Powder Attenuate Experimental Colitis in BALB/c Mice

et al. 2022

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Phenolic compounds (PCs) present in foods are associated with a decreased risk of developing inflammatory diseases. The aim of this study was to extract and characterize PCs from craft beer powder and evaluate their potential benefits in an experimental model of inflammatory bowel disease (IBD). PCs were extracted and quantified from pure beer samples. BALB/c mice received either the beer phenolic extract (BPE) or beer powder fortified with phenolic extract (BPFPE) of PCs daily for 20 days by gavage. Colon samples were collected for histopathological and immunohistochemical analyses. Dextran sodium sulfate (DSS)-induced mice lost more weight, had reduced colon length, and developed more inflammatory changes compared with DSS-induced mice treated with either BPE or BPFPE. In addition, in DSS-induced mice, the densities of CD4- and CD11b-positive cells, apoptotic rates, and activation of NF-κB and p-ERK1/2 MAPK intracellular signaling pathways were higher in those treated with BPE and BPFPE than in those not treated. Pretreatment with the phenolic extract and BPFPE remarkably attenuated DSS-induced colitis. The protective effect of PCs supports further investigation and development of therapies for human IBD.

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Section: Powdered Pale Ale Craft Beermentioning

confidence: 99%

Bioactive Compounds from Pale Ale Beer Powder Attenuate Experimental Colitis in BALB/c Mice

et al. 2022

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“…A resolutive approach to this problem could come from the implementation of dry-conservation. It was recently reported that production of microparticles from beer through high-temperature (up to 180 °C) spray-drying, used for the development of functional food with a specific heath objective, yielded a well-accepted beverage, in terms of appearance, taste and color, that kept, up to the entire period of dry-conservation (180 days), the initial amount of total phenols (measured using the Folin–Ciocalteu method) [ 25 ]. Even if no qualitative indication of phenols was reported, the study supports the validity of spray-drying in the production of non-alcoholic, high-phenols, beer-flavored beverages (see Section 9 , “Phenols in non-alcoholic and isotonic beers”).…”

Section: Main and Minor Beer Phenolsmentioning

confidence: 99%

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

2021

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This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.

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“…Beer is a drink that different cultures have appreciated for its variety of ingredients, processing methods, sensory properties, etc 1 . Beer, in particular, has abundant sensory characteristics, including appearance, flavour, taste, and mouthfeel, which can define the overall style of beer and even promote consumption trends 2 .…”

Section: Introductionmentioning

confidence: 99%

Sensory lexicon and aroma volatiles analysis of brewing malt

Su¹,

Yu²,

Wu³

et al. 2022

npj Sci Food

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Malt is an important raw material in brewing beer. With the increasing development of craft beer, brewing malt has contributed diverse colours and abundant flavours to beer. While “malty” and “worty” were commonly used to describe the malt flavour of beer, they are still inadequate. This study focused on developing of a sensory lexicon and a sensory wheel for brewing malt. Here, a total of 22 samples were used for sensory evaluation. The panels identified 53 attributes to form the lexicon of brewing malt, including appearance, flavour, taste, and mouthfeel. After consulting with the experts from the brewing industry, 46 attributes were selected from the lexicon list to construct the sensory wheel. Based on the lexicon, rate-all-that-apply analysis was used to discriminate between six samples of different malt types. The principal component analysis results showed that malt types were significantly correlated with sensory features. To further understand the chemical origin of sensory attributes, partial least squares regression analysis was used to determine the association between the aroma compounds and sensory attributes. According to the colour range and malt types, 18 samples were used for sensory descriptive analysis and volatile compounds identification. Seven main flavours were selected from the brewing malt sensory wheel. 34 aroma compounds were identified by headspace solid phase microextraction gas chromatography-mass spectrometry-olfactometry. According to the partial least squares regression results, the aroma compounds were highly correlated with the sensory attributes of the brewing malt. This approach may have practical applications in the sensory studies of other products.

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Microencapsulation of a craft beer, nutritional composition, antioxidant stability, and drink acceptance

Cited by 16 publications

References 54 publications

Bioactive Compounds from Pale Ale Beer Powder Attenuate Experimental Colitis in BALB/c Mice

Bioactive Compounds from Pale Ale Beer Powder Attenuate Experimental Colitis in BALB/c Mice

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

Sensory lexicon and aroma volatiles analysis of brewing malt

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