New approach to the production of xanthohumol-enriched beers

Karabín, Marcel; Jelínek, Lukáš; Kinčl, Tomáš; Hudcová, Tereza; Kotlíková, Blanka; Dostálek, Pavel

doi:10.1002/jib.71

Cited by 19 publications

(25 citation statements)

References 11 publications

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“…In fact, much higher levels of prenylflavanones than prenylchalcones were found in beer, even though raw hops contain only very low amounts of prenylflavanones (Stevens & Page, ; Stevens et al., ; Venturelli et al., ). A considerable number of research studies were published on the fate of xanthohumol during the brewing process and on possibilities to enrich beer with isoxanthohumol and especially xanthohumol (Back et al., ; Forster, Gahr, Ketterer, Beck, & Massinger, ; Karabín et al., ; Magalhães, Dostálek, Cruz, Guido, & Barros, ; Magalhães et al., ; Stevens et al., ; Wunderlich, Wurzbacher, & Back, ; Wunderlich, Zürcher, & Back, , ). However, xanthohumol or isoxanthohumol enrichment in beer is limited.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

115

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For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti-or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

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Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

115

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“…In particular, chalcones X and DMX can be subjected to thermal isomerization, and it is confirmed by the conversion of X to IX during wort boiling in brewing [5,6,9].…”

Section: Resultsmentioning

confidence: 82%

The study of dependence of the prenyl flavonoids content in the hop dry extract on temperature parameters of its obtaining

Dobrovolnyi¹

2014

Vìsn. farm.

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When developing the technology of a dry extract of hop cones as an active pharmaceutical ingredient with the estrogen-like action the key factors that can affect the quality of the finished product have been investigated. Taking into account that hop prenyl flavonoids are relatively unstable compounds and under certain thermodynamic conditions are prone to transformation the influence of the temperature parameters such as evaporation and drying of the hop liquid extract on the content of xanthohumol (X), isoxanthohumol (IX), xanthohumol, isoxanthohumol, 8-prenylnaringenin and 6-prenylnaringenin has been determined by HPLC in the samples of liquid and dry extracts. It has been found that sparing conditions of evaporation and drying used has led to decreasing the quantitative content of X, IX, 8-PN and 6-PN in the dry extract compared with the content of these compounds in the water-alcohol liquid extract in the range of 14, 16, 8, 14%, respectively. The use of plants containing phytoestrogens, with its historical length may be compared with the history of medicine in general. One of the most interesting sources of compounds with the estrogen-like action is a hop cones. The results of the pharmacological studies of hop extracts indicate the relationship between estrogenic activity of the objects and the fraction of prenyl flavonoids: xanthohumol (X), desmethylxanthohumol (DMX), isoxanthohumol (IX), 8-prenylnaringenin (8-PN) and 6-prenylnaringenin (6-PN). It has been found that the marked estrogenic activity of the polyphenolic fraction belongs to 8-PN and characterizes this compound as the most powerful pharmacological agent among the known phytoestrogens [7,8,10].The process chain for obtaining APIs of the plant origin consists of different sets of operations performed according to the specific technological modes. Based on thermolabile properties of most substances of the plant origin the development of the technology for obtaining the corresponding APIs requires the study of dependence of the composition at each process stage involving heating of the product.The aim was to study the influence of temperature parameters of evaporation and drying processes of the hop liquid extract on the content of xanthohumol, isoxanthohumol, 8-prenylnaringenin and 6-prenylnaringenin in the dry extract.The results obtained should become an important factor in development of technology for obtaining the hop dry extract enriched in prenyl flavonoids as the promising API. Experimental PartThe starting materials were hop cones of "Xantha" cultivar (the product of the Polissya Institute of Agriculture at the NAASU) harvested in 2012, n-hexane, ethanol and purified water. For cyclization of chalcones X and DMX to the corresponding flavanones IX, 8-PN and 6-PN the hop cones were pretreated by water steam for 1 hour. After thermal pretreatment the remaining moisture was removed from the raw material, and hop cones were extracted in two steps. All extraction steps were performed by the method of filtration extraction at the room ...

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“…Thermal isomerisation of chalcones into flavonones is favoured (Stevens & Page, 2004) in brewing and xanthohumol is mainly converted into isoxanthohumol during wort boiling (Wunderlich et al, 2005;Karabin et al, 2013). Large quantities of xanthohumol added with hops are also removed during wort production together with the trub, and these losses can be attributed to the hydrophobicity of the chalcone and its insufficient extraction (Magalhães et al, 2008).…”

Section: Xanthohumol Beermentioning

confidence: 99%

“…Large quantities of xanthohumol added with hops are also removed during wort production together with the trub, and these losses can be attributed to the hydrophobicity of the chalcone and its insufficient extraction (Magalhães et al, 2008). Unfortunately, xanthohumol concentration decreases further during fermentation, filtration and stabilisation (Magalhães et al, 2008(Magalhães et al, , 2010Karabin et al, 2013).…”

Section: Xanthohumol Beermentioning

confidence: 99%

An overview of selected specialty beers: developments, challenges and prospects

Yeo

Liu

2014

Int J of Food Sci Tech

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The brewing industry has devoted much research effort into the development of new technologies and innovations for the expansion of the assortment of specialty beers in response to increased consumer demand. Specialty beers are more or less the catch-all for beer styles, which do not fit into conventional beer categories and five types of specialty beers are of particular interest -low-calorie beer, low-alcohol or nonalcohol beer, novel-flavoured beer, gluten-free beer and functional beer. The selected beer types are technologically challenging to produce relative to the traditional approach of ingredient addition, yet offer special appeal to consumers from the perspective of health and flavour. Biological processes that make use of the equipment of a traditional brewery plant should be better exploited in comparison with nonbiological technologies such as thermal and membrane processes. Probiotic beer could be the specialty beer of the future in light of the increasing popularity of probiotics. These beers are reviewed in terms of developments, challenges and prospects.

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New approach to the production of xanthohumol-enriched beers

Cited by 19 publications

References 11 publications

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

The study of dependence of the prenyl flavonoids content in the hop dry extract on temperature parameters of its obtaining

An overview of selected specialty beers: developments, challenges and prospects

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