Oxygen and its reactions in beer

Kuchel, Lynne; Brody, Aaron L.; Wicker, Louise

doi:10.1002/pts.705

Cited by 36 publications

(30 citation statements)

References 24 publications

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“…The content was reduced in the first three months and by the end of storage (6 months) was approximately 18.6% lower than the starting concentration. This behavior was attributed to the oxidation of phenolic compounds by free radicals and polymerization with proteins [44]. The oxidation of polyphenols can lead to enhanced protein-polyphenol interactions and the formation of a colloidal haze or instability [9].…”

Section: Beer Samples With Incorporation Of Eepmentioning

confidence: 99%

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Ulloa

Vidal

Ávila

et al. 2017

Journal of Chemistry

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Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 mol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer.

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Section: Beer Samples With Incorporation Of Eepmentioning

confidence: 99%

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Ulloa

Vidal

Ávila

et al. 2017

Journal of Chemistry

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“…During beer oxidation, flavour is the sensory characteristic most affected, because of the oxidation of compounds such as unsaturated fatty acids, alcohols, and iso-α-acids, which results in flavours described as pasty, papery and cardboard produced by the carbonyl compounds, and beer staling resulting from trans-2-nonenal and acetaldehyde production 11 . The reduction of redox potential over 100 days of storage probably represents the formation of new stable products with the oxide and peroxide radicals that also promote undesirable changes in the beer.…”

Section: Resultsmentioning

confidence: 99%

“…The reduction of redox potential over 100 days of storage probably represents the formation of new stable products with the oxide and peroxide radicals that also promote undesirable changes in the beer. These changes can result in beer with unacceptable sensory traits 11 .…”

Section: Resultsmentioning

confidence: 99%

Effects of High Pressure Homogenization on Beer Quality Attributes

Franchi¹,

Tribst

Cristianini

2011

Journal of the Institute of Brewing

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The aim of the present study was to evaluate the use of high pressure homogenization (HPH) as an alternative to thermal pasteurization for beer stabilization and to evaluate the effect of processing on colour, haze and redox potential immediately after the process and during the product shelf-life (100 days). The results obtained showed good colour retention, changes in the redox potential and greater values for turbidity, presenting a higher value for the product treated by HPH than for the thermally treated samples reported in literature. The evaluation of the results indicated that the HPH process is a promising process for beer treatment in terms of guaranteeing better colour retention. However to make this product stable, it would be necessary to perform stabilization treatments to minimize the negative effects of processing on the haze of the final product.

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“…•-is generated from oxygen in numerous autoxidation and metal-catalysed reactions 19 . During brewing, very small quantities of superoxide, which lead to the formation of a hydroxyl radical (OH·) that is intensely reactive, can have a number of damaging effects on biochemical systems 4 .…”

Section: Introductionmentioning

confidence: 99%

Control of Superoxide Dismutase Activity during Malting Using Plackett-Burman and Box-Behnken Experimental Design and Its Effect on Reducing Power of Wort

Meng

Lü

Fan³

et al. 2007

Journal of the Institute of Brewing

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The Plackett-Burman multifactorial design was employed to screen the important malting parameters for superoxide dismutase (SOD) in final malt of Ganpi-3. The eight factors screened for SOD were steeping temperature, steeping time, peroxide hydrogen concentration in steeping water, germination temperature, germination time, withering temperature, drying temperature and kilning temperature. Variance analysis showed that steeping time, germination temperature and kilning temperature were significant for SOD activity. Box-Behnken experimental design was further used to optimize the levels of the above three factors. By response surface methodology and canonical analysis, the optimal malting factors for higher SOD activity in final malt were: steeping time 42.2 h, germination temperature 16.9°C and kilning temperature 82.9°C. Under these conditions, the model predicted a SOD activity of 2234 U/g of dry weight malt. Verification of the optimization showed that a SOD activity of 2220 U/g was observed under optimal conditions. It showed that the experimental data could be reliably predicted by the polynomial model. Besides Ganpi-3, three other barley varieties including Ganpi-4, Ken-2 and Hamelin were malted under optimal and common conditions under laboratory conditions. To some extent, SOD activities were higher in malts from the optimal malting process than those from the common malting process. Especially, SOD activities in Ganpi-3 and Hamelin increased by 18.8% and 15.3%, respectively. Furthermore, twenty-nine samples of malts, including eleven imported malts and eighteen domestic malts, were used. Relationships between SOD activity in malt and the reducing power of wort were examined. There was significant correlation between SOD activity and the reducing power of wort (R 2 = 0.8069).

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Oxygen and its reactions in beer

Cited by 36 publications

References 24 publications

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Effects of High Pressure Homogenization on Beer Quality Attributes

Control of Superoxide Dismutase Activity during Malting Using Plackett-Burman and Box-Behnken Experimental Design and Its Effect on Reducing Power of Wort

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